I bought my necklace from yesterday on Amazon a few months ago when it was marked down from $90 to $9. I can’t find it again but I did find a style similar and it’s marked down from $99 to $8.99. Here’s the link!
Here’s the recipe for the monster cookies!! Just add Halloween M&M’s the make them even more wonderful!
What you’ll need:
- 1 stick of softened butter
- 1 cup sugar
- 1 1/4 cup brown sugar
- 1—16 oz can creamy peanut butter
- 3 eggs
- 4 1/2 cups oats
- 2 t baking powder
- 1 cup M & M’s
- 1 cup chocolate chips
- 1 t vanilla
- pinch of salt
What you’ll do:
- Preheat oven to 350 degrees
- Cream butter and sugars well
- Add eggs, peanut butter and vanilla and mix well again
- Add the rest of the ingredients and mix well
- Scoop them with a cookie scoop (or drop them with a spoon) onto an lightly greased cookie sheet
- Bake for 11-13 minutes at 350
- Let them cool on the cookie sheet for a few minutes before transferring
- Or eat them warm off the pan, which is usually my preference!
Read more at https://www.lifeingraceblog.com/2014/06/flourless-monster-cookies/#6JUDCExKSWoQmiXc.99
And then you MUST try the beef stew!! It’s TO DIE FOR, dear lovelies!
I’ll post the recipe here so you don’t even have to click over. That’s how much I love you.
- 2-3 pounds of beef stew meat
- Steak seasoning (I use Montreal)
- 1/2 cup flour
- beef stock (I swear by Kitchen Basics and usually use a whole box, by the time you add stock several times to the stew)
- 1/2 red wine (I use it if I have it, but good beef stock will do)
- 1 large onion, chopped
- 1/2 bag baby carrots (about 20-30)
- 4-5 large red potatoes, cut to bite sized chunks
- 1 package of cremini mushrooms
- crushed red pepper, a few shakes
- salt and pepper, all along the way to add layers of flavor
- 3 T. worcestershire sauce
- 2 T. good honey
- 2 T. garlic/herb seasoning (I buy mine from Sam’s)
- optional veggies—I often add fresh brussel sprouts (halved, I usually parboil them for a few minutes to release the bitter flavor, then add to stew), parnsips (chunked), sweet potatoes (cut into chunks) cabbage (cut into quarters, if I’m not using brussel sprouts), frozen peas
How I do it:
Then chop the following items into bite sized pieces: 4 carrots, 1 large onion, 4 large red potatoes (don’t use russet: they turn to mush), and a package of cremini mushrooms. At this point you can just add all these veggies to the stew or you can go the extra mile and give these a short saute in some olive oil to release some of their natural sugar. I think the extra step is worth it but I’ve done it both ways based on time. Generously salt and pepper the veggies and then add more beef stock so that most of the veggies are covered. Don’t totally submerse them though or there’ll be too much liquid. Also add a few shakes of red pepper, a few shakes of Worcestershire sauce, 2 T. of garlic-herb seasoning, and 2 T. of honey. Put back into the oven at 250 for another 3 hours.
October Meal Plan!
- September 30 Tues—Italian pork chops (crock pot), cooked apples, smashed potatoes
- October 1 Wed—Chicken Chorizo Paella, Spanish Rice
- October 2 Thurs—Cheese Tortellini Soup, French Bread
- October 3 Fri—Homemade Honey Wheat Bread, Frittata
- October 4 Sat—Pumpkin Muffins, Homemade Waffles, Smoked Bacon, UT GAME!
- October 5 Sun—Beef Chimichangas with Guacamole, Cilantro Slaw, Salted Caramel Pretzel Crust Brownie
- October 6 Monday—Crock Pot Honey Sesame Chicken
- October 7 Tuesday—Best Beef Stew Ever!
- October 8 Wednesday—Spicy Shrimp Scampi
- October 9 Thursday—Salmon with Sriracha and Lime
- October 10 Friday—Meatloaf and Garlic Mashed Potatoes (great for weekend sandwiches)
- October 11 Saturday—Coq Au Riesling with Chicken
- October 12 Sunday—Take momma out!
- October 13 Monday—Shrimp and Grits
- October 14 Tuesday—Crock Pot Pork Tacos
- October 15 Wednesday—Italian Sub Soup
- October 16 Thursday—Leftovers
- October 17 Friday—Pasta Carbonara, Fruit Salad
- October 18 Saturday—Homemade Pizza, Salad with Homemade Vinaigrette
- October 19 Sunday—Turkey Breast in Crock Pot, Rhodes Rolls (I just put the thawed turkey breast (bone in) in the crockpot overnight on low and let it cook until the next afternoon. You can salt it or add a little stock but you really don’t need to do ANYthing. Just cook it plain and it’ll be delicious the next day! Do this on Saturday night for a Sunday meal!
- October 20 Monday—Pumpkin Chipotle Soup (with chicken/turkey and barley—use turkey from yesterday)
- October 21 Tuesday—Teriyaki Salmon with Creamy Sriracha Sauce
- October 22 Wednesday—Spicy Tomato Pasta (Make fudge and cookies for my friends at Allume!)
- October 23 Thursday—Rocky Top Chili (good leftovers for the family while I’m away at Allume)
- October 24 Friday—Marlboro Man Sandwiches (I’ve made these and they’re awesome! Thank you Pioneer Woman!)
- October 25 Saturday—Roasted Chicken and Veggies
- October 26 Sunday—Red Curry Lentils and Rice
- October 27 Monday—Lasagna Soup, Garlic Bread
- October 28 Tuesday—Creamy Tuscan Pasta
- October 29 Wednesday—Lemon and Garlic Roasted Chicken with Root Vegetables (one of my staples and a fave of everyone!)
- October 30 Thursday—Chicken Pot Pie Soup (use leftover chicken from last night)