Super Bowl Snack Line Up

Looking for some appetizers for your Super Bowl Party? 

Here are some links to some of our Ferguson Family Favorites to help you out!


Amazing 7 Layer Dip


Mexican Corn Dip

Corn Dip txt

7 Layer Salad Dip

7 Layer Salad Dip Collage text

Hot Pizza Dip


White Trash Dip

Buffalo Chicken Hot Wing Dip

Buffalo dip

Jalapeno Popper Dip

Bacon Cheddar Dip aka Crack Dip

Crack Dip

Cucumber Cracker Spread

Cucumber Cracker Spread

Bean and Corn Salsa

Black bean and corn salsa (2)


Chicago Style Pigs In A Blanket

Chicago Dogs (text)

Cheddar Bread Wrapped Lil’ Smokies

Cheddar wrapped smokies

Hummus Pizza

Hummus Pizza collage txt

Cocktail Reubens

Cocktail Reuben (1)

Sausage Wontons

Sausage wontons

Sweet Tooth

Gooey Fudgy Peanut Buttery Brownies


Chocolate Chip Cream Cheese Bars

Chocolate Chip Cream Cheese Bars with text

Hoho Cake


Chocolate Chunk Cake Cookies

Chocolate Chunk Cake Cookies text

Peanut Butter Éclair Cake


Apple Everything Pizza

apple everything pizza text

I Want S’More Bars


Apple Brickle Dip

Apple Brickle Dip

Deep South Gooey Butter Bars

Gooey Butter Bars (2)

No Bake S’mores Bars

No Bake Smores bars text

Are you ready for some Food, er I mean, FOOTBALL?


Super Bowl



Shared with:

Call Me PMc


Ham & Cheese Pinwheels

These will be perfect for your Super Bowl Party! Hearty, easy and oh-so good!

Ham & Cheese Pinwheels

(click on title to print)


  • 8 ounces, weight Refrigerated Crescent Roll
  • 1 package (9 Oz Size) Smoked Ham {I Did Shredded From A Ham Roast}
  • 4 teaspoons Yellow Mustard  {Creamy Horseradish Sauce can be substituted}
  • 1 cup Shredded Cheese, Swiss Or Cheddar
  • 2 Tablespoons Sesame Seeds

Heat oven to 375*. Unroll crescents into 4 rectangles, sealing triangle edges to form 1 solid rectangle. Spread dough with your choice of yellow mustard or horseradish, layer a thin layer of ham and some shredded cheese. Starting on the shortest side, roll up and seal. Sprinkle with sesame seeds and slice with a serrated knife into 5 slices. Lay flat on cookie sheet. Repeat with remaining dough. Bake for 15-20 minutes. Serve warm with Ranch dressing for dipping.



Tuna Bunwich

Before you say, EW!!! Or YUCK, I don’t like Tuna! I want you to hear me out, it’s not my favorite either.  However, once in a GREAT while, I get hungry for a nice hot, cheesy Tuna Bunwich. My friends from High School used to LOVE when my mom made us these for after school snack.  Flaky tuna, crunchy celery and melty cheese. Just delicious!

  This recipe makes a LOT.  Feel free to half it for your first go around.  We kept the goo separate from the buns on the extra sandwiches, so I could make them up fresh all week for an easy hot lunch!

Tuna Bunwich

{Click title for easy printable}

Tuna Bunwich txt 1


  • 3 cans Tuna Packed In Water, Drained (7 Oz Each)
  • 9 ounces, weight Velveeta Cheese, Cut Into Small Cubes
  • 1 cup Finely Diced Celery
  • 1 whole Small Onion, Minced
  • ½ cups Miracle Whip
  • Salt And Pepper, to taste
  • 1 package Of Whole Wheat Rolls, 16 Count Package

Mix all ingredients (except the buns) together in a large bowl. Lay your buns out on a work surface with the tops removed. Divide filling between the buns placing an equal sized amount on the bottom buns (roughly 1/4 cup per bun). Put the top bun on. Wrap individually in foil and bake at 350 F for 15 to 20 minutes until hot and the cheese has a chance to melt.

These can be baked all at once, or wrapped up individually and put in the fridge to heat and eat anytime!

Easy and delish!


Butter Pecan Turtle Bars

We are sure enjoying our Florida company!  Here is a teeny sneak peek of who I am so distracted by this week:

Birds Eye View

  What, you can’t see their little sweet faces?

You mean you don’t like my Birds Eye View of the twins?!?!?!  🙂  

  Tell you what, you let me go have fun with them now, and I PROMISE to share pics next week of their stay with us.  

  On to the food:  these Butter Pecan Turtle Bars are as amazing and RICH as they sound.  Easy to make, too!

Butter Pecan Turtle Bars

{click title for easy printable}

Butter Pecan Turtle Bars txt


  • * * * * * *
  • 2 cups Flour
  • 1 cup Brown Sugar, Packed
  • ½ cups Butter, Softened
  • 1 cup Pecan Pieces
  • * * * * * *
  • ⅔ cups Butter
  • ½ cups Brown Sugar, Packed
  • 1 cup Milk Chocolate Chips

Mix flour, sugar and butter until combined. Pat into a 9×13 pan evenly. Sprinkle with 1 cup pecan pieces. DO NOT BAKE. Set aside.
In a 1 qt. saucepan, combine butter and sugar, stirring until combined. When entire surface boils, time 30-60 seconds, stirring constantly. Pour over unbaked pecan crust.
Bake at 350* for 18-22 minutes, or until caramel is bubbly all over, and crust is slightly browned.
Remove from oven and sprinkle chocolate chips over the caramel layer, spread carefully as they melt. Allow to cool before cutting and serving.

Happy Baking!


4 little Ferguson’s Photography: Family Sessions

  Last year was a busy year for 4 little Ferguson’s Photography, funny how quickly it went from Dale buying me a camera for Mother’s Day to capture my own kids, to me being asked to capture other people’s!  Love it! 

  Here are a few of the Christmas sessions I didn’t get to post before I ran out of December! 🙂

More tomorrow, lots to do around here today!  We are gearing up to host some very special Florida guests. That means 2 more adults and 2 more babies in our 3 bedroom house.

Lots of bed switching and closet moving going on……


Collage 1 txtCollage 3 text 2Collage 4 think pinkIMG_0716eCollage brown txt 3IMG_0753vint

BW CollageIMG_3628e croppedCollage 3Collage 5IMG_3610e

Collage 1 txt with greeneryIMG_3049e vanillaCollage 6 redIMG_3065 vintageIMG_2949 sweet prarie vintageCollage 8 txtIMG_3020e

Melt In Your Mouth Butterscotch Cookies

When I saw these cookies at One Lovely Life, I knew I had to make them.  Like Emily, I think Butterscotch can be so fake tasting and overly sweet, but when I read the ingredients, my curiosity got the best of me. What WOULD that Butterscotch pudding powder do to the cookies?

The answer?


Dale hates butterscotch and was leery to even taste them. Now, I can’t get him to stay out of the cookies container!  {We have to take these and the Monster Cookies to a Cookie Exchange tomorrow!!!!}  Ok, ok, I am having trouble staying out of the container too, and may have had 3 today.

OK FINE, I had 5.  FIVE!  They are really oh-so soft and amazing.

The key to these cookies is NOT over-baking.  You are going to panic when you pull them out of the oven…these are not done!  Just trust me. They are fall apart in your hand, melt in your mouth, soft.

Melt In Your Mouth Butterscotch Cookies

{click title for easy printable}

Melt In Your Mouth Butterscotch Cookies short txt

  • 1 cup Butter, Softened
  • ¾ cups Brown Sugar
  • ¾ cups White Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 3-½ ounces, weight Package Of Instant Butterscotch Pudding
  • ½ teaspoons Salt
  • 1 Tablespoon Baking Soda
  • 2-½ cups Flour
  • 1 cup Ghirardelli Chocolate Chips {they Are Over Sized Chips And Oh So Good!}
  • 1 cup Butterscotch Chips {no Off Brand, Tastes Too Fake!}

In your mixer bowl, cream together butter and sugar. Add eggs and stir in vanilla and pudding mix. Add in dry ingredients, salt, baking soda and flour. Next, add in chocolate chips and butterscotch chips.
Using a small cookie scoop, place cookie dough on a parchment paper lined baking sheet, allowing room for spreading.
Bake at 350* for 5 minutes. {mine took 8} They cookies will look golden in color, and very soft in the middle, but that is part of the melt in your mouth goodness of these cookies! Use your judgment, but do NOT over-bake. Allow to cool for about 2 minutes before carefully transferring to a cooling rack. Store in an airtight container between layers of wax paper for best results.

Makes about 4 1/2 dozen cookies.

Happy Baking!


M is for Monster Cookies

 Happy Monday!  I hope you had a GREAT weekend!  Everyone is home from school today for Martin Luther King, Jr. Day!  YAY!  That automatically makes it a good Monday!

  Sooo, if you want to see how BRAVE I was this weekend. Follow this link to the 4 little Ferguson’s facebook page.   This is not for the faint of heart!  Click at your OWN risk, I had some people NOT too happy with me for posting. Gotta tell ya, that meat you buy in the store, didn’t originate in that pretty little package!  Just sayin. 🙂

On to the recipe:

  We have tried many a Monster Cookie recipe, but this one is hands down our favorite!  I found it way back in the old days, before I knew what food blogs were all about from Kitchen Scrapbook.  She was the first blog I ever followed, and she still has some of our favorite recipes!

This makes a HUGE batch! H_U_G_E!!!!  Like 200 cookies. 

  Feel free to half, or quarter it, to meet your needs.  FYI, we make a huge batch about once a year and freeze them between layers of wax paper in large Tupperware containers.  That way we are ready for:

“MO-OOOOOM! I need 3 dozen cookies for school tomorrow!”   🙂

Monster Cookies

{click title for easy printable}

Monster Cookies txt 2

  • 12 whole Eggs
  • 2 pounds White Sugar
  • 2 pounds Brown Sugar
  • 1 Tablespoon Vanilla
  • 8 teaspoons Baking Soda
  • 1 pound Butter Flavored Crisco
  • 2 pounds Peanut Butter
  • 18 cups Oatmeal
  • 1 pound Chocolate Chips
  • 1 pound M&Ms

Mix in order given. After oatmeal, slow down mixer and carefully add in chocolate chips and M&M’s. Drop by spoonfuls onto large baking sheets on parchment paper. Bake at 350* for 12 minutes. DO NOT OVERBAKE!

  Allow to cool for a minute or two before transferring to a cooling rack. Eat, or freeze between layers of wax paper in a large airtight Tupperware, to eat at a later time.

Like I mentioned, this is a HUGE recipe, so divide or quarter as necessary.

Here are the half quantities for your convenience:
6 eggs
2 cups white sugar
2 cups brown sugar
1 1/2 tsp vanilla
4 tsp. baking soda
1 cup Crisco
2 cups Peanut Butter
9 cups oatmeal
1/2 pound each chocolate chips and M&M’s

Happy Baking!


Savory Smashed Potato Soup

  Usually when I am hungry for Potato Soup, I want the loaded Baked Potato kind.  You know, sour cream, cream cheese, cheese, bacon and green onions??? Mmm!

  This time I was NOT wanting something so rich. So I called my BFF, Kasey, and she shared this amazing “restaurant quality” Potato Soup that they love.  It was AMAZING!

  My favorite part about this recipe, is that you actually keep out 1/4th of your cooked, cubed potatoes to make a quick mini batch of mashed potatoes.  You stir them into the soup as a thickening agent.  Did I already say AMAAAZING?!?!?!??!

Savory Smashed Potato Soup

{Click title to print recipe}

Smashed Potato Soup txt


  • 6 whole Baking Potatoes, Peeled And Cubed
  • 1 stick Butter
  • 4 whole Carrots, Peeled Then Thinly Sliced
  • ½ whole Onion, finely chopped
  • 3 cloves Garlic, Pressed
  • 3 Tablespoons Flour
  • 1 teaspoon Salt
  • ½ teaspoons Fresh Cracked Pepper
  • 1 T. Parsley
  • 14 ounces, fluid Chicken Broth
  • 1 pint Half-and-half
  • Mashed Potato Fixin’s Of Your Choice: Salt, Pepper, Milk, Butter And Sour Cream

In a large family sized skillet, cover cubed, peeled potatoes in salted water and boil until just fork tender.
In a large soup pot, melt 1 stick butter. Add onions, garlic and carrots. Sautee until soft. Add flour, parsley, salt and pepper, and stir until well coated. Pour in 1 can chicken broth and bring to a rolling boil, then reduce heat to medium, stirring often until broth thickens. {this part can take 8-10 minutes}
Check your potatoes, a fork should JUST slide into the potato easily, we don’t want them to mushy. Drain potatoes carefully and remove 3/4 of the potatoes into your soup pot. Smash remaining 1/4 potatoes well, some lumps are ok, and add in all your favorite mashed potato fixins. I did milk, sour cream and salt and pepper. When your mashed potatoes are soft and fluffy, scrape them into your soup pot and carefully stir everything.
Add one pint half and half and warm. Do not boil again, or it will scorch. Salt and pepper again, to taste.
Enjoy this amazing soup!

Potatoes will continue to absorb the soupy liquid, so when reheating, be sure to add water or milk until it is soup consistency once again.



Mexican Dump Soup

As easy as the title sounds, just open up different cans and dump!  Tastes like you worked a lot harder than you did……

Mexican Dump Soup

Recipe from Susie Albright
{click title for easy printable}

Mexican Dump Soup txt


  • ½ cups Diced Onion, Sauteed In Butter (or 2 Tablespoons Dried Minced Onion If You Need To Make This Really Fast!)
  • 1 can (28 Oz. Can) Petite Diced Tomatoes
  • 1 can (15 Oz. Can) Corn, Drained
  • 2 cans (10 Oz. Can) Tomatoes And Green Chilies {mild}
  • 1 can (14 Oz. Can) Cut Green Beans, Drained
  • 1 can (15 Oz. Can) Black Beans, Rinsed And Drained
  • 1 envelope (about 1 Oz. Packet) Taco Seasoning {use Half If You Don’t Like Your Soup A Little Spicy}
  • 1 envelope (about 1 Oz. Packet) Ranch Dressing Seasoning
  • 2 cans (5 Oz. Can) Chicken Chunks Or 2 Chicken Breasts, Boiled And Shredded
  • 2 cans (14.5 Oz. Can) Of Broth, 1 Chicken & 1 Beef
  • 1 can Water
  • 1 Tablespoon Steak Sauce
  • 1 dash Worcestershire Sauce
  • Optional Garnishes: Sour Cream, Shredded Mozzarella Cheese, Tortilla Chips

In a large soup pot, sautee onion over medium heat in a Tablespoon butter, cook until softened. Dump all of the other ingredients (except garnishes) in the pot, draining and rinsing as directed above, simmer until ready to serve, about 30 minutes.
Tastes AMAZING with sour cream, mozzarella cheese and crushed chips!

  Ole!  ~T