The Museum Day Live! ticket provides free admission for two guests.
In the spirit of the Smithsonian Museums, which offer free admission every day, Museum Day Live! is an annual event hosted by Smithsonian magazine in which participating museums across the country open their doors to anyone presenting a Museum Day Live! ticket… for free.
New for March, 2016 is a special edition of Museum Day Live!, providing an opportunity to the public, especially women and girls throughout the U.S. to enjoy and share in our nation’s dynamic heritage and cultural life.
If you are a museum looking to participate, click here.


pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix

Vegetable oil, water and egg called for on cookie mix pouch
box (19.9 oz) Betty Crocker™ dark chocolate fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
peanut butter creme-filled sandwich cookies
Reese's® Peanut Butter Cups, unwrapped
cup creamy peanut butter (for drizzle, optional)
tablespoon coconut oil (for drizzle, optional)


  • 1 Heat oven to 350°F. Grease 13x9-inch pan, and line with cooking parchment paper, leaving an overhang on the two longer sides.
  • 2 In medium bowl, make peanut butter cookie dough as directed on pouch.
  • 3 In another medium bowl, make brownie batter as directed on box.
  • 4 Crumble cookie dough in pan; using offset spatula, press and spread cookie dough into thin even layer. Top cookie dough layer with even layer of sandwich cookies and candies. Spread brownie batter over top of cookie dough, sandwich cookies and peanut butter cups to cover completely.
  • 5 Bake about 30 minutes or until toothpick inserted in brownie comes out with few sticky crumbs. Cool completely on cooling rack. To make the optional peanut butter drizzle, mix peanut butter and coconut oil in small microwavable bowl and microwave uncovered on High at 30-second intervals until thin enough to drizzle. Drizzle over bars. Cut into 6 rows by 4 rows.
  • Trademarks referred to herein are the properties of their respective owners.



pound chicken breasts, cut into one-inch cubes
red potatoes, sliced thinly
small white onion, thinly sliced
small zucchini, thinly sliced into disks
-2 teaspoons steak seasoning
cup chicken broth
(14.5 ounce) can Muir Glen™ organic fire roasted crushed or diced tomatoes
basil leaves, coarsely chopped
teaspoon dried oregano
cup shredded mozzarella
Salt and pepper


  • 1 In an oven safe skillet, sprinkle chicken with salt and pepper and brown on medium high heat for a couple of minutes. Remove the chicken from the pan and set aside.
  • 2 Add olive oil to the pan. Layer the sliced potatoes and onions in the pan and sprinkle with half of the steak seasoning. Cook potatoes and onions in a thin layer until brown, turning as little as possible to get a nice sear.
  • 3 Add chicken broth to the pan. Spread zucchini in a thin layer on top of the potatoes and onion. Sprinkle zucchini with the remaining steak seasoning.
  • 4 Place chicken in an even layer over the zucchini. Pour tomatoes evenly over the chicken. Sprinkle tomatoes with the oregano and basil. Cover and cook until the veggies and chicken are completely done.
  • 5 Sprinkle with cheese and place under the broiler until cheese melts or starts to brown. You could also just cover the pan with a lid on the stove to melt the cheese.
  • 6 Serve right away.


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Welcome to Frugal Southern Mom's Backyard Chickens!

I have really enjoying blogging these past few years! I have learned a lot and still learning. Made new friends and I have received a pile p...