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Saturday, October 15, 2011

yummy apple treat


2containers (6 oz each) Yoplait® Light Fat Free apple turnover yogurt
1/2cup unsweetened applesauce
1cup chopped apple
Apple pie spice
Apple slices

In blender, place yogurt, applesauce and chopped apple. Cover; blend on medium speed until smooth.
Pour into 2 glasses; top with apple pie spice and apple slice.

find more delicious recipes here and enter the giveaway I am hosting here



Tasty Thursday

We all know that it is nearing halloween. It is a special time to enjoy candy. have you ever as a kid dreamed of being in a candy store? Well I know that I have so when I saw the giveaway on the blog New Age Mama where a lucky winner will win 2 boxes of candy that the winner can decide to share or not to share. The giveaway sponsored by A Candy Store ends tommorow 10/16

Yummy Halloween Dessert

Check out this yummy halloween dessert here

Fall Mantles

I love decorating and so wish I had a mantle in this house If I did I would do something like one of these great looks








shared at
Funky Junk Interiors

Saturday 9

1. Adam Duritz (writer and lead sing of Counting Crows) mentions previous girlfriends in songs. In Mrs. Potter's Lullaby he sings “There a little piece of Maria in every song I sing”. Is there a piece of an ex that will always be a part of you?

no not really while I have memories my husband was my real first true love and after 25 years still going strong

2. Who was your very first significant friend?

significant as how? I grew up on a block where the neighborhood kids ran together and stood up for each other we always had lots of good times together made lots of memories and are still friends

3. What are four (4) things you hope to do this weekend?

blog, work (not hoping just happening), church, family time

4. What do you consider to be the main purpose of your blog?

to share with others as well as meet friends and get great ideas

5. Tell us something that you've never before written about in your blog because it's too personal.

I can not really think of very much once had a fellow blogger tell me that I should not write about politics but there is no subject that I will not write about I live my life the same way

6. If you could choose your doctor, do you prefer someone of the same or opposite sex?

well I have had both and I believe it does not matter I think their personality matters much more

7. If you could dream about anything tonight, what would the subject matter be?

I love when I dream about family that is no longer here memories of the past etc...

8. How do you react to practical jokes when they're played on you?

if they are mean I do not like them if they are simply fun I do not care I can laugh at myself the same as others

9. What's on your agenda after this weekend for the upcoming week?

work, doctors appt., want to do some crafting work

Friday, October 14, 2011

Witch Hats

These super cute treats will be the hit of the party you can find out how to make them here






Mini Caramel Apples


3/4 cup light corn syrup




  • 1 cup sugar











  • 1/2 cup unsalted butter











  • About 1 1/4 cups heavy whipping cream, divided











  • 1/2 cup chopped toasted pecans











  • 1/2 cup mini chocolate chips











  • 1/2 cup decorative mini orange candies











  • 2 large red apples











  • About 20 slender but sturdy twigs, about 4 in. long each







  • Preparation

    • 1. Heat corn syrup, sugar, butter, and 3/4 cup plus 2 tbsp. cream in a 3-qt. saucepan over medium-high heat until mixture reaches 275° on a candy thermometer*, about 15 minutes, stirring often with the thermometer or a wooden spoon once it starts to brown. While caramel boils, prepare the remaining ingredients (you'll need to have everything ready before beginning step 3).
    • 2. Grease a baking sheet and set aside. Put nuts, chocolate chips, and candies on individual plates and set aside. Using a 1-in. melon baller, cut apples into balls (you should get 8 to 10 from each apple). Push thickest end of a twig into each apple ball through skin side to center. Set on paper towels to absorb moisture.
    • 3. Remove caramel from heat when at 275° and pour in remaining 1/4 cup cream, stirring until very smooth (it will come together after about 1 minute) and being careful of any splattering caramel.
    • 4. Dip apple balls into caramel, making sure caramel comes over edges of skin and letting excess drip off. Dip bottom of each ball into either nuts, chocolate chips, or candies, then set on the baking sheet to cool.
    • *You'll need an accurate candy thermometer. Check it by immersing in boiling water; it should read 212°. If it's a few degrees too high or low, cook the caramel to a corresponding few degrees more or less. If it's way off, get a new thermometer.
    • Make ahead: Chill until ready to serve, up to 3 hours ahead. Serve at room temperature.
    • Note: Nutritional analysis is per mini apple.



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    sisters

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    There's something about being a sister
    Photobucket"

    5 Q Friday




    1. Do you prefer your ice cream in a bowl or in a cone?
    love a ice cream cone while there are those times that I will go for a yummy sundae

    2. What three things do you love the smell of?

    coffee, pumpkin, sugar cookies



    3. Giftcards or no? (In regards to gift giving...)

    I have been known to do this while some would rather me shop time is not always possible



    4. What sports did you play in high school if any and do you still play them?

    softball, basketball, no I don't play anymore but my kids do



    5. Were you in band in high school? What instrument did you play?
    yes played the clarinet

    Thursday, October 13, 2011

    Grape Salsa



    2 cups shredded Swiss cheese
    2 cups chopped green seedless grapes
    1/2 cup chopped pecans, toasted*
    3 tablespoons honey mustard salad dressing
    2 tablespoons chopped fresh tarragon or basil
    Keebler® Town House® Flatbread Crisps - Italian Herb
    In medium bowl toss together cheese, grapes, pecans, salad dressing and tarragon. Serve with KEEBLER TOWN HOUSE Flatbread Crisps Italian Herb crackers.

    NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

    recipe source : SnackPicks

    Photobucket

    Pumpkin Bread Pudding

    1 1/4 cups 2% reduced-fat milk

  • 1/2 cup sugar




  • 1/2 teaspoon pumpkin-pie spice




  • 3 large eggs, lightly beaten




  • 1 (15-ounce) can pumpkin




  • 4 1/2 cups (1/2-inch) cubed challah or other egg bread (about 8 ounces)




  • Cooking spray




  • 1/2 cup maple syrup




  • 1/4 cup chopped pecans, toasted



  • Preparation

    • Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil; chill 30 minutes or up to 4 hours.
    • Preheat oven to 350°.
    • Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 25 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with about 1 tablespoon syrup and 1 1/2 teaspoons pecans.

    Spooked Up Food

    Worm Buns



    5 hot dogs
    5 burger/hotdog buns
    1tbs hot sauce
    A good amount of your favorite BBQ sauce
    Ketchup
    Boil a pot of water. Slice hotdogs into long strips Boil hotdog strips in water and cook til curl up.
    Drain Place cooked hotdog strips into a pan and toss with sauce, ketchup and barbq. Serve in hamburger and hotdog buns

    shared at
    mad skills monday make something monday Making Monday Marvelous Linky Party

    Impossible Taco Pie


    1 lb ground turkey breast
    1  medium onion, chopped (1/2 cup)
    1 package (1 oz) Old El Paso® taco seasoning mix
    1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
    1/2 cup Original Bisquick® mix
    1 cup milk
    2 eggs
    1/2 cup shredded Colby-Monterey Jack cheese blend (2 oz)
    1 medium tomato, chopped (3/4 cup)
    1 1/2 cups shredded lettuce
    2 medium green onions, sliced (2 tablespoons), if desired

    Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink. Stir in taco seasoning mix. Spread in pie plate. Top evenly with chiles. In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into pie plate. Bake 25 minutes. Top with cheese and tomato. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with lettuce and green onions.

    recipe source : tablespoon

    shared at homemaker monday
    Making your home sing Mondays

    Kidorable Pumpkin Carving Contest


    Kidorable is hosting a contest that will interest even the youngest pumpkin carver. Pumpkins Come and Pumpkins Go, but A Jack-O-Lantern steals the show! Carve, Chisel, or Shape your best pumpkin. One lucky fan will win a full Kidorable ensemble of their choice.

    When making memories this Halloween take a few extra photos of your child with the pumpkin they carved Send the photo to  contest@kidorable.com. Entries will be accepted October 17 through October 31 Voting will continue through November 7 at 2 p.m when the winner will be announced. The most votes wins choice of Kidorable ensemble.  So head out there and get those pictures Good Luck

    Halloween Cookies

    Memory about Mom

    I can remember as a young girl my mother making halloween cookies for us. They were in the shapes of pumpkins and always had different faces. These were so much fun for us as kids because we could share with our friends. Halloween when I was a kid was a very important day to have fun with nearly everyone trick or treating, having halloween parties and having fun in one way or another.




    COOKIES






  • 1 1/4 cups firmly packed brown sugar
















  • 3/4 cup Jif® Creamy Peanut Butter
















  • 1/2 cup Crisco® Butter Shortening
















  • OR 1/2 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
















  • 3 tablespoons milk
















  • 1 tablespoon vanilla extract
















  • 1 large egg
















  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
















  • 3/4 teaspoon baking soda
















  • 3/4 teaspoon salt



























  • FROSTING






  • 1 (16 oz.) container Pillsbury® Vanilla Frosting
















  • Red, yellow, and green food coloring
















  • 1 cup semi-sweet chocolate chips
















  • 2 teaspoons Crisco® Butter Shortening










  •  

    1. HEAT oven to 375ºF. Combine brown sugar, peanut butter, shortening, milk and vanilla in the bowl of an electric mixer. Beat at medium speed until well blended. Add egg. Beat just until blended. COMBINE flour, baking soda and salt in a medium bowl. Add to shortening mixture. Beat at low speed just until blended. Cover and refrigerate about 30 minutes. DIVIDE dough into thirds. Roll out evenly to 1/4-inch thickness. Using a floured 2 1/2 to 3-inch pumpkin-shaped cookie cutter, cut dough into desired shape and place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough.

    2. TIP
      To make without pumpkin cookie cutter: PINCH off walnut size pieces of dough. Shape into balls. Place 3-inches apart on ungreased baking sheet. Flatten each ball with bottom of glass to approximately 3/8-inch thickness. Form into pumpkin shape, making indentation on top of round. Pinch off very small piece of dough and roll to form small stem. Attach to top of cookie. With a small sharp knife, score dough with vertical lines to resemble a pumpkin.
    3. BAKE 7 to 8 minutes or until cookies are set and just beginning to brown. Cool on baking sheet 2 minutes. Remove cookies to cooling rack to cool completely. REMOVE about 1/4 cup vanilla frosting from container and set aside. Add several drops each of red and yellow food coloring to remaining frosting. Blend thoroughly to a bright orange color. Add one drop green food coloring to reserved 1/4 cup vanilla frosting; blend well. FROST all but the upper "stem" area of cooled cookies with orange frosting. Frost the upper "stem" area with green frosting. PLACE chocolate chips and shortening in a microwave-safe bowl. Microwave on MEDIUM (50% power) 1 minute. Stir. If necessary, microwave an additional 30 seconds at a time until mixture is smooth when stirred. Transfer chocolate mixture to a resealable food storage bag. Cut small tip off corner of bag. Pipe lines and faces over frosted cookies to resemble jack o'lanterns.
    4. Todays Creative Blog
    Confessions of a Stay At Home Mommy



      Wednesday, October 12, 2011

      Matthew West Christmas Music Review

      I was recently introduced to Mathew West and let me tell you he is a very talented young singer. I was contacted about sharing with you about Mathew West and his Christmas Music but after hearing that I just could not stop listening and checked out more music by Mathew West. I have now shared him with my friends on facebook and all of you my readers here on Annies Home.

      Yesterday Grammy nominee Matthew West debuted his first, full length holiday project titled The heart of Christmas  Featured are 12 songs that provide an equal mix of Christmas classics such as jingle bells and original holiday tunes that have penned by West. Stars share with west by entertaining us with great songs such as Vince Gill (Leaving Heaven) Amy Grant (Give This Christmas Away) and Mandisa (Christmas Makes Me CryThe Heart of Christmas was produced by Pete Kipley You can purchase the music on iTunes at http://bit.ly/oixmMH.

      Expect a different type of Christmas album with this great collection of songs. With old favorites such as Silent Night, Jingle Bells and Have Your Self a Merry Little Christmas with wonderful new originals that will make you see a different side of Christmas music and make you smile, a tear come to your eye or open the world to see a different point of view. Songs like Give This Christmas Away, The Heart of Christmas and my newest favorite One Last Christmas




      The Heart of Christmas movie will premiere on gmc Sunday December 4 at 7p.m. ET. The movie was inspired by the true story of Dax Locke, the two year old from Washington Illinois whose struggle with Leukemia sparked a worldwide outpouring of support for his family and St. Jude's Chidren's Research Hospital. The story was so compelling that it sparked a "Decorate for Dax" campaign where thousands in the community of Central Illinois decorated their houses for Dax for Christmas in October. The song "One last Christmas" was written by West as a tribute to Dax and his family. Stars such as Candice Cameron Bure, George Newbern, and Jeanne Neilson are featured in the movie as well as Matthew West who will appear in the film as Mark Hurtgen. I for one will be eagerly awaiting the date to watch this movie that I believe will be awesome.

      I shared this information that was shared with me because  believe it to be worthy work of art that is worth paying attention to. I have not been paid for or received anything for sharing this information


      shared at
      anything goes linky

      Blog Hopping October 6 to 12

      Hello!!! SO glad that you could stop by I am out hopping around the blogs as well. If you stop by here please leave me a comment letting me know you were here. If you come by and like what you see decide to follow please let me know and I will come follow you back


      The Sunday Social Network Exchange

      This Week WIll See Some Good Cooking

      This menu will find me getting some much desired time off so I will fix the family some of their favorites

      meatloaf, potatoes, corn and halloween oreo balls

      Southern Picnic Sandwich Subs, chips, apples and caramel dip
      Smoked Sausage Minestrone, crackers with ranch dip, apple muffins

      Spiked Pork Tenderlion with apples, homemade apple sauce,

      shared at

      Fall Veggie Curry


      1 1/2 teaspoons olive oil
      1 cup diced peeled sweet potato
      1 cup small cauliflower florets
      1/4 cup thinly sliced yellow onion
      2 teaspoons Madras curry powder
      1/2 cup organic vegetable broth (such as Swanson)
      1/4 teaspoon salt
      1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
      1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
      2 tablespoons chopped fresh cilantro
      1/2 cup plain 2% reduced-fat Greek yogurt 

      Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

      The Girl Creative newbie party