Happy Mardi Gras!

Mardi Gras last year...

Mardi Gras this year...

As much as we LOVE New Orleans, it's hard to say I miss miss it when I see my beautiful baby's smile! Even though we can't be in the Big Easy, we're still going to celebrate by having dinner at Kozy's (my fav restaurant) and enjoying their special Mardi Gras festivities.

Caramel Corn

6 quarts popped corn (put in large pan – dishpan)
1 box light brown sugar
½ cup light Karo syrup
2 sticks butter
½ tsp salt
Boil for 5 minutes. Remove from heat.

Add:
½ tsp baking soda
1 tsp vanilla
Stir well.

Pour over popcorn and stir until coated.

Bake at 275 degrees for 1 hour. Stir every 15 minutes.

~Betty Colburn

The Zac Brown Band

The Zac Brown Band

My most recent iTunes download and my new favorite album!

The Rocking Horse

My Dad is in the process of making Madison her very own rocking horse!

Happy Valentine's Day!

Madison Smiles

Who would have thought I would have a girl who LOVES mornings!

Spaghetti Sauce

Ingredients:
2 pounds ground beef
3/4 pound bulk Italian sausage
4 medium onions, finely chopped
8 garlic cloves, minced
4 cans (14-1/2 ounces each) diced tomatoes, undrained
4 cans (6 ounces each) tomato paste
1/2 cup water
1/4 cup sugar
1/4 cup Worcestershire sauce
1 tablespoon canola oil
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
4 bay leaves
1 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
Hot cooked spaghetti

Directions: In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings. Cover and cook on low for 8 hours. Discard bay leaves. Serve with spaghetti. Yield: 12 servings (3 quarts).