The Cookies are Coming, The Cookies are Coming!


I’ve been at it again! After my first round of Girl Scout printables (which are still FREE, by the way), I decided to whip up some more fun printables for my daughter to use for her cookie orders. I was so happy with how they turned out, I decided to offer them for sale. I found the super cute little girls from an amazing artist (sorry, keeping this one a secret) and I was just so tickled with how all of the cards turned out.

Cookie deliveries will start this weekend, and I love that these cards will help us keep things straight as far as who ordered what, how much they owe, and how many boxes should be in their orders. Plus, they add a little extra to the deliveries, in my opinion.

These Cookie Receipts are the same size as the free Thank You Notes I posted: 4.25×5.5. To make it super easy, you can buy Avery Postcards that come four to a page and are perforated. Or, print on card stock and cut them apart yourself on the guidelines. Easy peasy!

These are currently available in my Etsy shop; go check them out!




Here We Go Again: The South has Fallen…Again


Mother Nature is back at it for Snowmageddon, Part Deaux! Or Snowpocalypse 2, SnowJam Part 2…whatever you want to call it, we’ve been slammed, again. This time around, however, preparedness has ridden the line of paranoia for the last week, in my opinion. As soon as the mere possibility of snow and ice was reported, the region reacted. Afterall, who would want a repeat of the mess that happened a mere two weeks ago? Things are a titch different this time, thankfully. As far as I know, there were no children stuck at school – how could they have been; school was cancelled early on Monday for Tuesday and Wednesday. This was a bit of overkill, as all it did on Tuesday was rain. Today, Wednesday, there’s no way anybody should be going anywhere, as it snowed and sleeted overnight, then promptly froze on the ground. But at least it started overnight, when most people were home, as opposed to the middle of the day.

I’m prepared for the onslaught of jokes about how we Southerners just don’t know how to handle bad weather. It’s inevitable. When you hear words such as “catastrophic” and even “biblical” being used on the news to describe a storm, it’s just opening us up for ridicule. Southerners, though, take it in stride. Sure, there was panic beforehand. The grocery stores were packed on Monday, pictures of empty milk coolers and bread shelves floated around Facebook and Instagram, My kids and I ventured out on Tuesday to pick up some non-essential items such as chocolate chips and goldfish food, and I had a nice chuckle at this one:

Empty chicken section at Publix – 2/11/14


My Publix had milk and bread, but if you wanted chicken, you were out of luck. Southerners: if the lights go out, we can still barbecue!

But my favorite part of “weather events” like this are the memes, I must admit. Here are a few favorites:

...the moose out front should have told you.
…the moose out front should have told you.
Hubby has cabin fever already, so he could use one of these…
This about sums it up.
This about sums it up.


Some important things to remember through all of this: stay positive, keep things light, and remember to laugh. It’ll be 70 again next week. Seriously.

Weather Channel 10-Day Forecast

Menu Plan Monday: February 10 – 16, 2014


I’ve been terrible at sticking to my plan. I admit. I’m great at making a plan, but sticking to it is another thing entirely. I am trying to get back on track, though. Last week I went to Sam’s and stocked up, so we should be good. I found some great prices on meat – I love it when the meat is “Reduced for Quick Sale”. Those are my favorite stickers to find! I found ground sirloin and ground chuck for $2.54 a pound! So I bought almost 10 pounds. I really need to get a second freezer so I can really stock up when I see those prices.

For this week, there are a few meals that were on the schedule for last week that we didn’t actually do, so we’re trying again.

Now, on to this week’s menu!

February 10 -16

What are you cooking up this week?

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It’s Girl Scout Cookie Time!


So, I might be going a little overboard with this whole Girl Scout Cookie thing. This is my daughter’s first year as a Girl Scout, she’s a Daisy, and I am so excited that she’s decided she wants to be a part of this. I was a Girl Scout for practically my entire childhood, and I have so many fond memories. I hope she has as much fun as I did! But back to the overboard part.

My daughter’s troop consists of Kindergarten and First Grade-aged girls. Suffice it to say, they’re not too excited about the whole cookie booth sales thing. I’m trying to explain to my girl that it’s important to sell a lot of cookies because it helps the troop, it helps you, blah blah blah. And, everyone loves Girl Scout cookies, and they love to see cute little faces selling them.

When the other moms and I were talking about setting up the booths, we decided to keep it simple; we would handle making the signs since our little girls can barely write legibly at this point. And me, being the overachieving, vinyl-cutting, personalization-business mom, said I would take over the sign-making. Here’s what I came up with:

CookieBooth2 CookieBooth1 CookieBooth3

I thought they turned out pretty cute, if I do say so myself. And yes, that is glitter vinyl on the Troop sign. We can all use a little extra bling! The girls all signed their names on the Troop Thank You sign, and it looks great.

Is it too much, yet? Am I a normal Girl Scout Mom?

So then I was thinking, it would be nice to give each customer who buys cookies from our cookie booths a little Thank You card with our troop information on it; you know, in case they needed more cookies. Plus, it teaches the girls that a simple Thank You is a wonderful thing. I’ll also be making personalized Thank You notes for my daughter to put with her pre-orders. I’m generally not the best when it comes to writing Thank You notes, but maybe I can at least teach my children how to show their thanks. Of course, after I thought of the cards, it was all I could think about, so off I went to Photoshop to get busy.

I was so happy with how the notes came out, that I decided to share them here, free to download, for whomever may find them useful. Let’s try to teach our children the art of being grateful! And so many people buy Girl Scout cookies, and support the organization; they especially need to be thanked.

Daisy Thank You Notes
Generic Girl Scout Thank You Notes
Generic Girl Scout Thank You Notes

To download, just click on the picture, then right-click and select ‘Save As’. Print the cards full size and borderless (if you have that option) on card stock, then cut apart on the lines. Or, you can purchase the Avery Postcards 8387. Super simple! Terms: PERSONAL USE ONLY. Please do not sell the design or the finished product. Print as many times as you need. Design © Shannon Moore, 2014, 

Here is an example of the personalized card I did for our troop. If you would like personalized cards for your troop, please contact me for pricing!


And of course, if you need cookies. I’ll hook you up. :)

Last-Minute Mom: DIY Ninja Valentines


Well, I guess it’s not really last minute since I still have almost a week to get these done, but still. I feel like I should have been done with my kids’ Valentines last week. I finally, just now, finished designing them, so now all I have to do is get them all printed, cut, and folded. And, then, I have to do the same for my daughter. Sure, I could go to any store and buy Valentines for both of my kids, but where’s the fun? What’s the challenge? I feel that as a ‘crafty’-type person, I should put a little more thought into these silly things. Plus, I love to see my kids’ eyes light up when I present them with the finished product. Its nice to hear “Wow, Mom, that’s awesome!” every now and then.

Unlike last year, when I made what seemed like a million embroidered felt lollipop lips and mustaches, this year I decided to tone it down a notch, and stick with designing cards. A friend of mine had been asking if I could make her some matchbook sticky note holders, so as I was researching those to see exactly what she meant, I came across some matchbook treat cards. Ding! A light bulb went on above my head. I found some super cute clip art on Etsy here and here (so many great illustrators out there!), some printable papers, fired up Photoshop, and I was off. 

I really loved the ninjas I found, and my 4-year old son has recently been claiming that he wants to be a ninja when he grows up, so these were perfect. Done. The owls I also loved, and my 7-year old daughter did, too, so that was easy. Done. The rest was up to me.

Outside of Ninja Card
Outside of Ninja Card
Front Flap
Front Flap
Sweet Treat Inside!
Sweet Treat Inside!

Yes, I know that pack of M&M’s has been opened. I couldn’t resist!

See how the front flap tucks into the bottom part? Matchbook. I was so tickled with how these turned out, I thought I would share them with the world. I made them into a printable file, which is now available in my shop. Right now, I only have the ninjas available, but I’ll post the owls as well, when I have that set finished. There is some assembly required; you’ll have to print them, borderless works best, cut on the vertical lines, fold on the horizontal lines, then staple your treat in. The “From” field is blank on the printable, so you’ll just have to fill in your little ninja’s name, and that’s it! These are specifically designed to hold the fun size packs of m&m’s, but I’m sure other treats would fit nicely, too. The printable file looks like this:

Your file will not have watermarks.
Your file will not have watermarks.

What do you think? Are you making your kids’ Valentines this year, or are you doing store-bought?

Can’t get enough  ninjas? My sis-in-law has some awesome printable Ninja Activity Packs for Early Elementary over on her blog. And they’re FREE! The preschool pack is coming tomorrow, so I’ll be downloading that for my ninja-loving son. Go check it out!

Tasty Tuesday: Oven Baked French Fries



I have to admit: I’m a meat and potatoes kind of girl. Or, well, mainly potatoes. I’ve yet to meet a potato I don’t like. My favorite? Mashed Potatoes, hands down. Whenever my mom would make mashed potatoes when I was kid, I was right there next to the mixer, waiting to lick off the beaters. She still lets me do it, just because she still thinks it’s funny. I digress.

I have nothing against frozen french fries, they’re quite good when they’re done just right. But the budget doesn’t always allow for the frozen fries, especially when you can get a giant bag of fresh potatoes for about the cost of one bag of frozen fries (I’ll have to do a cost comparison on that, actually). Plus, when I make my own, I know exactly what’s going in and on the fries. Potato, check. Olive oil, check. Sea salt and fresh ground pepper, check. That’s it!

Here’s how I do it:

  1. Wash and scrub about 5-6 medium russet potatoes – adjust for your family size.
  2. Slice each potato in half, then cut each half into strips, or fries. One of these days, I’m going to get a fancy french fry cutter, but for now, I use my favorite super-sharp knife.
  3. You may have to cut the fry in half again, depending on the size; you want to try and keep them around the same size so they’ll cook evenly.
  4. Continue with all of the other potatoes, until you have a pile of fries.
  5. Dump them all into a large zip-top bag, and add about 2-3 tablespoons of extra-virgin olive oil (EVOO). Use your judgement here; I usually just pour it in until it looks good.
  6. Shake the bag until all of the fries are coated.
  7. Cover a baking pan with foil, for easy cleanup, then spray lightly with cooking oil.
  8. Dump the fries on the treated pan, and spread evenly, trying to keep them on one layer.
  9. Sprinkle sea salt and pepper (optional) over the entire pan.
  10. Bake at 425 for 25-30 minutes, or until they look nice and toasty

I don’t flip the fries during cooking, but if you want to give that a try, let me know how it works out! I also like to let mine get a little crispy, but not too much.

This is a perfect side to make when you can’t think of anything else, and you have a bag of potatoes that need to be used up. We love to have them with hamburgers, of course. The kids love them!

Menu Plan Monday: February 3 – 9, 2014


Last week was crazy! There was madness here in the Atlanta Metro when we were hit with a major snowstorm that basically shut down the entire region. Yes, I know it was only 2 inches, but it turned to ice and…well, I’m not going to get into it. Anyway, because of it, everything was topsy-turvy and I didn’t really stick to last week’s plan. But we ate, we played in the snow, we slept in, and we had tons of fun.

Now, on to this week’s menu!

February 3 – 9

What are you cooking up this week?

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Game Day Noshing: Easy Snacks for the Big Game


Big football games aren’t usually a huge deal in our house, and the Super Bowl is no exception, but we do enjoy watching games, especially when one of our favorite teams is playing. Around here, we watch the Atlanta Falcons, of course, being the local team, but we’re also interested in the Philadelphia Eagles and the Seattle Seahawks. My mom loves the Eagles, and growing up in Pennsylvania, that was the team we always watched. Then, when my family moved to Washington State, we instantly became Seahawks fans. So, having a ‘mixed football’ upbringing, I’m relatively impartial. That doesn’t stop my own family from enjoying great food with everyone else on Super Bowl Sunday!

Even if you’re not hosting a party on game day, it’s still fun to whip up tasty snacks to enjoy in front of the TV. My kids think it’s a picnic to eat in the living room while watching TV, and I think I could sneak in a few things they don’t really like because they’re not even paying attention.

Here are a few ideas for your game day snacks.

Bacon Cheeseburger Puffs

(from Plain Chicken)


  • 1/2 pound ground beef
  • 1 1/2 cups baking mix (like Bisquick)
  • 2 cups shredded cheddar cheese
  • 3 ounces bacon pieces
  • 6-7 tablespoons buttermilk

Preheat oven to 400.

Brown ground beef, and drain. In a bowl, combine baking mix, bacon pieces, and cheese. Stir in cooked ground beef . Add buttermilk, and toss with a fork just until moistened. Shape into 1 1/2 inch balls, and drop on cookie sheet, 2 inches apart.

Bake 12-15 minutes or until puffed and golden brown. Cool on wire racks.


Spicy Cheeseburger Dip


  • 1 pound (16 ounces) Velveeta, cut into 1/2 inch cubes
  • 1 can (10 ounces) Ro-Tel Tomatoes and Green Chilies, undrained
  • 1 cup shredded mozzarella cheese
  • 1/2 pound ground beef, cooked and drained

Mix all ingredients in microwave-safe bowl.

Microwave on high for 5 minutes, or until cheese is melted, stirring after 3 minutes.

Serve with tortilla chips. CAUTION: This will be a HUGE hit. You will love it so much, you’ll want to eat it all, so I recommend making a double batch, especially if you have guests.

VARIATIONS: I like a little more spice in this dip, so I’ll season the ground beef with my homemade taco seasoning, or, I’ll use hot sausage. Super yummy!

IN THE SLOW COOKER:  Throw all ingredients in the slow cooker, and cook on low for 2 hours. Everything should be melted in an hour on High, if you and your guests are impatient. I’ve had this happen.


Slow Cooker Festive Cocktail Meatballs


  • 2 cups ketchup
  • 1 cup brown sugar
  • 2 tbsp Worcestershire sauce
  • about 4 dozen frozen meatballs (2 0r 3 small bags)

Toss meatballs in slow cooker.

Mix together ketchup, brown sugar, and Worcestershire sauce and add to slow cooker, stirring to cover all meatballs.

Cover, and cook on low for about 3 hours, stirring occasionally.

These meatballs are also always a huge hit at functions. I took them to a potluck once, and they were the first to disappear. Love them!

What are you having on game day?

Enjoy the game! And, as always, drink responsibly. :)

The Day the South Stood Still

I get it. Southerners are generally the laughing-stock of the nation, for more than a few reasons. Every winter we go through the same thing anytime there’s even a hint of snow in the forecast. Most of the time those forecasts never come to fruition, but it seems like every 3 or 4 years, we get slammed. And when we get slammed, boy do we get slammed. Snow Jam 2014 is no exception.


I’m not going to go into the politics of this mess, or who may or may not be to blame, but I will say this: We all knew it was coming. We all saw the weather reports. I have to admit, I never expected to see it get as bad as it did, and I’m very thankful that my family and friends were all safe, even if they didn’t make it home. I’m so glad I was able to get my children and get home before things got really bad. It took my husband almost 4 hours to drive what would normally be a 20-minute commute. A neighbor abandoned his car and walked 11 miles because it was quicker than driving. Another neighbor ended up spending the night in a hotel lobby because she couldn’t get home, and there were no more rooms. There was even a baby born on the interstate because they couldn’t get to the hospital. A BABY. On a gridlocked interstate. You know it’s a crisis when there’s a baby born in the middle of the chaos.

...the moose out front should have told you.
…the moose out front should have told you.

If you’re from any part of the country other than the South, you don’t understand, plain and simple. Two inches of snow is nothing to those areas that have snow every year, and have the equipment to deal with it. I’m from Pennsylvania, where I remember going to school in 3 feet of snow. No, I didn’t have to walk very far, but those school buses had chains on the tires and drivers who knew how to deal with that weather. Now living in the Atlanta suburbs, I get tired of seeing and hearing people saying “I’m from the North, I know how to drive in this *insert expletive*”. You don’t. You don’t know how to drive in this mess, unless you learned to drive on frozen Lake Michigan or some other sheet of ice. The problem with snow here is that it turns into ice. Fast. So shut your pieholes. And we don’t like your haughty attitude, either, thankyouverymuch. Southerners are polite and all, but there is a breaking point.

This is what we needed on Wednesday.
This is what we needed on Wednesday.

I will say, that in the aftermath of people being stranded on roads for 12+ hours and children being stuck at school overnight, I’m proud to be an Atlantan. There were so many Good Samaritans who out of the kindness of their hearts went out in freezing weather to try and help those in need. They passed out blankets, food, hot chocolate, water, coffee, diapers, and many opened their homes to complete strangers for the night.

These guys rule.
These guys rule.

Two days after the storm, things are still a mess. People are still rounding up their abandoned cars, while the people in charge are pointing fingers everywhere else. Roads are still icy, people are still recovering from various ordeals resulting from the storms, schools were cancelled for another day. Let’s hope we all learned something from this fiasco, and if, God forbid, the zombie apocalypse really does come to Atlanta, we’ll be better prepared.



Tasty Tuesday: Shannon’s Easy Beef Enchiladas


I don’t even know how or when I started making this recipe, but I whipped it up one time for my parents back in my single days, and it’s been a hit in my family ever since. My kids even love these enchiladas, and that’s saying a lot right there. The recipe has been adapted a little bit over the years here and there – sometimes rice and/or refried beans will be added – but for the most part it stays pretty basic. I hope you love it as much as we do.

Shannon’s Easy Beef Enchiladas

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 pack soft taco size flour tortillas
  • 1 cup of water (for taco seasoning)
  • 2 cups chredded cheddar cheese (I prefer Sharp)
  • 2-3 small cans or 1 large can Old El Paso Red Enchilada Sauce (my fave) – amount depends on how saucy you like your enchiladas
– Brown ground beef with onion until cooked through. Mix in taco seasoning and about a cup of water and simmer until water is cooked off. Remove from heat.
– Pour about 1/4 cup enchilada sauce in bottom of greased baking dish and spread around. I usually use a 9×13 glass dish.
– Place one tortilla on a plate, and spread about a teaspoon of sauce around entire tortilla. Scoop seasoned meat and onion mixture on tortilla, then sprinkle with cheese. Roll, and place seam down in pan.
– Continue with the rest of tortillas until you either run out of meat or space in the pan.- Pour remaining sauce over enchiladas, making sure all of them are covered. I also like to make sure the sauce gets down in between the enchiladas – if they’re packed tightly in the pan, I just scooch (technical term) them aside a bit as I pour the sauce. Use your judgement on the amount of sauce; I like mine saucy. If you’re freezing the enchiladas to cook later, STOP HERE. Cover the pan in foil, then wrap in foil again. If you’re using a smaller pan, like an 8×8 foil pan, cover in foil, then slip into a freezer bag. Make sure you mark the package somehow that it’s Enchiladas. No one likes a mystery pack in the freezer! When you’re ready to bake the enchiladas, thaw, remove foil, then continue the steps below.

– Top entire dish with shredded cheese according to your taste. We love cheese in this house, so I usually use a full 2 cups on the top.

– Bake at 375 for about 25 minutes or until it’s nice and bubbly and the cheese on top is melted. Tip: If you like crispy, or slightly burnt cheese, leave them in a bit longer. We happily discovered this one time when using an unfamiliar oven timer.

Dig in and enjoy!

The great thing about this recipe is that it’s easy to adapt to your tastes. The measurements aren’t exact; use as much or as little sauce and cheese as you like. Add more vegetables, use chicken or turkey instead of ground beef if you like.

If you try it, I’d love to hear what you think!