Category Archive Recipes


Cranberry Chicken

Last night my husband presented our family with a new dinner favorite: Cranberry Chicken.

Bobby has always been rather creative in the kitchen. Well, almost always. There was one time that we didn’t have the ingredients for Broccoli & Cheese Casserole, so he decided to make “Bob Casserole”. I remember there being some sort of lunch meat, a creamy soup, and rice involved. Our tiny apartment smelled terrible. Being that I was 5 months pregnant with Tommy when this happened, I did not find it so humorous that just the odor made me sick enough to have to sit by the sliding glass door with a fan in my face while he ran it down to the dumpster. (Now I laugh!) But that was the only time that something came out awful. I mean, his Corned Beef is so amazing that he is instantly forgiven for every memory of Bob Casserole with the first bite every time.

Anyways, back to what I was saying… Bobby is very talented in the kitchen. He can “throw together” a meal with what we have on hand and it come out spectacular. I am very blessed with him, since many times we are able to bypass eating out when I’m not feeling well.

This last week, I did not feel well. I am drained physically and emotionally. Taking some time to myself and spending time in the Word and prayer has worked wonders, but I think I’m still going to need a few more days of that. (Yay for having the ability to turn this laptop right back off after this post is finished! This was the first time I’ve turned it on since Tuesday!) One sweet thing that my dear husband did was take me along on a short 2 night business trip to try to help me unwind while my Mom watched the kids, but yet I was still on edge when we came home. Better, but still frayed.

Yesterday afternoon, Bobby came home from the grocery store saying he bought stuff to make Cranberry Chicken. While it was baking, it smelled amazing. Each bite was phenomenal. It wasn’t until a few minutes into the meal that I asked where he got the recipe, to which he replied, “I made it up!”

So I grabbed my cellphone and took a photo of my half eaten plate, because we had NO leftovers. Sorry. This is the best photo I’ve got. My half eaten food on a paper plate. But I was thinking of everyone else in the world by taking the photo so that I could share it and not keep this goody to myself. That’s at least a little honorable, right?

Cranberry Chicken - Raising Sticky Hands To Heaven

Bobby served our Cranberry Chicken with stuffing and green beans. I am curious about how it would pair with a citrus side dish, but will not complain if he disagrees…

Here’s the recipe below. Thank you for sharing, Honey!

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UPDATED: The Schott Family Corned Beef Brisket Recipe – Now With Photos!

Some of you may remember that last year, at the very last minute, I logged on and shared my husband’s delicious corned beef recipe. The problem was that we didn’t have any photos to go with the post and it was very obviously written in a big rush.

Bob Schott's Famous Corned Beef - A delicious melt-in-your-mouth recipe (along with instructions for preparing the sides) at Raising Sticky Hands To Heaven -

Last night I FINALLY added the photos we took on St. Patrick’s Day last year and cleaned up the post a little. I also added an easy way to print the recipe so that you can put it in your recipe binder, should you desire.

While the old graphic was done horribly, also in a rush, I couldn’t part with it for some reason. (I’m way too sentimental for my own good…) It is way down at the bottom of the post now, though, not hurting your eyes near as much. 😉

You can see the original post with the corned beef recipe, along with instructions for preparing the cabbage and red potatoes, by clicking here.

God bless and enjoy!


Guilty Pleasures: Salsa Chicken… YUM!

Recently, I tried out a new recipe, given to me by a teacher at school. It is so simple, healthy,
and yummy.

Salsa Chicken

What you need:

  • 2-3 chicken breast, cut into chunks
  • 1 can of black beans, drained
  • 1 can of whole kernel corn, drained
  • 1 jar of salsa

I have a pot that I can place in the microwave for “speed” cooking. If you have one of these pots,
(I got mine from The Pampered Chef), place all ingredients into the pot, and place in microwave for
18 minutes. (Make sure chicken is cooked all the way through.)

Oven method – place all ingredients in an oven safe pan, mix together, and bake at 375 until the
chicken is done all the way through, approx. 40 – 45 minutes.

*I have a large family, therefore, I have to double the ingredients, which adds to the cooking time.
It took 28 minutes in the microwave with the extra ingredients.

You have a full meal in nearly no time at all. My husband, who is one of the pickiest eaters that
I know, loved it. Give it a try and enjoy!


The Schott Family Corned Beef Brisket Recipe

This post contains affiliate links.

Top o’ the mornin’…. Er, afternoon! Who’s ready for a melt in your mouth Corned Beef & Cabbage dinner for St. Patrick’s Day? Contrary to what you may believe, our family is mostly Irish. I know, we have a German last name, but the majority of our blood heritage is of Irish descent in both of our families. While we don’t go “all out” for St. Patrick’s day in our home, we ALWAYS have an Irish dinner and just a few fun activities for the kids followed by a lesson in our homeschool.

Bob Schott's Famous Corned Beef - A delicious melt-in-your-mouth recipe (along with instructions for preparing the sides) at Raising Sticky Hands To Heaven -

  Those who have enjoyed the meal with us in the past always fell in love with it immediately, including those who don’t normally like Corned Beef and Cabbage. I thought as a treat, I would share my husband’s recipe with all of you today, just in case you aren’t sure what to do with the brisket you bought at the supermarket.

Now, I want to make a disclaimer first: This is my husband Bobby’s corned beef brisket & dinner recipe. He rarely uses recipes from anyone else, just creating as he goes. He also does not believe in measurements and eye balls every ingredient he uses. I am relaying this as best as I can to you from a very confusing email he sent to me as he didn’t want to stand over my shoulder as I typed it all out. 😉 If you have any questions whatsoever, feel free to leave them in the comments and I’ll answer you as soon as I can.

Bob Schott’s Famous Corned Beef Brisket:

The Tools

  • Crock Pot (or 2… or more… With our family size, we usually make several large briskets on St. Patrick’s day. You’ll only be able to fit one brisket in a large slow cooker. If you have family or friends attending and you only have one, ask if you can borrow a slow cooker from them and return it at the end of the get together.)
  • Chef Knife
  • Cutting Board

Cook Time

  • 8-12 hours depending on the size of your brisket. For a 4lb brisket you’re looking at 8-9 hours.
  • You will know your corned beef brisket is ready when the internal temperature of the meat is 160 degrees Fahrenheit.

The Ingredients

  • Corned Beef Brisket
  • Packet of seasonings that comes packaged with brisket
  • Carrots
  • Celery
  • Mayan Onions
  • Red Potatoes
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  • Bay leaves
  • Peppercorn
  • Water


Bob Schott's Famous Corned Beef - A delicious melt-in-your-mouth recipe (along with instructions for preparing the sides) at Raising Sticky Hands To Heaven -

  Cube the carrots, celery, & onions in 1/2 and then again until small pieces. The potatoes get halved or quartered, depending on size. Mix all of the veggies together and then line each crock pot with the mix to cover about 2 inches of the bottom of the pot. Place the brisket on top of the mixture, fatty side UP. Pour all liquid from the package into the crock pot. (Only do the following seasoning mixture if you have not brined the meat yourself.) Now open the packet of seasonings and sprinkle it on top of the meat. Do the same with all of the other seasonings listed above. Fill the crock pot with water. Set heat to HIGH. 8 to 12 hours later, the brisket is ready to come out.  You’ll find the low heat (compared to other cooking methods) and the extended cooking time really breaks down the fats in the meat and makes for a very tender flavorful cut.

Bob Schott's Famous Corned Beef - A delicious melt-in-your-mouth recipe (along with instructions for preparing the sides) at Raising Sticky Hands To Heaven -


Bob Schott's Famous Corned Beef - A delicious melt-in-your-mouth recipe (along with instructions for preparing the sides) at Raising Sticky Hands To Heaven -

  Bobby also requests that I add this note, in case you want to make the full dinner that we prepare:

Bob Schott's Famous Corned Beef - A delicious melt-in-your-mouth recipe (along with instructions for preparing the sides) at Raising Sticky Hands To Heaven -

We usually also have roasted red potatoes –  halved and tossed with garlic, onion, olive oil, salt and pepper.  That goes in the oven for about 60 to 90 minutes before the brisket is done.  I’m also a fan of cabbage.  Core it, chop it up, bring it to a boil.  At this point it should be tender, but not mushy.  Then drain it and finish it in a frying pan with some butter, salt and pepper.   Bob Schott's Famous Corned Beef - A delicious melt-in-your-mouth recipe (along with instructions for preparing the sides) at Raising Sticky Hands To Heaven -

I highly recommend the cabbage. Mmm… I’m starting to get REALLY excited for tomorrow! If you are interested, I have created 2 boards on Pinterest for St. Patrick’s Day:


How about you? Do you have any traditions or fun recipes that you use in your home to celebrate St. Patrick’s Day? I’d love to hear about them!

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Guilty Pleasures: Chili & Icing

I hope he's stirring a gallon of icing into that big ol' pot!  Photo Credit: Joe Zlomek

I hope he’s stirring a gallon of icing into that big ol’ pot!
Photo Credit: Joe Zlomek

Who doesn’t like a nice, warm bowl of chili when there’s a crisp to the air? Well, my youngest son can’t stand chili, but that’s beside the point…lol

Anyhoo, I love my chili. With lots of cheese… and… a dollop of vanilla icing.

No, that is not a typo. I love sweet with my spicy.

Usually, I make cinnamon rolls and cut one up into my chili. But if I don’t make them, I settle for the icing. I know that I’m weird! lol

Since I like the combination sweet and salty also, I love honey with my hamburgers and on my french fries! Again, weird, I know…

Do you have any weird “guilty pleasure” that you would like to share with us? Feel free to comment.

Be Blessed ya’ll!


Guilty Pleasure Recipe: Karen’s Nom Nom Nom Cake

Everyone knows that this fat girl likes to eat!  Recently, a friend of mine gave me a recipe to try and boy did I try it… and try it… and try it… LOL

I’m sure that many of you out there has made it before, but it’s new to me. I don’t even know the name of it. I just know that it will make you go “nom, nom, nom!”

So here goes!  You will need a box of Devils Food Cake.  A  can of sweetened condensed milk.  A jar of caramel ice cream topping.  A container of whipped cream.

*   You need to make a Devils Food Cake, follow directions on the box.

*    As soon as it comes out of the oven, poke lots and lots of holes in it.

*    Pour the can of sweetened condensed milk over the top for it to sink in and soak it up.

*   Pour the caramel on top so the it can sink in as well.

*   Put in the refrigerator to cool.

*   As soon as it is cool enough, top with whipped cream and there ya go!!!

Easy as cake… no pun intended. LOL  Simple, easy, gooey, and oh so good! 🙂


Another Guilty Pleasure… YUM!!!

I’ve never really been big on eating strawberries.  They’ve always been a little to tart for my liking. My husband and 2 of my children love them.  For years, my husband has cut up strawberries into a bowl, covered them in sugar, then let them “marinate” in the refrigerator overnight.  We’ve been married 15 years this May, and I had yet to try them that way ’til recently.  Boy did he make a mistake.  I love them that way!  I find myself wanting them all of the time!

One of my friends actually just suggested another strawberry snack, but I haven’t had time to try it yet.  She said to put real whipped cream in one bowl and brown sugar in another.  Dip the strawberry first in the cream, then in the brown sugar and eat.

I hope to visit a local berry farm before this week is over.

‘Tis the season for strawberries!


Grandma’s Broccoli & Cheese Casserole

This is a recipe my Grandma was always asked to to take to potlucks, celebrations, and Christmas dinners. It is delicious! We often eat it for dinner through out the year, but ALWAYS have it on our Christmas table.

Grandma’s Broccoli & Cheese Casserole
(She got the recipe from her sister Darlene…)


  • 1 pkg frozen broccoli; chopped, cooked, & drained.
  • 1 cup minute rice (uncooked)
  • 1/2 cup milk
  • 1 can cream of chicken or cream of mushroom (I use chicken. I believe Grandma did also.)
  • 1/2 cup cheez whiz or velveeta (I use velveeta, so did Grandma.)
  • Onions to taste (If Bobby, my husband, is around, this usually means A LOT of onion. Do what you like.)

Mix all ingredients together. Place in casserole dish. Bake at 350 degrees for 30-40 minutes.

I usually double this recipe, which requires closer to 40-45 minutes.




Guilty Pleasure Cookies

(yes, I made up the name, lol)

Ommymgoshmm…. as I eat around a golden, deliciously, baked, full of fat, guilty pleasure…  Chocolate Chip Oreo Cookie!

I heard about them one day, on the radio I think, still not sure if I really heard it or if I dreamt it, but anywho, I decided that I was going to try it!

Anyone who knows me, knows that I am a chocoholic!  Not so much as in candy, but I love sweets!  It’s bad, I know, but there has to be a little pleasure in food.

As for the cookies…  You need regular Oreo Cookies, and any chocolate chip cookie mix.  After mixing your chocolate chip cookie dough, wrap about 2 tbsp of dough around an Oreo cookie. Make sure that the cookie is surrounded well, wrap as many as desired, and  bake following the directions for the chocolate chip cookies. Let them cool for 5 – 10 minutes.

If you love sweets, your gonna LOVE these cookies.  Eat them warm, they are better that way!

Happy baking!