This recipe is a soup from a bistro recipe a member of the group Pantry Challenge visits often
a.. 1 pound Italian sausage
b.. 3/4 cup chopped onion
c.. 1 slice pancetta bacon, diced
d.. 1 1/4 teaspoons garlic, minced
e.. 1 cube chicken bouillon
f.. 4 cups water
g.. 2 potatoes, cubed
h.. 2 cups kale or spinach, rinsed and julienned
i.. 1/3 cup heavy cream
Directions
1.. Preheat oven to 300 degrees F (150 degrees C).
2.. Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
3.. In a 4 quart saucepan over medium heat, sauté the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and sauté for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale or spinach, cream and reserved sausage, simmer for 5 more minutes and serve.
This recipe is from Jim
Saturday, June 19, 2010
Hungry Jack Giveaway
You have to check this giveaway out. It is sponsored by Hungry Jack and hosted By Jolly Mom. Wow Just take a look at the list of items you can win if you are the lucky winner.
Hungry Jack Syrup with new cap (in Regular and Lite flavors)
· Coupons good for 20 bottles of Hungry Jack Syrup with new cap
· Hungry Jack Wheat Blends Pancake Mix
· Hungry Jack Original Pancake Mix
· Smucker’s Strawberry Jam
· Smucker’s Apple Butter
· Jif Peanut Butter
· Pancake molds
· Spatula
· Santa Cruz orange-mango juice
Actually there will be three winners and I want to be one of them so if you sign up you may be one of the other two.
Brownie Mint Pie Recipe
1 (4.6-ounce) package chocolate mints
1 (15.8-ounce) package brownie mix
1 unbaked (9-inch) deep-dish frozen pastry shell
Vanilla ice cream
Hot fudge topping
Chop chocolate mints; set aside 3 tablespoons. Prepare brownie mix according to package directions, stirring remaining chopped mints into brownie batter. Pour into pastry shell.
Bake at 350° for 45 minutes or until done; cool slightly. Serve with ice cream, hot fudge topping, and 3 tablespoons chopped mints.
Source: My Recipes
Garlic Cheese Tortilla Chips
Garlic Cheese Tortilla chips:
6 corn tortilla. Cut each tortilla into 6 wedges (these will be reassembled)
3 T. melted butter
Garlic powder
6 T. each grated Jack cheese, chopped tomatoes and diced green chilies
In a 12 x 16 inch baking pan, reassemble tortillas. Brush tops with melted butter and sprinkle with garlic powder, cheese, tomatoes and chilies. Bake at 350 for 15 minutes or until cheese is melted. Brown under the broiler for a few seconds. Serves 6
__._,_.___
6 corn tortilla. Cut each tortilla into 6 wedges (these will be reassembled)
3 T. melted butter
Garlic powder
6 T. each grated Jack cheese, chopped tomatoes and diced green chilies
In a 12 x 16 inch baking pan, reassemble tortillas. Brush tops with melted butter and sprinkle with garlic powder, cheese, tomatoes and chilies. Bake at 350 for 15 minutes or until cheese is melted. Brown under the broiler for a few seconds. Serves 6
__._,_.___
Fruit Danish Flowers
FRUIT DANISH FLOWERS
Heat oven to 350 degrees. In bowl, combine 2 tbs each chopped dried apples, dried cranberries and walnuts and 1 tbs sugar. Cut 11 oz pkg French loaf dough into six 1 1/2" thick rounds, arrange on greased baking sheet. Cut eight 1/2" slits into each round, not cutting through center. Brush with 2 tbs apple jelly, melted, sprinkle with walnut mixture. Bake 10 min. Drizzle with powdered sugar glaze, if desired, then serve.
MAKES 6 SERVINGS OF FRUIT DANISH FLOWERS
Heat oven to 350 degrees. In bowl, combine 2 tbs each chopped dried apples, dried cranberries and walnuts and 1 tbs sugar. Cut 11 oz pkg French loaf dough into six 1 1/2" thick rounds, arrange on greased baking sheet. Cut eight 1/2" slits into each round, not cutting through center. Brush with 2 tbs apple jelly, melted, sprinkle with walnut mixture. Bake 10 min. Drizzle with powdered sugar glaze, if desired, then serve.
MAKES 6 SERVINGS OF FRUIT DANISH FLOWERS
Slow Cooker Mexican Rolled Flank Steak
MEXICAN ROLLED FLANK STEAK
6 oz box cornbread stuffing mix
1/4 cup chopped cilantro
1 1/2 pounds flank steak
1 cup thick and chunky salsa
Butterfly the flank steak. Lay meat on a cutting board with the grain running vertically. Cut the meat almost in half, opening it like a book but stopping before going all the way through. Cut several 12" pieces of twine and space evenly under steak. Toss stuffing with 1 cup boiling water and 1/2 cup salsa until moistened, stir in cilantro. Spread over steak, leaving 1" along edges. Roll steak starting from a long side, jelly roll style, tie with twine.
*Place seam side down in a slow cooker. Spoon remaining salsa over meat. Cover and cook on low 8 hours. Remove steak to a cutting board, let rest 10 min. Discard cooking liquid. Remove string and cut steak into 1/2" thick slices. Serve with additional salsa, if desired.
MAKES 5 SERVINGS OF FLANK STEAK...
6 oz box cornbread stuffing mix
1/4 cup chopped cilantro
1 1/2 pounds flank steak
1 cup thick and chunky salsa
Butterfly the flank steak. Lay meat on a cutting board with the grain running vertically. Cut the meat almost in half, opening it like a book but stopping before going all the way through. Cut several 12" pieces of twine and space evenly under steak. Toss stuffing with 1 cup boiling water and 1/2 cup salsa until moistened, stir in cilantro. Spread over steak, leaving 1" along edges. Roll steak starting from a long side, jelly roll style, tie with twine.
*Place seam side down in a slow cooker. Spoon remaining salsa over meat. Cover and cook on low 8 hours. Remove steak to a cutting board, let rest 10 min. Discard cooking liquid. Remove string and cut steak into 1/2" thick slices. Serve with additional salsa, if desired.
MAKES 5 SERVINGS OF FLANK STEAK...
Friday, June 18, 2010
Aloha Friday
Aloha Friday a day of ease in Hawaii where they take it easy to prepare for busy weekend. That is what the host of Aloha Friday Kailani from the blog An Island Life had in mind when she created Aloha Friday. Bloggers like you and me can ask easy questions and other bloggers can give easy answers.
This week I have been thinking a lot about fathers and fathers day. There have been many male figures to teach my children lessons. Individuals such as adults from church, coaches, teachers, friends, uncles, grandpas and the list goes on. All of these men are special to my children and I want to thank each of them for teaching life lessons. SO my question for you today is:
Did you have any special individuals in your life that helped to teach you lessons in life? If you would like to share stories would love to hear them
How To Fix A Jammed Window
It is pretty warm where I live now and without AC, Fans and breezes through the window one would be very uncomfortable. So what do you do when a window is jammed? Save some money and try these simple steps out first
.
- lubricate window tracks on the sides of the window For metal you will want to use a silicone spray, for wood use candle wax by rubbing the end of the candle along the tracks
- If the window seems stuck in place you will want to get a small piece of wood and whack it with a hammer slightly along the top edge of the lower window (the sash)
- If the window is stuck due to layers of paint you will need to use paint thinner and a rag to remove the layers of paint.
I hope this helps you and allows you to get a fresh breeze in your window again
Coconut Cream Cake
Coconut Cream Cake
1/2 pint (1 cup) heavy cream
3 Tbsp confectioners’ sugar
1/2 tsp coconut extract
1 store-bought 8-in. angel food cake
1 1/4 cups unsweetened flake coconut
Put heavy cream, confectioners’ sugar and extract in a medium bowl. Beat with electric mixer until soft peaks form when beaters are lifted. Invert cake onto serving plate. Using a small offset spatula, spread whipped cream all over cake. Gently pat coconut onto whipped cream. Serve immediately or cover and refrigerate up to 1 day.
Note: my grandmother used to make a cake like this a lot when I was a little girl. This recipe comes from Womans Day
Thursday, June 17, 2010
Sante Fe Enchilada Bake
Santa Fe ENCHILADA BAKE
10 oz pkg frozen corn, thawed, drained
1 each large onion and green bell pepper, chopped
1 1/2 cups Mexican finely shredded four cheese
2 cups salsa
12 corn tortillas
1 cup sour cream
1 pound boneless skinless chicken breasts, cut into bite size pieces
Heat oven to 400 degrees. Cook and stir chicken, onions, and bell peppers in skillet sprayed with cooking spray or use a little vegetable oil until chicken is cooked through. Stir in salsa and corn.
Arrange 6 tortillas on bottom of a baking dish, cover with layers of half each chicken mixture, sour cream and cheese. Repeat layers, cover with foil. Bake 40 min. or until heated through, removing foil after 30 min. Let stand 5 min. then serve.
MAKES 4 SERVINGS OF ENCHILADA BAKE...
10 oz pkg frozen corn, thawed, drained
1 each large onion and green bell pepper, chopped
1 1/2 cups Mexican finely shredded four cheese
2 cups salsa
12 corn tortillas
1 cup sour cream
1 pound boneless skinless chicken breasts, cut into bite size pieces
Heat oven to 400 degrees. Cook and stir chicken, onions, and bell peppers in skillet sprayed with cooking spray or use a little vegetable oil until chicken is cooked through. Stir in salsa and corn.
Arrange 6 tortillas on bottom of a baking dish, cover with layers of half each chicken mixture, sour cream and cheese. Repeat layers, cover with foil. Bake 40 min. or until heated through, removing foil after 30 min. Let stand 5 min. then serve.
MAKES 4 SERVINGS OF ENCHILADA BAKE...
Spiced Shredded Beef Brisket
SPICED SHREDDED BEEF BRISKET
2 ribs celery, cut into matchsticks
1/4 cup white vinegar
1 head bok choy, trimmed, thinly sliced
2 tsp Chinese five spice powder
8 oz jar hoisin sauce
1 cup beef broth
2 large carrots, cut into matchsticks
2 tsp garlic powder
2 pounds thin cut beef brisket, trimmed of fat
1/4 tsp pepper
8 soft sandwich buns
Whisk broth, hoisin, 1/2 cup water, vinegar, five spice powder and garlic powder in a bowl. Place celery and carrot strips in slow cooker bowl. Add the brisket, season on all sides with salt and pepper. Pour in broth mixture. Cover, cook 5 hours on high or 10 hours on low.
*Remove meat to a cutting board. Cool slightly. Skim any fat off top of sauce in cooker and discard. Add bok choy to slow cooker and cook 15 min. on high. Shred beef. Add back to slow cooker and stir to coat with sauce. Serve immediately with buns.
MAKES 8 SERVINGS OF BEEF BRISKET...
2 ribs celery, cut into matchsticks
1/4 cup white vinegar
1 head bok choy, trimmed, thinly sliced
2 tsp Chinese five spice powder
8 oz jar hoisin sauce
1 cup beef broth
2 large carrots, cut into matchsticks
2 tsp garlic powder
2 pounds thin cut beef brisket, trimmed of fat
1/4 tsp pepper
8 soft sandwich buns
Whisk broth, hoisin, 1/2 cup water, vinegar, five spice powder and garlic powder in a bowl. Place celery and carrot strips in slow cooker bowl. Add the brisket, season on all sides with salt and pepper. Pour in broth mixture. Cover, cook 5 hours on high or 10 hours on low.
*Remove meat to a cutting board. Cool slightly. Skim any fat off top of sauce in cooker and discard. Add bok choy to slow cooker and cook 15 min. on high. Shred beef. Add back to slow cooker and stir to coat with sauce. Serve immediately with buns.
MAKES 8 SERVINGS OF BEEF BRISKET...
Pork Posole & Corn Bread Stew
PORK POSOLE & CORN BREAD STEW
1 tbs oil
3 tsp chili powder
Zest of 1 lime + 1 tbs lime juice
3 pounds boneless pork shoulder, trimmed, cut into chunks
1/2 tsp pepper
4 large carrots, cut into pieces
1/2 tsp salt
2 onions, chopped
1 tsp dried oregano
2 tbs flour
4 garlic cloves, minced
2 eggs
15 oz can white hominy, rinsed, drained
8.5 oz box corn muffin mix
2 tbs + 1 tsp chopped cilantro
1 1/2 cups low sodium chicken broth
Sprinkle pork with 1/4 tsp each salt and pepper. Heat oil in a skillet. Cook pork until browned. Remove pork to slow cooker. Add carrots and onions to skillet and sprinkle with 1/4 tsp each salt and pepper, cook 5 min. Stir in flour, chili powder, oregano and garlic, cook 1 min. then remove to slow cooker.
*Add broth to skillet and bring to a boil, pour into slow cooker. Cover, cook on high 4 1/2 hours or low for 6 1/2 hours. When there is 1 hour cook time left, stir together corn muffin mix, eggs, zest, 1 tsp cilantro and 1/4 cup water.
*Remove cover, stir in hominy, lime juice and 2 tbs cilantro. Dollop corn muffin mixture on top. Place towel over slow cooker bowl then top with cover, cook until top is firm, then serve.
MAKES 8 SERVINGS OF PORK & CORN BREAD STEW...
1 tbs oil
3 tsp chili powder
Zest of 1 lime + 1 tbs lime juice
3 pounds boneless pork shoulder, trimmed, cut into chunks
1/2 tsp pepper
4 large carrots, cut into pieces
1/2 tsp salt
2 onions, chopped
1 tsp dried oregano
2 tbs flour
4 garlic cloves, minced
2 eggs
15 oz can white hominy, rinsed, drained
8.5 oz box corn muffin mix
2 tbs + 1 tsp chopped cilantro
1 1/2 cups low sodium chicken broth
Sprinkle pork with 1/4 tsp each salt and pepper. Heat oil in a skillet. Cook pork until browned. Remove pork to slow cooker. Add carrots and onions to skillet and sprinkle with 1/4 tsp each salt and pepper, cook 5 min. Stir in flour, chili powder, oregano and garlic, cook 1 min. then remove to slow cooker.
*Add broth to skillet and bring to a boil, pour into slow cooker. Cover, cook on high 4 1/2 hours or low for 6 1/2 hours. When there is 1 hour cook time left, stir together corn muffin mix, eggs, zest, 1 tsp cilantro and 1/4 cup water.
*Remove cover, stir in hominy, lime juice and 2 tbs cilantro. Dollop corn muffin mixture on top. Place towel over slow cooker bowl then top with cover, cook until top is firm, then serve.
MAKES 8 SERVINGS OF PORK & CORN BREAD STEW...
Mini Ginger Pancakes
MINI GINGER PANCAKES
1/2 cup milk
1 egg
1 cup blueberries and/or raspberries
1 cup sour cream
1 cup all purpose baking mix
3 tbs brown sugar
2 tbs finely chopped crystallized ginger
In food processor, puree sour cream, 1/2 cup berries and sugar 1 min. set aside. In microwave bowl, microwave milk and ginger 30 seconds. Let cool to room temp. Whisk in baking mix and egg.
*In greased skillet, pour 1 1/2 tbs batter per pancake. Cook in batches 3 min. turning once. Repeat to make 12 pancakes. Serve with berry sauce and remaining berries.
MAKES 4 SERVINGS OF MINI GINGER PANCAKES...
1/2 cup milk
1 egg
1 cup blueberries and/or raspberries
1 cup sour cream
1 cup all purpose baking mix
3 tbs brown sugar
2 tbs finely chopped crystallized ginger
In food processor, puree sour cream, 1/2 cup berries and sugar 1 min. set aside. In microwave bowl, microwave milk and ginger 30 seconds. Let cool to room temp. Whisk in baking mix and egg.
*In greased skillet, pour 1 1/2 tbs batter per pancake. Cook in batches 3 min. turning once. Repeat to make 12 pancakes. Serve with berry sauce and remaining berries.
MAKES 4 SERVINGS OF MINI GINGER PANCAKES...
Making Potpourri
Where to get your ingredients:
Ask at the florist shop for any discarded flowers, or dry out your own
flowers.
Harvesting your ingredients
Handle your herbs and flowers carefully to avoid bruising them. Once
they have been bruised you will have lost any value in them for their
essential oils. The best time to collect leaves, roots, flowers and
seeds is in the early morning after the dew has evaporated.
Choose plants that are clean, free of any pests or diseases. Choose
flowers that are newly opened. Always collect 4 times the amount you
will need for the final potpourri mix as flowers, leaves etc. will
shrink when dried.
Drying Methods
The drying process usually takes up to 2 weeks in general. There are two
processes for drying flowers and herbs. Keep in a warm dark place that
has good air circulation.
Air Drying: Using a window screen works quite well. It allows air
circulation around the plant material. Place the flowers and or herbs on
a single layer. Do not pack them tightly together or on top of each
other or they will decompose. Takes about one week to be completely
dried out.
Hanging: Fasten together several small bunches, tie the stems off with
elastics or string. Hang them upside down to dry out.
Storing The Potpourri
Store your "New" potpourri in airtight containers or plastic bags. Store
in a cool dark place until needed.
Making the potpourri
To make the potpourri you basically need four main ingredients.
Flowers & leaves
Essential oils
Spices and Herbs
Fixative.
Potpourri Recipes
Piney Potpourri
Makes a good room deodorizer, mix the following ingredients:
1 cup rosemary
1 cup pine geranium
1 cup dried cranberries
1 cup tiny pine cones
1 cup lady's bedstraw
2 tbsp. sandalwood
2 drops pine essential oil
Flowery Potpourri
A mixture of these herbs will freshen you on hot summer days.
1 cup rose petals
1 cup lavender
1 cup baby's breath
1 cup carnation
2 tbsp. orrisroot
2 drops rose or lavender essential oil
Ask at the florist shop for any discarded flowers, or dry out your own
flowers.
Harvesting your ingredients
Handle your herbs and flowers carefully to avoid bruising them. Once
they have been bruised you will have lost any value in them for their
essential oils. The best time to collect leaves, roots, flowers and
seeds is in the early morning after the dew has evaporated.
Choose plants that are clean, free of any pests or diseases. Choose
flowers that are newly opened. Always collect 4 times the amount you
will need for the final potpourri mix as flowers, leaves etc. will
shrink when dried.
Drying Methods
The drying process usually takes up to 2 weeks in general. There are two
processes for drying flowers and herbs. Keep in a warm dark place that
has good air circulation.
Air Drying: Using a window screen works quite well. It allows air
circulation around the plant material. Place the flowers and or herbs on
a single layer. Do not pack them tightly together or on top of each
other or they will decompose. Takes about one week to be completely
dried out.
Hanging: Fasten together several small bunches, tie the stems off with
elastics or string. Hang them upside down to dry out.
Storing The Potpourri
Store your "New" potpourri in airtight containers or plastic bags. Store
in a cool dark place until needed.
Making the potpourri
To make the potpourri you basically need four main ingredients.
Flowers & leaves
Essential oils
Spices and Herbs
Fixative.
Potpourri Recipes
Piney Potpourri
Makes a good room deodorizer, mix the following ingredients:
1 cup rosemary
1 cup pine geranium
1 cup dried cranberries
1 cup tiny pine cones
1 cup lady's bedstraw
2 tbsp. sandalwood
2 drops pine essential oil
Flowery Potpourri
A mixture of these herbs will freshen you on hot summer days.
1 cup rose petals
1 cup lavender
1 cup baby's breath
1 cup carnation
2 tbsp. orrisroot
2 drops rose or lavender essential oil
Baking Bacon
I love bacon but hate all the grease. One great way that I learned to cook bacon is to bake it. Bake bacon on a large cookie sheet covered with foil at 350 degrees for 20 to 25 minutes. You can then drain the grease and save it if you wish. Take bacon off the tray and put it on a plate with paper towel. The bacon doesn't curl either cooking it this way. You will have to judge doneness though as cooking time will vary.
Key Lime Ice Cream Pie
Key Lime Ice Cream Pie1 2/3 cups sugar, divided
1 2/3 cups heavy cream
1 cup whole milk
1/4 cup light corn syrup
1 vanilla bean, split in half lengthwise
1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1/4 cup sugar
1/4 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
8 large egg yolks
1 teaspoon Key lime zest
1 1/4 cups fresh Key lime juice
Garnishes: Key lime slices, sweetened whipped cream
Combine 1 cup sugar and next 3 ingredients in a large saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Bring to a boil over high heat. Immediately remove from heat, and let stand 30 minutes. Remove and discard vanilla bean. Combine graham cracker crumbs and next 4 ingredients in a medium bowl, tossing until well blended. Press crumbs into a 9-inch glass or ceramic pie plate to form an even crust. Bake at 350° for 8 minutes or until firm to the touch; cool completely, and set aside. Beat egg yolks in a large bowl. Slowly whisk 1 cup warm cream mixture into egg yolks. Add egg mixture to remaining cream mixture, whisking constantly. Cook cream mixture over medium heat, whisking constantly, 5 minutes or until mixture reaches 160° and coats the back of a spoon. Remove from heat; pour through a fine wire-mesh strainer into a bowl. Cool custard completely, stirring occasionally. Combine remaining 2/3 cup sugar and Key lime zest and juice in a bowl, stirring until sugar dissolves. Stir lime juice mixture into cooled custard. Transfer custard to an ice cream maker, and process according to manufacturer's directions. Mound ice cream into prepared crust. Freeze pie 4 hours or overnight. Garnish, if desired.
Swim Ways Review and Giveaway
My daughter and her family spends many Sundays at the nearby lake. My little Princess especially loves it. Her daddy, my son in law, is a fire fighter and also a search and rescue professional. I am sure that Princess will learn to swim for she has no choice but to with a daddy like hers. Swim Ways has many great products to help her along the learning path.
Swim Way begins the act with their baby floats and are recommended for children nine (9) to twenty-four (24) months of age. The fun of these floats are what my daughter would suggest is fun for the whole family. It allows the parents and other swimmers to keep their arms empty while having a good time with their little one.
Babies don't stay babies forever and soon they are up and wanting to do things on their own. For the Toddlers Swim Way have products that can allow them adventure while keeping them safe and secure. Swim Way's swim sweaters, swim vest, and new swim shorty are perfect for toddlers they fit comfortable and allow the toddler freedom to be able to move they way they wish and offers support while they are just learning their way around the water.
Swim Way also offers your preschooler products that they will love. Your child has been around the water enough to learn balancing and paddling and now want to begin to learn some real swim skills. Swim Introduces them to Power Swimr Swim Training System that allows them to learn using graduated flotation device that allows them to learn at their own level and speed.
As they get a little bit older the child can learn a bit more by using a kick board. Swim Ways has many available with several with Disney characters. Swim Way also offers swimmies that will allow your child and you to feel secure while in the water
Swim Way also offers toy for us bigger more advanced swimmers as well. With pool games, toys, and floats Swim Ways has something for everyone. In fact Swim Ways would like to give one of Annie's Home readers a fun pool game "Submergency"
Submergency is an action packed game where the swimmers must disarm the clock before time rund out. This game can be adjusted so that the pool toy floats, sink and even suspends in between layers of water. The time can also be adjusted so that the time is set anywhere between 15 to 90 seconds.
Enter giveaway by visiting Swim Way and letting me know another product you like.
Enter giveaway by visiting Swim Way and letting me know another product you like.
Extra Entries:
- follow my blog
- subscribe to my blog
- follow SwimWay on twitter
- Fan Swim Way on Facebook and leave a message letting them know you came by my blog
- follow my blog on twitter
- tweet about the giveaway (1 entry per tweet)
- share this giveaway on your blog, on facebook, or other giveaway site (10 entries)
- enter any of my other giveaways (1 entry each)
Giveaway starts now and ends July 8, 2010. Good Luck. Email must be on blog profile or in comment or entry will not count.
We did receive a float from Swim Way for review purposes. The thoughts and opinions shared on this blog are those of mine alone.
Pineapple Coconut Dream
PINEAPPLE COCONUT DREAM
1/2 cup sweetened cream of coconut
8 oz can crushed pineapple
2 tbs rum
1 box yellow cake mix
2 pkgs 8 oz each cream cheese
1/2 cup sweetened cream of coconut
8 oz can crushed pineapple
2 tbs rum
1 box yellow cake mix
2 pkgs 8 oz each cream cheese
Heat oven to 350 degrees. Prepare cake mix according to package directions. Stir in pineapple. Divide batter among 3 greased and floured round cake pans. Bake 18 min. or until done. Let cakes cool in pans 15 min. Invert onto wire racks, let cool completely.
*In bowl, beat cream of coconut, rum and cream cheese until light and fluffy. Chill 30 min. On platter, assemble and frost layers with rum mixture. Pipe on border, if desired, then serve.
MAKES 8 SERVINGS OF PINEAPPLE COCONUT DREAM...
*In bowl, beat cream of coconut, rum and cream cheese until light and fluffy. Chill 30 min. On platter, assemble and frost layers with rum mixture. Pipe on border, if desired, then serve.
MAKES 8 SERVINGS OF PINEAPPLE COCONUT DREAM...
Herbed Lemon Chicken
HERBED LEMON CHICKEN BREASTS
1 medium lemon, zested, juiced
2 tbs Mrs Dash Lemon Pepper seasoning blend
1 tbs unsalted margarine
6 boneless skinless chicken breast halves
1/3 cup flour
1 tbs brown sugar
1 cup low sodium chicken stock
1 medium lemon, zested, juiced
2 tbs Mrs Dash Lemon Pepper seasoning blend
1 tbs unsalted margarine
6 boneless skinless chicken breast halves
1/3 cup flour
1 tbs brown sugar
1 cup low sodium chicken stock
Pat chicken breasts dry. Place flour and Mrs Dash in a plate and mix. Dredge chicken in flour mixture. Heat margarine in a skillet and add chicken. Brown chicken on both sides but do not fully cook. Transfer chicken to casserole dish.
*In a bowl, mix zest and juice from 1 lemon, stock and brown sugar. Pour over chicken.
Bake 35 min. in 375 degree oven or until chicken breasts are fully cook, then serve.
MAKES 6 SERVINGS OF HERBED LEMON CHICKEN BREASTS...
*In a bowl, mix zest and juice from 1 lemon, stock and brown sugar. Pour over chicken.
Bake 35 min. in 375 degree oven or until chicken breasts are fully cook, then serve.
MAKES 6 SERVINGS OF HERBED LEMON CHICKEN BREASTS...
Quick Decorating Question for you
I so like this idea of using space on the wall for storage. I do not have enough floor space and wall space is limited in the living room as I have a large stair case going up one wall and on the other a Large picture window. What do you think would be best to structure shelves such as these on the wall?
Thankful Thursday
Today I am thankful for a group of ladies that are meeting on Wednesday nights. I have to say that I was reluctant to start a new bible study but now I look forward to it every week. I am so excited each week to see what will be said and what we will learn. The bible study is on the topic of "hearing God's voice". I am so super excited as I am in a bit of turmoil with life situations. I am thankful for the women who lead this group. Those that chose to sit at my table with me and oh the great bonds of friendship that are being expressed.
what are you thankful for? Share or read what others are thankful for at the blog Grace Alone
Slow Cooker Sweet and Smoky Barbecue Pulled Pork Sandwich
1 tablespoon vegetable oil
1 3 1/2- pound boneless pork shoulder roast
1 teaspoon salt
1/2 teaspoon pepper
1 cup chopped onion
1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
2 tablespoons minced chipotle peppers in adobo sauce or 1 teaspoon cayenne pepper
12 to 16 hamburger buns, split
DIRECTIONS:
Heat oil in large skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add pork to skillet. Cook for 6 to 8 minutes or until browned on both sides. Place pork and onion in 4 to 5-quart slow cooker.
Cover and cook on low for 7 to 9 hours or until pork is tender. Remove pork and onion with slotted spoon; place on plate, reserving 1 cup liquid. Discard remaining liquid. Return reserved liquid, cranberry sauce, chili sauce and chipotle peppers to slow cooker. Stir to combine.
Shred pork; stir shredded pork and onion into sauce in slow cooker. Cover and cook on low for 15 to 20 minutes or until heated through. Divide pork mixture evenly among buns.
Makes 12 to 16 sandwiches
Source: Ocean Spray 
Wednesday, June 16, 2010
Winning Wednesday
The winners for this week are:
Sunglass Warehouse:
Hbomb said...
I follow sunglasses blog via RSS feed (google
Pillow Pet with over 500 entries:
Cynthia said...
http://twitter.com/cmumpy/status/15231917631
Sand Gone
Tylerpants said...
I'm a follower
Chilly Twist Cups
Nicole said...
The cups are BPA Free and lead free which is a definite plus for me!
I would choose a blue cup.
Bikini Kitchen Booty Butter
Marybeth I. said...
Kona Coffee Extract is a main ingredient
Energizer Batteries:
Owen's Mom said...
Tweet!
http://twitter.com/notimeMom/status/15263712647
Sunglass Warehouse:
Hbomb said...
I follow sunglasses blog via RSS feed (google
Pillow Pet with over 500 entries:
Cynthia said...
http://twitter.com/cmumpy/status/15231917631
Sand Gone
Tylerpants said...
I'm a follower
Chilly Twist Cups
Nicole said...
The cups are BPA Free and lead free which is a definite plus for me!
I would choose a blue cup.
Bikini Kitchen Booty Butter
Marybeth I. said...
Kona Coffee Extract is a main ingredient
Energizer Batteries:
Owen's Mom said...
Tweet!
http://twitter.com/notimeMom/status/15263712647
Summer Snack Mix in Crock Pot
•3 cups thin pretzel sticks
•4 cups wheat chex cereal
•4 cups cheerios cereal
•12 oz. jar salted peanuts
•1/2 tsp. garlic salt
•1/2 tsp. celery salt
•1/2 tsp. seasoned salt
•1/4 cup butter, melted
•1/3 cup grated Parmesan cheese
Combine all ingredients in 4 to 5 quart crockpot and stir gently until well mixed and cereal, pretzels, and peanuts are coated with the butter, cheese, and spices. Cover crockpot and cook on low 3-4 hours, stirring twice during cooking. Remove lid during last half hour of cooking to let the mix dry.
If you have a new hot cooking crockpot, check this after 2 hours.
•4 cups wheat chex cereal
•4 cups cheerios cereal
•12 oz. jar salted peanuts
•1/2 tsp. garlic salt
•1/2 tsp. celery salt
•1/2 tsp. seasoned salt
•1/4 cup butter, melted
•1/3 cup grated Parmesan cheese
Combine all ingredients in 4 to 5 quart crockpot and stir gently until well mixed and cereal, pretzels, and peanuts are coated with the butter, cheese, and spices. Cover crockpot and cook on low 3-4 hours, stirring twice during cooking. Remove lid during last half hour of cooking to let the mix dry.
If you have a new hot cooking crockpot, check this after 2 hours.
Back to the Good Old Days
Recently after a dispute with the cable company I decided I no longer wanted their service. See what happened is a long story has to do with them getting the wrong numbers of my checking account down not once but twice in a six month period of time and then not listening to me as I explained that this has happened on more than one occasion. It is thanks to their new system where if you talk to an operator you get charged $$ per call so you are often forced to talk to a machine or do it over the computer. Well, when the digital service went off I called and tried to get them to take the number as the money was there. Three operators later I decided we do not need this service. Now we are back to the radio, DVDs and VHS videos as well as looking for T.V. services over the Internet. This not only we save us money but also the kids are talking more, getting along better, getting more outside time etc... So what worked for me in this dilemma was what had worked when we could not afford paid T.V. resorting back to the olden days.
WFW: Fathers Day
One generation will commend your works to another; they will tell of your mighty acts They will speak of the glorious splendor of your majesty, and I will meditate on your wonderful works.They will tell of the power of your awesome works, and I will proclaim your great deeds.They will celebrate your abundant goodness and joyfully sing of your righteousness. Psalms 145:4-7
In the fourty (40) years I have been here on Earth the times have changed a great deal. The structures of family have changed in those times as well. Some families are led by moms primarily now with no dad in sight. Some men that were to be fathers decide that it is not their deal and walk away from the responsibility. My hat goes off to those men who when they find out they are fathers stand by their child and fill the responsibility and care for their children. A father takes responsibility from the beginning, shows love to their children and tries to teach them to do the right thing in life. These fathers will become treasures in their children's eyes for they are the Earthly Fathers that are the shining stars in their children's eyes and through them their children realize how much their heavenly father loves them.
Happy Fathers Day to You
Healthy & Quick Grilling Recipe : Orange Pork & Pineapple on the Grill
4 boneless top loin pork chops, cut 3/4 inch thick (about 1 1/4 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 fresh pineapple, peeled and cored
3/4 cup Yoplait® plain fat-free yogurt
1/3 cup low-sugar orange marmalade
2 tablespoons coarsely chopped toasted pecans
1 tablespoon snipped fresh thyme
Sprinkle both sides of pork chops with salt and pepper. Cut pineapple crosswise into eight 1/2-inch-thick slices; set aside. Combine yogurt and 2 tablespoons of the marmalade; set aside.
For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 4 minutes. Turn; add pineapple to grill. Brush chops and pineapple with remaining marmalade. Grill 3 to 5 minutes more or until an instant-read thermometer inserted in pork registers 160°F and pineapple has light grill marks, turning pineapple once.
Arrange pineapple and chops on serving plates. Spoon yogurt mixture over chops and pineapple; sprinkle with nuts and thyme.
Cost-Saving Tip: Instead of using a peeled fresh pineapple from the produce section of the grocery store, use a 15.25-ounce can pineapple slices (juice pack)—it contains 8 slices, perfect for 4 servings.
Source: Eat Better America
Grilled Pork Chops with Cherry Tomatoes and Garlic Butter
4 tablespoons (1/2 stick) butter, at room temperature
1 clove garlic, finely chopped
1 teaspoon fresh thyme
4 1-inch-thick bone-in pork chops (about 2 1/2 pounds)
Kosher salt and black pepper
2 pounds cherry tomatoes
Heat grill to medium-high. In a small bowl, combine the butter, garlic, and thyme; set aside.
2.Season the pork with ½ teaspoon each salt and pepper and grill until cooked through, 6 to 7 minutes per side. Meanwhile, divide the tomatoes among 2 pieces of heavy-duty foil and season with ½ teaspoon salt and ¼ teaspoon pepper. Close to form 2 pouches. Grill the pouches alongside the pork, gently shaking occasionally, for 8 minutes. Top the pork chops and tomatoes with the garlic butter just before serving.
source: Real Simple
Are Your Kids Asking Questions?
Are your kids asking questions about the oil spill? With all the news on T.V., newspapers and etc... sharing news on the oil spill and the news seems to get worst everyday. We may find our selves asking WHY??? and many children will have questions to ask as well. If you are finding yourself at a lost off words and not for sure how to explain it to your children I did find a wonderful post on the blog Welcome to Our Wonderland that shares a book, experiment and experience you can do with your child so that they can understand what seems to be something that is not understandable.
Old Fashioned Peach Pie
My daddy loved pies in fact several birthdays he would request mama make him a pie rather than having a birthday cakeCRUST
2 Tbsp cold water
Yolk from 1 large egg
1 cup all-purpose flour
1/2 stick (1/4 cup) plus 2 Tbsp cold unsalted butter, cut in small pieces
1/8 tsp salt
FILLING
1 cup sugar
1/4 cup all-purpose flour
3 lb ripe peaces (about 9 medium or 7 large), peeled and cut in 1/2-in.-thick wedges (about 7 cups)
1 Tbsp lemon juice
STREUSEL TOPPING
1/2 cup pecans, coarsely chopped
1/4 cup each packed light-brown sugar and all-purpose flour
2 Tbsp unsalted butter, softened
1 tsp vanilla extract
To make crust in food processor: Stir water and yolk in a 1-cup measure or small bowl to blend. Pulse flour and butter until coarse crumbs form. With motor running, add yolk mixture. Process just until dough leaves sides of bowl. Remove blade, then dough.
By hand: Mix water and yolk as above. Put flour in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Add yolk mixture; stir with a fork until crumbs clump together to form a dough.
Gather dough into a ball, flatten into a disk, wrap and refrigerate 30 minutes, or until firm enough to roll out.
Filling: Mix sugar and flour in a large bowl. Add peaches andsprinkle with lemon juice; toss until evenly coated with sugar mixture.
Streusel: Put ingredients in a small bowl. Work with fingers or a fork to form coarse crumbs.
Heat oven to 375°F. Have ready a 9-in. pie plate and foil-lined baking sheet. On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 12-in. circle. Fit into pie plate. Roll overhang of crust up over edges to form an even rim. Flute or crimp edge. Spoon in Filling, then sprinkle with Streusel. Place pie on lined baking sheet (to catch any drips). Bake 45 to 50 minutes until pastry is golden-brown and peaches are tender when pierced. Remove to a wire rack. Cool at least 1 hour before serving.Serve this pie when it’s at its best—on the day that it’s made
Source: Womans Day
Wordless Wednesday - Baseball Continues
The summer season of ball has picked up where school ball has left off. Here are a few of the guys on the summer league. They are the SI Bombers.
Solo Cup Squared Photo Contest
Solo Cup co. has been a faithful invite for years to our family get togethers, church events and backyard barbqs. It seems that Solo may be the only repeat participant to be at every event for as long as I can remember. Solo helps make it easy for moms to enjoy any event because moms like me can trust the Solo brand and what they stand for. Solo Cups are the only disposable cups that seem to stand the torment that adults and children can dish out. In my opinion Styrofoam seems to be picked apart, paper will not withstand for long periods of time, and some plastics are so flimsy that they are not up to the job. Another reason I love Solo cups is the ability to make a mark, name, etc... on the cup to identify the cup as yours or someone Else's. This works in a two fold way (1) if busy working in a large setting you can easily find your cup and (2) the kids will not be able to get cup after cup because the mark on the cup ID's it as theirs.
You may remember that last year the Solo company introduced their squared cups. This year Solo Cup Co. adds to that line adding their Squared cups and bowls to the line up.
Once again the chance for you to win $5,000 through a prized photo is back again as well. Just in time for summer fun the Solo Cup Company has launched their second annual online photo contest with a grand prize of $5,000 for the best photo featuring Solo products. You'll be able to enter your favorite photos at www.SoloCups4ever.com until August 6th. In addition to the grand prize, two $1,000 runner-up prizes will be awarded at the end of the contest. By entering, you'll also have the chance to win daily and weekly prizes of gift certificates and Solo products- a great way to extend the fun of summer well into the fall!
You may remember that last year the Solo company introduced their squared cups. This year Solo Cup Co. adds to that line adding their Squared cups and bowls to the line up.Once again the chance for you to win $5,000 through a prized photo is back again as well. Just in time for summer fun the Solo Cup Company has launched their second annual online photo contest with a grand prize of $5,000 for the best photo featuring Solo products. You'll be able to enter your favorite photos at www.SoloCups4ever.com until August 6th. In addition to the grand prize, two $1,000 runner-up prizes will be awarded at the end of the contest. By entering, you'll also have the chance to win daily and weekly prizes of gift certificates and Solo products- a great way to extend the fun of summer well into the fall!Tuesday, June 15, 2010
Chicken Shepherd's Pie
Chicken Shepherd's Pie
Warm up your family with this easy mashed-potato-topped casserole
featuring tender chicken, sweet corn and sugar snap peas in a homemade
cheese sauce.
2 boneless, skinless chicken breast halves (6 oz. each), cubed
4 Tbs. butter, divided
3.6 oz. pouch roasted garlic mashed potatoes
3 Tbs. flour
2-1/4 cups milk
1 tsp. rubbed sage
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 cup (4 oz.) shredded Swiss cheese, divided
1 cup fresh sugar snap peas, trimmed and chopped
1/2 cup frozen corn
1. In a small skillet, cook chicken in 1 Tbs. butter until no longer
pink; set aside and keep warm. Prepare mashed potatoes according to package directions.
2. Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2
minutes or thickened.
3. Remove from the heat. Stir in 3/4 cup Swiss cheese until melted. Add peas, corn and chicken. Transfer to a 2-quart baking dished coated with cooking spray. Top with mashed potatoes; sprinkle with remaining cheese.
4. Bake, uncovered, at 350 for 25-30 minutes or until heated through.
Let stand for 5 minutes before serving. Yield: 6 servings.
Recipe source: All Betty Crocker-Pillsbury’s Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.
Warm up your family with this easy mashed-potato-topped casserole
featuring tender chicken, sweet corn and sugar snap peas in a homemade
cheese sauce.
2 boneless, skinless chicken breast halves (6 oz. each), cubed
4 Tbs. butter, divided
3.6 oz. pouch roasted garlic mashed potatoes
3 Tbs. flour
2-1/4 cups milk
1 tsp. rubbed sage
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 cup (4 oz.) shredded Swiss cheese, divided
1 cup fresh sugar snap peas, trimmed and chopped
1/2 cup frozen corn
1. In a small skillet, cook chicken in 1 Tbs. butter until no longer
pink; set aside and keep warm. Prepare mashed potatoes according to package directions.
2. Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2
minutes or thickened.
3. Remove from the heat. Stir in 3/4 cup Swiss cheese until melted. Add peas, corn and chicken. Transfer to a 2-quart baking dished coated with cooking spray. Top with mashed potatoes; sprinkle with remaining cheese.
4. Bake, uncovered, at 350 for 25-30 minutes or until heated through.
Let stand for 5 minutes before serving. Yield: 6 servings.
Recipe source: All Betty Crocker-Pillsbury’s Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.
Crockpot Mexican Mix
Crockpot Mexican Mix
2 lbs. stew meat
1 (1.25-oz.) pkg. taco seasoning mix
1/3 cup water
Taco shells or pita pockets
Place stew meat, which has been cut into small pieces, in the slow cooker. Pour taco seasoning mix over meat and add water.
Cook on Low for 6-8 hours.
Spoon filling mixture into hard or soft taco shells or pita pockets.
Serves 4-6
2 lbs. stew meat
1 (1.25-oz.) pkg. taco seasoning mix
1/3 cup water
Taco shells or pita pockets
Place stew meat, which has been cut into small pieces, in the slow cooker. Pour taco seasoning mix over meat and add water.
Cook on Low for 6-8 hours.
Spoon filling mixture into hard or soft taco shells or pita pockets.
Serves 4-6
Zucchin Recipes
Zucchini with Dill Sauce
2 lbs zucchini, peeled, seeded and cut into julienne strips ( 1/4 by 3 in.)
1/2 tsp salt
1 TBSP butter or margarine
2 TBPS all-purpose flour
1 cup dairy sour cream
1 tsp granulated sugar
2 tsp vinegar
2 TBSP finely chopped fresh dill or 1 1/2 tsp dried dill.
Few twists of freshly ground black pepper
Prepare zucchini then sprinkle with salt. Let
stand 30 min. Drain, then pat dry on paper towel.
Melt butter in 10 inch skillet; add zucchini and stir until it is well coated with butter. Cover and cook 5-7 min or until zucchini in tender-crisp (do not overcook).
Blend flour into sour cream. Pour over zucchini and simmeer 2 min or until sauce is thick and smooth. Stir in sugar, vinegar, dill and pepper. Yield: 4 servings.
Marinated Zucchini
2 fresh tomatoes
2 fresh zucchini, unpared, sliced ( 1 1/2 to 2 cups)
1/4 cup salad oil
3 TBSP vinegar
Dash garlic salt
3/4 tsp granulated sugar
1/4 tsp salt
1/4 tsp dry mustard
Dash of freshly ground pepper
1 TBSP chopped fresh dill (optional)
Dice tomatoes and combine with unpared sliced zucchini. Combine remaining ingredients and shake vigorously or blend with wire beater.
Pour over vegetables in shallow non-metal pan or plastic bag. Chill several hours. To serve, scoop zucchini and tomatoes from marinade with slotted spoon and arrange on leaf of lettuce for each serving.
2 lbs zucchini, peeled, seeded and cut into julienne strips ( 1/4 by 3 in.)
1/2 tsp salt
1 TBSP butter or margarine
2 TBPS all-purpose flour
1 cup dairy sour cream
1 tsp granulated sugar
2 tsp vinegar
2 TBSP finely chopped fresh dill or 1 1/2 tsp dried dill.
Few twists of freshly ground black pepper
Prepare zucchini then sprinkle with salt. Let
stand 30 min. Drain, then pat dry on paper towel.
Melt butter in 10 inch skillet; add zucchini and stir until it is well coated with butter. Cover and cook 5-7 min or until zucchini in tender-crisp (do not overcook).
Blend flour into sour cream. Pour over zucchini and simmeer 2 min or until sauce is thick and smooth. Stir in sugar, vinegar, dill and pepper. Yield: 4 servings.
Marinated Zucchini
2 fresh tomatoes
2 fresh zucchini, unpared, sliced ( 1 1/2 to 2 cups)
1/4 cup salad oil
3 TBSP vinegar
Dash garlic salt
3/4 tsp granulated sugar
1/4 tsp salt
1/4 tsp dry mustard
Dash of freshly ground pepper
1 TBSP chopped fresh dill (optional)
Dice tomatoes and combine with unpared sliced zucchini. Combine remaining ingredients and shake vigorously or blend with wire beater.
Pour over vegetables in shallow non-metal pan or plastic bag. Chill several hours. To serve, scoop zucchini and tomatoes from marinade with slotted spoon and arrange on leaf of lettuce for each serving.
Twinkie Tiramisu
3 tablespoons instant espresso powder
3/4 cup sugar
8 ounces whipped cream cheese
1 teaspoon vanilla extract
1 1/2 cups heavy cream
10 vanilla cream-filled snack cakes, such as Twinkies, halved lengthwise
4 ounces finely chopped semisweet chocolate
Place espresso powder and 1/2 cup sugar in a heatproof bowl. Pour 1 cup boiling water into bowl and whisk to dissolve. Let cool to room temperature. Combine cream cheese, vanilla and remaining 1/4 cup sugar in a large bowl and beat with an electric mixer until smooth. In another large bowl, beat heavy cream until it holds stiff peaks. Gently fold cream cheese mixture into whipped cream. One at a time, dip 10 Twinkie halves into coffee mixture just to moisten. Place them alongside each other in bottom of a shallow 11-by-7-inch baking dish. Spread half of cream cheese mixture over Twinkies, then sprinkle with 2 oz. chopped chocolate. Repeat with remaining Twinkies, cream cheese mixture and chocolate. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to 2 days.
Source : My Recipes
Grilled Baby Burgers
These burgers are the cutest thing going. Perfect appetizers for those outdoor barbqs.
1 lb lean (at least 80%) ground beef2 teaspoons dried minced onion
1 teaspoon parsley flakes
3/4 teaspoon seasoned salt
4 slices (1 oz each) American cheese, cut into quarters
8 slices white bread, toasted, crusts trimmed, cut into quarters
16 thin slices plum (Roma) tomatoes (2 small), if desired
16 thin hamburger-style dill pickle slices, if desired
Ketchup, if desired
Mustard, if desired
Heat gas or charcoal grill. In medium bowl, mix beef, onion, parsley and seasoned salt. Divide into 16 portions. Shape each portion into a ball and flatten to 1/2-inch-thick patty, about 1 1/2 inches in diameter. On each of 4 (12-inch) metal skewers, thread 4 patties horizontally, leaving space between each. Place patties on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until patties are no longer pink in center (160°F). Top each burger with cheese piece. Place each burger on toast square. Top with tomato slice and another toast square. Place pickle slice on top; spear with toothpick to hold layers together. Serve with ketchup and mustard for dipping.
Source Pillsbury
Printable Coupon Save $1 off Delmonte Fruit
Save $1 off 4 Delmonte Fruit Cups with this printable coupon located here
Pampers Gift To Grow Codes
THanks to MommySnacks.com I have found a few more great Pampers Gifts to Grown on codes
25GTGSUMMER2010 (25 points)
15GTGSUMMERFUN (15 points)
GTGSUMMERFUN5PT (5 points, expires 6/30/2010)
25GTGSUMMER2010 (25 points)
15GTGSUMMERFUN (15 points)
GTGSUMMERFUN5PT (5 points, expires 6/30/2010)
Gratituesday: Thankful For Memories of Daddy
This coming Sunday will be Fathers Day and while my father is no longer here with us I am thankful for all the great times that we spent together. My daddy was the father of three daughters and two sons. The girls were the oldest and I was the second oldest of them. I can remember my father taking us on the handy man jobs. It seems that he did not care if we were boys or girls we would and could always go with him. We washed windows, mowed yards, raked yards, and did what ever else that people would request. We would work side by side with my father during the week and on Sundays we would all go to church as a family. I can remember him singing with his deep voice and as I have shared on this blog before my fathers favorite song was Little Brown Church. My father was fair but demanding, he was loving but had a hard exterior and always always stood up for us and if we were in the wrong he would tell us that as well. So this Sunday I will miss my Father and have the best of memories that I will share with my kids and for that I am thankful.
Food Safety Tip
With the weather getting hot and picnics, grill outs and all the other great events food safety may slip our mind. Many of the great salads, and dishes that we eat these picnics often contain eggs. In weather above 85 degrees we need to be sure that food containing eggs stay out no longer than 30 minutes at a time. If the party is at home then be sure that foods with eggs in them are not taken out til serving time and placed back in fridge with in 30 minutes. If picnicking and serving egg dishes then be sure to have a cooler of ice to be sure that the dishes stay chilled and after serving either re ice leftovers or throw out. This is a quick egg tip for you to help you stay healthy and enjoy your summer.
Monday, June 14, 2010
Win some Mud: Mississippi Mud Bars From Betty Crocker
Do you have a summer get together coming up? Will you be entertaining family and friends? Are you looking for a great dessert to serve? Well Betty Crocker has a delicious new brownie mix on the market. I recently received the chance to try the new Mississippi Mud Brownies from Betty Crocker.
If you are a chocolate lover then you are going to love the new Mississippi Mud Supreme Bars from Betty Crocker. The bars are created so that a layer of chocolate cookie crumbs are sprinkled over mini marshmallows in a chewy chocolate center and a crunchy chocolate cookie crust. Surprise family and friends with a dessert that they will never believe came from a mix in a box. My Blog Spark and Betty Croker have given me the opportunity to host a giveaway where one of my readers will be able to receive a brownie package like mine
The package will include a box of the new Betty Crocker Mississippi Mud Supreme Bars and an 8x8 metal baking pan. The brownies were delicious and pleased even my toughest chocolate lovers.
To enter giveaway let me know in a comment what summer event you would choose to share the delicious Mississippi Mud Bars at.
Extra Entries:
- follow my blog
- subscribe to my blog
- follow me on twitter
- tweet about the giveaway
- share this giveaway on your blog, facebook, or other site of your choice (let me know which one and link if possible 10 entries each)
Giveaway starts now and will end June 30, 2010. Good Luck. Email must be in comment or on blog profile or entries will not count
I received the same prize pack as being given away by Betty Crocker through My Blog Spark
Not Me Monday
Not Me! Monday was born out of my desire to admit some of my imperfections and reveal a few moments I’d rather forget. You may find it therapeutic to join in and do the same thing! It is a blog where we share what we did not do or did do and wish we didnt. It is a fun meme where the opposite of what we did is shared.
I have not been missing from this blog meme for the better part of several months. It is not a meme that I used to participate in quite regularly and for some reason just stopped. I am not happy that I stumbled across it while blog surfing and decided that it would not be fun to share a few of my antics in the "not me" form
It was not me that won a freezer the other day and now can not quit talking about it. It was not me who did a happy dance all through the house lauging and yelling yes. It is not the biggest prize I have ever won.
I did not enjoy hearing my sons stories about his mission trip at midnight when he arrived home. It was me that loved hearing about all he got to see and do. I did not feel a bit of pride knowing this trip was a once in a life time trip that he went on. The memories he has will last forever.
I did not walk outside just now as the storm seems to moving in and notice all the wonderful lightning bugs. I did not just feel like a child and want to get out there to catch them all like i did when I was a kid. I do not remember all the great fun we used to have.
I am not a bit proud of my daughter who is taking all online classes this summer and is taking great responsibilty in getting them organized. I do not feel that she will do a great job in school. Yet again she is not making me proud.
What did you do or not do?
Perfect Recipe for June 14, Flag Day
1 cup graham cracker crumbs
4 tablespoons melted butter
1 tablespoon sugar
Pinch of salt
1 (0.25-oz.) envelope unflavored gelatin
1/3 cup milk
1/2 (8-oz.) package cream cheese, softened
1 (4-oz.) goat cheese log
1/3 cup sugar
2 teaspoons lemon zest
Pinch of salt
1 1/4 cups heavy cream
Summer Berries
Preparation
1. Stir together graham cracker crumbs, butter, sugar, and salt. Divide mixture among 10 (8-oz.) glasses (about 1 heaping tablespoonful each); press mixture onto bottoms of glasses. Chill 30 minutes.
2. Sprinkle gelatin over milk in a small saucepan, and let stand 1 minute. Cook milk mixture over medium-low heat, whisking constantly, 3 to 5 minutes or until gelatin is dissolved. Remove from heat.
3. Beat cream cheese and goat cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Beat in 1/3 cup sugar, lemon zest, and salt. Slowly add milk mixture, beating until combined.
4. Beat heavy cream at high speed, using whisk attachment, until soft peaks form. Gently fold into cheese mixture. Divide mixture among glasses (about 1/3 cup each). Cover and chill 6 to 48 hours. Let stand at room temperature 30 minutes. Top with Summer Berries just before serving.
4 tablespoons melted butter
1 tablespoon sugar
Pinch of salt
1 (0.25-oz.) envelope unflavored gelatin
1/3 cup milk
1/2 (8-oz.) package cream cheese, softened
1 (4-oz.) goat cheese log
1/3 cup sugar
2 teaspoons lemon zest
Pinch of salt
1 1/4 cups heavy cream
Summer Berries
Preparation
1. Stir together graham cracker crumbs, butter, sugar, and salt. Divide mixture among 10 (8-oz.) glasses (about 1 heaping tablespoonful each); press mixture onto bottoms of glasses. Chill 30 minutes.
2. Sprinkle gelatin over milk in a small saucepan, and let stand 1 minute. Cook milk mixture over medium-low heat, whisking constantly, 3 to 5 minutes or until gelatin is dissolved. Remove from heat.
3. Beat cream cheese and goat cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Beat in 1/3 cup sugar, lemon zest, and salt. Slowly add milk mixture, beating until combined.
4. Beat heavy cream at high speed, using whisk attachment, until soft peaks form. Gently fold into cheese mixture. Divide mixture among glasses (about 1/3 cup each). Cover and chill 6 to 48 hours. Let stand at room temperature 30 minutes. Top with Summer Berries just before serving.
The Supermom Blues: Menu Time! What's for dinner? Week at a glance! *BONUS RECIPE*
You all need to check out this link for a wonderful sounding corn zucchini soup with basil
The Supermom Blues: Menu Time! What's for dinner? Week at a glance! *BONUS RECIPE*
The Supermom Blues: Menu Time! What's for dinner? Week at a glance! *BONUS RECIPE*
Grilling Time Chart
Do you want to grill but not for sure if you have enough time? Do you know exactly how time that takes to cook on the grill? Better safe than sorry. Here is a quick and easy chart to check on grilling times from My Recipes
Enjoying the Great Weather
This little guy has been enjoying the outside weather taking time to play and have a great timeShredded Beef Au Jus
1 boneless beef chuck roast (3 pounds)
2 cups water
2 teaspoons beef bouillon granules
1-1/2 teaspoons dried oregano
1 teaspoon garlic salt
1 teaspoon seasoned salt
1/4 teaspoon dried rosemary, crushed
8 hamburger buns, split
Cut roast in half and place in a 4- or 5-qt. slow cooker. Combine the water, bouillon granules and seasonings; pour over the beef.
Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid.
Shred meat with two forks; return to the cooking liquid and heat through. Using a slotted spoon, place 1/2 cup on each bun. Serve with additional cooking liquid on the side. Yield: 8 servings.
Source: Taste of HOme
I heart Faces: All About Babies
Theme this week is all about babies so here is a picture of my precious little Princess
This is a picture of my precious little Princess at birth. Her mommy was so proud of her bundle of almost 10 lbs of joy.
Cabbage Rolls Italian Style
Cabbage Rolls Italian Style
8 large cabbage leaves
1/2 c water
1 lb ground chuck beef
1 egg
1 c minute rice
3 T chopped onion
1 t salt
2 (8 oz cans) tomato sauce
1 T sugar
1 t oregano
Cook cabbage and water in microwave for 8 minutes on high til leaves are pliable. Cook meat, egg, rice, onion and salt Divide meat mix into eight equal portions Place one portion on each partially cooked cabbage leaf and roll meat into cooked leaf, securing with a toothpick if necessary Return to the three quart casserole placing rolls seam side down Blend sauce, sugar and oregano Pour over cabbage rolls Cover casserole Cook in microwave on high 15 to 17 minutes rotating dish 1/2 turn and basting with sauce after 9 minutes
Sunday, June 13, 2010
Printable Coupon Aquafina
Wow these weeks have went by quite fast. My son has went on a strike against all soda pops and has been drinking water and juices strictly primarily water. We have enjoyed grape, raspberry, strawberry kiwi and all were very enjoyable. Have you found a chance to try the Aquafina Flavor Splash water? Would a coupon help? If so you can print one here To celebrate all the great flavors that Aquafina Flavor Splash has shared with us I thought I might share with you a few delicious recipes.
Strawberry Banana Smoothie
1 cup frozen strawberries
2 cups orange juice
1 banana, cut in pieces
½ cup milk
2 tablespoons sugar
Add ingredients together in blender and blend until smooth
Frozen Grapes
1.Wash grapes and place on a baking sheet which has been lined with paper towels. Place in freezer until frozen firm, about 1 hour.
2.Transfer to a heavy-duty self-sealing plastic bag. When ready to eat, place 15 frozen grapes in a paper cup. Eat frozen
Waffles with Raspberry Waffles
•3½ cups all-purpose flour
•2 teaspoons salt
•½ cup sugar
•2 tablespoons baking powder
•8 large eggs-separated
•3 cups milk
•1 cup (2 sticks) butter-melted
•Raspberry Syrup:
•7 cups raspberries-fresh or frozen (thaw slightly)
•1 3/4 cups sugar
•2 1/4 cups water
•1 teaspoon vanilla extract
•3/4 cup lemon juice
Combine raspberries, lemon juice, sugar and water in a saucepan and bring to a simmer over medium heat. Cook until raspberries are soft, about 15 minutes. train raspberry mixture through a fine-mesh sieve, pressing against solids with the back of a ladle. Discard raspberry seeds and pour extracted juices into pan. Simmer over medium-low heat until reduced by one-half or to the consistency of syrup, 20 to 25 minutes; add vanilla extract at the end of cooking time. Set aside. Sift together flour, salt, sugar and baking powder into a large mixing bowl. Make a well in the center of dry ingredients. Whisk together yolks, milk and melted butter in a separate bowl. Pour wet ingredients into the well of dry ingredients, stirring until just combined. The batter will be slightly lumpy. Do not overmix. Preheat the waffle iron. Whip egg whites to soft peaks and fold into batter in 2 additions. Ladle about ¾ cup batter into waffle iron. Cook waffles until crisp, golden and cooked through, about 3 to 6 minutes per waffle.
Serve at once with Hot Raspberry Syrup
Try one of these great recipes or find a great fruity recipe of your own. Either way remember to put the great taste of flavor of fruit in your day. A great way to do this is through Aquafina FlavorSplash.
I am a participant in a Mom Central campaign for Aquafina FlavorSplash and have received various FlavorSplash samples to facilitate my participation. Mom Central will send me a gift card at the end of the program.
Jiffy Lube $35 gift card giveaway
Thanks To MyBlogSpark for allowing me to review and host a giveaway for Jiffy Lube one lucky winner will receive a $35 gift card. This gift card can be used for any services supplies by Jiffy Lube. It is a card that can be used now for a special trip to see dad or to go on vacation or it can be kept for a later date because it does not expire. The JiffyLube Card giveaway has been sponsored by Shell and MotorOilMatters While visiting the MotorOilMatters be sure to check out the tip section as it offers lots of great tips on making the most of your car functions with oil and gas.To enter for a chance to win the JiffyLube $35 gift card sponsored by MotorOilMatters tell me in a comment why you would want to win.
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Giveaway starts now and will end June 26, 2010. Good Luck Email must be in comment or on blog profile or entries will not count
i received the same gift card as being giving away for the review. Thoughts and opinions are those of my own