Friday, September 17, 2010
As Fall begins to arrive my mind turns to baking and the days of my mother and grandmother where canning was done and baking replaced it it in the kitchen. Pumpkin is one of my all time favorite flavors from pies, to breads to cookies I love them all. These little cookies from Womans Day would fit the bill as well. Hope you enjoy.
3/4 cup golden raisins
2 sticks (1 cup) light (Land O’Lakes) or regular butter, softened
1/2 cup each packed light brown sugar and granulated sugar
1 Tbsp pumpkin pie spice
2 tsp vanilla extract
3/4 tsp baking soda
1 large egg
3/4 cup canned pumpkin purée
2 1/2 cups all-purpose flour
2 1/2 cups confectioners’ sugar
6 Tbsp 1/3-less-fat cream cheese (Neufchâtel), softened (3 oz)
1 Tbsp milk
1/2 tsp orange extract
Orange food color
Decoration: White nonpareils
Place raisins in small bowl; fill with hot water to cover. Let stand 10 minutes to soften; drain and reserve raisins. Heat oven to 350°F. You’ll need a baking sheet(s) lightly coated with nonstick spray. Beat butter, sugars, spice, vanilla and baking soda in a large bowl with mixer on medium speed 3 minutes or until fluffy. Beat in egg and pumpkin purée until well blended. On low speed, gradually beat in flour until just blended. Stir in reserved raisins. Drop level tablespoons of dough 1 in. apart onto greased baking sheet(s). Bake 14 to 16 minutes, until golden brown. Remove to rack to cool completely. Frosting: Beat ingredients in a medium bowl with mixer on medium-low speed until smooth; tint pastel orange with food color. Spread about 1 1/2 teaspoons frosting on each cookie. Sprinkle frosting with nonpareils. Refrigerate cookies to set frosting.
Storage Tip: Store airtight in refrigerator with wax paper between layers up to 1 week
Thursday, September 16, 2010
1 cup uncooked barley
4 large Roma tomatoes, cut into wedges
8 ounces baby carrots, peeled
2 medium green bell peppers, cut into 1-inch thick pieces
2 teaspoons sodium-free herb seasoning
1 teaspoon fresh dill, diced
1 pound beef top sirloin steak, cut 1-inch thick
½ teaspoon cracked black pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
4 cups Romaine lettuce
1 cup Hidden Valley® Original Ranch® Light Dressing
2 (6-inch) whole wheat pitas, lightly toasted and cut into 6 wedges each
Olive oil spray
InstructionsPrepare barley according to package directions. Rinse, drain, and allow to cool.
Preheat oven to 400°F. In a medium bowl, add the olive oil, herb seasoning, and dill, and whisk until emulsified. Add the tomatoes, carrots, and peppers and mix until well coated. Place the vegetables on a flat, nonstick oven pan and roast for 30 minutes or until tender. Preheat the grill. Season the steak with black pepper, onion powder, and garlic powder. Grill the steak over medium, ash-covered coals. Grill uncovered, for 5-7 minutes on each side for medium-rare, turning once. Remove the meat from the grill, allow to rest, covered, for 5 minutes before slicing. Divide the lettuce leaves between 4 dinner plates. Top the lettuce with even amounts of the barley, vegetables, and steak. Top each serving with 2 tablespoons of the dressing and the toasted pita bread.
Recipe Source: Hidden Valley Ranch
Sunrise Breakfast Sandwich
1 (1 pound 3 ounce) can refrigerator biscuits
1 tablespoon butter
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes Mexican Fiesta
Salt and black pepper to taste
8 slices pasteurized prepared cheese product
8 slices bacon, cooked crisp and cut in half
•Combine eggs, salt and pepper in a bowl; blend well. Add to mixture in skillet and cook until mixture is almost set but still moist, stirring occasionally. Split warm biscuits and spoon egg mixture evenly onto bottom half of each biscuit. Top each with one slice of cheese, 2 bacon halves and remaining biscuit half.
Wednesday, September 15, 2010
Where we live the weather changes and we do have winter so every day is not a day to be in a swimming suit. However, there are still plenty of sunny days and the chance of getting a burn and redness from being in the yard or at a outdoor sports event is still a high chance because we stand in the sun with the rays of intense pressure. Sun Protection Zone is based on the concept of keeping kids safe and having fun in the summer sun. The children's rash guard shirts are made of proprietary high density yarn that provides 100 SPF/UPF 50+ UV Protection. The rash guard shirts are comfortable because of the flexibility of the fabric, dry quickly and works like sunscreen that you can't wash off. This is good news for moms who no longer will have to worry about reapplying sunscreen. We received one of the super cute SunSkinz shirts and Princess loves it. It is comfortable on her not restraining and the material does not feel rough.
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Giveaway starts now and ends October 1, 2010. Good Luck. Email must be in comment or on blog profile or entries will not count.
we received a shirt like the one for the giveaway for review purposes. Opinions and thoughts are my own and may not agree with yours or others.
Last weekend I had a great time with friends one place that we visited was the river in Metropolis Illinois. I thought I would share with you a few of the great pictures that helped to capture the memories.
The wide expansive river how lovely it looks. Calm on this day but sometimes wild and unexpected on others. The river seems to roll on and on and the shore line on the other side looks so far away.
This is my hubby without him there the trip would not of been the same. He is funny and talkative and just loving. Of course I may be partial.
- A 2 year old gains experience in day care by building muscles and skills to paint and color as well as exposure to printed material. You should not expect your child to be reading and writing at this age but you should expect them to be able to tell you a story by a picture or words they create. Potty Training is a goal at this age as well.
- The world of a three year old is full of meeting friends and interactions. Words and writing as well as books (larger the better) become mixed into their world. Counting and understand numbers by counting objects has a role as well. Three year olds are old enough to take out toys and put them back where they belong. A big step for many day care providers as well as parents
- The days of yesterday Kindergarten of more play than learn are over. Kindergarten of today has reached goals that nearly makes it look like the first grade of yesterday. By 4 years old they should be showing signs of being ready to learn to read. Attention is placed on the child's attention span as well as following directions 2 things that will be expected in kindergarten. Often friends circles begin to grow and kindness is more openly seen.
While any and all of these skills can be learned at a center or at home the emphasis is placed on early learning skills as well as a bit of academics. Learning to play, socialize, using skills of early years is very important to their futures.
2 packages(12 ounces each) all-beef franks
4 cans(16 ounces each) vegetarian beans
2 tablespoonsDijon-style mustard
2 tablespoonsdark-brown sugar
2 tablespoonsdark molasses
2 teaspoonshot-pepper sauce
2 green onions, including part of the green, chopped
2 tablespoonsolive oil
1-1/3 cupsyellow cornmeal
2/3 cupall-purpose flour
2 tablespoonsgranulated sugar
2 teaspoonsbaking powder
Tuesday, September 14, 2010
Bobby was inspired by two small dolls she bought at a craft fair when she created the first books. One of the dolls was circular and one triagular. The book featured dolls named Mat and Sam and Bobby created stories around the characters and illustrated the book with line drawings. Children could copy and color the stories. At first the books were very personal created for each student later she standardized the set and her school printed 300 copies.
As the word about the books spread it eventually became a family project. Portland State University published the books for several years later they were self published. The Maslen’s worked on the books together as husband, John Maslen, a watercolor artist and former architect, drew new pictures and the couple's growing children helped collate and staple. The Bob Books grew in such popularity that they became the Children's Book-of-the-Month-Club selection, and the series was adopted by home-schoolers and Montessori teachers. News spread about the Bob Books on major T.V. shows The family turned to Scholastic Inc. a major publisher of children's books for help.
Our Opinion: we love the Bob Books and have talked to several elementary teachers who also love the Bob Books and believe that children are drawn to them and this makes learning easier. I volunteered several years as a reading assistant and have to say that I love it. I would do it all over again to watch these young children learn to read. We would read in the books, use flash cards for sight words and just have a wonderful time reading together. The Bob Books are a valuable resource in my opinion allowing Children to have fun while they learn to read. We received 2 sets of sight words one for Kindergarten and the other for First Grade. They instantly brought back memories of the years of being a reading assistant. The set of books that can be turned to and are kept nicely in a box where they can be turned to time and time again. I can remember making books out of printed paper that helped the children learn site words. The problem with the paper books was that the staple easily came out and the paper never stood up to much wear. The Bob Books on the other hand are put together nicely and I can only imagine what a great resource they would be to a classroom, a homeschool room or just anywhere a child is learning to read.
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We received a set of Bob Books for review purposes. The opinion I shared here are personal and are my own. Your opinion may not be the same as mine as all opinions are a bit different
•Keeps hands warm
•Keeps ice pop cold
•Helps prevent sticky mess
•Made with FDA food grade material
Sunkist wants to allow you and other lemon lovers to get in on the act as well by entering a recipe contest sponsored by Sunkist. S’alternative recipe contest ends September 30, 2010 so you have from now til then to submit your recipes for appetizer, salad, main course or sauce featuring Sunkist lemons as an alternative to salt. Winners have a chance to win up to a $1,000 grocery gift card!!! Two first prize winners will each receive a $500 grocery gift card!!!!! and seven third prize winner will receive a $100 grocery card. For a total of 10 winners, sounds like a great contest to me. Contest rules include open to U.S. residents 16 years of age and up. Official Rules
Monday, September 13, 2010
1 cup Green Giant® Niblets® Frozen Corn (from 16-oz. pkg.), thawed
1 cup chopped tomatoes
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 serrano chile peppers, seeded, chopped
•1 pint of corn meal
•1 pint of flour
•1 tablespoonful of sugar
•1 teaspoonful of salt
•3 teaspoonfuls of baking powder
•1 tablespoonful of lard or butter
•1 pint of milk
Sift together corn meal, flour, sugar, salt and powder; rub in lard or butter cold, and eggs beaten and milk; mix into batter of consistency of cup-cake; muffin-rings to be cold and well greased, then fill two-thirds full. Bake in hot oven fifteen minutes.
Source White House cookbook 1887
TENNESSEE VALLEY GEMS
2 c. flour
3/4-1 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 lg. egg
1 c. milk
1/3 c. butter, melted & cooled
1 tbsp. vanilla
Sift dry ingredients. In a separate bowl, beat egg and add other ingredients. Grease mini muffin tins. Bake 15-16 minutes at 400 degrees. Sprinkle tops with powdered sugar. Makes 36 mini muffins.
Meals for this week include:
- stir fry with bell peppers, onions and beef strips, cheese cake for dessert
- chilli dogs, tots, cheese, cookies for dessert
- fish, fries, slaw, jello for dessert
- chicken breast sandwiches, peas, slaw, pudding
- pork chops, stuffing, corn, cupcakes
- burritos, corn, chips, salsa, cookies
- pasta with meat (not sure what yet), garlic toast, green beans, jello
What will you be having or will you be going willy nilly?
•3 skinless, boneless chicken breasts
•2 red bell peppers
•3 tomatoes, sliced
•3 ounces arugula leaves
•1/2 cup mayonnaise
•1/4 cup Dijon-style mustard
•5 tablespoons olive oil
•2 tablespoons fresh thyme
•1 tablespoon black pepper
•1 teaspoon Worcestershire sauce
•1 teaspoon red wine vinegar
•1 teaspoon salt
•6 buns or 12 slices of bread
Pound chicken breasts to an even 1 inch thickness. Cut each breast into 2 equal sized pieces. Coat chicken breasts in a mixture of 3 tablespoons of the olive oil, black pepper and thyme leaves. Cover and refrigerate for several hours. Meanwhile cut the bell peppers into quarters and lightly coat with remaining olive oil. Place on preheated grill and cook until the surface begins to char. Turn to heat evenly. Remove peppers from grill and cut into thin slices. Combine mayonnaise, mustard, Worcestershire sauce, red wine vinegar and salt in a nonreactive container. Grill chicken breast over a medium heat for about 5 to 6 minutes per side. Check for doneness before removing from grill. Juices should run clear. Remove from grill and assemble sandwiches while the chicken is still hot. To chicken with roasted peppers and sauce and put into buns or sliced bread.
Buy: you can purchase the Shos Scooter for $59.99 at the Shred Sled website. The Shox Scooter is recommended for children ages 5 and up.
Stay up to date with Shred Sled to find out cool products they are offering as well as news and deals you can follow them on twitter and like them on facebook
We received one of the Shox Scooters from Team Mom. The thoughts and opinions are mine alone. Thanks Team Mom for the opportunity
The weather in my neck of the woods:
a bit cooler this morning you can tell that summer is ending and fall is on its way.
Things that make me happy:
seeing the smiling faces of my grandbaby, niece and nephews.
Book I'm reading:
Dork Diaries be watching for upcoming review
What I'm enjoying on TV:
lots of videos no cable or satelite here
On the menu for dinner:
On my To Do List:
Laundry, general cleanup after weekend, helping with church highschool lunches, a few errands
New Recipe I tried or want to try soon:
been experimenting with my new fry daddy made fritters and they were great you can do search for this recipe on my blog
In the craft basket: nothing at present time need to start on christmas real soon
Looking forward to this week:
Looking forward to starting high school lunches, visiting childrens home and helping with fall fest and football game friday night
Tips and Tricks:
dont count your self down and out when you have God and great friends there for you
My favorite blog post this week:
wow been reading alot of great ones trying to leave comments whereever i go
Blog Hopping (a new discovered blog you would like to share with the readers):
Found lots of great ones out there too many to list
No words needed (favorite photo or picture, yours or others you want to share):
Lesson learned the past few days: grandbabies are special individuals
On my mind:
My sister who I have not seen for a while, my grandbaby, the precious bundle my daughter is carrying (she goes to doctor today so we should know more soon)
Devotionals, Scripture Reading, Key Verses:
we are enjoying a series on prayer life at church very interesting
Sunday, September 12, 2010
. :::sniff, sniff::: Is the dog in the house?
nope outback where he belongs but there are bulldog fans in this house
2. What is the best piece of advice you've ever received?
My grandmother was always full of advice much of which I still share with those I love
3. What's the worst experience you've ever had involving alcohol?
Getting drunk and being embarrased at our local Hardees in the town where I worked
4. What's the worst thing you've ever done to another person?
I can not think of a worst thing however I did have my brother arrested to calm him down charges were later dropped
5. Who do you think started the concept of memes?
someone who wanted to see what everyone else thought and if it agreed with their thoughts
6. Give a song title or line that describes how you are feeling right now.
working woman's day off
7. What's your favorite search engine? Yahoo!, Google, Ask, Bing? or something else?
yahoo but use swagbucks a lot
8. If Paul is the Cute One and John is the Smart One and George is the Quiet One and Ringo is the Funny One, which Beatle are you?
I am the don't remember anything about any of them
9. The democratic government decides that, not only do we have to share our money with people who choose not to work, we also have to share our children with those who do not want to ruin their bodies with being pregnant. Which child do you give up?
thank goodness mine are all teenagers and older so if they want to pay out the college tuition and food bill that is required they are welcome to it LOL
10. When should you procrastinate - now or later?
later may be to late to procrastinate better do it now if we are going to
11. What is your favorite fast food?
Sonics or pizza
12. What was your favourite game as a child?
monopoly we would play for hours (this was before we all had video games)
13. Why terrible twos have to be terrible
Its the only age they can get away with it
14. Describe your favorite family member.
My favorite family member there are so many but one of them is the one that would play monopoly hours upon hours with us
15. What does your favorite breakfast consist of?
favorite but don't have it very often is overnight casserole
16. What food is better the day after it was made?
17. What was your last big purchase?
my granddaughter showing up at my house with her parents no warning what so ever
18. When was the last time you kissed someone and really enjoyed it?
my hubby today
19. Why are there memes?
I thought this was answered earlier with who invented them
20. Described yourself using two words that rhyme. (i.e. fuddy-duddy)
21. If you were given the option of a "do-over" in life .. would you take it?
as long as I did not have to do everything over. I like my life for the most part the experiences have made me a strong person there are times that I would go back and listen or spend more time with those I loved
22. What movie makes (or has made) you cry? What touched you about it?
steel magnolia is the one I can think of now but there have been many
23. What is one big mistake that you did in your life? And what did you do to make it right?
I learned from mistakes there have been several along my life path
24. When Life Gives You Lemons, What Do You Do With Them?
do the best you can to make the good out of the bad just like lemonade out of lemons
25. How different are you in real life as compared to the online identity you have created for yourself?
I share it all on this blog if you read my blog then you know me
26. Do you know what your parents would have named you if you had been born the opposite sex?
they never gave a boys name other options for girls so glad they stuck with the one I got
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4 slices (3/4 oz each) American cheese
4 hot dogs
1 tablespoon milk
1/2 cup crushed nacho cheese-flavored tortilla chips
1.Heat oven to 375°F. Lightly grease cookie sheet.
2.If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3.Place cheese slices on rectangles; place hot dog in center of each. Fold short sides of dough over hot dogs; roll up each. Press edges to seal. Brush rolls with milk; roll in crushed chips. Place rolls, seam side down, on cookie sheet.
4.Bake 15 to 22 minutes or until deep golden brown. If desired, serve with ketchup, salsa or sour cream.
Recipe source: Betty Crocker
1 3/4 cups sugar, divided
1/2 cup stick margarine, softened
1 teaspoon vanilla extract
6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled Rome apple (about 2 large)
Preheat oven to 350°. Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture. Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.
Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.
Recipe Source: My Recipes
1 tablespoon paprika
2 teaspoons ground cumin
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
kosher salt and black pepper
1 medium onion, sliced ½-inch thick
2 cups low-sodium chicken broth
⅓ cup apricot preserves
1 tablespoon cider vinegar
2 tablespoons cornstarch
1 15-ounce can chickpeas, rinsed
½ cup dried apricots, halved
cooked couscous, sliced scallions, and chopped roasted almonds, for serving
In a large Dutch oven, toss the pork with the paprika, cumin, ginger, cinnamon, cayenne, 1 teaspoon salt, and ½ teaspoon pepper. Scatter the onion over the pork. Add the chicken broth, preserves, and vinegar to the pot and bring to a boil. Reduce heat and simmer, covered, until tender, about 2 ½ hours. In a small bowl, whisk together the cornstarch and ¼ cup water and stir into the pot along with the chickpeas and dried apricots. Simmer, uncovered, until the cooking liquid is slightly thickened, 15 to 20 minutes more. Serve over couscous and sprinkle with the scallions and almonds, if desired.
Maple-Chipotle Glazed Corn on the Cob
6 ears of corn, husked
1/2 cup maple syrup
1/3 cup butter
2 chipotle chilies, finely chopped
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper