Peanut Butter Blossoms

I love making these cookies during the holidays…  They just are too cute and a great cookie to have around during your holiday gatherings!  The kids love getting involved with these too… They are always in charge of removing all the foils off the kisses… One less thing for me to do… and I pay them for their job well done with a few extra kisses ;)

This recipe is really easy to make… Give it a try!

Peanut Butter Blossoms

 

Peanut Butter Blossoms

  • Servings: 3-4 dozen
  • Difficulty: Easy
  • Print

Ingredients:

  • Hershey’s Kisses
  • 1/2 cup shortening
  • 3/4 cup peanut butter (creamy or crunchy… I use crunchy)
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 2 TBLS milk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Extra sugar for rolling

Directions:

  1. Pre Heat oven to 375 degrees.
  2. Mix together shortening, peanut butter, white and brown sugar.
  3. Add egg, milk and vanilla and mix together.
  4. Add flour, baking soda, salt and mix together.
  5. Dough should be nice and thick and cleaning the sides.
  6. Use a 1 inch scoop and make round balls.
  7. Roll in sugar and place on greased cookie sheet.
  8. Bake at 375 degrees for 8-10 minutes.
  9. Remove all the foils from the kisses.
  10. Right when the cookies come out press a kiss on top.
  11. Remove to cooling rack to cool before serving!

For step by step tutorial see following photos…

Mix together shortening, peanut butter, white and brown sugar.

Mix together shortening, peanut butter, white and brown sugar.

Add egg, milk and vanilla and mix together.

Add egg, milk and vanilla and mix together.

Add flour, baking soda, salt and mix together.

Add flour, baking soda, salt and mix together.

Dough should be nice and thick and cleaning the sides.

Dough should be nice and thick and cleaning the sides.

Use a 1 inch scoop and make round balls.

Use a 1 inch scoop and make round balls.

Roll in sugar and place on greased cookie sheet.   Bake at 375 degrees for 8-10 minutes.

Roll in sugar and place on greased cookie sheet.
Bake at 375 degrees for 8-10 minutes.

Remove all the foils from the kisses.

Remove all the foils from the kisses.

Right when the cookies come out press a kiss on top.

Right when the cookies come out press a kiss on top.

Remove to cooling rack to cool before serving!

Remove to cooling rack to cool before serving!

 

Looking for more cookies??  Here some more of my favorites…

Peanut Butter Chocolate Swirl Cookies,  Brown Sugar Snickerdoodles,  Soft Peanut Butter Cookies, Layered Magic Bars

 

About these ads
Posted in Cookies | Tagged , , , , , , , , , , , , , | 2 Comments

Layered Magic Bars

I remember these cookie bars back when I was young…  They were always around when we went to holiday parties!

I love making these during the holidays because they make a good amount… really you can cut them down to bite size pieces if you want!  They are rich enough to do that for sure!  They are also easy to put together with little mess to clean up!

Over the years I’ve tweaked this original recipe from Eagle Brand… I keep the basics in place but I switch up the goodies layering this yummy treat!

Try making this sweet treat for your next holiday gathering… You can feed lots and I promise you someones gonna be asking for the recipe!  ;)

Layered Magic Bars

Layered Magic Bars

  • Time: 35-40 Minutes
  • Difficulty: Easy
  • Print

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter melted
  • 1 can sweetened condensed milk
  • 1 cup mini chocolate chips
  • 1 cup toffee bits
  • 1 cup white chocolate chips
  • 1 cup sliced/chopped almonds
  • 1 1/3 cup flaked coconuts

Steps:

  1. Heat oven to 350 degrees.
  2. Take your graham cracker crumbs and add the melted butter to it.
  3. Mix it around until it resembles coarse crumbs.
  4. Spray 13×9 baking pan with cooking spray and add the crumbs to it.
  5. Press flat to evenly cover the bottom.
  6. Pour 1/2 of the sweetened condensed milk over.
  7. Spread 1/2 or the mini chocolate chips, white chocolate chips and toffee bites.
  8. Sprinkle with 1/2 of your shredded coconut and 1/2 of your sliced almonds.
  9. Now pour the rest of the sweetened condensed milk over the top.
  10. Sprinkle the remaining mini chocolate chips, white chocolate chips, toffee bites and sliced almonds.
  11. Add the remaining shredded coconut to the top and bake at 350 degrees for 25 to 30 minutes.
  12. Remove from oven and let cool completely.
  13. Cut your bars to your desired size.

 

For step by step tutorial please see the following pictures…   Small side note… I made a double batch in these photos if you question the size of the baking pan ;)


 

Take your graham cracker crumbs and add the melted butter to it.

Take your graham cracker crumbs and add the melted butter to it.

Mix it around until it resembles coarse crumbs.

Mix it around until it resembles coarse crumbs.

Spray your baking pan with cooking spray and add the crumbs to it.

Spray your baking pan with cooking spray and add the crumbs to it.

Press flat to evenly cover the bottom.

Press flat to evenly cover the bottom.

pour 1/2 of the sweetened condensed milk over.

pour 1/2 of the sweetened condensed milk over.

Spread 1/2 or the mini chocolate chips, white chocolate chips and toffee bites.

Spread 1/2 or the mini chocolate chips, white chocolate chips and toffee bites.

Sprinkle with 1/2 of your shredded coconut and 1/2 of your sliced almonds.

Sprinkle with 1/2 of your shredded coconut and 1/2 of your sliced almonds.

Now pour the rest of the sweetened condensed milk over the top.

Now pour the rest of the sweetened condensed milk over the top.

Sprinkle the remaining mini chocolate chips, white chocolate chips, toffee bites and sliced almonds.

Sprinkle the remaining mini chocolate chips, white chocolate chips, toffee bites and sliced almonds.

Add the remaining shredded coconut to the top and bake at 350 degrees for 25 to 30 minutes.

Add the remaining shredded coconut to the top and bake at 350 degrees for 25 to 30 minutes.

Remove from oven and let cool completely.

Remove from oven and let cool completely.

Cut your bars to your desired size... I always like to cut the sides off!

Cut your bars to your desired size… I always like to cut the sides off!

You can even cut these in half and have small little bites size pieces!

You can even cut these in half and have small little bites size pieces!

Hope you enjoyed these as much as we do!!!

Hope you enjoyed these as much as we do!!!

Posted in Cookies | Tagged , , , , , , , , , , , , , , , , , , , | 19 Comments

Roasted Pork Shoulder

I try oh so very hard to not serve my family with the same boring meals week after week… Don’t get me wrong… we repeat meals all the time!  And one thing I’m always serving up is chicken… So its nice to throw something else in the mix and surprise them with… well not chicken!

I found this pork shoulder at the grocery store … on sale of course … and decided to try something simple with it.  Most the time with a pork shoulder I’ll end up just making pulled pork sandwiches… So it was refreshing coming across a super simple easy recipe… that really had no prep time just a bunch of cooking time!  This roast turned out so juicy… it may looked “burnt” like my 7 and 10 year old told me… But that’s just a nice crust… It didn’t taste burnt at all!!!  My Husband was actually picking it apart while it was in its “cool down” time … I blame him for no left overs ;)

Try this out… it can’t get much easier!!

roasted pork shoulder

 

Roasted Pork Shoulder

  • Time: about 4 1/2 hours
  • Difficulty: Super Easy
  • Print

Ingredients:

  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Chopped Garlic
  • Salt and Pepper to taste
  • 1 3-4 pound Pork Shoulder

Steps:

  1. Pre Heat your oven to 425 degrees.
  2. In a bowl mix together the olive oil, garlic, salt and pepper.
  3. Using a pastry brush spread the mixture all over the pork shoulder.
  4. Place the Shoulder on a rack in a roasting pan.
  5. Roast for 20 minutes and then reduce the heat to 325 degrees.
  6. Continue to cook for about 4 hours or until your meat thermometer reads 185 degrees.
  7. Remove and let cool for about 30 minutes.
  8. Watch out for Husbands… Mine picked about 1/4 of it off… He said it was his snack!!!  :)

For a step by step tutorial see the following pictures…

In a bowl mix together the olive oil, garlic, salt and pepper.

In a bowl mix together the olive oil, garlic, salt and pepper.

Using a pastry brush spread the mixture all over the pork shoulder.

Using a pastry brush spread the mixture all over the pork shoulder.  Place the Shoulder on a rack in a roasting pan

Roast for 20 minutes and then reduce the heat to 325 degrees. Continue to cook for about 4 hours or until your meat thermometer reads 185 degrees.

Roast for 20 minutes and then reduce the heat to 325 degrees.
Continue to cook for about 4 hours or until your meat thermometer reads 185 degrees.

Remove and let cool for about 30 minutes.

Remove and let cool for about 30 minutes.

I served our with some Roasted Red Potatoes… Green Beans… and the always famous 20 Minute Homemade Biscuits!!!

Posted in Dinners | Tagged , , , , , , , , , , , | 3 Comments

Homemade Chicken & Biscuits

 Homemade Chicken & Biscuits is such a great staple in the fall and winter months!  This recipe is super easy to put together… its also great to prep before dinner time and then just toss in the oven when your ready!  I love using my 20 Minute Homemade Biscuit recipe as well for it… but your can always use those tubes of biscuits from the store… Although I am highly against those things ;)  I found this yummy recipe here!

Homemade Chicken and Biscuits

Homemade Chicken & Biscuits

  • Servings: 6-8
  • Difficulty: EASY
  • Print

Ingredients:

  • 3 TBLS Butter
  • 1 medium Onion chopped
  • 1-2 Celery stalks chopped
  • salt and pepper to taste
  • 2 TBLS Flour
  • 2 Cups Chicken Broth
  • 1 tsp thyme (dried or fresh)
  • 1/2 cup milk
  • 3 Cups Chicken cooked (cut into chunks or boiled and shredded)
  • 1 Carrot chopped
  • 1 Cup frozen peas ( I left this out… just because I’m not a pea fan!)
  • 1 tsp Lemon juice
  • 8-12 Biscuits depending on the size (I made my 20 Minute Homemade Biscuit recipe up).

Steps:

  1. Pre heat oven to 375 degrees and grease 9×13 casserole dish.
  2. In a skillet over medium heat melt butter and toss in the onion and celery to soften (about 5 minutes)
  3. Toss in the Carrots and season with Salt and Pepper to taste.
  4. Sprinkle with flour and stir.  cook for about 1 minute.
  5. Stir in the broth and thyme and bring to boil… stirring occasionally.
  6. Stir in the milk, carrots, peas and lemon juice.
  7. Pour into the casserole dish and bake at 375 for about 20 minutes.
  8. While its in the oven its a good time to make up the biscuits… or if your using the tubed biscuits then maybe its a good time to clean up the mess ;)
  9. Pull out and raise the temp to 425 degrees
  10. Place the Biscuits on top and pop back in the oven for 12-15 minutes.


 

In a skillet over medium heat melt the butter and toss the onion and celery in to soften. (about 5 minutes)

In a skillet over medium heat melt the butter and toss the onion and celery in to soften. (about 5 minutes)

Toss in the Carrots and season with Salt and Pepper to taste.

Toss in the Carrots and season with Salt and Pepper to taste.

Sprinkle with flour and stir... cook for about 1 minute.

Sprinkle with flour and stir… cook for about 1 minute.

Should look about like this.

Should look about like this.

Stir the broth and thyme in and bring to boil... stirring occasionally.

Stir the broth and thyme in and bring to boil… stirring occasionally.

Stir the milk, peas and lemon juice in.

Stir the milk, peas and lemon juice in.

Add the chicken... I boiled and shredded mine.

Add the chicken… I boiled and shredded mine.

Pour into the casserole dish  and bake at 375 for about 20 minutes.

Pour into the casserole dish  and bake at 375 for about 20 minutes.

While its cooking I made up the 20 Minute Homemade Biscuits.

While its cooking I made up the 20 Minute Homemade Biscuits.

Pull it out and raise the temp to 425 degrees.  Place the Biscuits on top and pop back in the oven for 12-15 minutes.

Pull it out and raise the temp to 425 degrees. Place the Biscuits on top and pop back in the oven for 12-15 minutes.

Now you have a dinner for everyone... All in one dish!

Now you have a dinner for everyone… All in one dish!

 

Hope you enjoyed this great comfort meal!

Posted in Dinners | Tagged , , , , , , , , , , , , | 2 Comments

Pumpkin Pie Cupcakes

Fall is in the air and we are spending less time outside and more time inside prepping for our winter hibernation ;)  My 9 year old loves this time of the year… His birthday is near and one of his favorite desserts is pumpkin pie!  I did a test run on these little cupcakes so I can make them for his party!  (Last year he didn’t want a cake… he wanted pumpkin pie!!)  I figured Pumpkin Pie Cupcakes might be a little funner than just plan pies!  I found this recipe here… I did add a little bit more flour than what the recipe called for and a little nutmeg too… just the pumpkin spice wasn’t enough for me :)

These are a fun dessert to make up for the fall season if your planning on feeding more than just the family or if your are going to an event!  I would suggest hitting them with a dabble of whipped cream… or sprinkle them with powdered sugar!

I will tell you this was my test run and I didn’t have a chance to dab them with whipped cream or sprinkle them with powdered sugar… Oh no… they were gone in less that an hour!  Pretty sure the 9 year old sneaked 5 of them himself!!  And then of course there is always the Husband… I pulled them out of the oven about 5 minutes before he pulled in the driveway!

Pumpkin Pie Cupcakes Cover

Pumpkin Pie Cupcakes

  • Servings: About 16
  • Time: 30 mins
  • Difficulty: easy
  • Print

Ingredients:

  • 15 oz pumpkin puree
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup evaporated milk
  • 1 cup flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp nutmeg
  • 2 tsp pumpkin spice

Optional Topping:

  • Whipped Cream
  • Powdered Sugar

Instructions:

  1. Pre-heat oven to 350 degrees
  2. Line pan with liners
  3. Mix flour, pumpkin spice, nutmeg, salt, baking powder, baking soda together
  4. In a mixing bowl mix pumpkin puree and sugar together
  5. Add eggs, vanilla and evaporated milk and mix well
  6. Add the dry ingredients to wet and mix
  7. Fill the liners 1/2 way full
  8. Bake 20-22 minutes
  9. Let cool in pan for at least 20 minutes before removing to cooling rack

 

For step by step tutorial see the following pictures…

In a mixing bowl mix pumpkin puree and sugar together... Add eggs, vanilla, evaporated milk and mix

In a mixing bowl mix pumpkin puree and sugar together… Add eggs, vanilla, evaporated milk and mix

Mix flour, pumpkin spice, nutmeg, salt, baking powder, baking soda together

Mix flour, pumpkin spice, nutmeg, salt, baking powder, baking soda together

Add the dry ingredients to wet and mix

Add the dry ingredients to wet and mix

Fill liners 1/2 way and bake for 20-22 minutes

Fill liners 1/2 way and bake for 20-22 minutes

Let cool 20 minutes before removing to cooling rack

Let cool 20 minutes before removing to cooling rack

Pumpkin Pie Cupcakes Cover

 

Posted in Cakes & Pies | Tagged , , , , , , , , , , , , , , | 26 Comments

New Puppy… What should we name her?

I know I already have a lot on my plate… 4 kids, real estate, Mother, Wife and Blogger… But we decided to get a dog!  The kids are getting older and can help out on the daily duties it takes to care for a doggy… Although after the first night and maybe a total of 3 hours sleep I wish they could handle the night shift too!  I guess that won’t last long… but its a lot like having a newborn in the house again!

Anyways… The boys came home from school yesterday to say that there are some girls on the bus that are moving and have to get rid of their puppies, so we went to check it out.  There was two boys and this little girl… that we instantly fell in love with!  We left there with out bringing her home… and returned about 20 minutes later to rescue her!  Part of me wishes I could rescue all 3… But I know that’s just CRAZY!

She’s a Chihuahua/Terrier mix and the vet thinks she’s about 5-6 weeks old weighing in at 1 lb 11 oz.  We have yet to come up with a name for her… So I thought I’d toss it out there and see if you guys had some feedback for me…  :)

Here is some pictures of the last 24 hours…

new puppy

 

 

Posted in Uncategorized | Tagged , , | 10 Comments

Homemade Orange Chicken

One of my newest favorite things to try this year is homemade Chinese dishes… or as close as I can get to them!  So far I’ve only gone as far as chicken… but that’s what we eat 80% of the time in this household anyways!  I was cruising Damn Delicious the other day… which may I add there are some great recipes there and I’m sure I’ll be back!!  I came across her Chinese Orange Chicken recipe and had to give it a whirl… That is the one go to dish when we hit up Panda Express while doing back to school clothes shopping!

So this was my first time making this dish… and I hit a couple bumps in the road while doing it… I stopped myself and made some changes… and it turned out great!  Biggest thing was this recipe was working with cornstarch… I’ve never been a big fan of cornstarch… but I did give it a try on a few pieces of chicken… Didn’t like how it was turning out, so I swapped it out with flour!  Also the recipe called for 1 TBLS of cornstarch in the sauce… it thickened it so much I couldn’t even use it … So I quickly made up some more sauce and added just 1/2 tsp of cornstarch to it… worked great!

Lesson learned here… Don’t be afraid to try new things… but also listen to your gut instinct and play around with recipes!  I love being in the kitchen and trying new things… Sometimes my family calls themselves the “Guinea Pigs” … But I’d rather have them as my “Guinea Pigs” then serving them the same things over time and time again!

Homemade Orange Chicken

Homemade Orange Chicken

  • Servings: 5-6
  • Difficulty: medium
  • Print

Ingredients:

  • 2 TBLS oil divided plus more for frying
  • 1 egg
  • 1 1/2 tsp salt
  • pepper to taste
  • 1/2 cup flour
  • 1/2 tsp cornstarch
  • 2 lbs boneless skinless chicken breast cut into chunks
  • 1 TBLS fresh ginger minced
  • 3 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 1/4 cup chopped green onion
  • 1 TBLS rice wine
  • 1 1/2 TBLS soy sauce
  • 5 TBLS sugar
  • 5 TBLS white vinegar
  • zest from one orange
  • Juice from one orange or 1 1/2 TBLS water

Steps:

  1. In a bowl add the orange juice (optional) and the zest from the orange
  2. Add soy sauce, sugar, vinegar and mix together
  3. Toss the chicken in and marinate it for 20-30 mins… strain chicken keeping the sauce.
  4. Over medium high heat add 1 TBLS oil then the ginger and garlic stir around for 30-60 seconds… then add the red pepper flakes and green onion and saute for another 30-6- seconds.  Add the rice wine for 10-15 seconds and then add the remaining orange sauce.
  5. Bring to bowl and set to low to simmer.
  6. Dip the chicken in the egg wash and then in the flour coating evenly
  7. mix 1 TBLS water and 1/2 tsp cornstarch and add it to your sauce to thicken.
  8. Fry the chicken over medium high heat… you don’t need much oil… or if you have a deep fryer that works great
  9. Add the chicken to the sauce and mix well… Top with chopped green onion (optional) Enjoy!!

 

Orange Chicken 001

In a bowl add the orange juice (optional) and the zest from the orange

Orange Chicken 002

Add soy sauce, sugar, vinegar and mix together

Orange Chicken 003

Toss the chicken in and marinate it for 20-30 mins… strain chicken keeping the sauce.

I forgot to snap a picture for this next step….

Over medium high heat add 1 TBLS oil then the ginger and garlic stir around for 30-60 seconds… then add the red pepper flakes and green onion and saute for another 30-6- seconds.  Add the rice wine for 10-15 seconds and then add the remaining orange sauce.

Orange Chicken 004

Bring to bowl and set to low to simmer.

Orange Chicken 005

This is also where I changed it up as well… Dip the chicken in the egg wash and then in the flour coating evenly.

Orange Chicken 006

mix 1 TBLS water and 1/2 tsp cornstarch and add it to your sauce to thicken.

Orange Chicken 007

Fry the chicken over medium high heat… you don’t need much oil… or if you have a deep fryer that works great!

Homemade Orange Chicken

Add the chicken to the sauce and mix well… Top with chopped green onion (optional) Enjoy!!

Posted in Dinners | Tagged , , , , , , , , , | Leave a comment

Moist Mini Chocolate Chip Mini Banana Bread Muffins

I love all forms of Banana Bread… and love trying new recipes for it!  I love it in a loaf, muffins and especially mini muffins because you can just pop them in your mouth!!  I came across this recipe while searching for something different… I found it on a blog BAKESINSLIPPERS under Quick and Easy Banana Bread … I had all the ingredients on hand so I thought I’d give it a shot!  Instead of making a loaf I tossed them in my mini muffin pan… This may be my new favorite for bite size muffins… They turned out super moist and my kids loved that I tossed mini chocolate chips in them!  They were gone in about an hour… we also had my Brother In Law and Sister In Law in town staying with us so they helped eat them too!  These will definitely be made again!!

Moist mini choc chip banana muffins

  • Servings: 2 1/2 dozen
  • Time: 30-40 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 4 bananas mashed
  • 1/2 cup sour cream
  • 1/2 tsp vanilla
  • 1 to 1 1/2 cups mini chocolate chips

Steps:

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar together.
  3. Add eggs and mix together well.
  4. Add vanilla and mix.
  5. Smash your bananas.
  6. Mix flour, baking soda, cinnamon & salt together.
  7. Add to your mixing bowl and mix together.
  8. Add bananas and sour cream and mix together.
  9. Add mini chocolate chips and mix together.
  10. Put in greased mini muffin pan and bake at 350 degrees for 22-24 minutes.
  11. Let cool 5-10 minutes before removing from pan.

For step by step tutorial follow the photos!!


Moist Mini Chocolate Chip Banana Muffins 001

Cream butter and sugar together.

Moist Mini Chocolate Chip Banana Muffins 002

Add eggs and vanilla and mix together well.

Moist Mini Chocolate Chip Banana Muffins 003

Smash your bananas… I had a helper ;)

Moist Mini Chocolate Chip Banana Muffins 005

Mix flour, baking soda, cinnamon & salt together

Moist Mini Chocolate Chip Banana Muffins 008

Add to your mixing bowl and mix together

Moist Mini Chocolate Chip Banana Muffins 009

Add bananas and sour cream and mix together… Then add mini chocolate chips and mix together

Moist Mini Chocolate Chip Banana Muffins 010

Put in greased mini muffin pan and bake at 350 degrees for 22-24 minutes

Moist Mini Chocolate Chip Banana Muffins 013

Enjoy!! We did :)

Posted in Bread | Tagged , , , , , , , , , , , , , , , | Leave a comment

JBF Everett/Monroe Fall 2014 Giveaway

So you’ve heard about “JBF” right? Just Between Friends is the best place to go for consignment sale shopping for your entire family! It’s no secret that you save boku-bucks at these events, as items are marked 50-90% off retail prices. You’ll find children’s clothes from birth through teenage years, maternity, nursing and regular clothes for mama, toys, games and gear and so much more!


There’s JBF sales all across North America twice times (sometimes three) a year and I’m extremely fortunate that the closest event to me is a 5 minute walk from my house at the Evergreen State Fairground in Monroe, WA. The fall consignment sale is Sept 12 – 14th – with a little bit of pre-sale access too (I’ll talk about that in just a sec!).

Because of the sheer volume of what is available at JBF sales, it’s very easy to get overwhelmed and carried away. Now that I’ve been to about a dozen of these sales, I’m ready to impart on you a few really helpful tips on making the most out of your shopping experience.


1. Start compiling a list ahead of time on what you’re looking for. Think about the sizes and toys you’ll need for the next 6 months or so, what kind of gear or helpful things you’d like to have. This upcoming sale is the “fall” sale, so be on the look out for cold weather and holiday items! That means think ahead for gifts too! 

2. Bring help! It’s always more fun to shop with friends, right? This way you get a second pair of eyes on what is cute, extra hands with kiddos, or simply a budget enforcer. 

3. Try to arrange some help or an alternative activity for the kids. I don’t say this lightly, because my girls go with me everywhere. At the last JBF event, I brought 2 week old Ruby and 2 year old Penny with me. I wore Ruby in my NuRoo shirt and Penny hung out in the stroller. I say this from experience – it’s so much easier and less hectic if you can just focus your deal finding rays on the sale instead of also coordinating toddler snacks or possible melt downs when she sees a toy that she MUST have. Also prepare yourself for long check out lines – at really popular sales I’ve waited in line for close to an hour! YIKES! I’ve experienced and heard my own fair share of toddler and baby meltdowns while in line.

4. Have an idea of what the item is worth, and if it’s a good deal or not. I write this as a note on my shopping list.I see something unexpected at the sale, I pull out my celly and do a quick google search to see what retail price is. At the last sale, I snagged a wooden balance bike for over half off retail! The consignors try to keep prices competitive and you should expect at least 50% off retail at these sales, but sometimes the deal is not as good as you may think it is.

The JBF Sale wouldn’t be anything without consignors, so if you are thinking to clear out some of your clutter, sign up to consignConsignors will earn a base of 60% on their sales (less a $10 Consignor fee), but can earn more and have the fee waived if you volunteer.


Here’s the details you’ll need on this season’s consignment sale:

September 12 – 14, 2014

Evergreen State Fairgrounds

14405 179th Ave SE, Monroe, WA 98272

Shopping times:
Fri Sept 12th: 9a-7p
Sat Sept 13th: 9a-5p
Sun Sept 14th: 8a-1p (1/2 Price Day)


But guess what? You get to hear about a little secret.. there’s a pre-sale too! You can buy tickets or enter to win some below! We’ve got 8 separate prizes for our lucky readers .. so check out the giveaway widget below and enter to win!

Disclosure: The Pierogie Mama and participating bloggers are not responsible for prize fulfillment. Confirmed prizes will be saved at  the”will call” table at the JBF Everett/Monroe event. 

Posted in Uncategorized | Tagged | Leave a comment

Homemade Tartar Sauce

One thing my Husband loves to have with his French Fries or Fish is tartar sauce!  I know you can always buy a jar but it is about one of the easiest things to make!

I was hosting a family dinner party at my house the other night.  My Husband’s Brother and Wife were up visiting from Florida!  We don’t get to see them very often so its always fun to be able to get everyone together when they are in town!  My Husband comes from a large family and its hard to get everyone under the same roof… even the other night we were missing a few!  Well I had some Ling Cod in the freezer from my Husbands fishing trip he took a few months ago so I thought it would be fun to do a bunch of Beer Battered Fish n Chips and what better to serve it with than Homemade Tartar Sauce… and some Hand-Cut French Fries!

You can do your own variations of Tartar Sauce to meet your preferences… Best way to start is mayo and sour cream and work it from there!  Here’s what I threw in mine…

003

Homemade Tartar Sauce

  • Time: 1 hour 10 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 1 cup mayo
  • 1/3 cup sour cream
  • juice from 1/2 a lemon
  • 3 pickles diced up (I used spicy garlic dill)
  • fresh dill (or dried)
  • salt
  • pepper
  • 2 tsp pickle juice
  • 1-2 tsp hot sauce

Step:

  1. Place all ingredients in bowl and mix together.
  2. Cover and refrigerate for at least 1 hour.
  3. Uncover and serve!

Mix all ingredients into a bowl

Mix all ingredients into a bowl

mix together

mix together

cover and refrigerate for at least 1 hour

cover and refrigerate for at least 1 hour

Serve with some good ole Beer Battered Fish n Chips!

Serve with some good ole Beer Battered Fish n Chips!

Posted in Dinners | Tagged , , , , , , , , , , , | Leave a comment