Six Sister’s Stuff Cook Book~ Review/Giveaway!

Six Sisters
I have been a fan of The Six Sister’s Stuff Blog for years now. I think it would be safe to say that they are some of my favorite foodie friends. I have had the privilege of meeting all of the sisters as well as their parents in 2013 when I attended the Build Your Own Blog Conference in Salt Lake City, Ut. which they host.  I can honestly say they are friendly, genuine, and as sweet in person as they come across online!  I enjoyed their first cook book so much that when they announced they were doing another one I couldn’t wait to get my hands on a copy! This past February I again attended the BYOB Conference. And what do you know, I was able to talk Larry (the Dad) into letting me purchase 1 of the 25 they had on display. ~
I have to admit that I did “bribe” him somewhat….I had made the Sister’s some Sugar Cookies to snack on and he was very happy to get some as well. :) He made me promise not to show anyone my copy, no instagraming or posting it on FB. until after the last day of the conference. Of course that night I felt like a spy, while reading through the book in my hotel room. I had already dog-eared several recipes I wanted to try before I was even half way through the book!

SSS
I mean Just LOOK at these…..they are mouth watering!
10149393_610896408991935_1325935195_n  Six Sister1
Six Sisters2   Six Sister3
I am confident that no matter what your craving you will be able to find several recipes that you can make and feel satisfied! This cook book makes making a meal easy! The Six Sister’s have done all the work by pairing up a main dish, side dish as well as a dessert, making 52 menu plans to choose from. THANK YOU SISTERS! They also throw in some extra’s like how to make a cute & easy menu board, ideas for a fun family dinner, dinner conversation starters. I promise you are going to love this book!
What would you say if I told you that you could win your very own copy? :) You can earn up to 5 entries to win this cook book. Here is all you need to do:
 (don’t forget to make a comment for each entry you complete)
1.) Like  Lark’s Country Heart on Face Book
2.)
Follow Lark’s Country Heart on Instagram
3.) Follow Lark’s Country Heart on Pinterest
4.) Follow Lark’s Country Heart on Twitter
5.) Like The Six Sister’s Stuff on Face Book 
**The Winner will be announced on April 8th. The Winner has 24 hours to claim their prize, then a new winner will be chosen.

I would like to thank Shadow Mountain, Deseret Book, and the Six Sisters Stuff for asking me to be apart of their Blog Book Tour to share about this fabulous cook book. ~ Lark

 

4-Cheese Chicken and Sausage Penne Pasta Casserole

4-cheese Chicken and Sausage Penne Pasta Casserole2
I am sure that I am not the only woman out there that could occasionally use a few more hours in the day right? Well I feel like this on a daily basis starting March 1st until May 30th. That is when my “normal life” of being a wife, mother, Blogger, part time produce lady, part time librarian, part time manicurist also  includes the title of Full Time Track Coach! It seems to me that this time of the year I seem to go from one thing to another with no break in between. From the minute that dang alarm goes off, until I lay my head on the pillow. My OCD kicks into over drive! (lol) Making sure there is a home cooked meal on the table every night becomes more challenging.  I try to make sure I plan my weeknight menu according to what I have already prepared….cooked chicken, sausage, any veggies I have in the fridge or dry goods  I have in my pantry.That is how casseroles like this become created. Dinner doesn’t have to be complicated.  Simple Ingredients paired together that take little time can become a family favorite.  Give this a try and see just how filling & delicious it is.

4-Cheese Chicken & Sausage Penne Pasta Casserole
1 (16oz.) Penne Pasta~ cooked/ drained
2 (10oz.) Alfredo Sauce
1 (8oz.) Cream Cheese~ softened
1 (15oz.) Cottage Cheese
2 Egg’s
1/4 Cup Parmesan Cheese
1 TBSP. Italian Seasoning
1 (4oz.) Diced Green Chilie ~
Optional
1 lb. Spicy Sausage~ cooked/drained
2 Cups Cooked Chicken~ cubed
2 Cups Mozzarella Cheese~ shredded

Preheat oven to 350
In a large bowl combine the cooked/drained pasta, alfredo sauce, cheese’s
(except mozzarella) eggs and Italian seasoning. Mix well. Toss in chicken and sausage, pour into a 9×13 inch pan that has been lightly greased. Top with mozzarella cheese. Bake for 35-40 minutes.
4-cheese Chicken and Sausage Penne Pasta Casserole1
Serve warm along side a fresh green salad and garlic bread.
~To time well spent,  Lark

Crack Bars

If ever there was a treat that I could eat at any time of the day, and not get enough of it would be these Crack Bars! The name is very fitting, they are very addicting! I HAD to created these bars after tasting something similar at a very popular Chocolate Store. I am happy to say I improved on the original! ;) No more spending $6.00 a piece for this gal!
Crack Bars

Crack Bars
1 (12oz.) White Chocolate Chips
1 (12oz.) Butterscotch Chips
1/2 Cup Creamy Peanut Butter
6 Cups Rice Cereal
1 (10oz.) Mini Marshmallows
1/4 Cup Mini Chocolate Chips

In a microwave safe bowl combine white chocolate, butterscotch chips, and peanut butter together. Heat in 30 second intervals while stirring after each, until melted. Mix the cereal into the melted mixture, add in marshmallows stir until combine. Press mixture into a 9 x13 inch pan, then sprinkle the top with the mini chocolate chips. let cool and set up for an hour before cutting into bars. I like to place the pan in the fridge to chill to hurry the process (lol) The hardest part for me is getting them out of the house faster than I can eat one! ~ Lark

Cake Batter Monster Cookies

Cake Batter Monster Cookies

My family loves Cookies….Okay, I do to!  I also love cake. So as I was trying to create a new cookie recipe, I decided to add dry cake mix into my dough. (Along with a few of my other cookie add-ins….Butterscotch chips, Reeses Pieces, Toffee chips and Oh My Flipping Heck!)
THESE have become our families favorite cookie.  They are soft and chewy on the inside with a light crisp crunch on the outside. The cake batter flavor comes through in every bite. I’m sure you are going to love these just as much as we do. You might want to do yourself a favor and make a double batch. ;)
Cake Batter Monster Cookies
1 1/4 Cup All Purpose Flour
1 1/4 Cup  White or Yellow Dry Cake Mix
1/2 teaspoon Baking Soda
1 1/4 Stick’s Butter~ softened
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 Egg
2 teaspoon Vanilla
1 Cup Butterscotch Chips
1/4 Cup Reeses Pieces Candies
1/4 Cup Toffee Pieces

Preheat oven to 350
In mixing bowl combine the butter and sugar’s, cream together until light and fluffy. Add in egg and vanilla, mix until blended. Add in remaining ingredients, mixing until dough is soft yet not sticky.
If dough is sticky, add more flour.  Shape dough into 2 inch balls. Place onto a parchment lined baking sheet. Bake for 10-12 minutes ~ less if you really like gooey cookies. I like to keep them stored in an air tight container. Although, I am thinking that my next batch I will make into some Ice Cream Sandwiches! :)
Happy Baking~ Lark

 

Roasted Asparagas

HAPPY ST. PATRICK’S DAY!
With today being the “Day O’ Green” I wanted to share with Y’all my most favorite green veggie…..ASPARAGUS!

Asparagas
I love asparagus! When this green veggie is in season I buy as much as I can get my hands on.  And up until a few weeks ago I only prepared it one way~ steamed. However I can now say I have a new favorite way to prepare it! A good friend of mine was texting back and forth the other day when she sent me a picture of a pan full of asparagus she was having for dinner. We got to chatting and I told her I also loved asparagus. Jyl then shared with me her favorite way to prepare it.  Since that day I have  roasted bunches of asparagus….no more steaming for this gal. Give it a try and see what you think. Thank you Jyl for sharing!

Oven Roasted Asparagus
1 Bunch Fresh Asparagus
Olive Oil
Fresh Lemon Juice
Sea Salt / Cracked Black Pepper

Preheat oven to 400
Line a baking sheet with foil. After you snap the ends off of each asparagus stalk, lay in a single layer in the pan. Drizzle olive oil, ad lemon juice over top. Sprinkle with salt and pepper.
Roasted Asparagas2
Bake for 15-25 minutes. (
depending on if you like them more crunchy than soft) I usually cook mine for 20 minutes. Serve hot from the oven.
Roasted Asparagas
Hoping you have the LUCK OF THE IRISH today! ~ Lark

Homemade French Onion Soup

French Onion Soup

French Onion Soup is my all time most favorite soup to eat. That being said, I will only order it in a select few restaurants when I go out to eat. Because NOT ALL French Onion Soups are the same! I like them to have a thicker “body” to them, rather than thin. I want to taste the onion flavor not have it drowned out with a overpowering broth. I guess you could say I am a French Onion Soup Snob! (lol) One day as I was working,(I work part time in our home town grocery store in their Produce Department) I saw that we received a shipment of sweet onions. Well heck, I KNEW I had to grab a few before they sold out. Brought them home and decided I needed to come up with my own French Onion Soup recipe.  Since that day, I have made this soup (3) more times…..and I am the only one in the house that will eat it. It Is THAT GOOD!

French Onion Soup
5 Sweet Onion’s~ thinly sliced
1/3 Cup Butter
1/4 Cup All Purpose Flour
3 (15 oz.) Beef Broth
2 TBSP. Powdered Beef Bullion
2 Cup Water
2 TBSP. Corn Starch
1 tsp. Black Pepper
6 Slices French Bread~ sliced thick
6 Slices Provolone Cheese
6 Slices Swiss Cheese

In a large Dutch oven combine the sliced onion, butter and pepper.
French Onion Soup5
Cook over medium heat until onions are translucent and tender.
French Onion Soup4
Stir in Flour until blended. Add in broth, bullion and let it come to a full boil. In a small bowl combine the water and cornstarch together, pour into the boiling mixture while whisking. Turn heat to simmer and continue cooking for 30 minutes.
French Onion Soup3
Turn oven on broil, ladle soup into 6 oven proof soup bowls. Top soup with a thick slice of French bread along with one slice of Provolone and Swiss cheese.
French Onion Soup2
Place onto a baking sheet, place in the oven to melt cheese.
Watch closely it wont take long to have the cheese melt. Serve straight from the oven.
French Onion Soup6
This does make about 6-8 cups of soup, so if you are like me and happen to be the only person in the house who likes French Onion Soup, you can save it in a couple of quart jars in the fridge for up to 3 weeks. (
although I highly doubt it will last that long) I hope Y’all will enjoy this soup as much as I do. ~Lark

And the WINNERS are….

March Fitness Giveaway

Thank you all for joining in on the fun Giveaway, CONGRATULATIONS TO THE WINNERS!
**THE WINNERS ARE~**
$250 Amazon Gift Card~ Ellen Ross
$100 Toterra Essential Oils~ Jennifer Ansbach
Bottle Band~ Marcia Jimenez Mora
Crossfit Wrist Bands~ Carl White
Inspiration Sports Bra~ Shaylyn Davenport
The Happy Gall Cook Book~ Gary Vanicek