Chicken Spaghetti

We saw Madagascar 3 today. Now I can’t get the Afro Circus song out of my head. Polka-dot, polka-dot, afro! The girls loved it. Personally I would have rather seen Magic Mike or Rock of Ages. This is what we were supposed to have for dinner when we got home tonight, but plans got changed…the girls wanted Mattito’s, Megan wanted homemade ice cream and Taylor wanted to create her own cupcake since she missed the bake-off yesterday. So I don’t think I could have cooked more anyway. This isn’t the best picture, but this one was being packed up to send to someone and I couldn’t find any disposable leopard pans.

12 oz spaghetti noodles
3 chicken breasts, cooked and shredded
4 – 10.5 oz cans cream of chicken soup
1/2 cup milk
8 oz mozzarella, shredded

Place chicken in pot of water. Bring to a low boil and cook for 30 minutes. Shred it and set aside.

Preheat oven to 300 degrees.

Cook pasta according to package directions.

Warm soup and milk on stove top for 5 minutes.

Mix together pasta, soup mixture and chicken and place in 9′ x 13″ baking dish. Top with mozzarella.

Bake for 20 minutes.

Servings: 8
Calories: 476
Fat: 21g
Fiber: 1g

Today’s Leopard Print Find: Baby Bottle Cover …

Pineapple Upside Down Cake Muffins

Megan wanted to cook today so we decided to create different pineapple muffins and have a taste test. Taylor didn’t help because she wasn’t speaking to me due to the Pest Control person coming to take care of the mouse instead of me calling The Turtle Man so she could keep it as a pet. :/ I told her that I didn’t think The Turtle Man would drive from Kentucky to Texas for a mouse. Megan kept coming to tell me that Taylor wouldn’t talk to me. I told her not to worry because since Taylor talks about 98 miles an hour she wouldn’t be able to keep it up very long anyway. She made it about 93 minutes. But trust me, she sure made up for it later. I don’t think she even took a breath between 3pm-10pm. Megan had to complain that she couldn’t sleep because Taylor won’t stop talking. So we did the taste test without her. We had two winners. First up….Pineapple Upside Down Cake Muffins. (not really upside down, but tastes the same) Sure wish I would have had some cherries to put on top! (I tried a fake red grape but that didn’t quite work) 2 cups flour 1 cup sugar 2 1/4 tsps baking powder 1/4 tsp salt 16 oz crushed pineapple (drained, but save juice for topping) 1 large egg 3/4 cup coconut milk 1/4 cup butter, melted 6 oz yogurt, pineapple flavored TOPPING: 2 Tbsp butter, melted 1/4 cup brown sugar 1 Tbsp pineapple juice 1 tsp coconut milk 1/4 cup flour Preheat oven to 350 degrees. Line muffin pan with baking cups. In a large bowl, whisk together flour, sugar, baking powder and salt. Drain pineapple (reserving juice). In a smaller bowl mix together all the wet ingredients: pineapple, yogurt, butter, eggs & coconut milk. Add wet ingredients to dry and mix until just combined. In a small bowl, combine topping ingredients. Divide batter evenly into muffin cups and spoon the topping onto each one. Bake for 28 minutes. Servings: 12 Calories: 272 Fat: 10g Fiber: 1g Today’s Leopard Find: Rug …

Grilled Coconut Pineapple

Today I made a trip to the Apple store. After a very, very long wait (how in the world can a store be that busy all the time???) I strolled up to the Genius Bar with my macbook in hand to tell them that it’s possessed and it needed an exorcism. He thought I was joking. :/ I swear the thing had a mind of it’s own. It could operate all by itself without me. It liked to switch screens when it didn’t like what I was working on. Of course while I’m telling him what it does, it’s not doing anything I’m telling him it does. Everything checked out fine. That’s an hour of my life I’ll never get back. He checked everything he could possibly check and…nothing!! So now the evil spirits are gone and it works just fine. Apparently they just wanted a trip to the Apple store. That totally has nothing to do with pineapple, but this is a delicious sweet tooth fix and I’ve had lots of those lately. I should have taken out a few sugar granules to get this below 100 calories so I’d feel even better.1 Pineapple, slice and cut into 1/2″ pieces 2 Tablespoons Lime Juice 1/2 Cup Coconut Flakes2 Tablespoons Brown SugarSlice pineapple and set aside.Place coconut in skillet over medium heat and cook for 5 minutes or until browned. Set aside. Preheat grill (I used my George Foreman grill).In a small bowl combine lime juice and sugar.Place pineapple pieces on grill and cook for 7 minutes.Transfer pineapple to dish and toss with sugar mixture.Top with coconut.Servings: 4Calories: 104Fat: 2gFiber: 2gToday’s Leopard Find: Swivel Barstools …

Chicken & Broccoli Pasta

We have another winner!! I even got a “This is good Mommy!”. Megan ranked it #2 and Taylor ranked it #3. (Their #1 is Crockpot Italian Chicken and Taylor’s #2 is Chicken Bacon Pasta). 8 oz Angel Hair Pasta2 cups Broccoli 2 Tbs Butter 1 lb Chicken Breasts, cut into squares 1 can (10-3/4 oz) Cream of Mushroom Soup 1/2 cup Milk 1/2 cup Parmesan Cheese, grated 1/4 tsp Pepper Cook angel hair pasta according to package directions (mine was 6 minutes). Add broccoli for last 4 minutes of cooking time. While pasta is cooking, heat butter in skillet. Add chicken and cook until browned.Add soup, milk, cheese, pepper and pasta to chicken. Cook until heated through. Drain pasta and broccoli and return to pan. Stir in chicken mixture. Servings: 6 Calories: 363 Fat: 15g Fiber: 2g Today’s Leopard Find: Drink Coasters …

Spicy Chicken Ranch Foldovers

There is a restaurant in Frisco, TX called Burger Girl that we love. I’m assuming they probably have really great burgers since that’s what they are known for, but we don’t get the burgers, we get the foldovers. So I tried to recreate this at home…. Both of the girls inhaled theirs! Success!!Grill chicken and cut into squares. Warm skillet on medium high heat. Add chicken and heat until warm. Add taco seasoning packet without water. Stir to coat all pieces and cook for 5 minutes. Stir in 1/2 cup of ranch and cook for 2 minutes. Assemble tortillas with chicken and monterrey jack cheese. Spray skillet with non-stick cooking spray. Fold in half and cook on each side for 2 minutes. Top with lettuce and ranch dressing. Ingredients:8 – 8″ Flour Tortillas3 Chicken Breasts, boneless & skinless1 cup Ranch Dressing (1/2 cup for chicken & 1/2 cup for topping)1.25 oz Packet McCormick Taco Seasoning2 cups Monterrey Jack Cheese1 1/2 cups Lettuce, shreddedGrill chicken and cut into squares. Warm skillet on medium high heat. Add chicken and heat until warm. Add taco seasoning packet without water. Stir to coat all pieces and cook for 5 minutes. Stir in 1/2 cup of ranch and cook for 2 minutes.Assemble tortillas with chicken and monterrey jack cheese. Spray skillet with non-stick cooking spray. Fold in half and cook on each side for 2 minutes.Top with lettuce and ranch dressing. Servings: 8 tacos Calories: 472 Fat: 32g Fiber: 1g Today’s Leopard Find: Purple Leopard Flat Iron …

Melted Pony Bead Bowls


Our first craft of the summer…..Pony Bead Bowls. Somehow we always seem to accumulate these beads from various craft kits. I still had to go buy more though of course. I found a bag of assorted colors at Michaels in the kids craft section. You can also buy the colors individually but the assorted one was great because it added some time to their project.

They spent at least an hour sorting beads. (which means at least 5 less “Mommy, I’m bored”‘s that I had to hear for the day. The picture above is Megan’s finished project. This was Taylor’s pattern. She used orange, red and clear. She gave hers to her grandmother before I had a chance to get a picture of hers. I thought for sure one of them one make a leopard print one for me but no such luck.

Line the baking pan or oven safe dish that you wish to use with foil. Place beads in the design that you choose.

Heat oven to 400 degrees. Bake in oven for 20 minutes. (the smell is strong so turn on your vent-a-hood, open your windows and doors, etc…)

After it cools, remove it from the pan. Take an oven safe bowl and cover it with foil. Turn the bowl upside down and place the bead plate on top of it in the oven at 400 degrees for 2-3 minutes until it melts down. You can get different shapes depending on the size and height of the bowl you use. Now they are working on sun catchers….!

Today’s Leopard Find: bebe Women’s Macey Ankle-Strap SandalĀ …

The Versatile Blogger Award & Hawaiian Roll Sliders

Thank you so much to Jen at JenbeansBlog for nominating me for The Versatile Blogger Award. Check out her Frozen Banana Recipe…they look yummy! The rules for this award are…. Thank the Blogger who nominated you. Include a link to their site. Include the award image to your post. Include the award image on your blog. Give 7 random facts about yourself. Nominate 15 other bloggers for the award. When nominating other bloggers, include links to their sites. Let those bloggers know they have been nominated. 7 random facts about Beth: – My favorite color is leopard (although my girls tell me daily that it isn’t really a color – apparently I haven’t raised them right) – I have twin girls that at 2 nicknamed themselves Princess and Diva. (they were right) – Love anything furry. (especially Leopards and Maltese) – I used to hate cooking. – I played blackjack with Nick Lachey. He was adorable. – The Beach Boys worked me into a song at a concert. Wasn’t Def Leppard, but still pretty cool. – I’ve been married for 20 years in September (so yes, I got married when I was 8) My Nominations: (I know I’m going to forget someone really important, so I apologize in advance to any of you!!) The Kitchen Whisperer Cravings of a Lunatic My Life in Austin Addicted2Decorating Fresh Eggs Daily Spilled Cookies Oh, Bite It Walking on Sunshine Part Time House Wife Palm Trees and Lemonade The Beachside Baker My Crazy Kitchen The Girl in the Little Red Kitchen Country at Heart Recipes My Mother’s Daughter Thanks Jen!!! Hawaiian Roll Sliders Another quick and easy lunch option for our lunch “restaurant”. These are one of our favorite quick meals. I usually end up just throwing them on the George Forman grill to make it even easier. 2 lbs of Ground Beef Patties, separated and grilled into 12 small square patties 1 package (12) King’s Hawaiian Rolls 4 oz Colby Jack Cheese 12 Pickle Slices 6 Tablespoons Mustard 6 Tablespoons Ketchup Warm rolls in oven according to package directions. Assemble sliders and enjoy! Servings: 6 Calories: 654 Fat: 14g Fiber: 5g Today’s Leopard Find: Turquoise Leopard Maxi Dress …

Homemade Orange Marmalade Pop Tart

#2 in the Homemade Pop Tart Party Series… (first one in case you missed it was Apple Pie). I love, love, love orange marmalade and I love the topping for my orange muffins, so I combined the two for this one. and just had to share what I found in my alley in Frisco, TX today…. It was the cutest stinkin baby bobcat I’ve ever seen. Actually I’d never seen a baby one before, but I’ve seen it’s family in my alley a few times. Not the best picture, but look at that cute little blurry tail! He wouldn’t let me hold him or pet him. This was him still trying to tell me to stop taking his picture so he could continue his dinner. Darn food chain! But here’s a better picture of one I found on Free Republic. I want one!!!!! 5 Cups Flour 2 teaspoons Salt 4 Tablespoons Sugar 4 Sticks Butter, diced 1 Cup Ice Water 1/2 Cup Orange Marmalade 1 Egg, beaten with 1 teaspoon of water Mix together the flour, salt and sugar. Add the butter and mix for one minute. Add ice water and mix until combined. The dough will be coarse but should hold together when you squeeze it. If it is too crumbly add more water 1 teaspoon at a time. Divide the dough into 4 disks. Wrap each disk separately with plastic wrap and refrigerate for 30 minutes minimum. I made mine the night before. (If you want an easier option, you could use a refrigerated pie crust) Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out 1 of the doughs until it is approximately 1/8 inch thick. Using a pastry cutter, cookie cutter (or if you are lucky enough to find one like I did), a Toaster Pastry Press from Williams Sonoma cut out 5 rectangles. Repeat with next disk. Spread about 1 Tablespoon of apple butter and 1 Tablespoon of apple onto each of the rectangles. Leave a border about 1/2″ wide. Using a pastry brush, lightly brush the edges with the egg mixture. Cut the remaining dough into rectangles for the tops. Place on top and seal the edges. Transfer to baking sheet and refrigerate for 30 minutes. Position 1 rack in the upper third of the oven and 1 rack in the lower third of the oven. Preheat oven to 350 degrees. Bake for 25 minutes , or until golden. Reverse the positions of the baking sheets and rotate. Let cool for about 10 minutes, then transfer to wire racks and let cool completely. For the icing: 1 cup powdered sugar 1/4 tsp grated orange zest 2 Tbs freshly squeezed orange juice Whisk together until smooth Spread on …

Lemon Blueberry Muffins

I <3 muffins! (In case you hadn’t noticed already) I made these thinking I was being creative. I used to love blueberry muffins with Crabtree & Evelyn’s Lemon Curd, then all of the sudden for the next three days blogs, recipe sites, etc… were filled with lemon & blueberry recipes. Apparently we all had the same idea. Great minds think alike right?? These were so moist it almost tasted like it had the curd (wow, that word just doesn’t sound appetizing at all does it?) in it. I love being able to make a batch (or two) and freeze them to use as you need them. Some of my other muffin recipes in case you want to work your way through the many flavors: Orange Peach Apple Zucchini Banana Cranberry Chocolate Chip and my girls favorite…Donut and now I can add Lemon to the list… 1 egg3/4 cup sugar 1 3/4 cups flour 1 tablespoon lemon peel, grated1 tablespoon lemon juice 1 teaspoon baking powder 1/4 teaspoon salt3/4 teaspoon baking soda 1 cup blueberries 6 tablespoons butter, melted 12 oz lemon yogurt TOPPING: 1/3 cup lemon juice 1/4 cup sugar 1 teaspoon lemon peel, grated Preheat oven to 350 degrees. Line muffin pan with baking liners. In large bowl, combine sugar, flour salt, baking soda, baking soda and lemon peel. In another bowl, beat the egg, yogurt, butter and lemon juice. Stir wet ingredients into dry ingredients just until moistened. Fold in blueberries.Divide batter between muffin cups and bake for 20 minutes or until toothpick comes out clean. Cool for 5 minutes; leave muffins in pan. Poke about 10 holes in each muffin using a toothpick. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins. Servings: 12 Calories: 219 Fat: 6g Fiber: 1g Today’s Leopard Find: Foot Petals …

Definitely Leopard “Restaurant” and Ham & Swiss Sliders

The girls have been doing a lot of complaining lately about the dinner menu. My rule is…if you don’t eat it, you’re on your own. (They are becoming quite the pro at microwave nachos!) So while they were at Vacation Bible School I decided to give them options for lunches. Welcome to The Definitely Leopard Restaurant… There were some giggles and an “Are you serious???” when I told them to write down their orders. They think it’s fun and now at least lunch will hopefully go smoother than dinner. I was even able to get Megan to add apples to her meal when I told her they suddenly became a special of the day. I probably should have thought before putting a Suggestion Box. So far the suggestions are “Daily Specils”, “New menu” (my favorite ;/ ), “Corn on a cob”, “Eat with the dog Mondays”(my 2nd favorite), “A dessert menu” and “Sundays” (which means sundaes). So now the addition for tomorrows “Daily Specil”… Ham & Swiss Cheese Sliders – quick and easy! 1 package King’s Hawaiian Rolls 12 oz Ham, sliced thin 12 – 1 oz slices Swiss Cheese 6 Tablespoons Dijon Mustard Serve cold or zap in the microwave for 30 seconds. Servings: 6 Calories: 507 Fat: 12g Fiber: 4g Today’s Leopard Find: Towels …