Where Did January Go?!?

Well, I’m off to a terrible start this year blogging. Believe it or not, it’s been a pretty busy month, despite the freezing temps and frigid weather. I had several things I planned on blogging about this month. For one, I thought I was going to do Bachelor recaps. However, after the first show or two, I realized this season is REALLY not very interesting. The lead barely speaks English, and the girls are pretty blahh. So I didn’t have much motivation to blog about it. Then G & his dad painted our kitchen/dining room, and it looks AWESOME! We still have some projects to finish it off, but the paint looks great. We went with Naval (navy blue) and white, and I’m really happy with how it turned out. Maybe this weekend I will get my kitchen put together enough to take some pictures and post the before and afters.

Last weekend I got to celebrate my friend Tiffany’s 30th birthday at her 90’s theme party. We had SO much fun reliving the 90’s in costume, complete with lots of denim, clogs, and some butterfly clips. I was so impressed how into it everyone got. Lots of great costumes and fun games. One guy even came dressed as a TY BEANIE BABY. It was awesome.

Me and "Cher" - the birthday girl!

Me and “Cher” – the birthday girl!

He's got his tag....how much is he worth?!

He’s got his tag….how much is he worth?!

Bottom's Up for the Birthday Girl!

Bottom’s Up to the Birthday Girl!

It’s going to be a fun year with so many of my friend turning the big 3-0 this year! (I still have another year, though, YIPPEE!)

Tonight I tried a new recipe that I wanted to share while it’s still bitterly cold outside. This chicken noodle soup recipe will make your house smell amazing and will warm you right up–and the best part is it’s SUPER easy and only takes about 30 minutes to make! I did make a few changes to the original recipe found on Pinterest.


Homestyle Chicken Noodle Soup

1/2 medium onion, chopped
1 bag of egg noodles (medium or wide)
2 cans of cooked chunk chicken breast, strained
1 can sliced carrots, strained
8 cups water
Chicken Boullion cubes
Spinach leaves, cut in thin strips
Parsley Flakes

1) In a large soup pot, saute onion in olive oil until translucent.
2) Add 8-10 cups hot water and add bouillon cubes (I used 8 cubes)- you could also use canned chicken broth.
3) Bring to a rolling boil and add bag of egg noodles.
4) Boil until noodles are tender (approx. 8-10 minutes, according to package), and stir occasionally.
5) Add carrots, spinach, and chicken and reduce heat to low. Simmer for 10 more minutes. (I did a quick taste test here and add more seasoning if it needs it including some salt/pepper.)
6) Sprinkle parsley flakes on top and serve!!! (Don’t skip out on the parsley flakes- it really adds to the “homestyle” look of the soup.)

This recipe makes a big pot of soup, so you’ll have left overs for a couple days. It is so easy and delicious, and perfect for this time of year. Enjoy!



That’s What I Love About Sunday

It was an emotional week last week with lots of ups and downs. We were traveling through Christmas day, then home to work for a day, then back in the car to go to the Quad Cities to pay our final respects to an amazing man. On December 21st, we got the news that my college roommate and close friends’ dad had passed away after fighting pancreatic cancer for 10 months. Bill always called me the 3rd Laird daughter, and was someone who could always make me laugh and had the most warm and caring smile of anyone I’ve ever met. He loved and appreciated everyone he met, and I am so sad for my friends who will now miss their dad every single day. We went to the visitation on Thursday night, then spent the night and attended the funeral on Friday morning. It was a beautiful service and I’m so glad we were able to attend.

When we got back on Friday afternoon, I had to go back to work for the rest of the day, and then babysat in the evening. Saturday we met G’s family in Cedar Falls for a really nice lunch and our family Christmas. I must say we were really spoiled by both of our families this Christmas, and feel very blessed to have such amazing parents and siblings.

But by today, I was EXHAUSTED. I knew I needed to do some laundry and go to the grocery store, and didn’t feel like making anything too complicated for dinner. Cue up my Yummy Food and Drinks Pinterest Board and I had the perfect recipe in mind to try. One of my favorite Illinois staples that my mom and I always HAVE to hit when we’re visiting our family is White Castle. Love it or hate it, I don’t care….I love a delicious slider! So when I saw the recipe for Easy Cheeseburger Sliders, I pinned it right away! Tonight I finally tried it and must say, it is SO EASY and INCREDIBLY yummy! One of my new favorite pins!


Photo from betterrecipes.com

Since I was just cooking for G & I, I used a smaller pan and cut the recipe in half. Only using 1 pound of ground beef was enough for us to each have a couple sliders, and still have more left over for tomorrow. Click the photo above for the original recipe, or here’s how I did it:

Easy Oven-Baked Cheeseburger Sliders


1 pound, 90% (or leaner) lean ground beef

1/8 cup seasoned bread crumbs

1/4 cup chopped onions

Pinch of salt

Kings Hawaiian sweet dinner rolls (or slider buns)

4 slices cheddar or American cheese

Heat oven to 400 degrees.   In a bowl, combine beef, bread crumbs, onion, and salt.  Gently press mixture into a 8 x 8-inch pan so that it makes one large patty of even thickness.  Use the tines of a fork to poke holes throughout the meat.  Bake for 20 minutes.  As it bakes, the meat will shrink away from the sides and liquid will accumulate around the edges of pan.  When fully cooked, remove the pan from oven (keep oven turned on) and carefully drain off the liquid.

Top the meat with an even layer of sliced cheese; return pan to oven for about 2 minutes or until the cheese melts.  Remove from the oven and allow to rest for a few minutes.  Cut into 2-inch squares (or the size of the buns used), making about 8 mini-hamburgers.  Serve with dill pickle slices, ketchup and mustard.  Serves 4 at 2 sliders each.

I would use this recipe to make regular sized hamburgers again, too. It was so easy baking the meat, and was pleased how all the patties turned out the same size and thickness. You could also add bacon, or other favorite toppings for some variety, or make a double cheeseburger who wants to eat less bun and more burger!

Now I’m back to work tomorrow for the last day of 2013, and then off on Tuesday and Wednesday for New Year’s Eve and Day. After such an emotional week, today was exactly what I needed – relaxing, yet productive, with a comfort food dinner. Now, THAT’S what I love about Sunday!

Candy Bar Cookies – NaBloPoMo Day 17

This weekend went way too fast! The weekend in Des Moines was a blast. It is always so fun to get back to my old stompin’ grounds and catch up with old friends!

When I got home today, I did wanted to do some baking so I made one of my all time favorite cookie recipes. One of my best friends from high school used to make them and bring them to school all the time, and people would basically fight over these things. And once I made them for my husband to take to work, and people were calling them “crack cookies.” They couldn’t get enough, so it’s safe to say you don’t have to be from Traer to know they are amazing. When I posted a picture on Facebook of the Candy Bar Cookies–I had a couple requests to share the recipe. So here it is!

Candy Bar Cookies – The Kupka Family Recipe

1 c. sugar

1 c. brown sugar

1 c. oleo (margarine)

1 c. peanut butter (I use creamy)

2 tsp.vanilla

2 eggs

3 c. flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 bag of miniature candy bars (I used Snickers, but Milky Way bars are great in there, too.)

Pre-heat your oven to 350 degrees. Cream together sugars and margarine. Add peanut butter and mix well. Mix in vanilla and eggs. Sift and add dry ingredients. Take 1/8 cup of dough and wrap around 1 unwrapped candy bar. Flatten it out a little so it is not still in a ball. {It won’t flatten very much on it’s own during baking.}  Place on ungreased cookie sheet and bake at 350 degrees for 8-12 minutes. They should be slightly under-baked. Keep on the cookie sheet for 5-10 minutes before removing. Makes about 40 cookies.


The recipe makes a lot of cookies! But they won’t last long!


All the yummy goodness of the melty candy bar in the middle and peanut butter on the outside!


FIVE on Friday – NaBloPoMo Day 15

I am so excited to know that I am HALF WAY through November and the NaBloPoMo blogging challenge! It has been just that–a challengebut I can honestly say I’ve enjoyed the fact that it has helped keep me motived and has given me a reason to write every single day. My friend Brittney at Our Poverty with a View has been linking up with The Good Life Blog for their Five on Friday series. I decided to give it a try since I love sharing my favorite things! {Show and tell for grownups??} Yes, please! So here we go!

{1} One of the first blogs I ever started reading was Iowa Girl Eats. She has some AMAZING recipes and life style ideas that I absolutely love. On Fridays she links her favorite online finds–and boy, does she do a great job scouring the internet for the best stuff out there! One thing I saw on her site recently that I CANNOT STOP DROOLING OVER is this recipe for Chocolate Chip Peanut Butter Oatmeal Skillet Cookie. Let’s be honest, the only reason I haven’t made it yet is I’m scared of eating the whole. thing. Who wants to help me???

{2} Last year we ordered our Christmas cards off Minted.com and were super thrilled with how they turned out. This year, I helped my mom place her order for some super cute holiday greetings from the same site, and they just arrived today! I can’t spoil the surprise and show you the design we ordered before they get sent out, but let me tell you, Minted gives you SO many options and they are really high quality, professional cards. They can be kind of pricey, but if you use a coupon code and order off Ebates {5% cash back right now!}, you can generally get a pretty reasonable price. Here’s last year’s card below. Still haven’t figured out what we’re sending out this year!

christmas card

{3} It’s so hard to get friends together for the holidays because everyone is busy with something. I saw this idea to have a winter brunch with your nearest and dearest to celebrate the holidays and absolutely loved it! Hot chocolate station, YES! French toast sticks in shot classes of syrup, YES! The details from this party are just unreal and adorable and I would be happy if my party were just a fraction of this cuteness!


{4} You know the band Train??? Well turns out they have a winery called Save Me San Francisco Wine Company and they make delicious wines with names that come from their best songs. I first tried their red blend Drops of Jupiter which wasn’t my favorite, but still pretty good. Not wanting to give up on their brand, I tried a bottle of the Soul Sister Pinot Noir and WOWWEE it is amazing. “…expressive, medium ruby wine with flavors of ripe cherries and strawberries, a hint of vanilla and a smooth finish” but it is the perfect mix of dry and sweet, and at $8.99 a pop, you can’t go wrong.  It will be perfect for sharing with friends and family this holiday season {I’m even taking it as a house warming gift to a friend tonight!}


{5} And speaking of San Francisco, have you heard about the amazing kid in San Francisco {battling Leukemia} who is getting his wish through the Make-a-Wish foundation to be “BatKid” for the day? San Fran has turn the city into a Gotham City and Batkid is off fighting crime today! Crowds of people are following him around–you can follow the live action on Twitter with #SFBatKid. It’s an unbelievably heart-warming story. Prayers to Batkid in his fight with Leukemia, and thanks to Make-A-Wish for making this happen!



That’s all for today! I’m off to Des Moines this evening for a girls weekend celebrating my dear friend Megan’s 30th Birthday! I’m sooo excited and can’t wait to share pictures with you next week! Happy Friday!

Happy Veteran’s Day! – NaBloPoMo Day 11

It wouldn’t be right if I let today, Veteran’s Day, pass without posting a big THANK YOU to our United States veterans and their families.  It’s safe to say I do not think I could handle being a member of the military {surely I wouldn’t make it a day in boot camp!}, so I am incredibly thankful for the people who volunteer to serve so I can enjoy the endless freedoms of living in the United States. I also can’t imagine my husband being the the military, having to endure a deployment, or worrying about my other half being on the front lines. So I thank the families of our veterans, too–as they also give up so much and make so many sacrifices. Thank you from the bottom of my heart.

When I wrote my summer recap in September, I totally forgot to mention our wonderful 4th of July. We spent a couple days on Lake Michigan with one of my sorority sisters and her family at her fiance’s family beach house. It was so fun staying right on the water near the Indiana sand dunes. We ate, drank, soaked up the sun, and had bonfires on the beach while watching fire works at night. We are definitely hoping to make the beach house a summer tradition for many years to come! After a couple days in Indiana, we headed back into the Chicago suburbs for a graduation/send off party for my cousin Jake before he left for Air Force boot camp. My sister and her boyfriend flew in from Colorado, and we got to spend time with lots of family members giving Jake a proper goodbye before joining the military.

To celebrate the Red, White & Blue, I made a festive bundt cake for 4th of July weekend. Since I slacked on posting the recipe then, I’ll post today in honor of Veteran’s Day. It is super easy, and a definite crowd pleaser.



1 Box white cake mix

Ingredients called for on box mix

Red and Blue food coloring

1 container white fluffy frosting

1) Pre-heat the oven as instructed on the box and prepare the cake mix according to instructions. Make sure you do not use whole eggs–only egg whites to keep the white color. Spray the bundt cake pan with Pam cooking spray.

2) Pour 1 cup of batter into a small bowl, and another cup into another bowl.  Use food coloring to make 1 bowl red and 1 bowl blue. You will need to use quite a bit of food coloring to make the colors nice and bright. Leave the remaining batter white (you should have the most amount of white batter).

3) First pour the red battery into the bottom of the pan. Carefully add the white batter on top. DO NOT MIX. Pour blue batter on top of the white. It is okay if the blue doesn’t completely cover the white.

4) Cook according to the directions on the box. Cool the cake for at least 5 minutes before turning over on a cooling rack. Let it cool on the rack for 30 more minutes.

5) When the cake is cool, divide frosting into 3 bowls. Melt 1 bowl in microwave on high for a few seconds until it is smooth enough to drizzle. Drizzle back and forth in a striping pattern. Do the same with the other two bowls, using food coloring to make one blue and the other red. Let the cake stand at room temperature until the frosting sets.

The hardest part for me was moving the cake from the cooling rack {where I did my frosting drizzling}, to my cake plate. You really can’t do the drizzling on the cake plate because you want the excess to drip off the cake. So I had to take a big spatula in each hand and carefully slide it under the cake, then move it to the cake plate. It was risky, but it did work. If anyone has a better idea, let me know!

Bundt Cake

You could really use this for any holiday or occasion with colors of your choosing {I’m thinking Christmas holiday Red, GREEN, and White cake}. It’s a delicious dessert, easy as can be, and very festive!

Happy Veteran’s Day again to all our veterans and their families! THANK YOU for your service and your many sacrifices! I hope you felt loved and appreciated all day today!