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Saturday, June 26, 2010

Lemon Meringue Pie

Cooking spray
1/2 (15-ounce) package refrigerated piecrust dough
1 3/4 cups sugar, divided
6 tablespoons cornstarch
1 cup water
1/3 cup fresh lemon juice
1 large egg yolk, lightly beaten
2 tablespoons light butter
1/4 teaspoon grated lemon rind
4 large egg whites
1/4 teaspoon cream of tartar

Preheat oven to 450°. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges; flute. Pierce bottom and sides of dough with a fork. Place crust in freezer 10 minutes. Bake at 450° for 10 minutes or until lightly browned. Cool completely on a wire rack. Reduce temperature to 325°.
To prepare filling, combine 1 1/4 cups sugar and cornstarch in a medium nonaluminum saucepan. Stir in water and lemon juice. Bring to a boil over medium-high heat. Cook until thick and bubbly (about 2 minutes), stirring constantly with a whisk. Gradually stir about one-fourth of hot cornstarch mixture into egg yolk, stirring constantly with a whisk; add to remaining cornstarch mixture, stirring constantly. Cook until thick and bubbly (about 1 minute), stirring constantly. Stir in butter and lemon rind. Pour mixture into prepared crust; cover surface with plastic wrap.
To prepare meringue, beat egg whites and cream of tartar with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. (Do not overbeat.) Remove plastic wrap from filling; spread meringue evenly over filling, sealing to edge of crust. Bake at 325° for 25 minutes; cool on a wire rack 1 hour. Serve at room temperature.

Oxmoor House Healthy Eating Collection, Oxmoor House, JANUARY 2002

FootPrints in the Sand

I love the poem and had never heard the song until today. It is a wonderful poem and song and always remember when you are down and out that you are not alone for it is at those times that he is carrying you

CrockPot Swiss Steak

CrockPot Swiss Steak
Cube steaks
Dry onion soup mix

Put flour in pie plate and floured the meat on both sides and then fried in olive oil on both sides till a bit browned. Lined the crok-pot with foil large enough to cover back over. Mixed the rest of the flour with cold coffee and put on top of the meat. Sprinkled a package of dry onion soup mix on top and then poured a bit more water on top and put the foil back over and the lid on the crock pot. Cooked on low for about five hours and this was fork tender. Cooked extra and froze the rest for a quick meal some day.

Blueberry Streusel Muffins

Blueberry Streusel Muffins

1/4 cup butter, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries

1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter

In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a
wire rack. Serve warm.
Yield: 1 dozen.

© Taste of Home 2009
Recipe source:

Coconut Bread

Coconut Bread

1 tablespoon plus 1/2 cup unsalted butter
2 1/2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 (6-ounce) package frozen fresh coconut flakes, thawed, or sweetened flaked coconut (about 11/3 cups, packed)
1 1/4 cups coconut milk
2 large eggs
1/2 teaspoon vanilla extract

Position rack in bottom third of oven and preheat the oven to 350F. Grease a 9 by 5-inch loaf pan with 1 tablespoon of the butter. Set aside. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to combine. Using a knife, cut the remaining butter into small cubes. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse meal. Add the coconut, stirring to combine. In a second large mixing bowl, whisk together the coconut milk, eggs, and vanilla. Using your clean hands, make a well in the flour mixture and pour the milk mixture into it, stirring just until moistened. The batter will be lumpy. Pour the batter into the prepared baking pan and bake for 1 hour and 5 minutes to 1 hour and 10 minutes, until a toothpick inserted into the center comes out clean. Using oven mitts or pot holders, remove the pan from the oven. Allow the bread to cool in the pan for 10 minutes. Invert the bread onto a wire rack to cool. Serve warm or at room temperature.

Yield: One 9 x 5-inch loaf, serving 6
Source: There's a Chef in My World

Friday, June 25, 2010

Baby Diner Get one free (you pay shipping & handling only)

Do you remember the early days of teaching the baby to eat? Do you remember the mess involved? Do you remember what the kitchen and highchair or table looked like after they were done eating? Well don't worry there is now a product that may just help you stop the mess of feeding time. Baby Diner is here to save the day and you can git one free (you pay shipping & handling). Watch this video to see what I mean.

Want A Baby Diner free (you pay shipping & handling) Please visit this link

we received a baby diner for review and will also recieve a compensation for each baby diner received through link

Sweet Potato Brownies

Sweet Potato Brownies

Sweet potatoes and brownies are for sure two things that I would never have dreamed of putting together. But when combined the do make for a decadent dessert.
1/2 cup butter
1 cup granulated sugar
1/2 cup Splenda
5 egg whites
1/2 tbsp. vanilla extract
3/4 cup all-purpose flour
1/2 cup oatmeal
1/2 cup baking cocoa
1/2 tsp. baking powder
1 cup cooked sweet potato, without skin, mashed
1/4 cup chopped pecans

Heat oven to 350 degrees. Lightly grease a 9 x 12-inch baking pan. Cream the butter and sugar. Add the egg whites one at a time, beating after each addition. Scrape the bowl well. Add remaining ingredients except the pecans. Mix well. Spread batter in pan. Top with pecans and bake until the brownies are firm in the center, about 30 minutes.

Banana Honey Nut Loaf


1 tbs honey
1/4 cup each unsalted butter and finely chopped walnuts
3/4 cup flour
Pinch of salt
2 tsp baking powder
1/8 tsp each baking soda and ground nutmeg
2 cups flour
1/2 tsp salt
1 tsp vanilla
2/3 cup each honey and vegetable oil
2 large eggs
2 large bananas, mashed
1/2 cup walnuts, chopped

Heat oven to 350 degrees. Coat a loaf pan with oil or cooking spray. TOPPING---In a bowl, blend together flour and butter. Stir in nuts, honey and salt, then work mixture together to make crumbs. Set aside. In bowl, prepare BANANA LOAF---Whisk together flour, baking powder, salt, baking soda and nutmeg. Make a well in the center of the dry ingredients. In bowl, whisk eggs, honey, oil, banana and vanilla. Pour into well in flour mixture and stir until combined. Stir in nuts and transfer batter to pan. Sprinkle with topping. Bake loaf 55 min. Cool in pan 20 min. then remove from pan and cool completely or serve warm.

Meat and Potato Salad


2 pounds small potatoes
1 large shallot
3 tbs butter
2 tbs each Dijon mustard and honey
1 large clove garlic, crushed
A few sprigs of sage
1/3 cup oil
1 tbs Worcestershire sauce
1/2 cup beef stock
Salt and Pepper
4 small steaks
3 ribs celery, very thinly sliced
1 cup blue cheese crumbles
1 small onion, very thinly sliced
2 small bunches watercress, trimmed
Heat an outdoor grill or griddle pan. In a pot, cover the potatoes with water. Cover the pot and bring to a boil, then uncover, salt the water and cook the potatoes until tender. Drain, then return the potatoes to the pot and crack in half with a potato masher. Pour in the stock. Grate the shallot into a bowl. Add the mustard, honey, Worcestershire and pepper. Stream in the oil, season with salt and pepper to taste. In a saucepan, melt the butter. Add the sage and garlic and cook, stirring 2 min. Remove from the grill. Season the steaks with salt and pepper and grill, turning occasionally until done. Baste the steaks with the garlic sage butter during the last couple of minutes of cooking. Remove from the heat and let rest, then slice. Toss the cooked potatoes, onion, celery and watercress with the shallot dressing, sprinkle with the blue cheese. Serve with the steak on top or alongside.

Tips on Enjoying First Theme Park with Child

I had a good friend share with me that she is getting ready to leave to the "Happiest Place In The World" none other than Disney. Wow!!! What a time they will have so much excitement for both of them. One day I would love to take my little Princess to Disney as well and when and if I do I will use the same tips that were shared with me:
  1. We will play games while driving in the car such as scavenger hunt, license place bingo and the old game my dad taught me which is count the cars but a bit more as we kept track of how many and the number of different colors of cars.
  2. We should go with an agenda of what we want to do in that day. However, it should be built for unexpected conditions such as weather, attractions not being open at certain times and just every day simple distractions
  3. Reservations are always a great thing to have when going anywhere. So when traveling to a themed park if times are needed schedule these ahead of time so that you know what to expect
  4. Perhaps staying the entire day is not the best as fussiness often sets in when children get tired Choosing a hotel that is near by will help so that you can leave for a short nap, swim, relaxing moment and then go back. Simply remember to get your hand stamped
  5. Bring the camera and be ready to take great pictures even at times pictures that are not expected sometimes those are the best.

Remember to Wash Re-Usable Shopping Bags

Many of you may be like me and have re-usable washing bags. I love mine and use them. I feel that by re-using my bags that I am saving the earth of just a bit more contamination. Recently a study was done that showed that if these reusable bags are not properly washed they may be dangerous. You can read that article here The reasoning behind this case sounds correct to me since it deals with cross contamination and the dangers it poses. Using a bag one trip to purchase meat that may leak and then not washing that bag and the second trip placing produce in the bag is the same sort of cross contamination we watch for in our kitchens. So if you are using re-usable bags good for you just Please take the time to wash them for safety sake.

Kellogg's Cereal Recalled

Kellogg Company has issued a voluntary recall of 28 million boxes of cereal. The reason for the recall has been an "uncharacteristic off-flavor and smell" coming from packaging. Cereals involved in recall include Froot Loops, Apple Jacks, Corn Pops and Honey Smacks sold in the U.S. cereal in Canada has not been affected. WebMD reports the spokeswoman for Kellogg's J. Adaire Putnam stated "We have identified a substance in the package liners that can produce an uncharacteristic waxy-like off taste and smell, Consumers report a variety of tastes and smells, including those that are stale, metal, and soap-like." Kellogg's website also stated that "while the potential for serious health problems is low, some consumers are sensitive" to the odd odors and "should not eat the recalled products because of possible temporary symptoms, including nausea and diarrhea." The company says only products with the letters "KN" following the words "better if used before date" are included in the recall. It says consumers who have questions or want a replacement for any cereal bought can call Kellogg at 888-801-4163. Calling the number will give you a list of cereals in the recall and WebMD also has a list available on their website here. If you have cereal that has been recalled you can call the number to get a coupon to replace the cereal.

One of The Best Daddies I know

This is a good friend of mine and I must say that he is a wonderful daddy. He takes care of his kids and takes them everywhere. He brings the group to church each week on Sundays and they are some of the most well behaved children. He reminds me of what our life was like just a few short years ago when our children were small.

Saving for the Bigger Items

I have a wishlist like anyone else but the items on this wishlist are gathered slowly at a time. There are things that are on my wishlist that are big ticket items as well. While many of the items I want could be obtained rather easily if I would consider taking a loan out. The loan would allow me to get the items I want in less time but they also mean more to pay back for charges that occur. I think that I will save for the items that I want and pay for them as I reach the goal. This allows me to set a goal, see a goal obtained, allows my children to see this goal obtained and allows me to pay in cash for items that otherwise would not have been obtained.

Speedy Lasagna Microwave Cooking

1 pound Italian sausage, casings removed
1 (26-ounce) jar spaghetti sauce with onions and roasted garlic
1 tablespoon chopped fresh or 1 teaspoon dried basil
1/2 teaspoon pepper
6 no-cook lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese

Crumble sausage into a plastic colander; place over a large microwave-safe bowl. Microwave at HIGH 1 minute, and stir. Microwave at HIGH 3 to 3 1/2 minutes more, stirring every 30 seconds, or until sausage is done and no longer pink. Drain well on paper towels. Discard drippings. Rinse and wipe bowl clean. Stir together sausage, spaghetti sauce, basil, and pepper in large bowl. Spread one-third sausage mixture in bottom of a lightly greased 11- x 7-inch microwave-safe baking dish; top with 3 noodles, 1 cup ricotta cheese, and 1 cup mozzarella cheese. Repeat layers once. Top evenly with remaining sausage mixture and grated Parmesan cheese. Cover with double-thickness plastic wrap, and microwave at MEDIUM (50% power) 30 to 35 minutes. Using an oven mitt, carefully lift one corner of plastic wrap to allow steam to escape, and let stand in microwave 5 minutes before serving.

Shirley Carter, Walls, Mississippi, Southern Living, NOVEMBER 2005

Aloha Friday: It's Getting Hot Out There

It's Aloha Friday time again. Time to ask an easy question that you all can give an easy answer to. Then ask your own question or answer more by visiting An Island Life

The temperatures have been getting very hot outside in our area. Heat index reaching to the triple digits. We have a pool, ac and nice cold drinks to help keep us cool. My question for you today is:

What are you doing to stay cool?

7 Quick Take Friday

This is a picture of my daughter in the black hat and her best friend in the pink. These girls love to have fun together. The fact is that my little girl has grown up and is even thinking about moving away next year.

2. I have really been enjoying the Wednesday night bible study I have been attending. The speaker is great and the truth hitting me in the face is great as well.

3. I have been having a bit of fun on facebook as of late catching up with old friends has been great and lots of fun. Seeing how we have all changed is great as well

4. They boys have signed up to go yet to another camp this year. Just getting back from a mission trip he heard about another wonderful opportunity to learn more about God's word and off he is again this time taking along his brother

5. I have tightened the budget a bit and in doing so have found a wealth of resource in the $5 Dinner cookbook. If you have not checked it out you may be suprised as well. It offers an entree, sides and dessert for $5 for family of 4 The reason for tightening the budget is to save some money there are a few things that I am willing to do without now to ensure that I have some money later.

6. This week my bathroom has been being remodeled. It is not much fun with only one bathroom and five teens. It is great however that they only work 1/2 day and today the job will be done. Love it though more room, looks great.

7. My daughter and her friend will be headed for a night of fun tonight. They will be going to another wrestling event. They both love wrestling and they love cheering for wrestlers who are not on the same side. They are too funny

Easy Chicken & Cheese Enchiladas


Stir 10 3/4 oz can cream of chicken soup, 1/2 cup sour cream, 1 cup Picante sauce, and 2 tsp chili powder in a bowl. Stir 1 cup Picante sauce mixture, 2 cups chopped cooked chicken and 1/2 cup shredded Monterey Jack cheese in a bowl. (2.) Divide chicken mixture among 6 flour tortillas, warmed. Roll up the tortillas and place seam side up in a shallow baking dish. Pour remaining Picante sauce mixture over filled tortillas. Cover baking dish. Bake at 350 degrees for 40 min. or until enchiladas are hot and bubbling. Top with 1 small chopped tomato and 1 sliced green onion, then serve.

Thursday, June 24, 2010

Crockpot Beef Stew Ole

Crock Pot Beef Stew Ole

4 carrots, cubed
2-3 small to medium size potatoes, peeled and cubed
1 onion, quartered
1 1/2 lbs. beef stewing meat, cubed
8 oz. can tomato sauce
1 pkg. dry taco seasoning mix
2 cups water, divided
1 1/2 T. cornstarch
2 t. salt
1/4 t. pepper

Layer first 4 ingredients in slow cooker. Add tomato sauce. Mix taco seasoning with 1 1/2 cups water. Stir cornstarch into remaining 1/2 cu water until smooth. Stir into rest of water with taco seasoning. Pour over ingredients in slow cooker. Sprinkle with salt and pepper. Cover and cook on low 7 to 8 hours. Serve over rice.

Variation: If those eating at your table are cautious about spicy food, choose a mild taco seasoning mix and add 1 t. sugar to the seasonings.

Fudgy Oatmeal Peanut Butter Cookies

Fudgy Oatmeal Peanut Butter Cookies

1 devil's food cake mix
1 1/2 cups quick cooking or old fashioned oats, uncooked
3/4 cup butter, melted
2 large eggs
1 tablespoon oil
1 teaspoon vanilla extract
1 1/4 cups mini-chocolate chips
1 cup peanut butter chips

Preheat oven to 350 degrees F. In a large bowl combine all ingredients except chocolate and peanut butter chips; mix thoroughly. Stir in chips. Drop by heaping teaspoons onto ungreased cookie sheet, 2 inches apart. Bake 10 to 12 minutes. Cool 1 minute on cookie sheet, remove to rack and cool completely. Store in airtight container.

Makes 3 dozen cookies
Recipe source: Cookie Recipes yahoo group, submitted by Jackie Austin

Curried Apricot Pork Chops

Curried Apricot Pork Chops
“A fresh fruit glaze that’s both sweet and savory drapes these tender chops. They’re pretty enough to serve for a special night in.”

2 tablespoons apricot nectar
1 tablespoon plus 1-1/2 teaspoons apricot preserves
1 tablespoon Dijon mustard
1 tablespoon reduced-sodium soy sauce
1 teaspoon curry powder
2 boneless pork loin chops (5 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons canola oil
1/2 cup sliced fresh apricots
2 green onions sliced

In a small bowl, combine the first five ingredients; set aside.
Sprinkle pork chops with salt and pepper. In a small nonstick skillet, cook chops in oil for 5-7 minutes on each side or until a meat thermometer reads 160°. Remove and set aside.
Add apricots and onions to the pan; cook and stir for 2 minutes. Stir in nectar mixture. Return pork chops to the pan and heat through, spooning the sauce over the top. Cook until slightly thickened.
Yield: 2 servings.

Recipe source: Taste of Home magazine, June/July, 2010, submitted by Trisha Kruse from Eagle, Idaho.

Fresh Peach Salsa

Fresh Peach Salsa

1 large sweet onion, chopped
1 jalapeño pepper, seeded and minced
1/4 cup sugar
2 tablespoons grated fresh ginger
2 tablespoons olive oil
6 large firm peaches, peeled and chopped
1/4 cup fresh lemon juice
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro

Sauté first 4 ingredients in hot oil in a large skillet over medium heat 5 minutes or until onion is tender. Stir in peaches and remaining ingredients, and cook, stirring gently, 5 minutes. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator up to 2 days.

Source: Southern Living, AUGUST 2006

Black Berry Sauced Pork Chops

1/2 cup seedless blackberry spreadable fruit
1 tablespoon lemon juice
1 tablespoon reduced-sodium soy sauce
Dash ground cinnamon
4 boneless pork loin chops (5 ounces each)
2 teaspoons steak seasoning
2 teaspoons olive oil
1 cup fresh blackberries
In a small saucepan, combine the spreadable fruit, lemon juice, soy sauce and cinnamon. Cook and stir over low heat until spreadable fruit is melted. Remove from the heat; set aside.
Sprinkle both sides of pork chops with steak seasoning. In a large nonstick skillet coated with cooking spray, cook chops in oil over medium-high heat for 5-7 minutes on each side or until a meat thermometer reads 160°. Serve with sauce and blackberries. Yield: 4 servings.

Recieved in a newsletter that I recieve from Taste of Home

Berry Lemonade Slush

earlier while visiting I found these the perfect drink for summer afternoon in my opinion.

Berry Lemonade Slush

COUNTRY TIME Lemonade Flavor Drink Mix (dry)
1/2 cup water
3 cups ice cubes
1 cup fresh or frozen strawberries

MEASURE drink mix into cap to 1-qt. line (1/2 cup). Empty into blender container. ADD remaining ingredients; cover. Blend on high speed 10 sec. Turn off blender. Stir with spoon; cover. Blend an additional 5 sec. or until smooth, using pulsing action.
SERVE immediately. Store leftover slush in freezer

How do you get your kids to embrace summer reading?

My teens have been avid readers since they were young. We have always visited the libraries and had books in our home. Now that they are older they still enjoy reading. I feel the reason they love to read was because of things we did years ago.

  1. I took them to the library allowed them to choose the books they liked. The library was a bonding experience for us. We looked at books together, read books together and decided together what books we would take home.

  2. One thing that my children loved was that I always had a goal set up with a reward in the end. The reward was different each year and the number of books read changed as well. Small prizes such as a candy bar, or small fry from McDonalds was always on the list and the prizes grew with the more books read.

  3. Allowing them to see me and my husband read was also I feel an important step in them wanting to read. When they saw that we also read then they wanted to read more often as well. We could share what we were reading at times. Other times we may just ask each other questions about the books we were reading. It allowed conversation as well.

Do you have tips that you used to teach your children to read? TwitterMoms are discussing tips to help your child embrace reading at this time. If you have tips to share or would like to see what others are doing head over to the TwitterMoms discussion now.

I wrote this blog post while participating in the TwitterMoms blogging program to be eligible to get an "I Can Read!" book. For more information on how you can participate, click here

Special Banana Pudding

1/3 cup all-purpose flour
Dash of salt
2 1/2 cups 1% low-fat milk
1 (14-oz.) can fat-free sweetened condensed milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
3 cups sliced ripe bananas
48 reduced-fat vanilla wafers
4 egg whites
1/4 cup sugar

Preheat oven to 325°. Combine flour and salt in a medium saucepan. Gradually stir in 1% milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8 to 10 minutes or until thickened. Remove from heat; stir in vanilla. Layer 3 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers in each of 8 (1-cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread about 1/2 cup meringue over each pudding. Bake at 325° for 15 to 20 minutes or until golden. Let cool 30 minutes.

Note: An 8-inch square baking dish may be substituted for glass dishes. Arrange 1 cup bananas on bottom of dish. Top with one-third pudding mixture and 16 vanilla wafers. Repeat layers twice, ending with pudding. Arrange remaining 16 wafers around inside edge of dish, gently pressing wafers into pudding. Spread meringue over pudding, sealing edges; bake 20 to 25 minutes; cool as directed.
Southern Living, JUNE 2010

Impossibly Easy Coconut Pie

1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Original Bisquick® mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs

Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
In medium bowl, stir all ingredients until blended. Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie

Source Betty Crocker

Free Downlooad Marth Stewart Cookbook

You can download the new Martha Stewart Summer Grilling Cookbook at the XMRadio Site

Breakfast Casserole Recipe

Breakfast Casserole Recipe

6 slices white bread (CRUST REMOVED)
1 lb. sausage
10 oz. grated longhorn cheese
6 eggs
1 pint half & half
garlic salt & paprika to taste
diced green onion

Butter both sides of bread. Place in 9x13
pan. Brown sausage, drain. Sprinkle over
bread. Sprinkle cheese over sausage. In
mixing bowl, beat well, eggs and half & half.
Add garlic salt, paprika, and green onion in
amount desired. Pour over everything.
Refrigerate overnight. Bake at 350° for 45
minutes, or until light golden brown.

Posted To Recipelu Linda/Tennessee

Fast & Fabulous Thai Chicken Salad

Fast & Fabulous Thai Chicken Salad

6 ServingsPrep/Total Time: 20 min.

1 package (16 ounces) coleslaw mix
1/3 cup sesame ginger salad dressing
2 cups cubed cooked chicken
1/2 cup Thai peanut sauce
1 medium sweet red pepper, julienned
1/2 cup chow mein noodles
2 green onions, chopped

In a large bowl, combine coleslaw mix and salad dressing. Transfer to a serving platter. Combine chicken and peanut sauce; place over coleslaw mixture. Top with red pepper, noodles and onions. Serve immediately.

Chocolate Eclairs

Chocolate Eclairs

Step 1-pastry
1/2 cup butter or margarine
1 cup water
1 cup all purpose flour
1/4 teaspoon salt
4 eggs
In a saucepan combine butter an water. Bring to a rapid boil,
stirring until the butter melts. Reduce heat to low; add flour and
salt. Stir vigorously until mixture leaves the sides of the pan and
forms a stiff ball. Remove from heat. Add eggs one at a time beating
after each one. With a tablespoon or a pastry tube fitted with a
number 10 or larger tip, spoon or pipe dough into 4 inch long 1 1/2
inch wide strips on a greased cookie sheet. Bake 450 degrees for 15
minutes, reduce heat to 325; bake 20 minutes more.
Cool on a wire rack.

Step 2-Filling
1 package (5.1 ounces) instant vanilla pudding mix
2- 1/2 cups cold milk
1 cup whipping cream
1/4 cup confectioner' s sugar
1 teaspoon vanilla extract

Combine pudding mix and milk; mix according to package directions. In
another bowl, whip the cream til soft peaks form. Beat in the sugar
and vanilla; fold into pudding. Chill and fill the cooled pastry
shells from step one. You can do this by cutting them in half and
filling them with the filling or pipe them in with a pastry tube.

Step 3-Chocolate icing
2 squares (1 ounce each) semi sweet chocolate
2 tablespoons butter or margarine
1 cup confectioner' s sugar
2 to 3 tablespoons hot water
Melt chocolate and butter in a saucepan over low heat. Stir in
confectioner' s sugar. Add hot water until icing is smooth and reached
desired consistency. Cool slightly and spread over eclairs. Cool
until serving. Makes 8-9 eclairs.

Beef & Bean Tortilla Casserole

My teens love Mexican and I love easy this recipe makes us both happy. Source: Parents online

1-1/2 pounds lean ground beef
1 large onion, peeled and chopped
2 teaspoons hot chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2-1/2 cups prepared reduced-sodium salsa (such as Muir Glen Organic or Green Mountain Gringo)
8 fajita-size flour tortillas
1 can (15 ounces) red kidney beans, drained and rinsed
2 cups shredded reduced-fat taco cheese blend (such as Sargento)

Heat oven to 375°. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Set aside.
Spray a large nonstick skillet with nonstick cooking spray; heat over medium-high heat. Crumble in ground beef and onion. Cook for 8 minutes, stirring occasionally. Add chili powder, cumin and salt and cook 1 minute. Stir in 1 cup of the salsa and heat through. Line the prepared baking dish with 2 of the tortillas. Cut a third tortilla into pieces, and use some of the pieces to completely cover bottom of dish. In a medium-size bowl, coarsely mash the beans and stir in 1 cup of the salsa. Spoon mixture evenly over the tortillas in the baking dish. Sprinkle 2/3 cup of the cheese over the top. Place another layer of tortillas (and tortilla pieces) over beans and cheese. Evenly spoon beef mixture over tortillas. Sprinkle with 2/3 cup of the cheese. Place the remaining tortillas over the beef and cheese layer. Top with the remaining 1/2 cup salsa and the rest of the cheese. Cover with foil and bake at 375° for 45 minutes. Remove from oven and allow to set for at least 10 minutes before serving

My Pillow Pets Patriotic Pup Gives Back

Just wanted you all to know that this red, white and blue pup pillow pet also known as patriotic pup shown above gives back. Five dollars of every limited edition stuffed dog sold benefits The charity benefits the children of military personnel by helping to provide scholarships for them. A unique website has been created for these special, patriotic My Pillow Pets®- Only 3,000 of the limited edition My Pillow Pets® plush folding stuffed dogs are available at a price of $24.95 plus $6.95 shipping & handling

Be watching in July for a review/giveaway of the Patriotic Pup here on this blog. But if you want to be one of the lucky ones to receive you may want to go ahead and purchase one from

Build A Bear Workshop Huggable Heroes

Young leaders were recently recognized by Build A Bear Workshop through the Huggable Heroes program. These individuals were recognized for making positive contributions in their communities and around the world. With more than 1,000 nominations the Build A Bear team had to narrow these down to 75 semifinalists and then again to 25 finalists. I can imagine this had to be a hard decision. In the end there Build A Bear created 10 Huggable Heroes for 2010. Issues that were tackled by this years Huggable Heroes included illiteracy, poverty, feeding the hungry, inspiring other youth volunteers, raising funds to help cure diseases, supplying items for the military troops and toys for children in need. These young people put in more than 650 hours a month collectively as they raised funds and gathered needed items that were valued at more than $22.5 million. To read the inspiring stories of the young heroes that the 2010 Build A Bear Workshop Huggable Heroes were created on visit this link

Each of the Huggable heroes received $10,000 ($7,500 educational scholarship and $2,500 to donate to their charity). They were each also able to visit the home of Build A Bear in St. Louis.

Wednesday, June 23, 2010

Country Pork Chop Dinner

Country Pork Chop Dinner

6 bone-in pork loin chops (1/2-inch thick each)
1 small onion, chopped
1 tablespoon canola oil
5 medium red potatoes, cubed
1 cup thinly sliced carrots
1 cup sliced fresh mushrooms
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup water
1 teaspoon salt, optional
1/2 to 1 teaspoon dried thyme

In a large skillet, cook pork and onion in oil until meat is browned and juices run clear; drain. Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if desired and thyme; pour over vegetables. Bring to a boil; reduce heat. Cover and simmer for 25-30 minutes or until meat and vegetables are tender. I serve tender chops with hearty carrots and potatoes. "This satisfying supper, is smothered in a golden sauce seasoned with thyme.

Beef Stroganoff

Beef Stroganoff

1 pkg Noodles, wide (8 oz)
1 can Mushrooms, drained (8 oz)
1 can Chicken broth
1 lb Hamburger
1 Onion, chopped (medium)
1/4 cup Margarine
2 tbsp Flour
1/4 tsp Pepper
1 tsp Garlic salt
1 tsp Salt

While boiling noodles in water until done, in a large skillet, brown
onions in the margarine, and add the hamburger and brown. Drain
excess grease, add flour, salt, garlic salt and pepper, mushrooms,
soup, sour cream and chicken broth. Simmer until heated thoroughly.
Drain noodles and mix well with meat in one dish. Serve hot

Stuffed Peppers

Stuffed Peppers

4-6 Bell Peppers
1 can Diced tomatoes and green chilies (Rotel's)
1 box Minute rice
1 4 pound pkg ground beef

Prepare rice, and ground beef. Cut the tops off of the bell peppers, drain the diced tomatoes and green chilies. When rice is ready, add the tomatoes and green chilies; and add the ground beef. Mix well, and scoop into the bell peppers. Bake at 450 F for half an hour. Serve hot

Sugar Glazed Ham

Sugar Glazed Ham

1 (5-7 lb) Ham, fully cooked (bone in)
1 cup Brown sugar, packed
2 tsp Prepared mustard
1-2 tsp Cider vinegar

Score ham about ½" deep with a sharp knife. Place ham on a rack in
a shallow baking pan. Bake at 325 degrees for 2 to 2-1/2 hours ( 20
minutes per lb). Combine brown sugar, mustard and enough vinegar
to make a thick paste. During the last hour of baking, brush glaze on
ham every 15 minutes. Yield: 10-14

Creamed Chicken

Creamed Chicken

6 tbsp Butter
6 tbsp Flour
2 cans Diced chicken, cooked (white meat)
1 can Chicken broth
1 cup Cream
Salt & pepper

In medium saucepan, melt butter. Stir in flour to form a bubbly paste.
Add cream slowly, stirring constantly. Once blended, add chicken
broth and bring it to a boil. Fold in diced chicken and cover, heating
on low until chicken is warm. Salt and pepper to taste. Serve over

Swiss Steak

Swiss Steak

6-8 oz Swiss steak
1 cup Flour
½ lb Butter
2 cans Brown gravy
2 each Carrots, julienne into 3" strips
3 stalks Celery, julienne into 3" strips
1 Onion, medium-sized, julienne
Salt & pepper

Dip each cut of steak in flour; salt & pepper to taste. Sautee in butter
until golden brown. Place in baking pan. Cover with gravy. Top with
carrots, celery and onions. Cover with Saran wrap, then foil and bake
at 375 degrees for 3 hours.

Country Fried Steak & Gravy

I am a Food RENEGADE!

Country Fried Steak Recipe

1 cup all-purpose flour
2 teaspoons salt
1 teaspoon granulated garlic
1 teaspoon ground black pepper
1 teaspoon onion powder
2 (5 ounce) Black Angus top round steaks
4 ounces butter
Country Gravy (recipe follows)
Mix flour, salt, garlic, pepper and onion powder together to make seasoned flour mixture. Tenderize steaks by running through a meat tenderizer or beating with a hand meat tenderizer. Soak in buttermilk briefly and then dip in seasoned flour mixture. Heat butter in sauté pan on medium high heat. Place breaded steaks in pan and cook until golden brown and tender, approximately 10 minutes per side.
Serve with Country Gravy

Country Gravy

2 Tablespoons of bacon grease
3 Tablespoons of flour
2 cups of milk
1 teaspoon black pepper
Salt to taste.

Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark roux is formed. Add milk slowly to skillet, and mix with roux using either a whisk or wooden spoon. Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add pepper and salt to taste. If gravy is too thick for your taste, you can thin it by adding either more milk a tablespoon at a time.

Crispy BUttermilk Chicken

Do you remember Grandmas fried chicken? I sure do and I have never found a recipe that resembles hers and the way it used to taste. Here is a great one though that comes close


In bowl, blend 2 tsp garlic powder, 1 tsp each salt, dried thyme and Worcestershire-black pepper blend. In plastic bag, combine 1/2 seasoning mixture, 2 cups buttermilk and 1 whole chicken, cut into pieces. Let marinate 1 hour.
(2.) In separate plastic bag, blend 1 cup flour and remaining seasoning mixture. Remove chicken from marinade, discard marinade. Coat chicken in flour mixture.
(3.) In deep fryer, heat 4 cups oil to 350 degrees. Fry chicken 15 min. or until thermometer reads 165 degrees, then serve.

Be Still and Know

Just came home from my bible study and one of the things that we learned is that we need to be quiet and not complain or worry. That knowing he is Lord is enough for we know he loves us and wants to see the best for us. That even while in the wilderness in life that we should not fear. Our job is to stand still and listen to what God wants us to do.

Winning Wednesday

Winner of the Pawparrazi Pet giveaway is

Owen's Mom said...

Winner of the Izzie N Friends Dress which saw many many entries is

Anonymous said...
The ellena is a very pretty dress that would be my choice

Don't forget about the Shoo Shoos giveaway ending tonight

Snorg Tee discount

Heads Up!!!! For all of you that love Snorg Tees there is a 20% discount sale on their great looking tees starting today. Go check them out and get a sale as well

Just A Swinging

Whirly Girlz Tutus Giveaway

As you know I am a girly girl and as a grandma to a little Princess I am always on the lookout for super cute items. Whirly Girlz Tutus are some of those super cute items that I love. Just take a look at what they offer.

Whirly Girlz Tutus will create the tutu that you are dreaming of. Want one with team colors? They will make you one just let them know the colors. Want a tutu for the holidays? Whirly Girlz Tutus have great ideas and will allow you to design one as well. So if you are wanting a tutu for your little Princess you need to check out Whirly Girlz Tutus.

Win: One of Annies Home readers will win a tutu of their own. To enter visit the Whirly Girlz website and let me know a tutu that you like.

Extra Entries:

  • follow my blog

  • follow whirly girlz on facebook where you will also find many of her greatest looks currently for sale

  • follow my blog on twitter

  • tweet this giveaway (1 entry per tweet unlimited tweets with at least 1 hour separating tweets) leave link in comment

  • enter any of the other giveaways on my blog (2 entries each)

Giveaway starts now and will end July 8, 2010. Email must be in comment or on blog profile

no product or other means of payment was received for posting this giveaway.

Sick Again

Princess was not feeling very well in this picture. All though she wanted to play you can just tell she was not feeling very well

Shared with 5 minutes for special needs


This could have been titled just born for the littlest one was. This is her cousin holding her just a few days after ariving home

Mock Tea Sangria that even kids can drink

1 (10-oz.) package frozen raspberries, thawed
1/3 cup sugar
1 family-size tea bag
2 cups red grape juice
1 lemon, sliced
1 lime, sliced
1 (16-oz.) bottle orange soft drink, chilled

Process raspberries in a blender or food processor until smooth, stopping to scrape down sides. Pour puree through a fine wire-mesh strainer into a large container, discarding raspberry seeds.
Bring sugar and 3 cups water to a boil in a saucepan, stirring often. Remove from heat; add tea bag. Cover and steep 5 minutes. Remove tea bag with a slotted spoon, squeezing gently; cool tea mixture slightly. Stir together raspberry puree, tea mixture, grape juice, and lemon and lime slices. Cover and chill 2 to 24 hours. Stir in orange soft drink, and serve immediately over ice.

Southern Living, DECEMBER 2008

Computers for Toddlers and Young Children

Computers can be a learning tool for young children. I remember buying educational disks while my children were small. Such as finding items, the farm, coloring etc.... Now there are even more great products on the market for young children that one needs to do their homework before going out and purchasing. suggest that all though there are many products on the market directed at babies the best starting point is after 9 months of age. At that age they are able to see clearer, sit up, and follow along better. However, at any age the computer is not something that should be forced. Waiting for the young child to show interest. Signs such as smiling, laughing, and clapping are all great signs of being ready. As I said earlier when my children were all younger we loved to share time on the computer. Bonding is something that can easily be achieved while playing with the computer. Like reading a book there are computer disks that will allow you to read to your child and watch it come to life. Discussing what is going on will also allow a sharing experience. The thing to remember is the computer is here to stay and now more than ever it is important to help your child learn skills early but at their own pace.

Crisp Green Beans


In skillet, heat 1" water to boiling. Add 1 1/2 pounds green beans, trimmed, cook until tender. Drain, rinse with cold water. In same skillet, heat 1 tbs oil. Add 1/2 cup mixed nuts, chopped, cook until toasted. Stir in beans, 1/2 tsp grated lemon peel, 1/8 tsp salt and 1/8 tsp pepper, then serve.

Baked Chicken with Mango Salsa

Heat oven to 350 degrees. Brush both sides of 4 boneless skinless chicken breasts with oil. Sprinkle Mrs. Dash Fiesta Lime seasoning blend on both sides. Bake chicken 25 min. or until chicken is fully cooked.
(2.) Dice 1 large tomato, 1 medium mango, peeled, diced, seeded, and 1/2 small onion, diced. Combine with Mrs Dash and mix in a bowl, cover and refrigerate. Arrange chicken on serving plates, topped with mango salsa.

Tips for Peeling Onions

One thing that I hate the most is to chop up an onion that will make me cry. I located a few tips that I am here to say I have not tried all of them so if you have or do please let me know how they worked out.

Tips for Peeling onion

  • refrigerate it for a couple hours before you chop it.
  • soak onions in water half an hour before you cut them and you'll have no tears!
  • Place a teaspoon in your mouth while cutting onions to stop thoses tears.
  • Guaranteed no tears by chopping off the top of the onion,peeling back the skin,chop the onion with the roots intact then discard them..
  • To chop onions without your eyes watering, stick your tongue out and keep it out the whole time. the onion vapors go to whatever moisture is near so if it ends up on your tongue it won't end up in your eyes.
  • I've found that if you chew gum while cuting onions it will eliminate the tears!.
  • Light a candle and place as close to the cutting area as possible. The flame with "burn up" the vapors from the onion.
  • if you cut an onion ,dont cut near the pointy part. (the core) thats where most of the vapors are . also cut the onion a fast as you can without you cutting your self..
  • Eat dry bread when chopping the onion..
  • Put a piece of bread on the tip of the paring knife when you chop more tears!!.

Tuesday, June 22, 2010

Going On A Bug Hunt ...

We are going on a bug hunt. In fact we have been having so much fun hunting bugs we can't wait to do it again tomorrow. My two nephews have a blast out there looking for the bugs what will they see next? Grasshoppers, crickets, lightning bugs, and the list goes on. The truth is that with the Backyard Safari Outfitters equipped us with all the right tools to go on a terrific bug hunt thanks to Team Mom for including us in this review. We received the megaview periscope, the cargo vest and the bug vacuum from Backyard Safari Outfitters.

We had lots of fun taking turns. While one of them wore the vest and looked for bugs through the periscope the other used the bug vacuum to collect them. I personally can not wait til they come over again so we can play with our Back Yard Safari Outfitters equipment again. Yes I say equipment because these tools are not baby toys. No Way. They are definitely tools for big boys and girls on serious missions.

We were so happy to be receive the said products from the BackYard Safari Outfitters. The thoughts expressed in this post are those of my own.

Delicious Dessert recipe from Kraft

Strawberry Parfait Pie
1-3/4 cups boiling water

1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-1/2 cups thawed COOL WHIP Whipped Topping, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1-1/2 cups quartered fresh strawberries

ADD boiling water to gelatin mix in large bowl; stir with whisk 2 min. until completely dissolved. Stir in dry pudding mix until well blended. STIR in 1 cup COOL WHIP; pour into crust. REFRIGERATE 3 hours or until set. Top with strawberries and remaining COOL WHIP just before serving

Ready for Some Soccer?

This is a picture of my best friends daughter. She loves to play soccer and I though this was a great picture of her

Blessed with Grace

German Apple Cheese Cake

this recipe comes from Germany and I found in a cookbook Prairie Harvest 1981, the original recipe came from Mrs. Hardke Hazen

3/4 c margarine, soft

1/2 c sugar

3 eggs

3 t baking powder

1 2/3 c flour

1 (8 oz.) cream cheese, soft

1 (8 oz.) ctn. cottage cheese

4 apples, peeled and sliced

Mix all but apples up til creamy. (this mix will be thick) Grease and flour cake pan Pour 1/2 of batter into pan Layer sliced apples on top of batter and spread remaining batter over apples Bake 350 degrees for 60 minutes While cake is warm sprad glaze over top


1 c powder sugar

lemon juice

Add enough lemon juice to sugar to make a soupy mix Pour over cake

Useful List of Before and After Measurements

With all the cooking we do we often like to create a shopping list to know what we will be needing. To do this is not always easy especcially when apples and oranges do not come in cups. Therefore we have to adjust our thinking and here is a list that may help you do that

3 medium apples averages about 2 3/4 c pared, diced, or sliced apples

4 bananas whole averages about 2 cups sliced or 1 1/3 cups mashed bananas

1 medium lemon will make an average of 3 T juice and about 2 t grated peel

1 medium orange averages around 1/4 to 1/3 c juice and 1/2 c diced or sections

1 medium peach averages 1//2 c sliced peaches

1 qt strawberries will average 4 c sliced

1 small cabbage will produce an average of 5 c shredded or 2 cups cooked

12 medium ears of corn will give you 2 1/2 cups cooked corn

hope these averages help you with your summer cooking.

Hide and Seek Cupcakes

1 box cake mix
1 quart ice cream
1 container ready-made frosting

1. Prepare cupcakes as directed on the box. Let cool.
2. With a sharp knife, cut a hole in the center of each cupcake, leaving 1/4 inch of cake at the bottom, and scooping out cake to make a 1 to 1 1/2-inch diameter hole in the center of the cupcake.
3. Let ice cream soften, and with a tablespoon or melon baller, push ice cream down the center of the cupcake. Note: Work quickly!

4. Frost the top of the cupcake and place back into the cupcake tin.


Italian Chef Salad

Sometimes my teens just want a lovely salad for dinner or lunch rather than anything else. Both my boys and girls alike have been known to request and make salads in this house. Here is a great Italian Chef recipe from Pillsbury

4 cups (6 oz.) purchased Italian blend salad greens or torn romaine lettuce
1/2 small yellow bell pepper, cut into thin strips
1/2 small cucumber, sliced
1 small tomato, cut into wedges
2 thin slices red onion, separated into rings
3 oz. deli sliced cooked peppered roast beef, cut into strips
2 oz. sliced mozzarella cheese, cut into strips
1 tablespoon chopped fresh basil
6 tablespoons purchased fat-free Italian Parmesan or Italian salad dressing

1. On 2 individual plates, arrange salad greens, bell pepper, cucumber, tomato and onion.
2. Arrange roast beef and mozzarella strips over salads; sprinkle with basil. Drizzle salad dressing over salads

Tomato Relish

I love this recipe and while it says relish can keep up to 1 year. I can tell you now that around here it never will last that long. Here where I live tomato relish is also commonly refferred to as chow chow

Tomato Relish
24 large green tomatoes
3 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar

In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour. In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar.
Bring to a boil and simmer over low heat 5 minutes, stirring frequently. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.
Shared on it's a blog party where you will find many delicious goodies

Roasted Okra

Okra was one of my mother in laws favorite foods. She loved it and it seems so does my oldest sister. I on the other hand do not care much for it. This recipe comes from a friend and she says it is very good. You will have to take her word for it as I have yet to try it.
Roasted Okra
18 fresh okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste

Preheat an oven to 425 degrees F Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

Mayonnaise Rolls

Mayonnaise Rolls
Makes 1 dozen
Preheat Oven: 450°

2 cups self-rising flour
4 tablespoons mayonnaise
1 cup milk
1 teaspoon white sugar

Combine all ingredients in bowl. Mix thoroughly (about 2 minutes). Fill muffin tins 2/3 full. Bake at 450° for approximately 10 minutes or until golden brown.

Pimento Cheese

One of my sister in laws favorite sandwich is a pimento cheese sandwich. It seems that she grew up on them. Until I met my husband I had never heard of a pimento cheese sandwich. They commonly refer to them as Pimento and Cheese. Here is a great sandwich spread that is perfect for this time of year.
Pimento Cheese

1 (8 ounce) package cream cheese, softened
2 cups shredded extra-sharp Cheddar cheese
1/3 cup mayonnaise
1 pinch garlic powder
1 (4 ounce) jar diced pimentos, drained

Beat the cream cheese at medium speed with an electric mixture until creamy Add cheddar cheese and continue beating until light and fluffy Beat in mayonnaise and garlic powder. Stir in pimentos Cover and chill for at least 1 hour

Hoe Cakes

A Hoe Cake is a southern recipe that has many variations. It seems if you ask each cook how they make theirs you may get many different answers. It is to be eaten as bread or with honey The HillBilly Housewife shares this bit of history about hoe cakes The recipe I share is not from her website as she has a slightly different version
Originally, Native Americans cooked these on hot rocks in an open fire. They were commonly referred to as Ash Cakes. Later on, settlers from Europe adopted the recipe, cooking the cakes on the blades of their hoes in the fireplace. This is where they get the name, “Hoe Cakes”. Of all the recipes in my collection, this one is the oldest, the cheapest, and just about the tastiest of all. Serve Hoe Cakes with as a bread, or by themselves for breakfast with maple syrup or molasses. They also make a nice accompaniment to main meals, especially when fried in margarine. In the summertime, when you want a hot bread, but don’t want to heat up the oven, this is the best choice. They cook right on top of the stove, without heating up the entire house. Good for camping and back packing too.
1 c. White cornmeal
Salt to taste
3/4 c. Boiling water
2 tbsp. Bacon fat, butter or vegetable oil
Combine the cornmeal and salt in medium bowl. Stirring cornmeal mixture constantly with spoon, pour in boiling water in a slow stream and beat until smooth. Let stand a few minutes. Heat a large heavy skillet with bacon fat, butter or oil until hot. For each hoe cake, drop 2 tablespoons cornmeal mixture into skillet of hot dripping or oil and pat into flat circles, about 4 inches in diameter. Cook hoe cakes about 2 minutes on each side or until golden brown, turning them with a wide spatula. If needed, add more fat to pan for remaining cakes. Serve hoe cakes at once.

Monday, June 21, 2010

Microwave Chicken Cheese Rolls --- $5 dinners

Chicken Cheese Rolls in Microwave
4 chicken breast halves, skinned and boned ($3)
salt and pepper
curry powder
1 4 oz pk cream cheese ($1)
1/4 c melted butter
ritz cracker crumbs ($1)

Place each chicken breast between two pieces of wax paper and pound them to flatten Sprinkle with spices Cut cream cheese into 4 slices Place a slice of cream cheese at one end of the chicken breast and roll up and seal ends together by sqeezing Roll in melted butter and cracker crumbs Place on platter seperate each with little space Cover with wax paper Microwave 12 minutes

shared at $5 dinners

Dinner Time Giveaway @ Mom Start

Mom Start is hosting the perfect giveaway for all of us planning dinner. She is hosting a giveaway for Red Baron Pizza and Pasta. You need to check this giveaway out as there will be one winner of three product coupons to try the new dishes being created by Red Baron. This giveaway hosted by momstart ends July 5, 2010.

Garlic Mashed Cauliflower

Garlic Mashed Cauliflower

5 cups fresh cauliflowerets
1 garlic clove, minced
3 tablespoons fat-free milk
3 tablespoons reduced-fat mayonnaise
1/2 teaspoon salt
1/8 teaspoon white pepper

Place 1 in. of water in a large saucepan; add cauliflower and garlic. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
Drain; transfer to a small bowl. Add the milk, mayonnaise, salt and pepper; beat until blended. If desired, shape into individual molds by packing 1/2 cup at a time into a 2-in. biscuit cutter.
Yield: 4 servings.

Ham 'N Cheese Potato Salad

Ham ‘n Cheese Potato Salad
2-1/2 to 3 pounds red potatoes
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces Monterey Jack cheese, cubed
2 cups diced fully cooked ham
3/4 cup chopped fresh tomatoes
1/4 cup sliced green onions
1/4 cup minced fresh parsley

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours. Yield: 16-20 servings.

Recipe source: ALIA Cooking Corner yahoo group, submitted by Dorie

Strawberry Coffee Cake

Strawberry Coffee Cake (or Dessert)
1 cup all-purpose flour
1/2 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup sour cream
2 tablespoon butter, melted
1 teaspoon pure vanilla extract
1 1/2 cups hulled and sliced fresh strawberries

1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup cold butter
1/4 cup chopped pecans

Preheat oven to 375 degrees. Lightly grease an 8-inch square baking dish. In a
large bowl combine the 1 cup flour, 1/2 cup sugar, baking powder and salt. In another bowl beat the egg, sour cream, melted butter and vanilla extract. Stir into dry ingredients just until moistened.
Pour into prepared baking dish. Spread strawberries evenly over this batter.
Prepare topping by tossing together 1/2 cup flour and 1/2 cup sugar in a small bowl. Cut in butter until crumbly; a small electric chopper works well for this. Stir in pecans.

Sprinkle topping evenly over strawberries. Bake for 35 minutes. Cut into squares and serve warm, topping with vanilla ice cream if desired.
Recipe source: Exchanging Recipes yahoo group, submitted by Ellen Smyth.

Coconut Raspberry Bars

Coconut Raspberry Bars
Taste Of Home - Amanda Denton

3/4 cup butter, softened
1 cup sugar
1 egg
1/2 tsp vanilla
2 cups flour
1/4 tsp baking powder
2 cups flaked coconut, divided
1/2 cup chopped walnuts
1 jar (12 oz.) raspberry preserves
1 cup vanilla or white chips
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour and baking powder. Gradually add to the creamed mixture. Mix well. Stir in 1 1/4 cups coconut and the walnuts. Press three-fourths of the dough into a greased 13 x 9 inch baking pan. Spread with the preserves. Sprinkle with the chips and the remaining coconut. Crumble the remaining dough over the top. Press lightly. Bake at 350 F for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Makes 3 dozen

Zucchini Pineapple Bread

Zucchini Pineapple Bread

3 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
2 cups shredded zucchini
1 cup crushed pineapple
3 cups flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1-1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 cup coconut
1 cup chopped walnuts

Cream together eggs, oil, sugar, and vanilla, then stir in the zucchini and drained crushed pineapple. Next add the flour, baking soda, salt, baking powder, cinnamon, nutmeg, coconut, walnuts and blend.
Pour into two greased and sugared bread pans or one 9 x 12 cake pan.
Bake at 350° for 1 hour or until tested done. { insert toothpick into the middle, if it comes out clean, the bread is done. }
Cool for 10 minutes and then turn out onto a rack to cool.
If making cake, frost with cream cheese frosting to finish.

Cream Cheese Icing:
3 oz. of cream cheese
1/2 box of powdered sugar
1 T of butter
1 tsp. of vanilla
Beat all ingredients until smooth.
Recipe source: Recipe Friends Global Cooks yahoo group, submitted by Sandy

Peanut Butter Pecan Chocolate Chip Granola Cookies

Peanut Butter-Pecan Chocolate Chip-Granola Cookies

1 cup butter, softened
1 cup creamy peanut butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups Original Bisquick® mix
1 3/4 cups granola cereal
1 cup milk chocolate chips
1 cup coarsely chopped pecans

1. Heat oven to 350°F. In large bowl, mix butter, peanut butter, sugars, eggs and vanilla with spoon. Stir in remaining ingredients. On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
2. Bake 9 to 11 minutes or until edges are light golden brown (do not overbake). Cool 3 minutes; remove from cookie sheet to cooling rack. Makes about 5 dozen cookies
Recipe source: Mom’s Menu Plan yahoo group, submitted by Mrs. M

Sweet and Sour Sauce

Mix together 1 tbs low sodium soy sauce, 1 tsp peeled and grated ginger, 1/2 cup unsweetened pineapple juice, 1 tbs sugar, 2 tbs red wine vinegar, 2 tsp cornstarch and 2 garlic cloves, finely minced, until smooth. Can be used as a dipping sauce for meats and fish or use it in cooking.

Precious Picture for both Mellow Yellow and Blue Monday

This is the picture I was sent to announce the birth of one of the grand baby of one of my old school friends. I just thought it was simply precious.

Happy HomeMaker Monday


Weather in my neck of my woods;

hot heat index near 110 makes if for a long hot day

Things that make me happy:

my friends, children, and having a great time with them

Books I am reading:

none at the present time have been quite busy

What I am enjoying on T.V.

I do not have T.V. in the house so we are listening to radio a lot more and having a great time watching old videos

On the menu tonight:

italian sausage

On my to do list:

laundry, cooking, dishes

New Recipe I tried or want to try soon:

there are lots of great recipes on my blog check them out

Looking forward to this week:

hubby has birthday tommorow night

Tips & Tricks:

Summer is passing by way to quick take your time and enjoy it

The Best Darned Grilled Chicken Ever

5 tablespoons Cajun meat seasoning blend (for testing purposes, we used Chef Paul's Meat Magic Seasoning)
1 1/4 teaspoons ground cardamom
1 tablespoon plus 1 teaspoon onion powder
1 tablespoon plus 3/4 teaspoon ground ginger
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons ground savory
3/4 teaspoon ground allspice
3/4 teaspoon ground dried guajillo or pasilla chile pepper (1/2 pepper)
1 tablespoon plus 1 1/2 teaspoons soy sauce
1 (3- to 4-pound) chicken, cut into 8 pieces
4 bay leaves
1/4 cup unsalted butter

Combine first 11 ingredients in a large bowl. Remove 1/4 cup mixture, and set aside. Add soy sauce to remaining seasoning, and stir well to form a paste. Place chicken pieces and bay leaves in a large bowl, and rub chicken evenly with paste. Cover tightly with plastic wrap, and chill 6 to 8 hours. Remove chicken from refrigerator about 1 1/2 hours before grilling so it reaches room temperature. Melt butter, and stir in reserved 1/4 cup seasoning mixture. Set aside. Prepare a hot fire (400º to 450º) by piling charcoal on one side of grill, leaving other side empty. If using gas grill, light only one side. Place chicken pieces over cooler side, and grill, covered with grill lid, 25 minutes for breasts and 30 minutes for thighs and legs. Transfer chicken to hot side, and grill, turning several times and basting with reserved butter mixture, until internal temperature reaches 175º, about 7 1/2 minutes per side for breasts, 3 1/2 minutes per side for thighs, and 2 1/2 minutes per side for legs. Remove from grill, and let stand 10 minutes before serving.

Source: Paul Prudhomme, Paul Prudhomme, MyRecipes, OCTOBER 2007