Replens Giveaway

It's time to reconnect and rediscover today…and everyday…with Replens Long-Lasting Feminine Moisturizer. To celebrate the launch of the new Replens Facebook page, Replens is giving away free samples while supplies last. Connect with Replens on Facebook to get your free sample now!

Chance To Win $25 GIFT CARD (tweet daily)

You can enter to win a $25 gift card to walmarts here. It is no surprise that any of us could use a bit of money and to me a gift card is just as good as money. This giveaway ends March 28, 2012

Saturday 9

1. When was the last time that you went out dancing?

oh its been quite a while probably about 10 years ago

2. Have you ever had an argument with a teacher?

yes I have more with my kids teachers than with my own

3. Do you have a tough time remembering people’s names?

yes I do it is awful

4. Would you rather change your past or know your future?

lifes a dance and cant say that I would want either there may be that time in life where I would like to go back and change something or perhaps when life is struggling would like to go i future to see how things will end up

5. What’s one thing you feel you must do in your life before it ends?

my dream is to go visit the mountain states it is so beautiful there

6. How many credit cards do you have right now that have a zero balance?

have no credit cards

7. What is the most expensive thing you purchased this year?

car

8 . If you're married, this probably doesn't apply to you, but: Are you mindful about getting tested for STDs/HIV at least semi-regularly? Why/why not? Married people: Were you mindful about this type of thing when you were single? Why/why not?

yes when i was single was very careful and now with adult children warn them and remind them to be safe all the time

9. If you could ask the president of the United States one question, what would it be?

why was it that Southern Illinois did not get FEMA help in 2012 tornado

Moving Stinks

Thanks for the guest post by Donn Schroeder
Moving wasn’t something I planned on but when this house came on the market I knew I had to buy it. I’ve actually been driving by this place on my way into work every morning for years and wondered who had the good fortune to live in such a beautiful old Victorian. But when it came on the market and I found I could actually afford it I was totally floored – since when could I afford a massive farmhouse like this? I mean, it needs a lot of work but it’s got great bones and it’s a bit closer to town (I can even go to http://www.satelliteinternetbroadband.com and get internet unlike at my old house!) and it’s actually shaved 10 minutes off my commute. I love being a homeowner and I love this house – I think it’s actually just been sitting here waiting for me all this time, or at least that’s what I like to think about it. I wish I had more money saved to start on the renovations right away but I’ll have to hold off!

Spring "No Snow" Globe

Clean jar with lid

Fabric flowers

Small plastic figures

Hot glue gun

Floral wire (optional)

Glitter and confetti

Teflon tape, also called plumber's tape, found in hardware stores

Scissors

Green paper

1. Turn the lid upside down. Loosely arrange the flowers and figures on it, periodically placing the jar over the items to check for fit.
2. Use the hot glue gun to adhere the flowers and figures to the lid. To attach the butterfly in our globe, we first hot-glued the figure to one end of a piece of floral wire, then hot-glued the wire's other end to the lid.
3. Fill the jar with water to within a half inch from the top and add the glitter and confetti.
4. Dry the rim of the jar and wrap one layer of Teflon tape around the threads to ensure a leak-proof seal. Immerse the decorations in the jar and tighten the lid.
5. Cut and fringe the green paper to make a decorative base and glue it around the lid.

craft source family fun

Strawberry Cake

Cake:
1 1/4 cups sliced strawberries
10 ounce all-purpose flour (about 2 1/4 cups)
2 1/4 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
2 large eggs
2 large egg whites
1 cup low-fat buttermilk
1/4 teaspoon red food coloring
Cooking spray
Frosting:
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/3 cup butter, softened
2 tablespoons Grand Marnier (orange-flavored liqueur)
3 cups powdered sugar
12 whole strawberries (optional)

1. Preheat oven to 350°.
2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
4. Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
5. To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
6. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.

Recipe Source: My Recipes

 

Caramel Apple Pie

2 prepared pie crusts (9 inch) 12 cup unsalted butter 3 tbsps all-purpose flour 14 cup water 1 cup white sugar 1 cup brown sugar (packed) 8 granny smith apples

1 tsp cinnamon 1 tbsp vanilla 1 tsp allspice 12 tsp nutmeg lemon juice

1	Peel, core, and thinly slice the apples, store in a bowl with some lemon juice to keep from turning brown until needed.
2	Preheat Oven to 425?F.
3	Melt the butter in a sauce pan.
4	Stir in flour to make a paste.
5	Add water, vanilla, sugars and spices and bring mixture to a boil.
6	Reduce temperature and simmer, stirring constantly.
7	Remove from heat and pour approximately 3/4 of caramel mixture over apples and toss to coat.
8	Place bottom crust in a deep dish pie pan.
9	Fill with apple slices (there will be a lot, create a mound).
10	Cover with a lattice top crust and pour remaining caramel over the top, pouring carefully so it doesn't spill out. Or toss all caramel with apples and cover with a vented top crust.
11	Place on a cookie sheet (for runoff) and bake for 15 minutes.
12	Reduce temperature to 350F and cover pie crust and continue baking for 35-45 minutes or until apples are soft. recipe found here

Spring Break Like None Other

Our lives changed here in my small town of Harrisburg Illinois on February 29, 2012. One leap day that I wished we could have leaped over. Our town is slowly coming back after the destruction and loss of life that happened that day. Thanks to the many volunteers who have come to help us we will rebound. We will never forget what happened and all that helped us and how we came together. Our town is changed that is for sure. In the middle of all this disaster we have seen many college students who are taking their spring break to help out a community they may or may not have a tie to. To all that are helping I say thank you. To all that have said a prayer I say thank you. To all those who think about us I say thank you To all you who wonder if we will ever come back again to be a town. My answer to you is watch and see.

Tell Those Pest To GO Away

I simply love to be outside when the weather is great. The warm sun helps me look good as well by offering a perfect tan. The one thing I do not like is those little pesky mosquitos. Well after reading a post on the blog Creative Cain Cabin I now know what I can do. With these sweet little plants I can tell those pest to go away. Head over and read the post yourself

Cheesecake Easter Baskets

2 pkg.(8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 NILLA Wafers
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, tinted green
36 small jelly beans
12 pieces shoestring licorice (4 inch each)

Make It:

HEAT oven to 350°F.

BEAT cream cheese, sugar and vanilla with mixer on medium speed until well blended. Add eggs; beat just until blended.

PLACE wafer on bottom of each of 12 paper-lined muffin cups. Spoon cream cheese mixture evenly over wafers.

BAKE 20 min. or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Keep refrigerated


How to Tint Coconut:

Place coconut and a few drops green food coloring in small resealable plastic bag. Seal bag. Shake bag gently until coconut is evenly tinted.

Recipe Source: Love Our Simple Life

Aloha Friday

We are participating in a meme titled Aloha Friday. This meme is sponsored by the blog An Island Life. It is a fun meme where bloggers ask simple questions that require simpl answers. Lots of fun and plenty of time to do what they do in Hawaii and prepare for the weekend

My question is

What is your favorite spring activity

No Bake Peanut Butter Treats

1/3 cup chunky peanut butter

1/4 cup honey

1/2 teaspoon vanilla extract

1/3 cup nonfat dry milk powder

1/3 cup quick-cooking oats

2 tablespoons graham cracker crumbs

In a small bowl, combine the peanut butter, honey and vanilla. Stir in the milk powder, oats and graham cracker crumbs. Shape into 1-in. balls. Cover and refrigerate until serving. Yield: 15 treats.

recipe source : Taste of Home

Gooey Butter Cake

Cake:1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.
Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

recipe source : Paula Deen

Extra Entries

If you are entering giveaways on this blog be aware that there are a few ways to get extra entries

first you can tweet the giveaway daily
second you can share the giveaway on facebook daily
you can comment on any post not related to giveaway here on annies home

Found on Facebook

I just found this on a friends facebook page. I believe that if they come on the market every kid will beg their parents come n get one

Sonoma Brinery

When I was a kid my mother would make what she would call her vinegar pickles. She would slice up some cucumbers and onions and cover them with a mixture of water, vinegar and sugar. How very tasty they were and now each summer I make this same pickle recipe for my family. Recently a  fellow friend of mine mentioned that I would love the freshness of the pickles mad by Sonoma Brinery. I decided that these sounded mighty fine and I just had to get my hands on some of these fresh pickles. I received the chance to sample some fresh pickles from Sonoma Brinery and jumped at the chance. To my surprise the good folks at Sonoma were more than generous offering me the chance to sample a variety of their products.

The owner and founder of Sonoma Brinery, David Ehreth spent 30 years in high tech telecommunications equipment. David also had a life long passion for food and had a hobby of making pickles from the cucumbers that he would grow in his garden. As Sonoma Brinery grew so did the products that was made from all natural pickles to sauerkraut. The delicious fresh like products would be carried by stores and restaurants throughout the west.

The mission of the founder and his company is to enrich the lives of their customers by offering delicious, all natural food products that taste good and also have health benefits. They choose to
• Never using artificial food preservatives, colorings and flavorings,
• Use of recyclable materials and recycling of our production waste,
• Use of organic products where possible,
• Use of only the highest quality ingredients,
• Encouraging sustainable agricultural practices.

Fresh Whole Kosher Pickles from Sonoma Brinery are barrel fremented in half-sour. Many refer to these as "King of Pickles" The pickles hold a rich flavor with nine spices, fresh garlic and sea salt. These tasty pickles have no carbs, fat, modest sodium and a powerful taste They were quite crisp and delicious in my opinion

If you remember the pickle recipe that your mom did as much as I do then you will for sure want to try the bread and butter pickles from Sonoma Brinery. With the crispness that is so much different than other pickles these delicious pickles have a bite to them as well. with Southwestern flavors and a bit of chili heat these pickles pack a flavor in my opinion surpassed to none.

When we received the raw sauerkraut my son could hardly wait to try it. The kraut lover in our family my son asked for one of his favorites sausages and kraut. I filled his wish and make kraut and sausage for the family. The raw kraut was different than the other krauts that we had grown used to and packed a taste and texture that made the entire family happy.

You can find Sonoma Brinery pickles at a variety of places. You can also find Sonoma Brinery on facebook 

Guest Blogger for International Listening Awareness Month

Karen Jordan Author, Speaker Four Tips To Improve Your Listening Skills By Karen Jordan “Are you listening to me?” Has someone ever asked you that question? Or maybe that thought pierced your heart and mind, as you felt the sting of someone else ignoring or rejecting you? Consider these four ways to improve your listening skills. Resolve to be quick to listen. Many times, people who come to us for help, just need for us to listen. James 1:19 offers this advice, "Understand this … You must all be quick to listen, slow to speak, and slow to get angry" (NLT). Decide to be available. Jesus gives us an example of a wise counselor who made Himself available to listen. “The apostles returned to Jesus from their ministry tour and told him all they had done and taught” (Matt. 6:30). Desire a discerning heart. Not only does Jesus listen, He discerned the needs of others. When His disciples came to Him after their ministry tour, Jesus observes their need for solitude and rest: “Let’s go off by ourselves to a quiet place and rest awhile” (ibid.). Choose to be quiet. Jesus also taught His disciples the importance of being quiet. In Matthew 11:15, Jesus asks his disciples, "Are you listening to me? Really listening? (MSG) At times our failure to listen before responding can provoke a negative, emotional response from our loved ones or friends, who may need our help. In fact, Proverbs 18:13 warns us, "Answering before listening is both stupid and rude" (MSG). What can we offer others with our response, after we listen to their needs? Grace, not criticism or judgment. Romans 2:4 reminds us, "Don’t you see how wonderfully kind, tolerant, and patient God is with you? Does this mean nothing to you? Can’t you see that his kindness is intended to turn you from your sin?" (NLT) Companionship. We must encourage others to be dependent upon Jesus, not co-dependent upon us. Jesus promised His followers, "I'll be with you … day after day after day, right up to the end of this age" (Matt. 28:20 MSG). So, the next time someone comes to you for help, I hope you ask yourself this question first: “Are you listening … Really listening?” (Matt. 11:15) Karen Jordan is best known for telling the stories that matter most. She has multiple writing credits and trains other writers as well. Contact her for speaking events, writing assignments, and interviews at kj@karenjordan.net or visit www.karenjordan.net.

Easter Duck Craft

Tacky Glue
Orange craft foam

1 tennis ball

2 googly eyes

1 2-inch yellow pom-pom

Yellow and orange craft feather

Black permanent marker

1. To hatch your own duckling decoration, first use tacky glue to glue together two 4-inch squares of orange craft foam.
2. When the glue is dry, cut out a 1-piece set of webbed feet, then glue a tennis ball to the feet.
3. Next, glue 2 googly eyes and 2 duck bill shapes cut from more orange craft foam to a 2-inch yellow pom-pom, then glue the pom-pom to the tennis ball.
4. For wings and a tail, glue yellow and orange craft feathers to the sides and back of the duck.
5. Finally, dot nostrils on the top of the bill with a permanent marker.

Cheese Steak Sliders

7 tablespoons extra-virgin olive oil
1 pound beef tenderloin, cut into thin strips

Salt and pepper

2 large bell peppers, cut into thin strips

2 onions, halved and thinly sliced

16 dinner rolls, split

6 ounces provolone cheese, shredded (about 1 1/2 cups)

Preheat the oven to 375 degrees . In a large skillet, heat 3 tablespoons olive oil over medium-high heat until rippling. Season the beef with salt and pepper, increase the heat to high and cook in the skillet for 3 minutes; flip and cook for 2 minutes more. Transfer to a bowl.    In the same skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the peppers and onions, season with salt and pepper and cook over medium high heat, stirring, until softened, about 8 minutes.    Place the roll bottoms on a large rimmed baking sheet and top each with the beef and vegetables; sprinkle with the cheese. Bake until the cheese is melted, about 6 minutes. Transfer to a platter and cover with the roll tops.

Spring Fruit and Veggies

Brenda Thompson is a meal planning expert and member of the Produce for Kids POP (Parent on Produce) Board. Brenda uses her knowledge in her Meal Planning Magic blog, designed to assist busy parents in healthy meal planning. I am sharing an article she created on the subject of spring fruit and veggies

Top 10 Fruits and Veggies of the Spring Season

By Brenda Thompson, Meal Planning Expert & POP Board Member for Produce For Kids

FRUIT

Mango: Low in calories, high in fiber and vitamins like C and A, this is another fruit not to miss. The trick to cutting up this fruit is to learn how to work around the seed and cut the fleshy fruit around it. We like to use mango in smoothies on the go or in quesadillas with cream cheese and chopped roasted poblano peppers—a unique blend of flavors!

Pineapple: These sweet and juicy yellow fruits are enjoyed simply cut up as an after school snack or any time you need a sweet treat. When purchasing pineapple, look for green fruits that have a little orange or red on the bottom then allow it to fully ripen at home. It should be firm with no bruises or soft spot and have a sweet aroma. A fun way to serve this fruit is with other cut up fruit, threaded onto a stick for a fruit kebab!

Strawberries: Warmer climates begin to see these red beauties popping up in gardens and markets in early spring. Enjoyed on their own, this fruit travels well. This versatile fruit is delicious in baked goods, sliced onto salads, made into jam or even as a salsa. Keep strawberries from ripening by washing only right before you’re ready to eat them.

VEGGIES

Artichokes: Packing a powerful punch, this powerhouse vegetable contains many essential nutrients for a healthy body including Vitamins C and K, potassium, folate and magnesium. Not as difficult to prepare as they may seem, they do require a bit of prep time but have a delicious pay off. They can be enjoyed simply steamed and eaten plain or cooked and marinated and used in salads.

Asparagus: High in folate, an anti-inflammatory, and other vitamins this vegetable is one of my favorites of spring! The delicate stems can be prepared a variety of ways. Whether steamed, grilled or blanched, they make a great addition to any holiday plate or as great cold finger food on the go.

Broccoli: Another nutrition powerhouse full of Vitamin C and other essential nutrients, this vegetable can be prepared simply, roasting in a little olive oil and garlic is quick and easy. Or chop it up, add some sunflower seeds or toasted chopped nuts, raisins and a light dressing, and you’ve got a delicious side salad great for picnics.

Lettuce: Lettuces are often available year-round in most areas, but spring is their peak season and you can taste the difference. The tender leaves are perfect for fresh salads any time or use in wraps and sandwiches to take out to the ball fields. Lettuce provides essential fiber our bodies need to stay healthy. Choose lettuce with dark leaves for the most nutritional benefit.

Peas: The taste of fresh peas just out of the garden seems to shout spring! Their slightly sweet flavor and crunchiness are delicious. Filled with antioxidants, fresh peas can be tossed in salads, included in stir fries or steamed and enjoyed as a side for many meals.

Rhubarb: Often considered a fruit, rhubarb is actually a vegetable. Full of antioxidants it is naturally tart so is usually paired with sweet fruits like strawberries, apples or peaches, often in baked goods. Easy to grow and prepare, it’s a must-try for everyone!

Spinach: Spinach is such a versatile vegetable! Loaded with Vitamin K and high in many other vitamins plus fiber, this mild tasting green is easy to add to salads, soups or casseroles. We even like to add fresh spinach to our smoothies for an extra nutrition boost (and I promise, you probably won’t even taste it!)

About Produce for Kids

Produce for Kids^® promotes healthy lifestyles for children by educating kids and parents about the benefits of eating fresh fruits and vegetables while also supporting worthy children’s causes. Since its creation in 2002 by Shuman Produce Inc., Produce for Kids has raised more than $3.1 million for children’s hospitals across the country and PBS KIDS^® to educate kids, parents and teachers about healthy eating. Sponsored products for each supermarket can be found on materials in the grocery stores’ fresh produce departments and online at www.produceforkids.com.

Tips for Making A Bucket Garden

Selecting a bucket is the first important step of creating a garden in a bucket. You must make sure that the bucket has not had any toxic material in it sc as building/painting materials or cleaners/chemicals. One place you may want to look for a bucket is at your restraunts, delis and other places that make food as many times products will come in large buckets.

You will want to use quality soil to fiill you bucket A good blend of potting soil is normally better than the soil in your yard because it is rich in nutrients and works better 

Now it is time to select what plants you will grow in your bucket. Some plants will grow better than others a few that I wouls select are

TOMATOES:

No matter the variety cherry, patio or bush your tomatoes will grow best if planted in the center of te bucket so that they can be staked up if needed. You can create a stake by driving a four foot pole several inches into the soil 3" away from the stem. Tie the plant loosely to the pole The best thing is to only plant one tomato plant per bucket

CUCUMBERS/MELONS/SQUASH:

Plant te seeds or plants in the front of the bucket and train them to grow over te side onto the  porch, steps, deck or windowsill. Super cute and bountiful as well.

PEPPERS:

peppers can grow right along side of your tomato plant

POLE BEANS:

Plant seeds to the rear of the bucket and train the vines to grow up a string tied to the edge of the bucket. Once again attractive and bountiful

How to Make a 5 gallon bucket into a garden

5- gallon plastic bucket and lid (food grade). Bakeries, delis, and restaurants will often give them away.

7.5-inch section of 4-inch diameter perforated drain tile

6-inch section of ½ inch (inside diameter) plastic tubing

1 ½ inch wood or decking screw

electrical tape

empty 1-gallon milk jug

Tool List:

Saber saw, drill, 5/16 inch and 3/4 inch drill bits, utility knife, hacksaw

1. Using a saber saw or band saw cut the lid so that it fits inside the bucket. (The lid will separate the medium from the water reservoir).

1. Drill 15 holes, 5/16” in diameter, in lid. (Plant roots will grow through the medium and pass through these holes into the reservoir.)
2. With a hacksaw, cut 3 pieces of 4-inch diameter black perforated drain tile 2 ½ inches long. (These are placed in the bottom of the bucket to support the lid-separator).
   
3. Drill one ¾ inch hole with a drill bit 2 inches above the bottom of the 5-gallon bucket.
4. Cut a 6-inch piece of ½ inch (inside diameter) clear plastic tubing; wrap one end with electrical tape, to create a snug fit, and insert it into the hole. The tubing will sit directly below the separator.
   
   
5. Drive screw through the tubing (inside the bucket), 1 inch from the end.
6. Cut an “X” with a knife or razor into the shoulder of a 1-gallon milk jug. Insert the end of the tubing into the milk jug and raise the bucket 8 inches by setting it up on a cinder block or bricks.
7. Decorate and beautify your bucket with decoupage or spray paint (Krylon Fusion™ for Painting Plastic)

resource : http://www.growit.umd.edu/Youth%20Gardening/ContainerGardening/SelfWateringContainers.cfm

unusual uses for WD-40

Remove scuff marks, coffee stains, paint, permanent markers, grease and grime from you kitchen tile flooring with WD-40. This is much easier than trying to mop the marks away.

Removes crayon marks from carpet left there by the little ones.

Cleans black streaks from hardwood floors.

Removes stickers from credit cards, precious china, and sticker residue from clothes. In fact, WD-40 will remove stickers from anything.

Lubricates screws on lawn furniture and appliances.

Keeps sewing needles from rusting.

From time to time spray WD-40 into your key holes. This will make locking and unlocking much easier.

Cleans piano keys.

Lubricates luggage zippers.

Keeps lawnmower wheels turning smoothly.

resorce : Examiner.com

Keyword Apple

Sometimes I am a bit surprised to see what some of my keywords are. Like today I check to see what a top search keyword on my blog was apple. To me it is the wrong time of the year because apples are to me a fall fruit and theme. But to celebrate apples today being a top keyword I will share a few apple recipes

When selecting what apple to use here is a resourc for you

McIntosh are excellent for applesauce or nibbling raw.

Gala work well in applesauce, baking, cooking, and eating raw.

Cortlands, Empires, Golden Delicious, Granny Smiths, and Honeycrisps are best for baking and cooking. (one of my favorite apples to munch on is a golden or red delicious)

Red Delicious and Fuji apples are best eaten raw.

ABC Melt (Apples, Bacon and Cheddar)

1 teaspoon chopped fresh basil
1 large egg
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
Freshly ground black pepper to taste
1/2 cup olive oil
2 slices thick hearty bread
4 slices thick bacon, crisped
4 slices cheddar cheese
1/2 Fuji apples, cored, sliced

 Combine basil, egg, lemon juice, salt, and pepper in a blender or food processor. Begin pureeing and drizzle oil into mixture in a slow steady stream until a thick sauce has been made. Set aside. Heat a grill pan over medium heat. Spread basil mixture onto both slices of the bread then top with 2 slices of bacon, 2 slices of cheese, 4 slices of apple then 2 more slices of cheese, 2 slices of bacon and the second piece of bread. Place sandwich on hot grill pan and heat until cheese melts, flipping to brown both sides. Slice in half before serving.

recipe source: She Knows

Apple Snow

6 large apples - peeled, cored and chopped
3 tablespoons water

1 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon vanilla extract

1 egg white 

 In a large saucepan or Dutch oven, combine apples and water and cook, covered, over low heat, until frothy, 15 to 30 minutes. Remove from heat and stir in sugar, cinnamon, cloves and vanilla. Let cool. In a medium bowl, whip the egg white until stiff peaks form. Fold into the cooled apple mixture. Serve.

Word Filled Wednesday

How often do we just stay still and listen for his voice? In this busy life I know that this does not come often enough to just be still a moment in time. With kids, work, house work and so many other things that take up my time I know that for me one thing I will strive to do is to ponder just for a moment even if it is just for a short moment

shared at
word filled wednesday

Easter Egg Bread

The look of this delicious bread wrapped around super cute easter eggs should delight the entire bunch of Easter visitors whether hunting for eggs or not.
2 packages active dry yeast
1 cup warm water (105-110F)
4 tablespoons sugar
1 cup milk, scalded and cooled to 105-110F
3 tablespoons butter, softened
1 teaspoon salt
2 large eggs
5 1/4 to 5 3/4 cups bread flour
6 hard-cooked large eggs
Egg coloring kit

Make the dough: In a large bowl, sprinkle the yeast over the warm water; add 1 tablespoon of the sugar. Let stand until foamy, about 5 minutes. Stir in the remaining sugar, the milk, butter and salt.  Separate 1 of the eggs. Place the yolk in a custard cup; cover and refrigerate. Add the egg white, the remaining egg and 3 cups of the flour to the yeast mixture. Using an electric mixer set on low speed, beat until smooth. Gradually beat in an additional 2 1/4 cups flour. On a lightly floured surface, knead the dough until smooth, adding enough of the remaining flour to keep the dough from being sticky, about 5 minutes. Grease a large bowl; place the dough in the bowl, turning to coat. Cover and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, prepare the colored eggs: Dye the hard-cooked eggs according to package directions. Lightly rub each egg with vegetable oil; set aside. Shape the bread: Grease a round baking sheet. Punch down the dough and form into 3 balls. On a lightly floured surface, roll each ball into a 22-inch-long rope. Place the ropes side-by-side on the baking sheet. Braid, starting in the center and working toward each end. Shape the dough braid into a ring; pinch the ends together to seal. Tuck the dyed eggs into the dough. Cover the bread with a kitchen towel; let rise until almost doubled in size, about 45 minutes. Bake the bread: Preheat the oven to 375F. Beat the reserved egg yolk; brush over the loaf. Bake the bread until it is browned and sounds hollow when tapped, 25 to 30 minutes. Transfer to a wire rack. Cool bread for 20 minutes before slicing.





We Did It Wednesday

Easter Egg Cake

Just love the thought of making a special Easter egg cake to enjoy after the big Easter egg hunt. Check out the recipe here Grandmas Kitchen

shared at
Whatever Goes Wednesday

Congo Bars

Congo Bars
Oven 350°
25-30 min

2 3/4 c flour
2 1/4 tsp. baking powder
1/2 tsp. salt
2/3 c softened butter or marg.
1 – 16 oz box dark brown sugar
3 eggs
1 c chopped nuts
1 6 oz or 12 oz choc chips (RecipeCurio note: not clear but it could be “or”?)
Oven 350° — Grease 13×9 pan & flour
Work butter & sugar ’til fluffy.
Add eggs – add dry ingredients.
Add nuts & choc. chips
Bake 25-30 min. Do not overbake.

Creamy Fruit Salad

1 can (8 3/4 ounces) fruit cocktail, drained
2 bananas, peeled and sliced crosswise
1 small unpared apple, diced
1/2 cup seedless green grapes, halved
5 maraschino cherries, halved
1/4 cup miniature marshmallows
1/2 cup whipping cream, whipped^*
Strawberries
In large bowl, combine fruit cocktail, bananas, apple, grapes, cherries and marshmallows. Fold in whipped cream; refrigerate. Just before serving, garnish salad with strawberries. 4 to 6 servings.
^*Whipping cream can be tinted with 2 teaspoon maraschino cherry syrup or few drops food color.

recipe source : Vintage Recipe Cards

Rosy Cobbler

When I was a little girl my parents had a large garden which also included fruit trees, strawberry plants and rhubarb plants. Each year my parents made many recipes with rhubarb and our neighbors were also able to benefit from the bountiful harvest. I still love a delicious rhubarb pie and this recipe is a goodie and oldie recipe that you may want to try yourself.

Rosy Cobbler (Rhubarb Shortcake)3/4 to 1 cup sugar
2 tablespoons cornstarch
4 cups of 1 inch slices rhubarb (1 pound)
1 tablespoon water
1 1/2 tablespoons butter or margarine
1/4 teaspoon cinnamon
Mix sugar and cornstarch; stir in rhubarb and water. Heat to boiling and cook 1 minute, stirring constantly. Pour into 8-inch round baking dish. Dot with butter and sprinkle with cinnamon. Top hot rhubarb with Biscuit Topper. Bake at 350 degrees for 1/2 hour.

Biscuit Topper
1 1/2 cups Bisquick
1 tablespoon sugar
3 tablespoons melted butter or margarine
1/3 cup milk
Combine Bisquick and sugar. Add butter and milk; mix with fork. Drop by spoonfuls onto rhubarb. Sprinkle dough with a bit of sugar for sparkle. Bake in hot oven (400) 20 minutes or until biscuits are done. Makes 6 to 8 servings.

recipe found at Diary of a Dishie

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House of Hepworths

Easter Chick Cupcake

How sweet is this cute litte cupcake. Find out how to make it here

Natural Egg Dyes

With the many egg dyes on the market for coloring Easter eggs you may be surprised to see that you can make some really pretty easter eggs by using items that you find easily in your own kitchen or grocery store

DYE MATERIAL	COLOR RESULT
Fresh beets, cranberries, radishes or frozen raspberries	Pinkish red
Yellow onion skins	Orange
Orange or lemon peels, carrot tops, celery seed or ground cumin	Delicate yellow
Ground turmeric	Yellow
Spinach leaves	Pale green
Yellow Delicious apple peels	Green-gold
Canned blueberries or red cabbage leaves	Blue
Strong brewed coffee	Beige to brown
Dill seeds	Brown-gold
Chili powder	Brown-orange
Purple or red grape juice or beet juice	Grey

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friendship friday

Easter Bark

The third week of March is often referred to as the week of Chocolate. Oh the delicious treats that we can find with chocolate in it. One chocolate that I love and it is so easy to create with is almond bark. This recipe is a new one on me that I plan to use becase there would be so many fun creations.

1/2 cup sweetened shredded coconut
Green food coloring
1 pound pink candy coating chocolate
1 pound yellow candy coating chocolate
11/2 cups of candy toppings (such as small jelly beans, Easter candy sprinkles, candy-coated chocolate eggs)

In a large zip-close plastic bag, combine the coconut and a few drops of green food coloring. Close the bag and shake until the coconut is evenly green. Set aside.
Line a rimmed baking sheet with waxed or parchment paper. One at a time, place each color of candy coating chocolate in a microwave-safe bowl and heat on high in 30-second bursts, stirring between, until melted and smooth.
Spoon the melted chocolate onto the prepared baking sheet in a random pattern. Use a small spoon to swirl the colors together.
Let cool for 5 minutes, then top with the jelly beans, sprinkles, other candies and green coconut as desired. Set aside to harden completely, about 20 to 30 minutes, then break into chunks.