Saturday, June 19, 2010
a.. 1 pound Italian sausage
b.. 3/4 cup chopped onion
c.. 1 slice pancetta bacon, diced
d.. 1 1/4 teaspoons garlic, minced
e.. 1 cube chicken bouillon
f.. 4 cups water
g.. 2 potatoes, cubed
h.. 2 cups kale or spinach, rinsed and julienned
i.. 1/3 cup heavy cream
1.. Preheat oven to 300 degrees F (150 degrees C).
2.. Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
3.. In a 4 quart saucepan over medium heat, sauté the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and sauté for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale or spinach, cream and reserved sausage, simmer for 5 more minutes and serve.
This recipe is from Jim
Hungry Jack Syrup with new cap (in Regular and Lite flavors)
· Coupons good for 20 bottles of Hungry Jack Syrup with new cap
· Hungry Jack Wheat Blends Pancake Mix
· Hungry Jack Original Pancake Mix
· Smucker’s Strawberry Jam
· Smucker’s Apple Butter
· Jif Peanut Butter
· Pancake molds
· Santa Cruz orange-mango juice
Actually there will be three winners and I want to be one of them so if you sign up you may be one of the other two.
1 (4.6-ounce) package chocolate mints
1 (15.8-ounce) package brownie mix
1 unbaked (9-inch) deep-dish frozen pastry shell
Vanilla ice cream
Hot fudge topping
Chop chocolate mints; set aside 3 tablespoons. Prepare brownie mix according to package directions, stirring remaining chopped mints into brownie batter. Pour into pastry shell.
Bake at 350° for 45 minutes or until done; cool slightly. Serve with ice cream, hot fudge topping, and 3 tablespoons chopped mints.
Source: My Recipes
6 corn tortilla. Cut each tortilla into 6 wedges (these will be reassembled)
3 T. melted butter
6 T. each grated Jack cheese, chopped tomatoes and diced green chilies
In a 12 x 16 inch baking pan, reassemble tortillas. Brush tops with melted butter and sprinkle with garlic powder, cheese, tomatoes and chilies. Bake at 350 for 15 minutes or until cheese is melted. Brown under the broiler for a few seconds. Serves 6
Heat oven to 350 degrees. In bowl, combine 2 tbs each chopped dried apples, dried cranberries and walnuts and 1 tbs sugar. Cut 11 oz pkg French loaf dough into six 1 1/2" thick rounds, arrange on greased baking sheet. Cut eight 1/2" slits into each round, not cutting through center. Brush with 2 tbs apple jelly, melted, sprinkle with walnut mixture. Bake 10 min. Drizzle with powdered sugar glaze, if desired, then serve.
MAKES 6 SERVINGS OF FRUIT DANISH FLOWERS
6 oz box cornbread stuffing mix
1/4 cup chopped cilantro
1 1/2 pounds flank steak
1 cup thick and chunky salsa
Butterfly the flank steak. Lay meat on a cutting board with the grain running vertically. Cut the meat almost in half, opening it like a book but stopping before going all the way through. Cut several 12" pieces of twine and space evenly under steak. Toss stuffing with 1 cup boiling water and 1/2 cup salsa until moistened, stir in cilantro. Spread over steak, leaving 1" along edges. Roll steak starting from a long side, jelly roll style, tie with twine.
*Place seam side down in a slow cooker. Spoon remaining salsa over meat. Cover and cook on low 8 hours. Remove steak to a cutting board, let rest 10 min. Discard cooking liquid. Remove string and cut steak into 1/2" thick slices. Serve with additional salsa, if desired.
MAKES 5 SERVINGS OF FLANK STEAK...
Friday, June 18, 2010
It is pretty warm where I live now and without AC, Fans and breezes through the window one would be very uncomfortable. So what do you do when a window is jammed? Save some money and try these simple steps out first
- lubricate window tracks on the sides of the window For metal you will want to use a silicone spray, for wood use candle wax by rubbing the end of the candle along the tracks
- If the window seems stuck in place you will want to get a small piece of wood and whack it with a hammer slightly along the top edge of the lower window (the sash)
- If the window is stuck due to layers of paint you will need to use paint thinner and a rag to remove the layers of paint.
I hope this helps you and allows you to get a fresh breeze in your window again
Coconut Cream Cake
1/2 pint (1 cup) heavy cream
3 Tbsp confectioners’ sugar
1/2 tsp coconut extract
1 store-bought 8-in. angel food cake
1 1/4 cups unsweetened flake coconut
Put heavy cream, confectioners’ sugar and extract in a medium bowl. Beat with electric mixer until soft peaks form when beaters are lifted. Invert cake onto serving plate. Using a small offset spatula, spread whipped cream all over cake. Gently pat coconut onto whipped cream. Serve immediately or cover and refrigerate up to 1 day.
Note: my grandmother used to make a cake like this a lot when I was a little girl. This recipe comes from Womans Day
Thursday, June 17, 2010
10 oz pkg frozen corn, thawed, drained
1 each large onion and green bell pepper, chopped
1 1/2 cups Mexican finely shredded four cheese
2 cups salsa
12 corn tortillas
1 cup sour cream
1 pound boneless skinless chicken breasts, cut into bite size pieces
Heat oven to 400 degrees. Cook and stir chicken, onions, and bell peppers in skillet sprayed with cooking spray or use a little vegetable oil until chicken is cooked through. Stir in salsa and corn.
Arrange 6 tortillas on bottom of a baking dish, cover with layers of half each chicken mixture, sour cream and cheese. Repeat layers, cover with foil. Bake 40 min. or until heated through, removing foil after 30 min. Let stand 5 min. then serve.
MAKES 4 SERVINGS OF ENCHILADA BAKE...
2 ribs celery, cut into matchsticks
1/4 cup white vinegar
1 head bok choy, trimmed, thinly sliced
2 tsp Chinese five spice powder
8 oz jar hoisin sauce
1 cup beef broth
2 large carrots, cut into matchsticks
2 tsp garlic powder
2 pounds thin cut beef brisket, trimmed of fat
1/4 tsp pepper
8 soft sandwich buns
Whisk broth, hoisin, 1/2 cup water, vinegar, five spice powder and garlic powder in a bowl. Place celery and carrot strips in slow cooker bowl. Add the brisket, season on all sides with salt and pepper. Pour in broth mixture. Cover, cook 5 hours on high or 10 hours on low.
*Remove meat to a cutting board. Cool slightly. Skim any fat off top of sauce in cooker and discard. Add bok choy to slow cooker and cook 15 min. on high. Shred beef. Add back to slow cooker and stir to coat with sauce. Serve immediately with buns.
MAKES 8 SERVINGS OF BEEF BRISKET...
1 tbs oil
3 tsp chili powder
Zest of 1 lime + 1 tbs lime juice
3 pounds boneless pork shoulder, trimmed, cut into chunks
1/2 tsp pepper
4 large carrots, cut into pieces
1/2 tsp salt
2 onions, chopped
1 tsp dried oregano
2 tbs flour
4 garlic cloves, minced
15 oz can white hominy, rinsed, drained
8.5 oz box corn muffin mix
2 tbs + 1 tsp chopped cilantro
1 1/2 cups low sodium chicken broth
Sprinkle pork with 1/4 tsp each salt and pepper. Heat oil in a skillet. Cook pork until browned. Remove pork to slow cooker. Add carrots and onions to skillet and sprinkle with 1/4 tsp each salt and pepper, cook 5 min. Stir in flour, chili powder, oregano and garlic, cook 1 min. then remove to slow cooker.
*Add broth to skillet and bring to a boil, pour into slow cooker. Cover, cook on high 4 1/2 hours or low for 6 1/2 hours. When there is 1 hour cook time left, stir together corn muffin mix, eggs, zest, 1 tsp cilantro and 1/4 cup water.
*Remove cover, stir in hominy, lime juice and 2 tbs cilantro. Dollop corn muffin mixture on top. Place towel over slow cooker bowl then top with cover, cook until top is firm, then serve.
MAKES 8 SERVINGS OF PORK & CORN BREAD STEW...
1/2 cup milk
1 cup blueberries and/or raspberries
1 cup sour cream
1 cup all purpose baking mix
3 tbs brown sugar
2 tbs finely chopped crystallized ginger
In food processor, puree sour cream, 1/2 cup berries and sugar 1 min. set aside. In microwave bowl, microwave milk and ginger 30 seconds. Let cool to room temp. Whisk in baking mix and egg.
*In greased skillet, pour 1 1/2 tbs batter per pancake. Cook in batches 3 min. turning once. Repeat to make 12 pancakes. Serve with berry sauce and remaining berries.
MAKES 4 SERVINGS OF MINI GINGER PANCAKES...
Ask at the florist shop for any discarded flowers, or dry out your own
Harvesting your ingredients
Handle your herbs and flowers carefully to avoid bruising them. Once
they have been bruised you will have lost any value in them for their
essential oils. The best time to collect leaves, roots, flowers and
seeds is in the early morning after the dew has evaporated.
Choose plants that are clean, free of any pests or diseases. Choose
flowers that are newly opened. Always collect 4 times the amount you
will need for the final potpourri mix as flowers, leaves etc. will
shrink when dried.
The drying process usually takes up to 2 weeks in general. There are two
processes for drying flowers and herbs. Keep in a warm dark place that
has good air circulation.
Air Drying: Using a window screen works quite well. It allows air
circulation around the plant material. Place the flowers and or herbs on
a single layer. Do not pack them tightly together or on top of each
other or they will decompose. Takes about one week to be completely
Hanging: Fasten together several small bunches, tie the stems off with
elastics or string. Hang them upside down to dry out.
Storing The Potpourri
Store your "New" potpourri in airtight containers or plastic bags. Store
in a cool dark place until needed.
Making the potpourri
To make the potpourri you basically need four main ingredients.
Flowers & leaves
Spices and Herbs
Makes a good room deodorizer, mix the following ingredients:
1 cup rosemary
1 cup pine geranium
1 cup dried cranberries
1 cup tiny pine cones
1 cup lady's bedstraw
2 tbsp. sandalwood
2 drops pine essential oil
A mixture of these herbs will freshen you on hot summer days.
1 cup rose petals
1 cup lavender
1 cup baby's breath
1 cup carnation
2 tbsp. orrisroot
2 drops rose or lavender essential oil
1 2/3 cups sugar, divided
1 2/3 cups heavy cream
1 cup whole milk
1/4 cup light corn syrup
1 vanilla bean, split in half lengthwise
1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1/4 cup sugar
1/4 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
8 large egg yolks
1 teaspoon Key lime zest
1 1/4 cups fresh Key lime juice
Garnishes: Key lime slices, sweetened whipped cream
Combine 1 cup sugar and next 3 ingredients in a large saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Bring to a boil over high heat. Immediately remove from heat, and let stand 30 minutes. Remove and discard vanilla bean. Combine graham cracker crumbs and next 4 ingredients in a medium bowl, tossing until well blended. Press crumbs into a 9-inch glass or ceramic pie plate to form an even crust. Bake at 350° for 8 minutes or until firm to the touch; cool completely, and set aside. Beat egg yolks in a large bowl. Slowly whisk 1 cup warm cream mixture into egg yolks. Add egg mixture to remaining cream mixture, whisking constantly. Cook cream mixture over medium heat, whisking constantly, 5 minutes or until mixture reaches 160° and coats the back of a spoon. Remove from heat; pour through a fine wire-mesh strainer into a bowl. Cool custard completely, stirring occasionally. Combine remaining 2/3 cup sugar and Key lime zest and juice in a bowl, stirring until sugar dissolves. Stir lime juice mixture into cooled custard. Transfer custard to an ice cream maker, and process according to manufacturer's directions. Mound ice cream into prepared crust. Freeze pie 4 hours or overnight. Garnish, if desired.
Babies don't stay babies forever and soon they are up and wanting to do things on their own. For the Toddlers Swim Way have products that can allow them adventure while keeping them safe and secure. Swim Way's swim sweaters, swim vest, and new swim shorty are perfect for toddlers they fit comfortable and allow the toddler freedom to be able to move they way they wish and offers support while they are just learning their way around the water.
Swim Way also offers your preschooler products that they will love. Your child has been around the water enough to learn balancing and paddling and now want to begin to learn some real swim skills. Swim Introduces them to Power Swimr Swim Training System that allows them to learn using graduated flotation device that allows them to learn at their own level and speed.
As they get a little bit older the child can learn a bit more by using a kick board. Swim Ways has many available with several with Disney characters. Swim Way also offers swimmies that will allow your child and you to feel secure while in the waterSwim Way also offers toy for us bigger more advanced swimmers as well. With pool games, toys, and floats Swim Ways has something for everyone. In fact Swim Ways would like to give one of Annie's Home readers a fun pool game "Submergency"
Enter giveaway by visiting Swim Way and letting me know another product you like.
- follow my blog
- subscribe to my blog
- follow SwimWay on twitter
- Fan Swim Way on Facebook and leave a message letting them know you came by my blog
- follow my blog on twitter
- tweet about the giveaway (1 entry per tweet)
- share this giveaway on your blog, on facebook, or other giveaway site (10 entries)
- enter any of my other giveaways (1 entry each)
Giveaway starts now and ends July 8, 2010. Good Luck. Email must be on blog profile or in comment or entry will not count.
We did receive a float from Swim Way for review purposes. The thoughts and opinions shared on this blog are those of mine alone.
1/2 cup sweetened cream of coconut
8 oz can crushed pineapple
2 tbs rum
1 box yellow cake mix
2 pkgs 8 oz each cream cheese
*In bowl, beat cream of coconut, rum and cream cheese until light and fluffy. Chill 30 min. On platter, assemble and frost layers with rum mixture. Pipe on border, if desired, then serve.
MAKES 8 SERVINGS OF PINEAPPLE COCONUT DREAM...
1 medium lemon, zested, juiced
2 tbs Mrs Dash Lemon Pepper seasoning blend
1 tbs unsalted margarine
6 boneless skinless chicken breast halves
1/3 cup flour
1 tbs brown sugar
1 cup low sodium chicken stock
*In a bowl, mix zest and juice from 1 lemon, stock and brown sugar. Pour over chicken.
Bake 35 min. in 375 degree oven or until chicken breasts are fully cook, then serve.
MAKES 6 SERVINGS OF HERBED LEMON CHICKEN BREASTS...
1 tablespoon vegetable oil
1 3 1/2- pound boneless pork shoulder roast
1 teaspoon salt
1/2 teaspoon pepper
1 cup chopped onion
1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
2 tablespoons minced chipotle peppers in adobo sauce or 1 teaspoon cayenne pepper
12 to 16 hamburger buns, split
Heat oil in large skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add pork to skillet. Cook for 6 to 8 minutes or until browned on both sides. Place pork and onion in 4 to 5-quart slow cooker.
Cover and cook on low for 7 to 9 hours or until pork is tender. Remove pork and onion with slotted spoon; place on plate, reserving 1 cup liquid. Discard remaining liquid. Return reserved liquid, cranberry sauce, chili sauce and chipotle peppers to slow cooker. Stir to combine.
Shred pork; stir shredded pork and onion into sauce in slow cooker. Cover and cook on low for 15 to 20 minutes or until heated through. Divide pork mixture evenly among buns.
Makes 12 to 16 sandwiches
Wednesday, June 16, 2010
I follow sunglasses blog via RSS feed (google
Pillow Pet with over 500 entries:
I'm a follower
Chilly Twist Cups
The cups are BPA Free and lead free which is a definite plus for me!
I would choose a blue cup.
Bikini Kitchen Booty Butter
Marybeth I. said...
Kona Coffee Extract is a main ingredient
Owen's Mom said...
•4 cups wheat chex cereal
•4 cups cheerios cereal
•12 oz. jar salted peanuts
•1/2 tsp. garlic salt
•1/2 tsp. celery salt
•1/2 tsp. seasoned salt
•1/4 cup butter, melted
•1/3 cup grated Parmesan cheese
Combine all ingredients in 4 to 5 quart crockpot and stir gently until well mixed and cereal, pretzels, and peanuts are coated with the butter, cheese, and spices. Cover crockpot and cook on low 3-4 hours, stirring twice during cooking. Remove lid during last half hour of cooking to let the mix dry.
If you have a new hot cooking crockpot, check this after 2 hours.
One generation will commend your works to another; they will tell of your mighty acts They will speak of the glorious splendor of your majesty, and I will meditate on your wonderful works.They will tell of the power of your awesome works, and I will proclaim your great deeds.They will celebrate your abundant goodness and joyfully sing of your righteousness. Psalms 145:4-7
In the fourty (40) years I have been here on Earth the times have changed a great deal. The structures of family have changed in those times as well. Some families are led by moms primarily now with no dad in sight. Some men that were to be fathers decide that it is not their deal and walk away from the responsibility. My hat goes off to those men who when they find out they are fathers stand by their child and fill the responsibility and care for their children. A father takes responsibility from the beginning, shows love to their children and tries to teach them to do the right thing in life. These fathers will become treasures in their children's eyes for they are the Earthly Fathers that are the shining stars in their children's eyes and through them their children realize how much their heavenly father loves them.
4 boneless top loin pork chops, cut 3/4 inch thick (about 1 1/4 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 fresh pineapple, peeled and cored
3/4 cup Yoplait® plain fat-free yogurt
1/3 cup low-sugar orange marmalade
2 tablespoons coarsely chopped toasted pecans
1 tablespoon snipped fresh thyme
Sprinkle both sides of pork chops with salt and pepper. Cut pineapple crosswise into eight 1/2-inch-thick slices; set aside. Combine yogurt and 2 tablespoons of the marmalade; set aside.
For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 4 minutes. Turn; add pineapple to grill. Brush chops and pineapple with remaining marmalade. Grill 3 to 5 minutes more or until an instant-read thermometer inserted in pork registers 160°F and pineapple has light grill marks, turning pineapple once.
Arrange pineapple and chops on serving plates. Spoon yogurt mixture over chops and pineapple; sprinkle with nuts and thyme.
Cost-Saving Tip: Instead of using a peeled fresh pineapple from the produce section of the grocery store, use a 15.25-ounce can pineapple slices (juice pack)—it contains 8 slices, perfect for 4 servings.
Source: Eat Better America
4 tablespoons (1/2 stick) butter, at room temperature
1 clove garlic, finely chopped
1 teaspoon fresh thyme
4 1-inch-thick bone-in pork chops (about 2 1/2 pounds)
Kosher salt and black pepper
2 pounds cherry tomatoes
Heat grill to medium-high. In a small bowl, combine the butter, garlic, and thyme; set aside.
2.Season the pork with ½ teaspoon each salt and pepper and grill until cooked through, 6 to 7 minutes per side. Meanwhile, divide the tomatoes among 2 pieces of heavy-duty foil and season with ½ teaspoon salt and ¼ teaspoon pepper. Close to form 2 pouches. Grill the pouches alongside the pork, gently shaking occasionally, for 8 minutes. Top the pork chops and tomatoes with the garlic butter just before serving.
source: Real Simple
2 Tbsp cold water
Yolk from 1 large egg
1 cup all-purpose flour
1/2 stick (1/4 cup) plus 2 Tbsp cold unsalted butter, cut in small pieces
1/8 tsp salt
1 cup sugar
1/4 cup all-purpose flour
3 lb ripe peaces (about 9 medium or 7 large), peeled and cut in 1/2-in.-thick wedges (about 7 cups)
1 Tbsp lemon juice
1/2 cup pecans, coarsely chopped
1/4 cup each packed light-brown sugar and all-purpose flour
2 Tbsp unsalted butter, softened
1 tsp vanilla extract
To make crust in food processor: Stir water and yolk in a 1-cup measure or small bowl to blend. Pulse flour and butter until coarse crumbs form. With motor running, add yolk mixture. Process just until dough leaves sides of bowl. Remove blade, then dough.
By hand: Mix water and yolk as above. Put flour in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Add yolk mixture; stir with a fork until crumbs clump together to form a dough.
Gather dough into a ball, flatten into a disk, wrap and refrigerate 30 minutes, or until firm enough to roll out.
Filling: Mix sugar and flour in a large bowl. Add peaches andsprinkle with lemon juice; toss until evenly coated with sugar mixture.
Streusel: Put ingredients in a small bowl. Work with fingers or a fork to form coarse crumbs.
Heat oven to 375°F. Have ready a 9-in. pie plate and foil-lined baking sheet. On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 12-in. circle. Fit into pie plate. Roll overhang of crust up over edges to form an even rim. Flute or crimp edge. Spoon in Filling, then sprinkle with Streusel. Place pie on lined baking sheet (to catch any drips). Bake 45 to 50 minutes until pastry is golden-brown and peaches are tender when pierced. Remove to a wire rack. Cool at least 1 hour before serving.Serve this pie when it’s at its best—on the day that it’s made
Source: Womans Day
You may remember that last year the Solo company introduced their squared cups. This year Solo Cup Co. adds to that line adding their Squared cups and bowls to the line up.
Once again the chance for you to win $5,000 through a prized photo is back again as well. Just in time for summer fun the Solo Cup Company has launched their second annual online photo contest with a grand prize of $5,000 for the best photo featuring Solo products. You'll be able to enter your favorite photos at www.SoloCups4ever.com until August 6th. In addition to the grand prize, two $1,000 runner-up prizes will be awarded at the end of the contest. By entering, you'll also have the chance to win daily and weekly prizes of gift certificates and Solo products- a great way to extend the fun of summer well into the fall!
Tuesday, June 15, 2010
Warm up your family with this easy mashed-potato-topped casserole
featuring tender chicken, sweet corn and sugar snap peas in a homemade
2 boneless, skinless chicken breast halves (6 oz. each), cubed
4 Tbs. butter, divided
3.6 oz. pouch roasted garlic mashed potatoes
3 Tbs. flour
2-1/4 cups milk
1 tsp. rubbed sage
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 cup (4 oz.) shredded Swiss cheese, divided
1 cup fresh sugar snap peas, trimmed and chopped
1/2 cup frozen corn
1. In a small skillet, cook chicken in 1 Tbs. butter until no longer
pink; set aside and keep warm. Prepare mashed potatoes according to package directions.
2. Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2
minutes or thickened.
3. Remove from the heat. Stir in 3/4 cup Swiss cheese until melted. Add peas, corn and chicken. Transfer to a 2-quart baking dished coated with cooking spray. Top with mashed potatoes; sprinkle with remaining cheese.
4. Bake, uncovered, at 350 for 25-30 minutes or until heated through.
Let stand for 5 minutes before serving. Yield: 6 servings.
Recipe source: All Betty Crocker-Pillsbury’s Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.
2 lbs. stew meat
1 (1.25-oz.) pkg. taco seasoning mix
1/3 cup water
Taco shells or pita pockets
Place stew meat, which has been cut into small pieces, in the slow cooker. Pour taco seasoning mix over meat and add water.
Cook on Low for 6-8 hours.
Spoon filling mixture into hard or soft taco shells or pita pockets.
2 lbs zucchini, peeled, seeded and cut into julienne strips ( 1/4 by 3 in.)
1/2 tsp salt
1 TBSP butter or margarine
2 TBPS all-purpose flour
1 cup dairy sour cream
1 tsp granulated sugar
2 tsp vinegar
2 TBSP finely chopped fresh dill or 1 1/2 tsp dried dill.
Few twists of freshly ground black pepper
Prepare zucchini then sprinkle with salt. Let
stand 30 min. Drain, then pat dry on paper towel.
Melt butter in 10 inch skillet; add zucchini and stir until it is well coated with butter. Cover and cook 5-7 min or until zucchini in tender-crisp (do not overcook).
Blend flour into sour cream. Pour over zucchini and simmeer 2 min or until sauce is thick and smooth. Stir in sugar, vinegar, dill and pepper. Yield: 4 servings.
2 fresh tomatoes
2 fresh zucchini, unpared, sliced ( 1 1/2 to 2 cups)
1/4 cup salad oil
3 TBSP vinegar
Dash garlic salt
3/4 tsp granulated sugar
1/4 tsp salt
1/4 tsp dry mustard
Dash of freshly ground pepper
1 TBSP chopped fresh dill (optional)
Dice tomatoes and combine with unpared sliced zucchini. Combine remaining ingredients and shake vigorously or blend with wire beater.
Pour over vegetables in shallow non-metal pan or plastic bag. Chill several hours. To serve, scoop zucchini and tomatoes from marinade with slotted spoon and arrange on leaf of lettuce for each serving.
3 tablespoons instant espresso powder
3/4 cup sugar
8 ounces whipped cream cheese
1 teaspoon vanilla extract
1 1/2 cups heavy cream
10 vanilla cream-filled snack cakes, such as Twinkies, halved lengthwise
4 ounces finely chopped semisweet chocolate
Place espresso powder and 1/2 cup sugar in a heatproof bowl. Pour 1 cup boiling water into bowl and whisk to dissolve. Let cool to room temperature. Combine cream cheese, vanilla and remaining 1/4 cup sugar in a large bowl and beat with an electric mixer until smooth. In another large bowl, beat heavy cream until it holds stiff peaks. Gently fold cream cheese mixture into whipped cream. One at a time, dip 10 Twinkie halves into coffee mixture just to moisten. Place them alongside each other in bottom of a shallow 11-by-7-inch baking dish. Spread half of cream cheese mixture over Twinkies, then sprinkle with 2 oz. chopped chocolate. Repeat with remaining Twinkies, cream cheese mixture and chocolate. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to 2 days.
Source : My Recipes
These burgers are the cutest thing going. Perfect appetizers for those outdoor barbqs.1 lb lean (at least 80%) ground beef
2 teaspoons dried minced onion
1 teaspoon parsley flakes
3/4 teaspoon seasoned salt
4 slices (1 oz each) American cheese, cut into quarters
8 slices white bread, toasted, crusts trimmed, cut into quarters
16 thin slices plum (Roma) tomatoes (2 small), if desired
16 thin hamburger-style dill pickle slices, if desired
Ketchup, if desired
Mustard, if desired
Heat gas or charcoal grill. In medium bowl, mix beef, onion, parsley and seasoned salt. Divide into 16 portions. Shape each portion into a ball and flatten to 1/2-inch-thick patty, about 1 1/2 inches in diameter. On each of 4 (12-inch) metal skewers, thread 4 patties horizontally, leaving space between each. Place patties on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until patties are no longer pink in center (160°F). Top each burger with cheese piece. Place each burger on toast square. Top with tomato slice and another toast square. Place pickle slice on top; spear with toothpick to hold layers together. Serve with ketchup and mustard for dipping.
Monday, June 14, 2010
The package will include a box of the new Betty Crocker Mississippi Mud Supreme Bars and an 8x8 metal baking pan. The brownies were delicious and pleased even my toughest chocolate lovers.
To enter giveaway let me know in a comment what summer event you would choose to share the delicious Mississippi Mud Bars at.
- follow my blog
- subscribe to my blog
- follow me on twitter
- tweet about the giveaway
- share this giveaway on your blog, facebook, or other site of your choice (let me know which one and link if possible 10 entries each)
Giveaway starts now and will end June 30, 2010. Good Luck. Email must be in comment or on blog profile or entries will not count
I received the same prize pack as being given away by Betty Crocker through My Blog Spark
Not Me! Monday was born out of my desire to admit some of my imperfections and reveal a few moments I’d rather forget. You may find it therapeutic to join in and do the same thing! It is a blog where we share what we did not do or did do and wish we didnt. It is a fun meme where the opposite of what we did is shared.
I have not been missing from this blog meme for the better part of several months. It is not a meme that I used to participate in quite regularly and for some reason just stopped. I am not happy that I stumbled across it while blog surfing and decided that it would not be fun to share a few of my antics in the "not me" form
It was not me that won a freezer the other day and now can not quit talking about it. It was not me who did a happy dance all through the house lauging and yelling yes. It is not the biggest prize I have ever won.
I did not enjoy hearing my sons stories about his mission trip at midnight when he arrived home. It was me that loved hearing about all he got to see and do. I did not feel a bit of pride knowing this trip was a once in a life time trip that he went on. The memories he has will last forever.
I did not walk outside just now as the storm seems to moving in and notice all the wonderful lightning bugs. I did not just feel like a child and want to get out there to catch them all like i did when I was a kid. I do not remember all the great fun we used to have.
I am not a bit proud of my daughter who is taking all online classes this summer and is taking great responsibilty in getting them organized. I do not feel that she will do a great job in school. Yet again she is not making me proud.
What did you do or not do?
4 tablespoons melted butter
1 tablespoon sugar
Pinch of salt
1 (0.25-oz.) envelope unflavored gelatin
1/3 cup milk
1/2 (8-oz.) package cream cheese, softened
1 (4-oz.) goat cheese log
1/3 cup sugar
2 teaspoons lemon zest
Pinch of salt
1 1/4 cups heavy cream
1. Stir together graham cracker crumbs, butter, sugar, and salt. Divide mixture among 10 (8-oz.) glasses (about 1 heaping tablespoonful each); press mixture onto bottoms of glasses. Chill 30 minutes.
2. Sprinkle gelatin over milk in a small saucepan, and let stand 1 minute. Cook milk mixture over medium-low heat, whisking constantly, 3 to 5 minutes or until gelatin is dissolved. Remove from heat.
3. Beat cream cheese and goat cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Beat in 1/3 cup sugar, lemon zest, and salt. Slowly add milk mixture, beating until combined.
4. Beat heavy cream at high speed, using whisk attachment, until soft peaks form. Gently fold into cheese mixture. Divide mixture among glasses (about 1/3 cup each). Cover and chill 6 to 48 hours. Let stand at room temperature 30 minutes. Top with Summer Berries just before serving.
The Supermom Blues: Menu Time! What's for dinner? Week at a glance! *BONUS RECIPE*
1 boneless beef chuck roast (3 pounds)
2 cups water
2 teaspoons beef bouillon granules
1-1/2 teaspoons dried oregano
1 teaspoon garlic salt
1 teaspoon seasoned salt
1/4 teaspoon dried rosemary, crushed
8 hamburger buns, split
Cut roast in half and place in a 4- or 5-qt. slow cooker. Combine the water, bouillon granules and seasonings; pour over the beef.
Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid.
Shred meat with two forks; return to the cooking liquid and heat through. Using a slotted spoon, place 1/2 cup on each bun. Serve with additional cooking liquid on the side. Yield: 8 servings.
Source: Taste of HOme
Sunday, June 13, 2010
Strawberry Banana Smoothie
1 cup frozen strawberries
2 cups orange juice
1 banana, cut in pieces
½ cup milk
2 tablespoons sugar
Add ingredients together in blender and blend until smooth
1.Wash grapes and place on a baking sheet which has been lined with paper towels. Place in freezer until frozen firm, about 1 hour.
2.Transfer to a heavy-duty self-sealing plastic bag. When ready to eat, place 15 frozen grapes in a paper cup. Eat frozen
Waffles with Raspberry Waffles
•3½ cups all-purpose flour
•2 teaspoons salt
•½ cup sugar
•2 tablespoons baking powder
•8 large eggs-separated
•3 cups milk
•1 cup (2 sticks) butter-melted
•7 cups raspberries-fresh or frozen (thaw slightly)
•1 3/4 cups sugar
•2 1/4 cups water
•1 teaspoon vanilla extract
•3/4 cup lemon juice
Combine raspberries, lemon juice, sugar and water in a saucepan and bring to a simmer over medium heat. Cook until raspberries are soft, about 15 minutes. train raspberry mixture through a fine-mesh sieve, pressing against solids with the back of a ladle. Discard raspberry seeds and pour extracted juices into pan. Simmer over medium-low heat until reduced by one-half or to the consistency of syrup, 20 to 25 minutes; add vanilla extract at the end of cooking time. Set aside. Sift together flour, salt, sugar and baking powder into a large mixing bowl. Make a well in the center of dry ingredients. Whisk together yolks, milk and melted butter in a separate bowl. Pour wet ingredients into the well of dry ingredients, stirring until just combined. The batter will be slightly lumpy. Do not overmix. Preheat the waffle iron. Whip egg whites to soft peaks and fold into batter in 2 additions. Ladle about ¾ cup batter into waffle iron. Cook waffles until crisp, golden and cooked through, about 3 to 6 minutes per waffle.
Serve at once with Hot Raspberry Syrup
Try one of these great recipes or find a great fruity recipe of your own. Either way remember to put the great taste of flavor of fruit in your day. A great way to do this is through Aquafina FlavorSplash.
I am a participant in a Mom Central campaign for Aquafina FlavorSplash and have received various FlavorSplash samples to facilitate my participation. Mom Central will send me a gift card at the end of the program.
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Giveaway starts now and will end June 26, 2010. Good Luck Email must be in comment or on blog profile or entries will not count
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