Hey Yall!! This weekend was THE weekend! The weekend we wait for all year! We start wishing it for it to come again as soon as it’s over and we can’t wait to see what the new season brings. The countdown starts around the middle of the sweltering heat of June and by the time it finally comes around, the end of August, first of September, we’re ready to cry in the anticipation of it. It’s football season. The first game, we have such high hopes for it. Our whole bodies vibrate with excitement. All our hopes and dreams hang on that one game. When we win, it sets the tone for the whole season. It gives us something to brag about, something to really bug our opponents about. When we lose, it just gives us something to hope for, for the next game. It’s about drinking, eating, and having an awesome time with our friends and family. For some, it means getting drunk at the MSU vs. USM game and riding the Eagle, because he could. For others, it means arguing with your dad/brother/sister/best friend about what team is better and rubbing it in when your team wins! This people, is what it’s all about. Saturday’s in the South. This is the SEC. And it’s one of the absolute best feelings in the world to be a part of it!

So! What did ya’ll do? I stayed at home, because my Bulldogs pulled the short straw and had a 9:00 game. And I have figured out that I’m way too old to be tailgating that long and at the game that late. So, I was one of the few that stayed home and argued with my dad about why my team was better than USM. You see, if I cheer for the Bulldogs, my dad cheers for whoever they are playing. Because he loves to get under my skin! It’s really, seriously, the most annoying thing he does and he knows it. So he continues to do it. Ever. Single. Year. Even though I made him an amazing meal to enjoy while we watched the game! So unappreciative! 🙂 What did I make you may ask? Well, that’s a long story. You see, I have these great friends that just welcomed two, handsome, sweet little twin boys into the world! They also have a handsome, sweet little 2 year old on their hands!! To say they have their hands full is an understatement so I thought long and hard about what I wanted to make for them. Something easy, something that would freeze well, and something that would be delicious! So, I settled on quiche. I love quiche. You can do so much with it. You can make it something that men will love and you can make it something that kids will love. You can make it ahead of time and you can make it at the last minute. You can make it with the things you have in your pantry. You can even make it healthy. So, that’s what I chose to make. It wasn’t so healthy but it was super, duper homemade. Crust and all! That’s right, I even made the crust!

I made this recipe for the crust for an apple pie a couple weeks ago and I had so many compliments on it that I had to try it again. Don’t worry, I’ll share the apple pie recipe with you sometime too! 🙂 But for now, it’s just the recipe for the crust! And the quiche…. And a couple more 😉

Pie Crust:

2 1/2 cups all purpose flour,

1/2 tsp. table salt,

1 cup butter, chilled and diced,

1/2 cup very cold ice water.

Combine flour and salt in a large bowl, cut in butter until mixture is in pea sized chunks. Add 1 tbsp. water at a time until the mixture holds together. Some will tell you to do this with a spoon, but I like to get dirty 🙂 I use my hands! You should be able to make it stick together when you pinch it; but, it shouldn’t be sticky. This makes two crusts. Divide the dough ball in two pieces. Now is the hard part. Get a piece of wax paper, a rolling pin, and some extra flour. Spread the wax paper out, sprinkle the surface with flour, and put the dough in the center. Sprinkle the dough with some flour. Start in the center and work the dough up and down. Then work it from side to side. Gently pick it up and lay it in your pie pan. Then smoosh it into the sides. You can crimp it any way you like. Pinch the sides or use a fork or make it rough and rustic like I did.

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Fill it with whatever you want and bake. Or bake at 350 for about 15 minutes and then fill! I filled mine with eggs, Jimmy Dean sausage, spinach, onions, and bacon! YUMM-O! Here’s that recipe!


1 pkg. frozen chopped spinach,

1 pkg. Jimmy Dean sausage,

1 small yellow onion,

5 pieces bacon,

1/2 cup heavy whipping cream,

1 cup cheddar cheese,

10 eggs,

Black pepper, garlic powder, onion powder, salt to taste.

Thaw the spinach and squeeze all the water off of it. Peel and chop the onion. Fry the bacon and crumble it; brown the sausage with the onions and drain the grease off. Beat the eggs with the whipping cream and the seasonings. Now mix it all together and pour it into the pie crusts. This will make two quiches. 🙂 Bake at 375 for 45 minutes.


Onto Sunday… When I was a kid, my mom was an amazing cook. She cooked for an army for lunch and dinner most nights. Sometimes breakfast, if we were lucky! But one of my favorite things that she always cooked was Chicken Chimichangas. They’re super simple and completely amazing. I don’t know where she got the recipe from but it’s the best chimichanga recipe I could ask for. It’s not your typical chimichanga. The kind you get in a Mexican restaurant is much different. They use white and dark meat and they’re dry. A lot of times they put peppers in there. My mom’s is nothing like that. If you remember from my previous blogs about her. She despises dark meat. So we use bone in, skin on, chicken breasts. And, as much as she loves dry chicken, she likes a moist chimichanga! 🙂 So she adds a little extra to her chimichanga mixture to make them nice and moist. They’re DELISH! And the taste of them instantly brings back my childhood. There were countless Sunday dinners spent, watching her de-bone the chicken, shred it, mix up her special ingredients, roll up the chimichangas, and drop them in a frying pan. She would always set them on the table with a warning… “Watch out for the toothpicks!” And she always served them with the oddest combination of white rice and English peas. Of all things. You think Mexican food and white rice and English peas don’t exactly come to mind but that’s what she served it with and it just worked. Somewhere along the way, between being busy with work and growing up, she stopped making them. And we stopped thinking to ask for them. So this weekend, I asked her to make them. And they were every bit as delicious as I remember them being!

Chicken Chimichanga’s:

4 chicken breasts,

1 can, sliced, water chestnuts,

1 medium yellow onion,

1 16 oz. container sour cream,

1 pkg large flour tortillas,

1 stick butter,

Salt, garlic powder, black pepper.

Boil the chicken with the butter, salt, and pepper. Once they’re done, pull them out of the water and allow them to cool. Using a fork, pull the skin off and shred the chicken. Chop the water chestnuts and the onion. Mix the onion, water chestnuts, chicken, sour cream, garlic powder, salt, and pepper together.

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Now, lay out the tortilla, put a spoon full of the chicken mixture in the middle, fold the sides in, fold the bottom up, and roll. Secure with tooth picks.

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Once all the tortillas are filled, pour oil in a pan. About an inch of oil in the bottom of the pan, maybe a little more. Allow it to get really hot and drop the chimichanga in there. Turn half way through. Pull them out of the oil, place them on a paper towel to drain, and sprinkle a little salt on the outside.

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I know this sounds weird but believe me it’s absolutely amazing! You can make it a Mexican fiesta and throw a few pieces of tortilla into the grease and make yourself some homemade tortilla chips. I chose to serve up my favorite Olga Noodles, which I’ve shared before but will share again because they’re just that good. When my brother walked in and saw me making them he just about cried and fell at my feet with thanks… they’re just THAT good. 🙂 Here’s what you’ll need!

Olga Noodles:

1 pkg spaghetti noodles,

1 can Nestle Crema,

1 stick butter,

Garlic powder, salt, and pepper to taste.

Boil the spaghetti noodles, add a little oil to the water to keep them from sticking. Once they’re completely cooked, drain the water. Add the stick of butter and stir. Shake up the can of Crema and pour over the noodles. Season to taste and stir well. Make sure all the noodles are coated. Then, as best as you can, walk away before you eat the whole bowl. Seriously, I know they’re good but you’ll just hate yourself tomorrow if you eat too many of them! 😉 I’m playing…. it’s way too many to eat the whole bowl. You won’t be disappointed by these bad boys those! They’re great with these chicken chimichangas; but, they go great with anything else too. Grilled chicken, tacos, steak, Christmas dinner. Even by themselves! Whatever you like!

Now, go out into the big bad world and make some of these amazing recipes! I am planning what I’ll be making for the next football game. I’ll be tailgating at this one and I cannot wait to see my Bulldogs play! We’re playing a pretty tough team so my fingers are crossed and my hope are high! I’m dreaming of beating those tigers!! HAIL STATE!!