Custom Search

Saturday, April 21, 2012

Blueberry Yogurt Cake

1/2 cup plus 2 tablespoons butter







  • 1/2 cup granulated sugar $
    Click to see savings
  • 2 large eggs
  • 1 teaspoon vanilla extract $
    Click to see savings
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain low-fat yogurt
  • 1 cup blueberries
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup chopped walnuts

    1. 1. Preheat oven to 350°. In a large bowl, cream 1/2 cup butter with the granulated sugar until light and fluffy. Beat in eggs and vanilla.
    2. 2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir into butter mixture. Add yogurt and mix; gently stir in blueberries.
    3. 3. In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and walnuts. Pour half the cake batter into a buttered and floured 8-inch square baking pan. Sprinkle with half the brown sugar mixture and top with the remaining batter.
    4. 4. Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 45 minutes.
    5. Note: Nutritional analysis is per serving.
    mop it up mondays




    One of our Favorite Cookies NO Bake Cookies

  • 8 tablespoons (1 stick) butter
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup heavy cream
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 3 cups old-fashioned rolled oats (not quick-cooking)
  • 1 cup dry roasted peanuts
    1. In a large saucepan, melt the butter over medium-high heat. Stir in the brown sugar, cream, and cocoa, then boil for 1 minute.
    2. Remove the saucepan from heat, add the peanut butter and vanilla, and stir until smooth. Stir in the oats and peanuts.
    3. Drop heaping tablespoonfuls of the batter onto wax paper–lined baking sheets, spacing them 1 inch apart, and let cool until set, about 20 minutes.
    4. Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 3 days.

    Free Glad Expressions Fragrance Mist Refill

    FREE

    Glade® Expressions™ Fragrance Mist Refill Printable Coupon

    when you buy any Glade® Expressions™ Fragrance Mist kit, get a refill FREE (up to $3.99)




    FREE

    Glade® Expressions™ Oil Diffuser Refill Printable Coupon

    when you buy any Glade® Expressions™ Oil Diffuser kit, get a refill FREE (up to $5.99)

    The New Ride

    This is the new toy that we purchased for my grand-son the Prince. He is the Princess little brother and I believe that he will love this I imagine the Princess will have to take a ride as well

    Friday, April 20, 2012

    Aloha Friday

    Aloha Friday a meme hosted by the blog An Island Life. The way those in beautiful hawaii celebrate friday is to relax and take it easy to prepar for their weekend that is often fast paced. The meme is where bloggers ask a question that requires easy answers so that other bloggers can join in and give easy answers that they leave in comments. Yes in comments so that bloggers like me know that you have visited and also enjoy seeing how you answer the question we pose.

    My question today is

    Here in Southern Illinois we are having a mixture of weather. It is hot one day, cool the next and some days we even see nearly perfect weather. My question is what type of weather is your favorite? Are you a person who likes cooler days, hot days or perhaps you are like me and enjoy days that are somewhere in between.

    Thursday, April 19, 2012

    Holocaust Rememberance Day



    Today is Holocaust Rememberance Day a day to remember those that were unduely hurt because of a man named Hitler who held power and willed this power on others simply because they were who they were.

    Wednesday, April 18, 2012

    Good-Bye to the Man Behind the Music and also a history lesson through Music







    Roast with Onion Salsa



    1 tablespoon canola oil
    1 (1-pound) pork tenderloin, trimmed
    1/2 teaspoon salt, divided
    1/2 teaspoon freshly ground black pepper, divided
    1 cup coarsely chopped orange sections (about 2 oranges)
    1/2 cup diced red onion
    1/4 cup chopped fresh cilantro
    2 tablespoons fresh lime juice
    2 teaspoons minced seeded jalapeƱo pepper
    1 teaspoon minced garlic 

    Preheat oven to 450°. Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; cook 2 minutes on each side or until lightly browned. Transfer pan to oven. Bake at 450° for 17 minutes or until a thermometer registers 160°. Let stand 5 minutes; cut across grain into 1/2-inch-thick slices. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, oranges, and remaining ingredients. Serve salsa with pork.

    Rice and beans: Cook 1 (10-ounce) package frozen long-grain brown rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 1 cup rinsed and drained canned black beans, 1 tablespoon chopped fresh cilantro, 1/4 teaspoon salt, 1/4 teaspoon ground cumin, and 1/8 teaspoon chili powder.


    Feature Friday


     

    Chicken Trivia Question

    Here is a bit of trivia that whether you are a former farm chic like me or you just simply like to eat chicken and eggs should make you wonder just a bit

    Does A Chicken Have Earlobes


    Yes, chickens have ears on the sides of their head, covered by feathers, you can actually see their little earlobes hanging down below the feathers, in production breeds this is how you can tell what color egg they will lay. white or blue ear lobes for white eggs, red ear lobes for brown. In Heritage breeds the earlobes do not always match the egg color.

    Moms Working Day Meal

    quick and easy and family pleasing the top 3 things that I require when I work

    1 lb. ground beef
    1 medium onion, chopped (about 1/2 cup)

    Store Brand Onions $0.77
    Sweet
    Jumbo
    thru 2012-04-28
    Save-A-Lot
    Store Brand Onions $0.57
    Vidalia
    Loyalty Card Required
    thru 2012-04-24
    Hen House
    Store Brand Onions $0.77
    Sweet
    Jumbo
    thru 2012-04-28
    Save-A-Lot


    1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)

    1/4 cup water

    1 tbsp. Worcestershire sauce
    1/2 cup shredded Cheddar cheese

    1 1/2 cups corkscrew-shaped pasta, cooked and drained 

                                                                   
    Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.                            
    Stir the soup, water, Worcestershire, cheese and pasta in the skillet and cook until the mixture is hot and bubbling.

    Watery Wednesday (a bit muddy)

    This is what us country folks like to do on the weekend. Yes guys it really is a it of fun

    Tuesday, April 17, 2012

    We Feed Back


    shared from an email I recieved from Mom Bloggers for Social Good
    Food security is one of the primary areas of concentration for Mom Bloggers for Social Good. There are times when I want to scream thinking about children who go to bed hungry every day. Now, as a community of moms we can all do something about childhood hunger! Throughout the year we will be raising money to feed children around the world. In fact, only $1 will feed four children through the World Food Programme. We can do this! If you would like to donate $1 or more to feed hungry children, please donate on the Mom Bloggers for Social Good We Feedback page.

    Grilled Chicken Ceasar Salad



    2 ounces French bread, cut into 1/2-inch cubes (about 2 cups)
    Cooking spray
    2 (8-ounce) skinless, boneless chicken breast halves, halved lengthwise 
    1/2 teaspoon black pepper, divided
    2 tablespoons white wine vinegar
    2 tablespoons olive oil
    1 teaspoon bottled minced garlic
    1 teaspoon Dijon mustard
    1/2 teaspoon anchovy paste
    6 cups chopped romaine lettuce
    2 cups chopped radicchio lettuce
    1/4 cup (1 ounce) grated fresh Parmesan
    1. 1. Preheat oven to 400°.
    2. 2. Spread bread cubes in a single layer on a baking sheet. Bake at 400° for 9 minutes or until lightly toasted.
    3. 3. Heat a grill pan over high heat. Coat the pan with cooking spray. Sprinkle chicken with 1/4 teaspoon pepper. Add chicken to pan, and cook 3 1/2 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken into slices.
    4. 4. Combine remaining 1/4 teaspoon pepper, vinegar, and next 4 ingredients (through anchovy paste) in a large bowl, stirring with a whisk. Add romaine and radicchio to bowl; toss well to coat. Divide lettuce and chicken evenly among each of 4 plates. Top each serving with 1/2 cup croutons and 1 tablespoon cheese.

    Marble Brownies

    1 (4-oz.) unsweetened chocolate baking bar, chopped
    3/4 cup butter


    2 cups sugar
    4 large eggs
    1 cup all-purpose flour
    1 (8-oz.) package cream cheese, softened 
    1/4 cup sugar 
    1 egg yolk
    1 teaspoon vanilla extract 
    1. 1. Preheat oven to 325°.
    2. 2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread half of batter into a greased 13- x 9-inch pan.
    3. 3. Beat softened cream cheese, 1/4 cup sugar, 1 egg yolk, and vanilla at medium speed with an electric mixer until smooth. Dollop cream cheese mixture over brownie batter in pan. Dollop with remaining brownie batter, and swirl together using a paring knife.
    4. 4. Bake at 325° for 35 to 40 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Let cool 1 hour on a wire rack. Cut into squares.





    Fridays Favorites        Create and Inspire Party    Catch A Glimpse

    Slow Cooker Potatoes and Hamburger

    The warm weather is  here and for our family that has always meant busy time. We use the extra daylight to play in, spend time in, garden, and well do everything that we can before the cooler days come along. So meal time comes late when we are tired and is often cooked in the slow cooker or comprises of some sort of sandwich. This type of recipe I shared here is one that our family loves



    1 1/2 lb. hamburger
    1 large clove of garlic
    1/4 tsp. pepper
    1/2 tsp. thyme
    6 medium potatoes
    2 large onions
    1 can cream of mushroom soup
    1/2 cup of water
     
    Cook beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered crock pot. Add browned beef and top with remaining potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover and cook on low for 8 to 10 hours or on high for 3 to 4 hours.
     
    recipe source : My Daily Moment

    Individual Seven Layer Cup

    I love to please the teens when I cook The problem is they are never home together any more and tell you the truth many of them are not teens no more either all but the last 2 are now in their 20s. Recipes like this I can cook up and allow them to serve their own




    Individual Seven-Layer Dips
    Makes about 8 individual dips

    1 (16 ounce) can refried beans
    1 (1 ounce) package taco seasoning
    1 cup guacamole
    1 (8 ounce) container sour cream
    1 cup chunky salsa or pico de gallo
    1 cup shredded cheddar or Mexican blend cheese
    2 Roma tomatoes, diced
    1/2 bunch of green onions, sliced
    1 (2.25 ounce) can of sliced olives, drained
    9 ounce plastic tumblers
    tortilla chips


    In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.

    Here's how the layers are assembled:
    Layer 1: beans and taco seasoning
    Layer 2: sour cream
    Layer 3: guacamole
    Layer 4: salsa or pico de gallo
    Layer 5: cheese
    Layer 6: tomatoes
    Layer 7: green onions and olives

    In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).

    Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.

    shared at
    TaDa Tuesday

    Monday, April 16, 2012

    Bacon and Cheddar Pasta



    1 cup uncooked penne pasta
    1/4 cup chopped onion
    1/4 teaspoon minced garlic
    1 tablespoon butter
    4-1/2 teaspoons all-purpose flour
    1 cup 2% milk
    1-1/2 cups (6 ounces) shredded cheddar cheese, divided
    1 bacon strip, cooked and crumbled
    • Cook pasta according to package directions. Meanwhile, in a small nonstick skillet coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Set aside.
    • In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1 cup cheese until melted.
    • Drain pasta. Add pasta, bacon and onion mixture to the sauce; stir to coat. Transfer to a 3-cup baking dish coated with cooking spray. Sprinkle with remaining cheese.
    • Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.
    recipe source  Taste of Home

    Creamy Fruit Tarts



    1 cup buttermilk baking mix 
    2 tbsp. granulated sugar 
    1 tbsp. butter, softened 
    6 oz. cream cheese, softened 
    1/4 cup granulated sugar 
    1/4 cup sour cream 
    1 1/2 cups assorted fruit slices or berries 
    1/3 cup apple or apricot jelly, melted
     
    Heat oven to 375 degrees. Mix baking mix, 2 tbsp. sugar, butter and half of the cream cheese in small bowl until dough forms a ball. Divide into 6 parts. Press each part of dough on bottom and up 3/4-inch sides of 6 tart pans, 4 1/4 x 1-inch or 10 custard cups. Place on cookie sheet. Bake 10 to 12 minutes or until light brown; cool on wire rack. Remove tart shells from pans. Beat remaining cream cheese, 1/4 cup sugar and sour cream until smooth and spoon into tart shells, spreading over bottoms. Top each with about 1/4 cup fruit. Brush with jelly.
     
     
    recipe source : here

    Garden Salad

    5 tbsps red wine vinegar
    3 tbsps grapeseed oil
    13 cup cilantro (chopped)
    2 limes (juice)
    1 tsp sugar
    34 tsp salt
    2 garlic cloves (crushed)
                       
    14 ozs edamame (shelled frozen)
    3 cups corn kernels (frozen)
    4 green onions (chopped)
    15 ozs black beans (rinsed and drained)
    1 pt grape tomatoes (halved)
    1Combine first 7 ingredients in a small bowl and mix well, set aside.
    2Cook soybeans in boiling water about 3 minutes.
    3Add frozen corn and boil one more minute.
    4Drain and rinse well.
    5Combine soybean mixture, dressing, onions, beans and tomatoes in a serving bowl.
    6Gently mix well.
    7Cover and refrigerate at least 2 hours or until serving time.


    recipe source  Yummly

    shared at
    $5 dinners
    Your Cozy Home Party

    Sunday, April 15, 2012

    My Blog Was Featured

    homework


    Check out the delicious recipe that earned us a spot to be featured here

    Rustic Dessert Recipe



    1/3 cup sliced almonds
    1 1/2 cups all-purpose flour
    1 tablespoon granulated sugar
    3/4 teaspoon salt
    1/2 cup (1 stick) cold unsalted butter, cut into 8 pieces
    3 to 4 tablespoons ice water
    1/4 teaspoon almond extract
    8 to 9 large peaches (about 2 3/4 pounds), pitted and sliced about 1/2 inch thick
    3/4 cup granulated sugar
    1 1/2 tablespoons cornstarch
    1/4 teaspoon ground Saigon cinnamon
    1 large egg
    1 tablespoon water
    1 tablespoon turbinado or granulated sugar for garnish $


    Toast the almonds: Preheat the oven to 300°. Scatter the almonds in a single layer on a baking sheet and bake, stirring occasionally, until golden brown, about 15 minutes. Remove from the oven and cool completely. Make the pastry: Process the almonds in a blender or food processor until finely chopped. Add the flour, granulated sugar, and salt and pulse to combine. Add the butter and pulse until it resembles small peas. Add the ice water, 1 tablespoon at a time, and almond extract, and process just until the dough comes together and forms a ball around the blades. (Do not overprocess.) Remove the dough from the processor, wrap it in plastic wrap, and chill at least 30 minutes or overnight (or freeze up to 2 months). Place a rack in the upper third of the oven and preheat to 375°.  Make the filling: Place the peach slices in a large bowl. In a small bowl, stir together the granulated sugar, cornstarch, and cinnamon until well blended. Add the sugar mixture to the peaches, stirring gently. Turn the dough out onto a floured pastry cloth or surface and roll into a 16-inch circle using a floured rolling pin. Fold it in half, transfer to an ungreased 10-inch cast iron skillet, and gently unfold the pastry, fitting it into the bottom of the pan and allowing the excess pastry to hang over the edge. (Don't bother to trim the dough—any unevenness adds to the rustic quality of the tart.) Spoon the peach mixture into the pastry, mounding it in the middle. Gently fold the edges of the pastry up around the filling, overlapping them in soft folds. Take care that the pastry doesn't tear around the edge of the tart or the juices will escape during baking. Whisk together the egg and water in a small bowl. Brush the egg wash over the pastry and sprinkle it with the turbinado sugar. Bake until the pastry is golden brown and the fruit is hot and bubbly, 35 to 40 minutes. Let cool for 1 hour to set the juices and serve warm

    Delicious and Great Tasting Spring Dessert

    find recipe here

    GIveaway to Make your Water Taste better

    Hydration is very important to health. Doctors often recommend drinking more water The problem is that the water does not always taste good leaving many of us desiring to drink as little water as we can. The zero water pitcher may help relieve this problem and leave us wanting to drink more water that is good for us. You can enter to win a zero degree water pitcher at the blog mom and more. The giveaway ends April 23, 2012

    Simple Ways To Save Gas

    Gas prices getting you down? Want to know some simple ways to save some gas? Well check out this...
    Some simple ways to save $$ at the pump


    lighten the load in your car by removing any extra equipment or other items in your car. The more weight in your car the more gas that will be needed. A little bit of "spring cleaning" in your car before trips will help to keep the load light. There are no telling how many time we have removed dishes, clothes, books etc...


    Make a day to do all your errands. The less time you are driving around the less you have to drive the more you can save in gas.

    Save money on gas by visiting gas stations that offer reward programs. Programs such as Krogers in our area can save you as much as $1 per gallon when you accumulate points from groceries you would buy anyways.

    You may want to get rid of your lead foot. Driving the speed limit may just be the key to helping you save money at the pump. According to the AAA every 5 mph over 60 mph cost you .24 at the pump. Like mama always said the pennies add up

    Tire pressure makes a great difference in how much you gas money you can save.Underflated tires pose as a safety risk and burn more gas than tires that are properly inflated. Overinflated tires wear down easily and leave you with less traction on the road