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Saturday, June 11, 2011

Giveaways I Entered

Schwans has been a favorite of my family for the past three generations. My grandmother, mother and now I purchase food from the yellow truck of Schwans. The yummy food inside this truck is awesome I just entered a giveaway at the blog Shop With Me Mama where the lucky winner will win a full meal from Schwans. Giveaway ends June 26, 2011

You have to see these super cute beach tables to see how excited I am about this giveaway The blog Life Is A  Sand Castle is hosting a giveaway where the winner gets one of these great tables from Beach Table. The giveaway ends June 16, 2011

Frecklebox is an awesome place to find personalied gifts for kids. With many different products available frecklebox is a great place to find that perfect gift for the child in your life. The blog Susan's Disney Family is hosting a giveaway sponsored by frecklebox where the winner will win personalized lunch box and stickers to go with it. This giveaway ends June 22, 2011

Friday, June 10, 2011

Giveaways Ending Soon

Two giveaways ending soon both of them great gifts for new moms, toddlers and families

wupzey and the boppy pillow giveaway will both end on 6/12

So Followed Saturday Sunday Blog Hop Shibley Smiles

Summer Treat: No Cook Bars

2 cups uncooked quick-cooking oats
 3/4 cup firmly packed dark brown sugar
 3/4 cup all-purpose flour
3/4 cup butter, melted
 1 large
1 cup light corn syrup
1 cup granulated sugar
1 cup creamy peanut butter
4 cups crisp rice cereal
 1 (12-oz.) package semisweet chocolate morsels
1 (10-oz.) package peanut butter morsels
1 cup chopped dry-roasted peanuts

Preheat oven to 350°. Combine first 5 ingredients in a medium bowl. Press firmly onto bottom of a lightly greased 15- x 10-inch jelly-roll pan. (Mixture will be thin.) Bake 12 minutes. Let cool on a wire rack 10 minutes.

2. Microwave corn syrup, sugar, and peanut butter in a large microwave-safe glass bowl at HIGH 2 minutes or until melted and smooth, stirring at 30-second intervals. Stir in cereal. Press mixture firmly over oat mixture in pan.

3. Microwave chocolate and peanut butter morsels in a microwave-safe glass bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Spread over cereal mixture. Sprinkle with chopped peanuts. Cool 45 minutes. Cut into bars
recipe source: My Recipes

Grilling Time: Burger Recipe

1 1/4 pounds ground chuck (85 percent lean or less)

kosher salt and black pepper

2 tablespoons olive oil, plus more for the grill

4 ounces manchego, sliced

1 loaf Italian bread

1 garlic clove, halved

2 cups watercress (1/2 bunch)

3/4 cups sliced roasted red peppers


1.Heat grill to medium-high. Form the beef into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty. (This will prevent overplumping during cooking.) Season with a total of ½ teaspoon each salt and pepper.

2.Oil the grill and cook the patties with the wells facing up for 4 to 5 minutes. Flip and cook until an instant-read thermometer inserted in the center registers 155° F for medium, 4 to 5 minutes more, topping the burgers with the manchego during the last 3 minutes of cooking.

3.Meanwhile, split the bread lengthwise and brush the cut sides with the oil; grill until toasted, 1 to 2 minutes. Rub the cut sides of the bread with the garlic. Cut the bread into quarters and form sandwiches with the watercress, burgers, and red peppers.

recipe source: Real Simple

Tidy Mom I'm Lovin' It

Green Tea IceCream

2 cups heavy cream

1 cup whole milk

1/4 teaspoon salt

6 large eggs

2/3 cup sugar

2 tablespoons matcha (powdered Japanese green tea)

Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat. Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden

recipe source:

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Sassafras Tea

Sassafras Tea was Americas first tea Sassafras was also though to be syrum from the fountain of youth. The end of May always sees our Pioneers museum come to life with vendors sharing the past with all that will listen. This year my two youngest were able to try for the first time Sassafras Tea. I can tell you now that they did not become quick fans of it but I can remember going with my grandparents on the look for Sassafras to make tea with. Sassafras teas have had many uses in the past ranging from
  • Washed on the skin to cure blemishes and chase away flies

    Drank to cure that nasty spring fever slump

    To ease digestive problems

    To ward off evil revenuers

    Dabbed behind the ears to attract men and kill lice, cooties and transplanted bedbugs

Sassafras Tea

Sassafras roots



When you get the roots of the sassafras tree, scrub them careful not to wash away the root bark. Granny used to say that the small roots had better and fresher sap than the large roots. Put water into a pan and let the water boil. When the water comes to a boil, add the roots. Boil. I usually boil until the liquid is a deep reddish brown. The darker the liquid is, the stronger the flavor. Remove from heat. Put a coffee filter in a metal strainer and pour liquid through this into a pitcher, add enough sugar to your liking and serve hot or cold.

recipe and information source here

 grocery cart challenge

Dress Up Your Kitchen : Customize Your Canisters

Do you ever want to do something to dress up your house? This hit me the other day as I looked at the kitchen. Just having four teeth pulled I did not want to start in on a big job yet I wanted to dress it up just a bit. For inspiration I searched through various websites and blogs to get an idea that I could do fairly easily. I found just the trick on a blog Make and Takes They shared a very useful post on how to customize your canisters to help dress your kitchen up. They showed two styles of canisters and two different looks and effects.

I guess I am lucky and after being married for 25 years have both style of canisters. If you do and would like to try your hand at this as well visit the blog for the how to's.

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Lovely Crafty Home

Black Cow

The Black Cow has been around for a long time. In fact it was in1876 when Charles Hires first introduced commercial rootbeer to the public. Nearly 20 years later on a hot night in August in 1893 Frank J.Wisner the owner of the Cripple Creek Cow Mountain Gold Mining Company in Cripple Creek Colorado produced carbonated soda waters. One night he wanted to make a special drink for the local children and added ascoop of vanilla ice cream to glass of root beer. The name came to be when he saw the snow capped Cow Mountain in the moonlight and the name of the drink was coined "Black Cow" by the children.

• 2 scoops vanilla ice cream

• 1 tablespoon chocolate syrup

• Chilled root beer

• Whipped cream

• Maraschino cherry

Scoop ice cream into a tall glass. Add chocolate syrup. Slowly pour root beer over ice cream being careful not to let it foam up over the side of the glass. Garnish with whipped cream and a maraschino cherry—or with a flute cookie, as in the photo. Serve with a straw and a long spoon for the ice cream.

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Foodie Friday

Sharing Again: Fresh Peach & Almond Bread with Cinnamon Almond Topping

Fresh Peach and Almond Bread with Cinnamon Almond Topping
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 cup sour cream
1/2 t. almond extract

1 1/2 cups flour
2 t. baking powder
1 t. cinnamon
1 cup chopped peaches, fresh or frozen
1/2 cup chopped toasted almonds
Beat together first 6 ingredients until blended. Stir in the remaining ingredients until dry ingredients are just moistened. Do not overmix. Divide batter between 4 greased and lightly floured mini loaf foil pans (6 x 3 inches) and sprinkle tops with Cinnamon Almond Topping. Place pans on cookie sheet and bake at 325 for abut 45 to 50 minutes or until cake tester inserted in center comes out clean. Allow to cool 15 minutes in pans, and then remove and continue to cool on a rack. Makes 4 mini loaves.

Cinnamon Almond Topping:
1/4 cup sugar
1/2 t. cinnamon
1/2 cup finely chopped toasted almonds
Stir together all ingredients until well blended.

Source: Renny Darling 
Recipe source: Recipe Favorites yahoo group, submitted by Lynnda.

shared here and at the Pity Party

Grilled Banana Split

•4 bananas (unpeeled)
•4 tablespoons melted butter
•1 pint vanilla ice cream
•1/2 cup dark chocolate syrup
•1 Heath candy bar
•Whipped cream
•Chopped almonds

Preheat the grill. Leave bananas in their peels and cut them lengthwise. Brush the flat sides of the bananas with melted butter and place them buttered side down on the grill. Cook over medium-high heat until bananas are golden brown about two minutes. Then turn the bananas over and grill about two more minutes or until tender. Next, put the candy bar in a plastic bag. Show children how to crush the candy bar with a rolling pin. Set out four bowls. Let children build the banana split by taking the bananas out of their skins then placing two halves in each bowl. Then children can top the bananas with ice cream, syrup, crushed candy, strawberries and nuts. Finish the dessert off with whipped cream. Serves 4.

recipe source: Fathers Day Holiday Central

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Strawberry Rhubarb Dessert

Strawberry Rhubarb Terrine Recipe

1 lb rhubarb stalks, cut into 1/2-inch segments (if rhubarb stalks are large and stringy, peel first)

3 cups water, divided into 2 cups and 1 cup

3/4 cups sugar

Grated zest from one orange

1/4 cup lemon juice

3 quarter-ounce packets of plain, unflavored gelatin

3 cups sliced fresh strawberries

2 5x9 loaf pans

Bring 2 cups of water, the orange zest, and the sugar to a boil in a medium saucepan. Add the lemon juice and rhubarb pieces. Bring to a simmer. Let cook for about 4 minutes, until rhubarb is just tender, but not disintegrating. Remove the pan from the heat. While the rhubarb is simmering, put 1 cup of cold water in a small bowl. Pour the gelatin from the packets over the water. Stir to make sure all of the gelatin powder is wet. Let soften for about a minute. Put the gelatin water into the rhubarb sugar mixture. Slowly stir so as not to break up the rhubarb, but to make sure the softened gelatin is completely dissolved. Pour mixture into two loaf pans, evenly divided, or one large casserole dish. Add the strawberries to the pans, gently distributing them among the rhubarb pieces. Cover with plastic wrap and chill for 6 hours, or overnight, until firm.
To unmold, fill a large bowl or basin with very warm water. Dip the bottom of one of the loaf pans into the water and count ten seconds. Remove from the water and run a blunt knife along the edges of the pan to break the suction. Place a serving platter upside down over the pan and gently turn the pan over. You might need to give it a little tap to release the terrine from the mold. If it's stubborn, place it back in the warm water for a few more seconds.

recipe source:
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Somewhat Simple

Thursday, June 9, 2011

Strawberry Rhubarb Preserves


6 cups rhubarb, cut in bite-size pieces. Cover with 4 cups sugar. Let it stand overnight. Next day cook the rhubarb and sugar, then add 1 family package strawberry Jello and 2 cups frozen strawberries. Cook all together for about 45 minutes. Cool and put into jars. Delicious.

PennyWise Platter
It's a Keeper

National Food Day: Strawberry Rhubarb Pie

My dads favorite sweet was pie and often he would request a birthday pie rather than a cake. One of his favorite pies was the Strawberry Rhubarb pie. I found this pie recipe while traveling around blogs and websites. You can see the full recipe on North Carolina Farm Bureau website

1 1/2 cups of sliced fresh strawberries

4 cups sliced rhubarb

1 1/2 cups sugar

1/2 cup flour

1 egg, well beaten

(2) 9-inch pie crusts

Place pie crust in a 9-inch glass pie plate. (Metal pie tins react with the fruit). Sprinkle lightly with sugar. (This keeps the bottom crust from getting soggy). Add strawberrry/rhubarb mixture. Cover with vented top pie crust. Flute the edges to seal and cut off the excess pie crust. Bake at 425 degrees for 20 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes. Pie crust should be light golden brown. Serve warm with vanilla ice cream if desired.
Yield: 8 servings

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Miz Helen’s Country Cottage

Summer Treat : Grilled Strawberry and Goat Cheese Sandwich

1 (4-oz.) goat cheese log, softened
6 whole grain bread slices
4 1/2 teaspoons red pepper jelly
3/4 cup sliced fresh strawberries
6 large fresh basil leaves
 1 1/2 cups fresh watercress or arugula
Salt and pepper to taste

Spread goat cheese on 1 side of 3 bread slices. Spread pepper jelly on 1 side of remaining bread slices; layer with strawberries, basil leaves, and watercress. Sprinkle with salt and pepper to taste. Top with remaining bread, goat cheese sides down. Cook sandwiches in a large, lightly greased nonstick skillet over medium heat 2 to 3 minutes on each side or until golden brown.

recipe source: my recipes
Bassgiraffe's Thoughts Thursday Blog Hop

Quest For Zhu

Zhu Zhu pets are favored where I live You can see why children would love them but it is not only children here as both teenagers and parents love these little fellows as well. I guess you could say that Zhu Zhu pets are appealing to many. They will be debuting in the movie "Quest for Zhu" which is part of Universal Pictures and premiere will be Fall of 2011. The movie will bring the magical Zhu-niverse to life in 3-D stereoscopic animation with the four original ZhuZhu Pet characters will be the stars. Pipsqueak, Mr. Squiggles, NumNums and Chunk will appear in the adventurous, heartwarming and heroic tale that Zhu-natics of all ages are sure to love.

Summer Party Idea

For all those summer parties where a dessert that looks as good as it taste this recipe I found here will do the job nicely

Still Available:Your Chance Free Yogurt

Yoplait through MyBlogSpark has allowed me the chance to offer my readers the chance to get free sample yoplait kids.

Grilling Recipe: Pork Chops with Carolina Rub

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
4 (4-ounce) center-cut pork loin chops
Cooking spray
1/4 cup barbecue sauce

Prepare grill. Combine first 7 ingredients in a small bowl. Rub pork with spice mixture; let stand 10 minutes. Place pork on grill rack coated with cooking spray. Grill 4 minutes. Turn pork; grill 2 minutes. Brush each chop with 1 tablespoon sauce, and grill 2 minutes or until desired degree of doneness.

recipe source: My Recipes

Yet Another Fish Story

Wednesday, June 8, 2011

Giveaways I entered

I entered a fun giveaway for uncommonly goods on the blog The Crafty Nest. It is for $75 gc that could be used how the winner wants to. There are so many awesome goodies that it may be hard to choose. This giveaway ends June 22, 2010

I entered to win a $100 gc to Red Envelope. I entered this giveaway at Moms Balancing Act Red Envelope has many nice gifts to choose from and I have an idea of what I would get if I won. This giveaway ends 7/1/11

There are two blogs hosting giveaways for one of my favorite companies Safety 1st You can find a giveaway at A Moms Balancing Act that ends July 1, 2011 and another at the blog Thanks Mail Carrier that ends July 1, 2011. Both sites are hosting giveway for a wonderful car seat.

Little Lady

Black and White Wednesday