I am a sucker for Almond Roca! I kid you not I could sit and eat an entire tub in one sitting! I love the stuff and totally blame that on my Grandma as she too loves it! Last year a friend of mine brought me some homemade Almond Roca! It was delish...but if you have been following me a while you know that I like to tweak things to how I think they should be! I am kinda a perfectionist! Well folks...I did it! I have perfected hands down the best Almond Roca recipe { insert pat on back here } I am so proud of myself! And kinda greedy too! I was planning on sticking some in little boxes with cookies for friends and neighbors to hand out tomorrow evening. Well. I filled a box for my OBGYN (next baby apt is tomorrow!)...but the rest went into a large baggie in the fridge that will be gone by the end of the week! Almonds are good fat...right?!


Here is what you will need:

3 Tbsp light corn syrup
4 sticks of Butter (equals 2 cups or 1 lb)
2 cups sugar, rounded (WHITE sugar!)
6 Tbsp water

Combine the top ingredients into a sauce pan. This part as easy as it is...begins to resemble sitting and watching paint dry! You will want to continuously stir the ingredients in the sauce pan over medium heat until a candy thermometer reads 290. This will be about 15-20 minutes. So get comfy! I feel more buff on my right side!


Your caramel should be about the color of a paper bag. REMEMBER to continuously stir so that you do not burn your caramel! Will give it an awful flavor!

You will then remove from heat and dump in 1 1/2 cups of chopped unsalted almonds (I buy a large container of raw almonds from Target! We eat them by the handfuls!) I used my Pampered Chef food chopper to get the correct size of almonds for this recipe. Combine the almonds with your caramel. Spray a cookie sheet (metal with sides) with Pam (or any other kind of grease spray!) and pour into the pan. The caramel will instantly start to spread but you will need to use your spatula to slowly press to each corner evenly.


Once you have the caramel mixture spread. Immediately dump an entire bag of chocolate chips on top (I sprinkle all around the pan as you will be spreading this to cover!)

Last night I decided I wanted breakfast for dinner! But, I wanted my childhood favorite which has ALSO become my children's favorite...French Crepes. Growing up we called them "egg pancakes"! My recipe has evolved over the years and I have perfected it to the t! Here is what you will need:

• 3 eggs
• 1 cup milk (I use Lactose free milk since my oldest is lactose intolerant but can be any including almond milk!)
• 3 Tbsp margarine melted
• 3/4 cup flour
• 1/2 tsp salt
• 2 Tbsp sugar

Mix all the ingredients together with a whisk. Depending on HOW cold your milk is the flower can be a wee bit lumpy...do your best but not to worry it will not make lumpy crepes!

Flip your crepe!


Spread jelly down the center...I used my homemade strawberry jelly recipe (find it HERE)


Roll your crepes and dust with powdered sugar...my mom has always used lemon slices to drip on the crepes! These are delish!! You can also leave your crepes flat and just use butter and syrup! Have a blessed day!

Let's just say these sandwiches are the bomb diggity (yes its OK for a mom of 3 to use this term...only because I am cool like that!)! Farmhouse chicken salad sandwiches in the house ya'll!



First you will need to take about 1 cup of water and place in a shallow baking dish (I used my lasagna pan!) and place in either 2 chicken breasts or about a pound of chicken thighs (I used boneless skinless thighs as they are juicier and retain more flavor!)



I then sprinkle the mixture as evenly as possible over the uncooked chicken, cover with aluminum foil and bake at 350 for 35 minutes.



In the meantime chop 1/3 cup of celery stalks (about 2-3 stalks) finely and 1/4 cup of green onions (takes about 2!) sprinkle with 1/4 tsp of pepper and mix in 3/4 cup of mayo.



When chicken is cooked through. Remove and "rest" on a plate until cool enough to touch. You will then eat while chop it into bite size pieces.



Put chicken into bowl and stir to coat.



I like to serve mine on cheesy style artisan bread (Safeway has this style for like $1.29!)



And there you have it...yummy farmhouse chicken salad sandwiches!