I was invited to attend the At Home Store College Move In event at the Franklin, TN store this week. We had an awesome time taking a tour of the store. It’s #CollegeMoveIn time all over the nation. If you have a young adult moving into a college dorm or apartment, this is the place to shop! Anything and everything they need to get settled into their home away from home is here!
From the essentials for the bed, bath, and kitchen to desk and study areas, to just plain making it look fashionable, #AtHomeStore has it!!!
P.S. You might just find a few things to make Mom feel better about this #CollegMoveIn as well 😉
I’ll be back very soon #AtHomeStore to get all of my Halloween, Fall, Thanksgiving, and Christmas decorations! Tis the season!!
Whenever we have a finger food event and sometimes just to have on hand at home, my chicken salad recipe is ALWAYS a huge request! Now I’m gonna share it with you….but only this once 😉 so pay attention!! 🙂
1.5-2 lb Chicken Breast
Chicken Bullion Cubes
Seedless Red Grapes
Now let’s whip up some chicken salad!
First boil the chicken breast in water with 3 bullion cubes for about 15 minutes. I cut the breasts in half or thirds and stab little holes in them so they cook faster and absorb the flavor and moisture while they cook!
While that’s cooking chop about 1/2-3/4 of the onion (depending on how much your bunch likes onion!) and 1-2 celery stalks. I chop mine very small because mine like the flavor of them but they aren’t much on the texture! You can sit this aside or put it in the bottom of your big mixing bowl…just be sure if you do you mix good from the bottom once its all together!
While you’r waiting you can also 4th or 6th your grapes….I don’t chop them because they get a little too mushy and they do better crisp in the salad.
Once your chicken is finished drain and shred the chicken (these small pieces make this much easier than if you had left them in huge pieces, you’re welcome) I just use 2 forks and shred away. Add them to the big mixing bowl and before you put anything else in mix the onions, celery and grapes with the shredded chicken.
Next add garlic powder, onion powder, salt and pepper to taste. I use 1+ tsp of these. Maybe I use a little more, but we LOVE some garlic and onion powder around here 😉 Now mix all this good again!
Last but not least add the miracle whip and mayo. I use about 2 Tbsp of Miracle Whip and 3 Tbsp of Mayo mixed in and then just add by the spoonful until I feel like its enough. Mix very well.
Now I like to pack mine in an airtight container and let it all mesh together a few hours or overnight before serving.
I serve on croissants but its great on regular bread or rolls as well!!!
Cool side dishes to go with whatever you are grillin are a must!!! As the garden starts producing cucumbers start coming in by the bucket fulls!!! This summer salad is a delicious dish for any meat or even to sit around and snack on!
Run to the store:
1 Cup Mayo
1/4 Cup White Sugar
1/2 tsp dried dill weed
1/2 teaspoon seasoned salt
3-4 medium cucumbers
Peel the cukes and slice em up real nice
Mix the mayo, sugar, vinegar, dill, seasoned salt in a large bowl
Add your cucumber slices then refrigerate and serve.
I gotcha covered! All breakfast is good…fabulous even…but now and then its fun to try a new recipe. This quickly became a request for birthday mornings and special occasions. And sometimes just because. Long weekends are especially popular for this!
First lets shop: (most of this you’ll already have!)
Now this recipe is per 9 inch pie plate…and depending on your crowd you’ll need a few
Sticks of butter
1/2 cup flour
1/4 tsp salt
1/2 cup milk
Lemon juice (fresh lemons or bottled, your choice)
Now lets make em:
Preheat oven to 400
While its preheating put 2 TBSP butter in each dish then place in oven to melt while its preheating
Next, in your mixing bowl, slightly beat your 2 eggs. Add flour, salt, and milk. Mix just until combined, your batter will be lumpy…if you mix to much they will not puff! And pour over the sizzling hot butter in your pie plates!
Bake for 25-30 minutes
While its baking you’ll wanna get your table set with powdered sugar, lemon juice, and plates!
Cut into slices and top with lemon juice then the powdered sugar! If you like you can use fruit and I have a kid who still uses syrup. Really there’s no wrong way to dress it!
MOUTH WATERING….better than that favorite restaurant!
My grandmother always made the BEST Nanner Puddin and I would stand and watch and help her stir and layer and whip and bake! And for the very first time…I’m going to share the recipe with you!
First lets shop:
6-7 Ripe Bananas
1 Box Nilla Wafers (don’t skimp on the cheap brand for this part)
1 1/2 cups sugar, then 6 Tbsp sugar
1/3 cup flour
1/4 tsp salt
2 cups milk (whole milk is best but 2% does ok too)
4 eggs, separated, you’ll need the yolks first then set the whites in the fridge till the end
1 tsp vanilla
Now let’s get this started…can you almost taste it?!?!
Preheat your oven to 425*
In the top of a double boiler start with the 1 1/2 cups sugar, flour and salt and whisk together then add the milk and mix up good. Separate your eggs and slightly beat the yolks and stir in. Put the egg whites in the fridge while we do the rest. Now you will stir this until it is custard like. This WILL TAKE A FEW! Don’t get discouraged it will thicken. This kind of yummy love takes a little time!
While this thickens, line your dish with a single layer of the Nilla wafers…now…I break up a few to fill in the cracks between the round cookies 🙂 Then slice up 3-4 of the ripened bananas atop these.
Once the pudding thickens, remove from heat and add your vanilla extract and stir in about a minute. Pour HALF the mixture into your dish over the banana and cookies you’ve layered.
Now another layer of cookies and bananas then the other half of the pudding…
Now remember we preheated the oven….hopefully its beeped and up to temp because we are almost there….but first…
Get those egg whites out o the fridge and get your mixer ready because its MERINGUE TIME!
Beat the eggs on HIGH and add 6TBSP, 1 TBSP at a time and beat until stiff peaks form. (God bless my grandmother and those who made meringue before we had electric mixers! SHEESH!)
Now spoon this over the top sealing in the pudding, it should look like this (OMG we are alost done…I smell it…I do!)
Bake at 425 about 5-6 minutes until the top gets golden brown. CHECK ON IT OFTEN because ovens vary…but with meringue it REALLY varies. Once its done, take out and let it sit to room temperature before you put it in the fridge. Chill for 2 hours before serving for best results.
The film, which is directed by Steven Spielberg and based on the best-selling book by Roald Dahl, hits theaters everywhere on July 1st!
The talents of three of the world’s greatest storytellers – Roald Dahl, Walt Disney and Steven Spielberg –
finally unite to bring Dahl’s beloved classic “The BFG” to life. Directed by Spielberg, Disney’s “The BFG” tells the imaginative story of a young girl and the Giant who introduces her to the wonders and perils of Giant Country. “I think it was kind of genius of Roald Dahl to be able to empower the children. It was very, very brave of him to introduce that combination of darkness and light which was so much Disney’s original signature in a lot of their earlier works like in ‘Dumbo,’ ‘Fantasia,’ ‘Snow White’ and ‘Cinderella,’ and being able to do scary, but also be redemptive at the same time and teach a lesson, an enduring lesson, to everyone, it was a wonderful thing for Dahl to have done, and it was one of the things that attracted me to want to direct this Dahl book,” says Spielberg.
The BFG (Mark Rylance), while a giant himself, is a Big Friendly Giant and nothing like the other inhabitants of Giant Country. Standing 24-feet tall with enormous ears and a keen sense of smell, he is endearingly dim-witted and keeps to himself for the most part. Giants like Bloodbottler (Bill Hader) and Fleshlumpeater (Jemaine Clement) on the other hand, are twice as big and at least twice as scary and have been known to eat humans, while the BFG prefers Snozzcumber and Frobscottle. Upon her arrival in Giant Country, Sophie, a precocious 10-year-old girl from London, is initially frightened of the mysterious giant who has brought her to his cave, but soon comes to realize that the BFG is actually quite gentle and charming, and, having never met a giant before, has many questions. The BFG brings Sophie to Dream Country where he collects dreams and sends them to children, teaching her all about the magic and mystery of dreams.
Having both been on their own in the world up until now, their affection for one another quickly grows. But Sophie’s presence in Giant Country has attracted the unwanted attention of the other giants, who have become increasingly more bothersome. Says Spielberg, “It’s a story about friendship, it’s a story about loyalty and protecting your friends and it’s a story that shows that even a little girl can help a big giant solve his biggest problems.” Sophie and the BFG soon depart for London to see the Queen (Penelope Wilton) and warn her of the precarious giant situation, but they must first convince the Queen and her maid, Mary (Rebecca Hall), that giants do indeed exist. Together, they come up with a plan to get rid of the giants once and for all.
Directed by three-time Academy Award® winner Steven Spielberg (“Bridge of Spies,” “Schindler’s List,” ”Saving Private Ryan”) from a screenplay by Melissa Mathison (“E.T.: The Extra-Terrestrial,” “The Black Stallion”) based on the best-selling book by Roald Dahl, “The BFG” stars three-time Tony Award®, two-time Olivier Award and Oscar® winner Mark Rylance (“Bridge of Spies,” “Wolf Hall”), newcomer Ruby Barnhill, Penelope Wilton (“The Best Exotic Marigold Hotel,” “Downton Abbey”), Jemaine Clement (“Rio 2,” “The Flight of the Conchords”), Rebecca Hall (“The Gift,” “Iron Man 3”), Rafe Spall (“The Big Short,” “Prometheus”) and Bill Hader (“Inside Out,” “Trainwreck”). The film is produced by Spielberg, Frank Marshall (“Jurassic World,” “The Bourne Ultimatum”) and Sam Mercer (“Snow White and the Huntsman,” “The Sixth Sense”) with Kathleen Kennedy (“Star Wars: The Force Awakens,” “Lincoln”), John Madden (“The Best Exotic Marigold Hotel,” “Shakespeare in Love”), Kristie Macosko Krieger (“Bridge of Spies,” “Lincoln”), Michael Siegel (“Charlie and the Chocolate Factory,” “Rise of the Guardians”), Frank Smith and Naia Cucukov serving as executive producers.
Roald Dahl’s “The BFG” (Big Friendly Giant) was first published in 1982 and has been enchanting readers of all ages ever since. To date, the book has been published in 41 languages. Dahl’s books, which also include “Charlie and the Chocolate Factory,” “James and the Giant Peach” and “Matilda,” have sold over 200 million copies worldwide. Originally created as a bedtime story, “The BFG” was Dahl’s own favorite of all his stories. “It was very important for us to be loyal to the language,” says Spielberg, “and the great writer Melissa Mathison, who also wrote ‘E.T.: The Extra-Terrestrial,’ wrote ‘The BFG.’”
“The BFG” opens in U.S. theaters on July 1, 2016, the year that marks the 100th anniversary of Dahl’s birth.
See you in theaters July 1st!!!!
DISNEY, AMBLIN ENTERTAINMENT in association with WALDEN MEDIA
I absolutely LOVED using cloth diapers when my kids were little. Besides loving it I had one child who was allergic to disposable diapers and had to use cloth diapers. IT worked wonderfully for my big bunch of kids!
Are you planning on cloth diapering a newborn anytime soon?
What will you receive in the Cloth Diaper Newborn stash?
Everything you see in the picture below! What a great stash of diapers!
Cloth diapering is such a great way to save you money and save the landfill too! It’s a win/win for mom and baby. So go ahead and enter for yourself, your friend or someone you love! Enter below on the rafflecopter! Remember we verify entries!
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