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Saturday, June 25, 2011

Five Question Friday on Saturday



1. What is your current favorite tv show?


The Voice


2. What's the worst haircut you ever got?

one that I had when I was in grade school my mom had it so super short it looked like a boys haircut


3. What was something that you did as a child that you thought you were so cool for doing?

contest for band, music, speech you name it I was in it and I thought it was awesome

4. Do you have any GREAT frugal family fun tips?

go back roads and stop and see the scenery

5. Would you drive across country if you had the money to fly?
 
yes I would love to take a car ride



Recipes Seen Here Before Still Receiving Hits

Brownie Mint Pie
Chocolate Moose Peanut Butter Cake

Candy Cane Russian Tea Cakes
Creamy Lemon BlueBerry Dessert





Photobucket

Friday, June 24, 2011

Good Fishing Day


This is a picture of a good day of fishing in the past that shows her dad and friend on a good old fishing day

http://www.minyards7.com/
An Island Life
Aloha Friday all!!! It is time once again to share a moment or two with bloggers asking easy questions and answering questions that require easy answers. My question for today is:

What is your favorite picnic or barbq food


1. One of my favorite birthday presents was _____.

a new bike I got from my grandparents when I was 12

2. _____, it was as simple as that.

I wish , ......


3. The moon _____.

bounce



4. _____ includes _____.

all includes everything

5. I was tempted by _____.

white chocolate

6. _____ are some of the things I like to do on vacation.

rest and have fun

7. And as for the weekend, tonight I'm looking forward to _____, tomorrow my plans include _____ and Sunday, I want to _____!

forward to rest .... tommorow include work Sunday have a good day at work
 

Thursday, June 23, 2011

J is for Jam

Jenny Matlock J is for Jam

One of my favorite childrens books includes Jam


and a very tasty recipe
Pecan Jam

■4 C. pecans, finely chopped


■4 C. sugar

■1/2 tsp. allspice

■3 Tbs. ground ginger

■4 Tbs. brown sugar

■1 C. butter

■3 Tbs. apple cider vinegar

■1 Tbs. cinnamon

■2 C. apple juice

Combine all ingredients in a large kettle. Cook on medium heat until it turns into a rich golden color (approx. 30 minutes). Hot pack in 7 8-oz. jars. Process in water bath for 15 minutes.




Smart and Trendy Moms

Harumika Review

I was not a fashion or beauty person so when my daughters were growing up I often worried about how I would teach them the things they needed to know. Lucky for them they had a natural sense of beauty and fashion. They loved it from the time they were little dressing their dolls in different styles and later drawing and creating fashions for their barbies. I am so glad that there is a new product on the market that may spark my grand-daughters fashion sense as well. Harumika has been created to help style the imagination.


 Harumika is a Japanese toy that was brought to America by Bandai in June of 2009. The premise of the toy is to allow kids to style their own fashions – without any sewing involved. The toy involves plastic dress forms that different fabrics and accessories are wrapped around and then attached in the back using the stylus design tool with the patent-pending Style Lock System. I know that if this was around when my girls were younger and even now that they are older that harumka would  be a favorite of theirs.





I believe that any young lady interested in dolls, fashion or both will love Harumika. The hours creating fashions and building imagination skills will help build skills for their future. Decision making can be made stronger by deciding exactly what style they will create makes the projects more fun. There are no real skills needed since the Harumika is a no sew experience.

Harumika products are available at Toys R Us and Target and also online at Amazon. Prices vary depending on the retailer. You can find more information about Harumika at their website at http://www.harumika.com/  – or become a fan on Facebook, or follow them on Twitter.



Thanks to Bandai America for sending me a product to use in this review. The thoughts and opinions shared in this post are those of mine alone

Washington Shoe Company Western Chief Review

Here in Southern Illinois we have been experiencing many days of rain. The ground is a bit saturated in many areas and walking gets to be a bit tricky. Recently I was able to review a set of rainboots from Western Chief. Western Chief has been in business for over 100 years. The Washington Shoe Company has been making shoes that not only fit peoples feet but their lives as well. From rugged work boots that were originally built for the Alaska gold rush to the fun and fanciful rain gear for kids and adults Western Chief creates foot wear that keeps feet warm and dry, comfortable and stylish, safe and secure. Western Chief creates foot wear with the finest materials to demanding standards to fit people's needs, their pocketbook and their lives.


THe picture does not do the lucky lobster boots justice because while you can faintly see them the lovely red lobsters are playful and give the boots personality. We reviewed these and have been given many great compliments of how cute they are with a few of my girlfriends truly wanting a pair of their own. While they are awesome to wear to keep our feet dry in the weather they are also super cute to wear as a fashion point as well. The boots are made of 100% Natural rubber have a cotton lining that is also moisture absorbing making for a comfortable wear.

Buy: you can purchase a pair of Western Chief rain boots or check out their other wonderful products available at the Washington Shoe Company on their website http://www.westernchief.com

Find them on facebook as well to keep up with the latest news




we would like to thank the Washington Shoe Company Western Chief for sending us a pair of boots to review. Thoughts and opinions shared in this post are those of mine own.

Paul Revere Potato Salad


4 pounds small red potatoes, cut into 1-inch pieces
2 bay leaves
3 cloves garlic, peeled
1 bunch scallions, chopped
 2 ribs celery, chopped
1/4 cup vegetable oil
3 tablespoons tarragon vinegar
1 tablespoon whole-grain mustard
Salt and pepper
1 cup mayonnaise
1/2 cup chopped parsley


Bring potatoes, bay leaves, garlic and cold, salted water to cover to a boil in a Dutch oven. Simmer until potatoes are tender, about 12 minutes. Drain. Discard bay leaves and garlic.

Combine scallions, celery, vegetable oil, vinegar and mustard in a bowl. Season with salt and pepper. Add potatoes.

Stir in mayonnaise and parsley and serve at room temperature or slightly chilled.

recipe source: My Recipes

Panini Sandwiches


•4 Sister Schubert's Dinner Yeast Rolls, split


•1/4 cup plain or sundried tomato mayonnaise (see below)

•4 slices roast turkey or ham

•4 slices Swiss, Monterey Jack, Swiss or Gruyere cheese

•8 small slices red onion

•1 cup fresh spinach leaves or several fresh basil leaves, optional

•Salt and freshly ground black pepper Butter

Preheat grill pan or panini machine to medium heat. Spread center of each roll with 1 tablespoon mayonnaise. Assemble sandwiches with remaining ingredients, except butter. Season with salt and pepper. Spread small amount of butter on top and bottom of each roll; place sandwich either in pan on onto panini machine and grill. Cook 5 to 7 minutes. (If using a pan, press sandwich down with a pan lid. Cook sandwiches about 3 to 4 minutes on each side or until bread is toasted.)

Note: This recipe can be easily doubled or tripled.



Sundried Tomato Mayonnaise Ingredients

•¼ cup mayonnaise

•2 finely chopped sundried tomatoes

•Salt and freshly ground black pepper

Whisk all ingredients together in small bowl. Refrigerate until ready to use.
 
recipe source: sister schuberts You can also download a cookbook from the site here

Hunk of Meat Mondays

Easy Peanut Butter Cake


1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
 1 tablespoon shortening (do not use butter, margarine, spread or oil)
 1 package (about 18 oz.) regular white or yellow cake mix (not pudding-in-mix type)

 PEANUT BUTTER WHIPPED CREAM FROSTING(recipe follows)
 HERSHEY'S Syrup Chocolate curls (optional)



Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans. Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or until smooth when stirred. Prepare cake mix as directed on package; blend in melted chip mixture. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with PEANUT BUTTER WHIPPED CREAM FROSTING. Refrigerate until serving time. Serve with syrup drizzled over top and sides of cake. Garnish with chocolate curls, if desired. Cover; refrigerate leftover cake. 10 to 12 servings.



PEANUT BUTTER WHIPPED CREAM FROSTING

1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

2/3 cup milk

3 cups miniature marshmallows

2 cups (1 pt.) cold whipping cream

1/2 teaspoon vanilla extract



Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan. Heat over low heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth; cool to lukewarm. Beat whipping cream in small bowl with electric mixer until stiff; fold in vanilla and cooled peanut butter chip mixture. About 4 cups frosting.



Variation: Cake may be baked in greased and flour 13x9x2-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with 1/2 recipe PEANUT BUTTER WHIPPED CREAM FROSTING.



recipe source: Hershey

Wednesday, June 22, 2011

Chicken Salad with


About 1/4 cup extra-virgin olive oil (EVOO )


1 clove garlic, grated or finely chopped and pasted

Juice of 1 lemon

1 tablespoon white wine vinegar

Salt and pepper

1 cup reduced-fat or fat-free greek yogurt

A small handful each finely chopped dill, parsley and chives

A few dashes hot sauce

1 rotisserie chicken, skin and bones discarded and meat shredded or 1 pound cold cooked chicken shredded or diced

1 small red bell pepper, seeded and chopped

1 small red onion, chopped

1/3 seedless cucumber, chopped

2 ribs celery from the heart, thinly sliced on an angle

2 plum tomatoes, seeded and diced

4 flatbreads, warmed

In a large bowl, combine the EVOO , garlic, lemon juice and vinegar; season with salt and pepper. Stir in the yogurt, herbs and hot sauce. Add the chicken, bell pepper, onion, cucumber and celery; season with salt and pepper. Top the salad with the tomatoes and serve with the flatbreads.

recipe source : Rachael Ray

Strawberry Cheesecake Trifle

2 pints fresh strawberries, sliced

1 cup sugar, divided

2 packages (8 ounces each) cream cheese, softened

3 tablespoons orange juice

3 cups heavy whipping cream, whipped

1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes

3 ounces semisweet chocolate, grated

Chocolate curls and additional strawberries, optional


•In a bowl, toss strawberries with 1/2 cup sugar; set aside.

•In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside.

•Drain strawberries, reserving juice; set the berries aside.

•Gently toss cake cubes with reserved juice. Place half of the cake in a 4-qt. trifle dish or serving bowl.

•Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers.

•Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours. Yield: 14-16 servings.

recipe source: http://gourmetrecipeslove.blogspot.com/

BlackBerry Twist Lemonade

Blackberry Twist Lemonade



2 cups fresh blackberries, or unsweetened frozen blackberries, thawed

1 cup fresh lemon juice

1 cup SPLENDA® No Calorie Sweetener, Granulated

4 cups cold water



Cooking Instructions

Combine blackberries, lemon juice, and SPLENDA® Granulated Sweetener in a blender; process until smooth, stopping to scrape down sides.



Press mixture through a sieve into a pitcher; discard solids. Stir in water. Serve over ice.



Makes 7 (6-ounce) servings

recipe source Diabetic Connect

Chicken Sliders Rachael Ray style

3 large skinless, boneless chicken breast halves (about 8 oz. each)

1/4 cup EVOO



3 tbsp. dijon mustard

2 1/2 tbsp. cider vinegar

2 tsp. chopped fresh or 1 tsp. dried thyme

Salt and pepper

1 tbsp. light brown sugar

4 cups shredded savoy cabbage (about 1/4 head)

2 bell peppers (preferably red and yellow), thinly sliced

1 bunch scallions, thinly sliced

8 whole wheat potato slider rolls (2- to 3-inch), split

Softened butter, for rolls

PAIR THEM WITH…

Beer: a crisp wheat brew, such as Blue Moon Belgian White Ale.

Wine: a bright, fresh-tasting white, such as a New Zealand sauvignon blanc.

Directions:

1.Slice each chicken breast on the diagonal against the grain into four or five 1/2-inch-thick medallions. In a medium bowl, whisk together 2 tbsp. EVOO, 2 tbsp. mustard, 1 1/2 tbsp. vinegar, 1 tbsp. water, the thyme and 1/4 tsp. each salt and pepper. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 1 hour and up to 24 hours.



2.At least 30 minutes before cooking the chicken, make the slaw. In a large bowl, whisk together the remaining 2 tbsp. EVOO, 1 tbsp. mustard, 1 tbsp. vinegar and the brown sugar until blended. Add the cabbage, bell peppers and scallions and toss well. Season to taste with salt and pepper.



3.Preheat a grill to medium. Lightly spread the cut sides of the rolls with butter. Grill, buttered side down, until lightly toasted, 1 to 2 minutes. Transfer to plates or a platter.



4.Add the chicken to the grill, cover and cook, turning once, until lightly charred on both sides and just cooked through, about 5 minutes. Transfer the chicken pieces to the roll bottoms, top with the slaw and cover with the roll tops.


recipe source Rachael Ray

Patriotic Recipe: Wave The Flag Cake

This would make an ideal dessert for the upcoming month of July check this recipe out here

Tuesday, June 21, 2011

Giveaways I Entered

Looking to make your place a bit more beautiful to your eye? We all have different styles and the great thing is that I can find what I love at Plow & Hearth and you may as well. I entered a giveaway where I have the chance to win $50 gc and you can enter to. Just visit the blog Closer to Lucy and enter before July 5, 2011

WhoNu sounds like some delicious cookes that are good for you. Can you believe that well its true and you can read about them and enter a great giveaway on the blog MomStart. The prize is for both the cookies and a $25 gc to wal-mart. Where we live everyone goes there and so this card will be very useful. Giveaway ends July 11, 2011
Top Ten {Tuesday}
Gardening is on my mind and so I thought I would list my top 10 garden veggies 

1. tomatoes
2. corn
3. leaf lettuce
4. peppers
5. green onions
6. peas
7. green beans
8. cucumber
9. mellons
10. squash

what are your favorites?

Asian Chicken Slaw


Slaw:


2 1/2 cups shredded cooked chicken breast (about 1 pound)
 3/4 cup finely chopped celery
 1/2 cup chopped sugar snap peas
 1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
 1 (10-ounce) package angel hair slaw
1 (8-ounce) can sliced water chestnuts, drained

 Dressing:

1/4 cup cider vinegar
1/4 cup rice wine vinegar
 2 tablespoons sugar
 1 teaspoon salt
2 teaspoons low-sodium soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

 Remaining ingredients:

 1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted

To prepare slaw, combine the first 7 ingredients in a large bowl.

To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving
 
recipe source: My Recipes

shared on
http://www.5minutesformom.com/
hearth and soul bloghop Photobucket

Glutten Free Peach Crisp

Peach Crisp6 large peaches, sliced

1 tablespoon lemon juice

1 tablespoon vanilla extract

3 tablespoons arrowroot powder

1 ½ cups blanched almond flour

1 teaspoon celtic sea salt

1 teaspoon baking soda

½ cup grapeseed oil

¼ cup agave nectar

1.Place peach slices in a large bowl, sprinkle with lemon juice, vanilla and arrowroot; toss to incorporate all ingredients

2.In a smaller bowl, combine almond flour, salt, baking soda, grapeseed oil and agave for topping

3.Place peach mixture in a 3 quart baking dish4.Crumble topping over peaches

5.Bake covered at 350° for 1 hour, until peach juice is bubbling; remove cover and bake a few more minutes until topping is golden brown

6.Serve

Serves 6

This lightly sweetened, gluten free peach crisp is delicious on its own or with a scoop of vanilla ice cream. The boys each had a huge helping today, heaped with homemade banana ice cream --completely decadent!


recipe source: Elenas Pantry
 
shared at
Slightly Indulgent


Left Over Idea : Buffalo Chicken Sandwich


Here at our stores we can often find great deals on rotesseri chicken that has maybe set there for more than they should but are still good. Other times we just simply have chicken left over. This recipe is perfect way to use up either.

2 tablespoons unsalted butter


1/2 cup Buffalo wing sauce

3 cups shredded rotisserie chicken

4 hearty white rolls, split and toasted

4 ounces blue cheese, crumbled (1 cup)

celery stalks and leaves, for serving

Melt the butter in a medium skillet over medium heat. Add the wing sauce and chicken and cook, stirring occasionally, until heated through, 2 to 4 minutes. Dividing evenly, form sandwiches with the rolls, chicken mixture, blue cheese, and celery leaves (if desired). Serve with the celery.

recipe source: real simple

shared at
get your craft on Tuesday

Peaches and Cream Cupcakes


I love peaches and cream and today June 21 is historically the day to honor the flavors of peaches and cream so I am sharing this recipe for Peaches and Cream Cupcakes as well as a Peaches and Cream Dessert in the next post. I hope you enjoy

•1 1/4 C flour




•1/2 t baking powder



•1/4 t baking soda



•1/4 t salt



•2 large eggs



•1 C sugar



•1/2 C unsalted butter, room temperature



•1 1/2 t vanilla extract



•1/2 C sour cream



•2 C peaches and cream blended into a mush (see this peaches and cream recipe) or 1 C peach jam (try to find high quality jam with lots of real peach pieces or, if the season is right, make your own peach jam)

1.Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.

2.In a large bowl, with an electric mixer on medium speed, beat the eggs and sugar for about 2 minutes, or until light and creamy.



3.Add the butter and vanilla and beat on low speed for about 1 minute, or until well blended.

4.Beat in the dry ingredients on low speed until blended.



5.Add the sour cream and beat until smooth and well blended.

6.Mix in peaches and cream or peach jam.

7.Divide batter evenly among 12 cupcake liners.



8.Bake at 350 F for about 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are firm.

Vanilla Peach Buttercream Frosting



•3 C confectioners' sugar (add more until it reaches your preferred consistency)

•1 C unsalted butter, room temperature

•2 t vanilla bean paste

•4 T peach jam (try to find high quality jam with lots of real peach pieces or, if the season is right, make your own peach jam)

Mix together sugar and butter until they are blended and creamy. .Add vanilla bean paste and continue to beat for another minute. Mix in peach jam until just combined

recipe source: Cupcake Project

shared at :



real food whole health

Peaches and Cream Dessert


2/3 cup graham cracker crumbs


4-1/2 teaspoons sugar

2 tablespoons butter, melted

10 large marshmallows

2 tablespoons orange juice

4-1/2 teaspoons confectioners' sugar

1/2 cup heavy whipping cream

1 cup chopped peeled fresh or frozen unsweetened peaches, thawed

Line an 8-in. x 4-in. loaf pan with plastic wrap; coat with cooking spray. In a small bowl, combine the cracker crumbs, sugar and butter. Reserve 2 tablespoons for topping. Press remaining crumb mixture into prepared pan; set aside.

In a microwave-safe bowl, melt marshmallows with orange juice; stir until smooth. Cool. Whisk in confectioners' sugar until smooth. In a small bowl, beat cream until stiff peaks form. Fold into marshmallow mixture. Fold in peaches.

Pour over crust. Sprinkle with reserved crumb mixture. Cover and refrigerate overnight. Using plastic wrap, lift dessert out of pan; cut into four pieces. Yield: 4 servings
 
recipe source: Taste of Home

shared at
show me what ya got

4th of July Recipe : Decorated Pretzel Rods

Fun 4th of July treat and very easy to make are these check them out at the blog Mrs. Foxs Sweets

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