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Saturday, May 21, 2011

Chocolate Pie

Basic Flaky Piecrust

or 1 store-bought piecrust, fitted into a 9-inch pie plate

6 ounces semisweet chocolate, chopped, plus more shaved for topping

1/2 cup unsalted butter (1 stick)

3 large eggs

1/8 teaspoon kosher salt

1/2 cup plus 3 tablespoons granulated sugar

1 1/2 cups heavy cream

Heat oven to 375º F. Place the pie plate on a baking sheet. Prick crust with a fork and line with foil. Fill to top with pie weights or dried beans. Bake until the edges are firm, 20 to 25 minutes. Remove the foil and weights and bake until just golden, 8 to 10 minutes. Reduce oven temperature to 325º F. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate and butter. Using an electric mixer, beat the eggs, salt, and ½ cup of the sugar until fluffy, 4 to 5 minutes. Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder. Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill. Beat the cream with the remaining sugar until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate.

Recipe Source: Real Simple

Tortilla Crusted Chicken

1 pound chicken breast tenders

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup all-purpose flour

1/2 teaspoon dried oregano

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

2 large eggs

2 garlic cloves, pressed

Vegetable cooking spray

2 cups crushed tortilla chips

Pineapple-Kiwi Salsa (optional)

Preheat oven to 425°. Sprinkle chicken with salt and pepper. Stir together 1/3 cup flour and next 3 ingredients. Whisk eggs just until foamy, and stir in pressed garlic. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan. Dredge chicken tenders in flour mixture, shaking off excess; dip in egg mixture, and dredge in crushed tortilla chips. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack. Bake at 425° for 18 to 20 minutes or until golden brown and done, turning once after 12 minutes. Serve with Pineapple-Kiwi Salsa, if desired.

Recipe Source: My Recipes

Friday, May 20, 2011

Strawberry Time

Strawberries with Anise-Ricotta Cream
1 lemon

1/4 cup sugar

2 teaspoons McCormick® Gourmet Collection Anise Seed

1 cup whole milk ricotta cheese

1/2 teaspoon McCormick® Pure Vanilla Extract

1/2 cup heavy cream, whipped to soft peaks

6 cups sliced strawberries

Remove 4 (2-inch) strips from lemon with vegetable peeler. Place in bowl of small food processor with sugar and anise seed; cover. Process until peel is finely ground. Add ricotta cheese and vanilla; cover. Process until smooth. Spoon into large bowl. Gently fold in whipped cream. Cover. Refrigerate 1 hour or until ready to serve. Layer strawberries and anise-ricotta cream in 8 parfait glasses. Garnish each with a whole strawberry, if desired.

recipe source: McCormick Gourmet

Strawberry Daiquiri Cupcakes

1 package Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs (including yolks)
1 box (4-serving size) strawberry-flavored gelatin
1 tablespoon grated lime peel
1 to 2 teaspoons rum extract

Lime Frosting
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
2 teaspoons grated lime peel

8 fresh whole strawberries

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, water, oil, eggs, gelatin, 1 tablespoon lime peel and the rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Stir 2 teaspoons lime peel into frosting. Spread frosting evenly over cake. Store loosely covered at room temperature. Just before serving, cut each whole strawberry in half, leaving leaves on. Garnish cake with strawberry halves.

Recipe Source: Betty Crocker

Following Friday

Nice to meet you all please leave a comment letting me know you stopped in for a visit I would love to come by visit you and follow as well Thanks
angie @ annies hom

April Showers Brought May Flowers

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Few drops food coloring, any color
24 JET-PUFFED Marshmallows
24 JET-PUFFED Miniature Marshmallows
1/4 cup colored sugar or colored sprinkles

PREPARE and bake cake batter as directed on package for 24 cupcakes; cool completely in pan. Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes, adding about 2 tsp. to each. Refrigerate 3 hours.

TINT COOL WHIP with food coloring; spread onto cupcakes.

CUT each large marshmallow crosswise into 5 pieces with clean kitchen shears. Arrange 5 on top of each cupcake to resemble flower. Place 1 miniature marshmallow in center of each. Sprinkle with colored sugar. Keep refrigerated.

recipe source : Kraft

shared at
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The Scoop

Aloha Weather : The Weather Report

Aloha Friday is a weekly meme hosted by the blog An Island Life. It is a day to celebrate the ease of life because in Hawaii Friday is a day to take it easy and prepare for the busy weekend. This great meme allows bloggers to ask easy questions that require easy answers My question today is:

what type of weather have you all been experiencing this week?

The flood in our area is over and families and cities are trying to clean up what the flood left behind. The weather today is warm and nice yesterday was a bit gray and everyonce in a while a drip of rain would fall. For the most part the weather this week has been very mild.

SwaddleDesigns Review and Giveaway: Win a Swaddle Duo

Many of you all may remember this great sponsor. If you want to refresh your memory you may read about them here on my blog. Swaddling is something that is very comforting to our little babies but does not always come natural. The great thing is that SwaddleDesigns helps you to swaddle your baby in a manner that is comforting to both of you. SwaddleDesigns has been  focused on offering stylish, innovative, modern and quality baby products since 2002. SwaddleDesigns is headed up by Lynette Damir a RN
who noticed that many families struggled with swaddling their young babies. As the CEO and designer Lynette wanted to create  a product that would help the swaddling process easier for new mothers. My first child brought many fears to me but the nurses were so wonderful that I will always be thankful to them. I am sure that mothers are thankful to Lynette for teaching them the technique to easily swaddle their newborns.
SwaddleDesigns is known for their premium quality fabric, fabulous colors and prints, decorative edge, and the innovative 123 Swaddle® instructional label that helps new parents master the art of swaddling. SwaddleDesigns swaddling blankets are perfect for swaddling and have many uses such as a privacy throw for breastfeeding moms, a tummy time play mat and a cover over the stroller.

The Swaddle Duo from SwaddleDesigns offers two premium, yet different, baby soft cotton swaddling blankets. The Ultimate Receiving blanket is a lightweight premium cotton flannel that is perfect for moderate to cooler environmental temperatures. This would be perfect in the winter time here where I live or in the hot summer with the air conditioners running to keep us cool but may seem a bit cold to our babies. The second blanket is the Marquisette Swaddling blanket that is a very lightweight open weave cotton blanket for warmer environmental temperatures. The duo of blankets will prepare the parents for a variety of environmental temperatures - cool, moderate or warm. The generous size and optimum shape for swaddling makes the duo a want for all mothers. 

Babies can easily get overheated or over chilled easily the SwaddlingDuo can help you keep your baby comfortable. Studies have shown that both overheating and overchilling increase the risk of SIDS as stated in the International Journal of Epidemiology 1996. SwaddleDesigns Goldilocks Guide™ ~ baby should not be too hot, or too cold, but just right ~ comfortably warm.”  You can read more about keeping baby comfortable and temperature control on the SwaddleDesigns Temperature Awareness
SwaddleDesigns strives to help new parents care for their baby by providing accurate and up-to-date information, so parents can may make informed choices. SwaddleDesigns Safe Sleep Program includes recommendations from the AAP and the NIH as the company strives to increase awareness of Safe Sleep practices and help parents reduce risk of SIDS. You can learn more about how to swaddle your baby as well as other great tips to help your baby on the SwaddleDesigns website here

According to leading SIDS researchers, both overheating AND over chilling are risk factors for SIDS. In addition, it’s important for parents to understand that when baby is too cool during sleep, baby will use valuable energy to stay warm instead of growing and thriving. Over the past few years some juvenile product companies have over focused on overheating as a SIDS risk factor, and there has been a lack of balanced conversation regarding insufficient thermal insulation – the danger of baby being too cool - as a risk factor for SIDS. It is time for a balanced information where parents are educated and reminded of their important responsibility to make sure baby is not too hot or too cold, but comfortably warm.

The swaddleDesigns Cotton Marquisette is similar to muslin but is made from premium quality yarns and the SwaddleDesigns Cotton Flannel is made from premium preshrunk domestic cotton. The SwaddleDuo is available in 17 styles with suggested retail price of $38

One lucky individual will win a SwaddleDuo of their own. Winner will be able to receive their choice of Pink or Blue SwaddleDuo in the Classic Peace Love Swaddle style! To enter this giveaway you must Visit and comment on their favorite product

Extra Entries:
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  • follow my blog
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  • tweet about the giveaway
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  • comment on any other post of this blog
Giveaway starts now and ends June 3, 2011 Good Luck Email must be in comment or on blog profile or entries will not count

We thank SwaddleDesigns for supplying us with a swaddle duo for review purposes. The thoughts shared in this post are those of mine alone

Thursday, May 19, 2011

Giveaways I entered

This one I entered for the prince. It is for a taggie blankie from the etsy shop R2Crafts. The blog hosting this giveaway is Kerrific Online You can enter this giveaway as well just beware that the giveaway ends May 31, 2011

Another great giveaway at the blog Kerrific Online is sponsored by M&M Girls Boutique. The giveaway is for a great looking baby bib. Something else that I would love to win for the Prince this giveaway also ends May 31, 2011

I love gift cards they are like money in my hand that I can shop on when ever the feeling hits me. The Plastic Jungle is sponsoring a giveaway on the blog Wishful Thinking The giveaway will award the winner with a choice of gift card. My choice would be Wal-Mart. This giveaway ends June 1, 2011

Wednesday, May 18, 2011

Uglee Pen the Ergonomic Pen Review and Givaway

In my new job there is an awful lot of writhing that gets done. I have had days where my hand hurts from all the writing that I do but now I think I have found the perfect pen in the UGLEE pen. I know it sounds as if it would be ugly but it as you can see it is not. But I can say that if you are like me you will be filled with glee when you use it. The UGLee pin was invented by Dr. James Lee who worked on perfecting the ergonomic pen for over 8 years. The UGLee pen has a rubber grip that makes it easy to hold on allowing it to comfortable be held in your hand. No need to press down hard when writing as the pen writes smoothly with ease.

The UGLee pen is light weight weighting only 11 grams. As i mentioned to you before the UGLee pen is completed with a full size grip. The grip is designed to follow the anatomy of the hand allowing the pen to grip you rather than you gripping the pen. The ink system is smoother than any ruller ball, gel ink or fountain ink pen. These features to me makes the UGLee pen awesome.
You can purchase the UGLee pen at 
One of Annies Home Readers will win a  3 pack set of pens of their own. To enter this giveaway all you need to do is visit the UGLee pen website at and let me know something I did not share here in this post.
Extra Entries:
  • follow my blog
  • follow UGLee pen on twitter
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  • tweet about the giveaway  (1 entry per tweet unlimited) link in comment
  • enter any of my other giveaways (1 entry each)
  • share this giveaway on facebook, your blog or another giveaway site (5 entries each) leave link in comment
Giveaway starts now and ends June 1, 2011 Good luck. Email must be in comment or on blog profile or entries will not count

We would like to thank UGLee pen for sending us the sample pens to review and prepare this post The thoughts shared in this post are these of mine alone.

Tuesday, May 17, 2011

Strawberry Pretzel Pie

1box Pillsbury® refrigerated pie crusts, softened as directed on box
1egg white
1cup crushed pretzels
1/4cup sugar
6tablespoons butter, melted
2packages (8 oz each) cream cheese, softened
1 1/2cups sugar
1container (12 oz) frozen whipped topping, thawed
1bag (16 oz) frozen unsweetened strawberries, partially thawed, sliced
1cup boiling water
1box (8-serving size) strawberry-flavored gelatin

Heat oven to 450°F. Unroll 1 crust in 10-inch glass pie plate or 9 1/2-inch deep-dish pie plate. Trim outside edges. Prick bottom and side with fork. Use second pie crust to put a braid on outside rim of crust. Cut crust into 1/4-inch strips, and braid three strips at a time. Brush egg white on crust edge and place braid on, pushing in slightly. Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into bottom pie crust. Bake 10 to 12 minutes or until crust is golden brown. Cool.  Stir together cream cheese and 1 1/2 cups sugar until sugar is dissolved. Carefully fold in whipped topping. Spread in cooled crust, reserving 2 cups filling to decorate pie. Place a flat layer of strawberry slices on top of filling. Mix boiling water and gelatin (with a few ice cubes) to make about 1 2/3 cups gelatin. Thicken slightly and pour over strawberries on pie. Refrigerate pie 8 hours or overnight.  Decorate outside edge of pie with 2 cups reserved cream cheese mixture. .

Source: Pillsbury


Quick Meal : Sirlion Steak and Pasta Salad

2 cups uncooked penne or mostaccioli (tube-shaped pasta)

1/4 pound green beans, trimmed

1 (3/4-pound) boneless sirloin steak, trimmed

1 tablespoon salt-free garlic-pepper blend (such as Spice Hunter)

1 1/2 cups thinly sliced red onion

1 1/2 cups thinly sliced red bell pepper

1/4 cup chopped fresh basil

3 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

1 teaspoon extravirgin olive oil

1 teaspoon bottled minced garlic

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup (1 ounce) crumbled blue cheese

Preheat broiler. While the broiler preheats, bring 3 quarts water to a boil in a large Dutch oven. Add pasta; cook 5 1/2 minutes. Add beans, and cook 3 minutes or until pasta is done. Drain and rinse with cold water. Drain well. Sprinkle steak with the garlic-pepper blend. Place on a broiler pan; broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Combine onion and next 8 ingredients (onion through black pepper) in a large bowl. Add pasta mixture and beef slices; toss well to coat. Sprinkle with cheese.

Recipe Source: My Recipes

Tuesday Night Supper Club  Stuff and Nonsense Friday

Tater Tot Casserole

I came home from work and found my self tired and not for sure what to make for supper. I had hamburger in the fridge some left over tots from an earlier supper and some cheese what would I do Why of course make the tot casserole that my children love If you wan tto make it check it out here

Tater-Tot Casserole


•1 lb lean ground beef

•1/2 medium onion, chopped

•1 (10 1/2 ounce) can condensed cream of celery or cream of chicken soup (undiluted)

•1 16oz package frozen tater tots

•1 cup shredded cheddar cheese

•salt & pepper

Preheat oven to 375 degrees. Brown ground beef. season with salt & pepper. Add chopped onion, cook until tender. In a casserole dish, combine ground beef mixture & cream soup. Top mixture with tater tots. Bake , uncovered, for 30-40 minutes till bubbly and Tots are golden brown. remove from oven & top with cheese, return to oven until melted.

recipe source:

5 minutes for Mom

Monday, May 16, 2011

Butterfly Craft

½ black chenille stem

Paper coffee filter

Water color paints

Paint brush


Flatten the coffee filter and place it on a plate or newspaper, the paint and water will soak through. Set aside on paper towels to dry. Fold the chenille stem in half. Remember, you are only using half of a chenille stem to begin with. Fold the coffee filter accordion style, in about ½" pleats. Position the pleated coffee filter into the bent end of the chenille stem. Center the filter at the bend. Twist the chenille stem around the filter to secure it in place. Bend the tips of the chenille stems over about ¼" to create the antennae. Fan out the butterfly wings. If desired, hang with yarn or fishing line.

Source: kaboose
Keeping It Simple Photobucket

Hamburger Stroganoff

8 ounces uncooked medium egg noodles

1 teaspoon olive oil

1 pound ground beef, extra lean

1 cup prechopped onion

1 teaspoon bottled minced garlic

1 (8-ounce) package presliced cremini mushrooms

2 tablespoons all-purpose flour

1 cup fat-free, less-sodium beef broth

1 1/4 teaspoons kosher salt

1/8 teaspoon black pepper

3/4 cup reduced-fat sour cream

1 tablespoon dry sherry

3 tablespoons chopped fresh parsley

 Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper. Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.

recipe source: my recipes

 A Southern FairyTale

Bacon Wrapped Meatloaf

1 tablespoon vegetable oil

1/2 medium white onion, finely chopped (about 1 cup)

2 medium garlic cloves, minced

Leaves from 4 sprigs thyme (about 1 teaspoon)

2 large eggs

1/2 cup well-shaken lowfat buttermilk

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds ground pork

1 pound bratwurst pork sausage, removed from casings and broken up

1 cup crushed saltine crackers (about 20)

1/4 cup finely chopped fresh Italian parsley leaves

8 strips bacon

Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil and set aside. Add the oil to a medium pan over medium heat. When the oil shimmers, add the onion, garlic and thyme and cook until softened, about 3 minutes; set aside. In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground pork, sausage, cracker crumbs, and parsley. Mix until thoroughly combined (don't squeeze mixture). Dampen your hands, and put the meat on the prepared baking sheet. Form the meat into a 9 by 5- inch loaf. Arrange the bacon across the top of the loaf and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, about 55 to 65 minutes. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.

Recipe Source: Paula Dean
Hunk of Meat Mondays

May 16: Salute To Cherry Cobbler Day

As a salute to cherry cobbler day I am sharing a delicious Cherry Cobbler Muffin. My dad would have loved this day as his favorite dessert was cherry cobbler.

 2 cups all-purpose baking mix

1/4 cup white sugar

1 egg

2/3 cup milk

1 (21 ounce) can cherry pie filling, divided

1/4 cup all-purpose flour

1/4 cup packed brown sugar

2 tablespoons melted butter

1/4 tablespoon ground cinnamon

Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper baking cups. Stir together the baking mix, white sugar, egg, and milk in a bowl just until combined. Stir in 1/2 of the cherry pie filling. Fill the lined muffin cups 2/3 full. Top each muffin with 3 cherries from the remaining cherry pie filling. Mix flour, brown sugar, melted butter, and cinnamon together in a small bowl with a fork until crumbly. Sprinkle evenly over unbaked muffins. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Recipe Source: All Recipes
sharing on Muffin Monday

Sunday, May 15, 2011

Bean Bolognese

1 can(s) salad beans or other beans, rinsed, divided

2 tablespoon(s) extra-virgin olive oil

1 small onion, chopped

1/2 cup(s) chopped carrot

1/4 cup(s) chopped celery

1/2 teaspoon(s) salt

4 clove(s) garlic, chopped

1 bay leaf

1/2 cup(s) white wine

1 can(s) diced tomatoes

1/4 cup(s) chopped fresh parsley, divided

8 ounce(s) whole-wheat fettuccine

1/2 cup(s) freshly grated Parmesan cheese

Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork. Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes (with juices), 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more. Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain. Remove the bay leaf from the sauce. Divide the pasta among 4 bowls. Top with the sauce, sprinkle with Parmesan and the remaining parsley.

recipe source : Delish
MyMeatlessMondays Midnight Maniac  Meatless Monday Dr. Laura's Tasty Tuesday Blog Hop at

Luscious Spring Cake

1 (18.25-oz.) package white cake mix

1 (3.4-oz.) package vanilla instant pudding mix

3 large eggs

1 1/4 cups milk

1 cup canola oil

2 teaspoons vanilla extract

1 (4-oz.) white chocolate bar, finely chopped

2 tablespoons grated lemon rind (about 2 large lemons)

3 (16-oz.) cans homestyle cream cheese frosting

1 (19-oz.) package frozen cheesecake with strawberry topping, finely diced (we tested with Sara Lee)

2 cups fresh raspberries, divided

1 (10-oz.) jar premium lemon curd

1 cup fresh strawberries, halved

Fresh mint sprigs

Preheat oven to 350°. Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Store in refrigerator. Just before serving, drizzle lemon curd over cake. Garnish with remaining raspberries, strawberries, and mint sprigs.

recipe source : my recipes

 Mouthwatering Monday

Making The World Cuter