7 Quick Takes Friday on Saturday

The seven spotlights in my life were:

1. A conversation that I had with my co-workers. It was one that was different than most that we normally have. It was on the end of times and who gets into heaven and how. It was a worth conversation because I am not sure if everyone understands how it all works

2. The fair here in southern illinois started last night with a parade. I hope to visit at least one day. The problem is that I work five out of seven days next week and the fair is over an hour away.

3. The beautiful weather we have been having. The days are getting shorter it seems with sun coming up later and going down earlier and earlier every day. The days get cooler as we go along and we realize that the beauty of summer is gone and a new season and the beauty of fall awaits.

4. Football is here and it seems as if everyone has Friday Night Football fever. Last night we won our first game and boy was it a win. YEAH!!! Signing up my nephews monday to play flag football.

5. I have a special day coming up next week. It is my birthday. No big plans have been made but I know that there will be something done. Wonder what will have to let you all know later

6. tonight I have the nephews. They seem to be my every saturday night date. I wish my grand babies lived closer so that I could see them more as well Our little princess will be 3 next week as well.

7. enoying talking to my son in college when ever possible. It seems as if he is really busy but he is having lots of fun. So happy that he got this experience.

Conversion Diary

Blog Hop

Hi there. Hope you are having an amazing weekend. If you stop by here leave a comment and let me know I would love to visit you and follow as well

Sky Watch Friday

Don't you just love that lovely fair sky?

sky watch friday

Depression Era Recipe: Baby Porcupines

1 pound ground round steak


1 cup bread crumbs

1 egg

4 tablespoons chopped onions

2 tablespoons chopped green peppers

1 teaspoon salt

1/8 teaspoon pepper

3/4 cup raw rice

1 cup tomato soup or tomato puree

2 cups water



Mix all but last 3 ingredients. Shape into small balls and roll in the uncooked rice, Heat tomato soup and water in heavy pan with a tight fitting cover. {Dutch oven is the best} for this. Place balls in the tomato mixture cover and cook slowly 45 minutes or until meat is tender and the rice is done.

Malted Root Beer Float

3 tablespoons HERSHEY'S Syrup Root beer
Vanilla ice cream
WHOPPERS Malted Milk Balls, chopped

Stir together syrup and small amount of root beer in 12-ounce glass. Add 1 scoop (about 1/2 cup) ice cream and root beer to half fill glass; stir. Fill glass with root beer. Garnish with chopped malted milk balls. Serve immediately.


recipe source: Hershey's

Anyone Up For A Boat Ride?

A couple of good friends on a boat this summer. Love the scenery before them

Outdoor Wednesday

Tasty After School Treat

2 cups (12 ounces) semisweet chocolate chips


4-1/2 teaspoons canola oil

40 large marshmallows

20 Popsicle sticks

Toppings: assorted sprinkles, flaked coconut and ground walnuts

In a microwave, melt chocolate chips and oil. Stir until smooth.

Thread two marshmallows onto each wooden stick. Roll marshmallows in melted chocolate, turning to coat. Allow excess to drip off. Roll in toppings of your choice. Place on waxed paper-lined baking sheets. Chill until firm. Yield: 20 servings.

Recipe Source: Taste of Home

creative juice thursday Im Loving It Friday

Sandwich Idea: SLT Salmon Lettuce Tomato

1/2 cup Lite Cream Cheese, softened


1 Tablespoon Chopped Fresh Chives

1/4 teaspoon Coarse Ground Black Pepper

4 slices Crusty Sourdough Bread

Garlic and Olive Oil for the bread

6 Fresh Basil Leaves, torn, rinshed and patted dry

1 (3-oz.) pouch Chicken of the Sea® Smoked Pacific Salmon

OR

1 (6-oz.) Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch

4 each: Slices of Red Onion Rings and Vine-Ripened Tomatoes

2 Lettuce Leaves

In a small bowl, mix together cream cheese, chives and pepper: set aside. Brush one side of sourdough bread with garlic and olive oil; toast each side. Evenly divide and spread cream cheese mixture over two slices of the oil side of bread. Evenly divide basil, Chicken of the Sea® Salmon, red onions, tomatoes and lettuce between sandwiches. Top, oil side down, with remaining bread of sandwich tops. Makes 2 servings.



recipe source : Chicken Of The Sea

 Food on Friday Friday Fun Finds

Blog Hop

1. What is something that bothers you if its not done perfectly?

housework I want things done the way I like them and only those ways

2. 1. What is something that bothers you if its not done perfectly?

I think that we are all born with instincts that are personal to us and help us in life when needed.

3. Do you say your goodbyes slowly, quickly, or not at all?

never good by only see you later

4. On a scale of 1-10, with 10 being hot hot hot, what level of spice do you like in your food? What is your favorite spicy dish?

about a 5 or 6 I like my food with flavor but nothing super hot

5. What is one of your all time favorite commercial jingles?



 6. Plane, train, boat or auto...your preferred method of travel?

thus far auto has done me fairly well so I will go with auto again.

7. What is something you take for granted?

the love ov my family

Getting Ready For the State Fair

shared here

Honey Cheerios Free Sample

Get free sample and a coupon here

shared at We Are That Family

Just A Short Note of Thankfulness

The sermon Sunday was one that not everyone felt comfortable with. It was on the subject of Love but loving those that really get on our last nerve in other words they really know how to push our buttons. Have anyone in your life like that? Want to reach out and give them a hug? Well we really should and we should really feel grateful that we can you see that is exactly what Jesus did for us. We were not worthy of his love yet he stretched out his arms and died for us. That sermon has remained on  my mind leading me to go to work and share with co-workers, family members, etc...

shared at heavenly homemakers

also shared at Thankful Thursday

What Kind Of Bird Is This

A friend of mine asked a question today. What kind of bird is this? Seen in central Illinois we have no idea what type of bird this is Do you?

Ruby Tuesday

If you had $1000 to spend right now on a single thing, what would it be?

place it down on a car


Which one of your pets is your favorite?

my pup corky

Did you ever own a waterbed?

no my sister does

What is your favorite color gummy bear?

red

Do you have any favorite shows that are coming back on soon??

American Idol and some others will return shortly

Do you have any great bloggy friends?

yes I have met many great bloggy friends

Learn Something New Tuesday

Mellow Yellow Back To School

Easy Banana Muffins

1/3 cup melted butter


1 1/2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3 large ripe bananas, mashed

3/4 cup brown sugar

1 egg

Preheat oven to 350 degrees F. Coat muffin pans with non-stick spray, or use muffin liners. Sift the flour into a bowl, and add baking powder, baking soda, and salt. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Using a spoon, scoop into muffin pans. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes

Recipe Source Daily Moments









  Tasty Tuesday Tidbits

Too Easy Cobbler with variations

2 (20-ounce) cans cherry pie filling
1 (15-ounce) can pitted dark sweet cherries in heavy syrup, drained
1/4 cup all-purpose flour, divided
 1/2 teaspoon almond extract
 5 white bread slices
 1 1/4 cups sugar
 1/2 cup butter or margarine, melted
1 large egg
1 1/2 teaspoons grated lemon rind


Stir together pie filling, cherries, and 2 tablespoons flour. Stir in almond extract. Place in a lightly greased 8-inch-square baking dish. Trim crusts from bread slices; cut each slice into 5 strips. Arrange bread strips over fruit mixture. Stir together remaining 2 tablespoons flour, sugar, and next 3 ingredients; drizzle over bread strips. Bake at 350° for 35 to 45 minutes or until golden and bubbly.
Too-Easy Peach Cobbler: Substitute 2 (16-ounce) packages frozen peaches, thawed and drained, for cherry pie filling and canned cherries. Omit almond extract and grated lemon rind. Proceed as directed.

Too-Easy Berry Cobbler: Substitute 1 (21-ounce) can blueberry pie filling and 2 (10-ounce) packages frozen whole strawberries, unthawed, for cherry pie filling and canned cherries. Omit almond extract; add 1 teaspoon vanilla extract and 1 teaspoon lemon juice. Proceed as directed.

Vera Pirtle, Decatur, Alabama, Southern Living

JANUARY 2004

Tex Mex Meatloaf

1 1/2 lb extra-lean (at least 90%) ground beef


1 can (10 oz) diced tomatoes and green chilies, undrained

1/4 cup fat-free egg product

1/4 cup Progresso® plain bread crumbs

1 teaspoon salt-free garlic-and-herb seasoning

1 teaspoon chili powder

1 teaspoon ground cumin

Old El Paso® Thick 'n Chunky salsa, if desired

Heat oven to 375ºF. In large bowl, mix all ingredients except salsa. Spoon mixture into 11x7-inch (2-quart) glass baking dish; pat into 9x5-inch loaf Bake uncovered about 1 hour or until meat thermometer inserted in center reads 160ºF. Drain any liquid before slicing. Serve with salsa.

recipe source: Tablespoon

 5 minutes for mom

Grilled Peaches and Pork

4 (4-ounce) boneless center-cut pork loin chops
 1/4 cup balsamic vinegar, divided
2 tablespoons fresh lime juice
3 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
 4 large peaches, peeled, halved, and pitted (about 12 ounces)
 Cooking spray
6 cups trimmed arugula
1 teaspoon turbinado or granulated sugar
Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin. Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.

Preheat grill to medium heat.
Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.
Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.
Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.

Drizzle trimmed arugula with reserved 1 tablespoon juice mixture, tossing to coat. Divide arugula evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar.

Judy Lockhart, Cooking Light

JUNE 2005

Don't Forget

Don't forget to check out the TruKid giveaway here on my blog.

Easy Fruit Salad

3 Tbsp. Silk Creamer, Original or French Vanilla


3 Tbsp. clover honey

1-2 Tbsp. lime juice

1 tsp. lime zest

2 tsp. fresh mint leaves, minced

Salad

1 cup strawberries

1 cup blueberries

1 cup sliced bananas

1 cup melon balls

mint leaves, to garnish

Whisk all the dressing ingredients in a small bowl. Chill until ready to use. Makes ½ cup dressing.

To assemble salad: divide fruit between four salad bowls, drizzle each dish with 2 tablespoons dressing and garnish with fresh mint. Note: Substitute any combination of strawberries, blueberries, melon, peaches, cherries, grapes, bananas, etc.

Serves 4

recipe source: Silk Soy Milk

Red Pepper Crostini

2 red bell peppers


2 heads garlic

3 tablespoons olive oil

kosher salt and black pepper

24 baguette slices

4 ounces cream cheese, at room temperature

1/2 cup crumbled Feta (2 ounces)

1 tablespoon chopped fresh flat-leaf parsley

Heat broiler. On a broilerproof baking sheet, broil the peppers, turning occasionally, until charred, 8 to 12 minutes. Wrap each pepper in a paper towel; let cool for 10 minutes. Use the paper towels to slide off the skins. Remove the seeds and cut the peppers into strips.
Heat oven to 400° F. Slice ½ inch off the top of each head of garlic and place the garlic on a sheet of foil. Drizzle with 1 tablespoon of the oil and season with 1/8 teaspoon each salt and pepper; wrap tightly. Roast until tender, 45 to 55 minutes. Squeeze the cloves from their skins.
Meanwhile, place the baguette slices on a baking sheet and brush with the remaining 2 tablespoons of oil. Bake until golden brown, 6 to 8 minutes.
In a small bowl, mix the cream cheese and Feta. Top the baguette slices with the cheese mixture, garlic cloves, peppers, and parsley.

By Greg Brown, July 2010
Real Simple

Real Food Friday

Blog Hop

Welcome to my blog so glad to see you come by Please leave a comment so that I know you were here and I will come visit you and follow back if you follow me

Happy Homemaker Monday

http://familycorner.blogspot.com/

The weather in my neck of the woods:

currently the temp is around 80 degrees and it feels like back to school weather. I can remember those early days of school when it was cool in the morning but hot in the afternoon so you were never sure just what to wear

Things that make me happy:

I am very happy at this time in my life in all areas of my life. At work I just received a great deal where I am now off every Sunday and Monday very nice because I can now attend church with my family.

Books I am Reading

nothing right at this time but I am sure to start reading a new one soon will have to share about that later

What's on My T.V.

Today is my day off so I have watched The View and The Doctors this morning two of my favorites

On The Menu For Dinner:

chicken sandwich and fries nice dinner doesn't require a lot of fuss and with a bit of surprise tomatoes come out of our backyard so funny to see that they now know the difference in taste of at the store and grown at home :)

On My To Do List:

laundry, dishes, floors, and a bit more blog hopping have a blog you want me to visit? Leave me a comment I would love to

New Recipe I Tried Or Want To Try Soon:

well I am currently creating my fall menu so I am not sure but I think there will be a few new ones in that What is your favorite fall recipe

In The Craft Basket:

Once again currently in search of fall ideas for crafts for the kids. Have any ideas that are easy crafts would love to hear about them

Looking Forward To This Week:

local festival and fish fry this weekend. Our family is all getting together to have a great time

Tips and Tricks:

Just read this one on a blog I visited she suggested freezing your sos pad as soon as you are done using it to expand its lifetime (sorry not for sure where I read this)

Lesson Learned this Past Week:

I learned it is always nice to be appreciated and thought of. This I can credit to my minister at our church :)

On My Mind:

Getting a schedule created to help through the fall months

Favorite Verse:

John 3:16 my favorite of all time because he loved us so much

$1/1 coupon for Nestle Toll House Cookie Dough

go here

One Skillet Meal : Beef Taco Rice Skillet

1 lb lean (at least 80%) ground beef


1 envelope (1 oz) Old El Paso® taco seasoning mix

1 1/2 cups water

1 cup Old El Paso® Thick ‘n Chunky salsa

1 cup Green Giant® frozen whole kernel corn (from 1-lb bag)

1 1/2 cups uncooked instant rice

3/4 cup shredded taco-seasoned cheese (3 oz)

1 cup shredded lettuce

1 medium tomato, chopped (3/4 cup)

Sour cream, if desired

In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
Stir in taco seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover; let stand 8 minutes. Fluff rice mixture with fork; sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

recipe source: Betty Crocker

No Cook Meal: Chipolte Chicken Taco Salad

Dressing:


1/3 cup chopped fresh cilantro
 2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt Salad:

4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
 1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

David Bonom, Cooking Light

AUGUST 2006

State Fair Fried Pickle Burger

Check it out here

Meat Lasagna

2 (14.5 oz.) cans diced tomatoes, undrained
1 (8 oz.) can tomato sauce
1 cup water
1 (6 oz.) can tomato paste
1 medium onion, chopped
1 garlic clove, minced
1 tbsp. dried basil
4 tsp. dried parsley flakes
2 tsp. sugar
Garlic salt to taste
8 uncooked lasagna noodles
24 cooked meatballs
1 egg
1 cup ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese


In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.
 
recipe source: http://www.mydailymoment.com/recipes/meat_lasagna.php

Found While Blog Hopping : Margarita Pie

check it out here

Mom Relax with a Peach Parfait

 theme is peaches

4 cups vanilla low-fat ice cream, softened
1 cup mashed peeled peaches (about 3/4 pound)
1 tablespoon amaretto
1 teaspoon vanilla extract
1 (12-ounce) package unsweetened frozen raspberries, thawed
3 tablespoons sugar
1 tablespoon Grand Marnier or other orange-flavored liqueur
1 1/2 cups fresh raspberries
8 peach slices (optional)


Combine low-fat ice cream, peaches, amaretto, and vanilla in a freezer-safe container; stir well. Freeze until firm. Place thawed raspberries, sugar, and liqueur in a blender, and process until smooth. Press the raspberry mixture through a sieve, reserving puree; discard seeds. Cover and chill. Spoon 2 teaspoons raspberry puree into each of 8 parfait glasses or champagne flutes. Top each with about 1 1/2 tablespoons of fresh raspberries and 1/4 cup ice-cream mixture. Repeat layers, ending with 2 teaspoons raspberry puree. Garnish with peach slices, if desired.

Cooking Light

JUNE 1995



 Sew Darn Crafty Sundae Scoop

EZ Guacamole

My kids come home from school hungry and I love to have foods on hand that both please them and me. I love easy my kids love guacamoe the recipe I found here fits the bill nicely.

2 ripe avocados, cut in half, pits removed


1 tablespoon (tbsp.) of lime juice

3 tbsp. of salsa

Scoop avocado pulp into medium bowl. Mash with a fork, leaving the mixture chunky. Stir in lime juice & salsa.