Sugar Free Recipe : Apple Pie

Apple Pie (No Sugar)



4 c Apple

1/2 c Frozen apple juice

Concentrate, undiluted

2 ts Tapioca or cornstarch

1/2 To 1 tsp. cinnamon



Mix apples and all ingredients until well coated; pour into pastry

shell and top with pastry. Bake at 425 degrees for 40 to 45 minutes.

 
 
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Sugar Free Sunday

Cangles Review

How many cans of soda will be consumed this summer? If you are like me then you may consume more than you think you will. Have any idea where those empty cans will end up? Do you recycle like our family does? I have found an awesome company that recycles those used cans and makes beautiful jewelry from them. Cangles are known for being fashionably green. From bracelets to earrings and even more Cangles is making the world beautiful by recycling.

One thing that caught my eye are their Eco-Friendly Big & Bold Retro Flower Bracelets

These are super cute and so perfect for summer time with the awesome colors. The bold colors will have others wondering where you found such a treasure.

We recieved this beautiful Lacy Butterfly necklace. I love the colors that the Arizona Tea can helped to create. The lacy feel of the butterfly offers a spot of beauty. This would be a perfect piece in my opinion to wear in the fall, winter or warmer months.

Another great piece we were able to review was this awesome diet coca cola bangle. Not only was I impressed but so were many of my friends. They thought it was awesome that a can could be recycled and made into a beautiful bangle. I love it because Diet Coke is often my drink of choice. Another awesome thing about these bangle bracelets is that none of them are alike because the whole can is used therefore depending on the width of bracelet as well as what part of the can was used is how this atractive bangle ends up looking.

You can find Cangles on facebook To check out all the great items that are available at Cangles be sure to check out their website at http://www.cangles.com/

We want to thank Cangles for allowing us the opportunity to review the two items that we shared. The items were recieved for review purposes and I shared my own opinion within this post

Peach Cobbler

8 peaches (about 2 1/2 pounds), cut into 1/2-inch-thick wedges


1/2 cup sugar

1 1/4 cups plus 2 tablespoons all-purpose flour, spooned and leveled

6 tablespoons cold unsalted butter, cut into pieces

1 teaspoon baking powder

1/4 teaspoon kosher salt

2/3 cup heavy cream

vanilla ice cream, for serving

Heat oven to 350° F. In a bowl, toss the peaches with ¼ cup of the sugar and 2 tablespoons of the flour; transfer to an 8-inch square baking dish. In a food processor, combine the remaining 1¼ cups flour and ¼ cup sugar with the butter, baking powder, and salt. Pulse until coarse crumbs form. Add the cream and pulse just until moistened (the dough will be slightly shaggy). Drop spoonfuls of the batter onto the peaches. Place the baking dish on a rimmed baking sheet and bake until golden brown and bubbly, 50 to 60 minutes. Serve with vanilla ice cream, if desired.

recipe source: Real Simple

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 Sundae Scoop  Just Something I Whipped Up

Friday 5 : Jobs

a. What’s the funnest(that’s not a word, but I’m going with it) job you had?


b. What’s the most boring job you had?

c. What’s the most stressful job you had?

d. What’s the most laid back job you had?

e. What’s the craziest job you had?
 
the funnest job I had was a waitress at a 4H food stand during the fair
 
b. most boring job I had was midnight shift at a nursing home when every one slept midnights is not for me
 
c. I would say the one I am at right now caring for disabled adults with behavioral problems
 
d. summer work as a secetary that was a dream job loved it
 
e. maybe the one I love of being mom and wife

Aloha Friday : Its A bit Stormy

An Island Life

This afternoon we had a big storm brew up and the rain, wind, thunder and lightning were all present. I love to watch a good storm as long as I am in a good place My question for today is

Do you like storms or would you rather avoid them?

Where Are We

located in beautiful Southern Illinois

TeaCup Tuesday

One thing that we collect is occupied japan. There are so many little things that we have found but here are a couple of tea cups I recently saw on the internet that I would love to have.

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In The Garden

In the garden this week I have been admiring how the tomato plants are starting to grow. After the rain slowed me down a bit and the plants got out a bit late I am so happy to see them growing

Being able to go out in the yard and spend time with my flowers and veggie garden is a small thing that I like to do. It is relaxing work but work it is. I admire this poem that I found and I think you will see why.

Today the world seemed cruel, but evening hours

Were filled with perfume from forgotten flowers.

I saw again familiar filigree

Of moonlight through my lacy Lilac tree;

I heard the robins stirring in their nest;

And saw the path that fairy feet had pressed;

Reflected stars were in my garden pool;

On my warm face the breeze was kind and cool.

The silence seemed to speak, my head was bowed,

Then ramblers that had grown into a cloud

Lifted my eyes that, tear-washed, now could see

The beauty that today was lost to me.

Dear god, who is so near to flowers, and birds,

Be nearer still, as I shall search for words

To thank Thee for the blessings night revealed,

Which through the day discouragement concealed.

-EvA SPARKs TAYLOR

Oh the summer work must still be done there are always more jobs to do and while I enjoy the work it never seems to end The list of chores continues to grow and often includes hours of work that I enjoy but tire after as well.

shared on Tackle It Tuesday

1roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1package (8 oz) cream cheese, softened
1/2cup creamy peanut butter
1cup powdered sugar
1/4cup milk
1cup frozen whipped topping, thawed
3/4cup hot fudge topping
1/4cup chopped peanuts

Heat oven to 350°F. In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes. Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping. Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares.

recipe source: Pillsbury

Pizza Pasta Salad

I am a lot like my mother in that pasta is often my go to meal. I love a good pasta salad in the summer time and this one pleases both me and my children.

What You Need3 cups penne pasta, cooked, cooled

4 tomatoes, chopped

12 slices OSCAR MAYER Hard Salami, chopped

1 cup KRAFT Finely Shredded Italian* Five Cheese Blend

1/2 cup sliced fresh basil

1/2 cup KRAFT Grated Parmesan Cheese

1/2 cup KRAFT Tuscan House Italian Dressing and Marinade

Combine all and chill 1 hour
 
hope you enjoy

recipe source : KRAFT

shared on Anything Goes Party

http://foodtripfriday.net/foodtripfriday-115/

Boogie Wipes Giveaway

We all know that summer colds are no fun. Allergies are not any better and often worst. no matter what is ailing you or your child Boogie Wipes are here to help. I have reviewed Boogie Wipes and Achooz at an earlier time and you can read the review here BoogieWipes wants to offer one of Annies Home readers a special prize pack of their own. This will come in quite handy for those summer colds and allergies. All you need to do to enter this giveaway is to comment on the original Boogie Wipes post shared on Annies Home and be a follower of this blog as well.

After doing that feel free to earn any of these extra entries:

• follow boogie wipes on twitter
• follow my blog on twitter
• like boogie wipes on facebook share with them that you entered the giveaway here (3 entries) leave link in comment
• Join the Boogie Bunch for updates and coupons
• tweet about this giveaway (1 entry per tweet unlimited) leave link in comment
• share this giveaway on your blog or facebook page (3 entries each) leave link in comment
• enter any giveaway currently running on this blog (2 entries each)

Giveaway starts now and ends June 27, 2011. Good Luck Email must be in comment or on blog profile or entries will not count

As stated in review post we received products for review purposes and shared our personal thoughts and opinions in the post.

PetCakes Giveaway

A short while back I reviewed the super cute PetCakes and shared the review here on Annies Home The folks at PetCakes liked reading the review so much that they are allowing me to offer my readers a chance to win a PetCakes of their own. In fact two lucky individuals will win a PetCake. To enter this giveaway you must visit the original review post here and leave a comment. Then come back here and leave a comment here on this post telling me that you completed the first entry. This must be done to enter the giveaway and is the only way that extra entries will count.

Extra Entries

• like PetCakes on facebook and leave a comment there that you entered the giveaway here on my blog
• follow PetCakes on twitter
• follow my blog on twitter
• tweet about the giveaway (1 entry per tweet unlimited) leave link in comment
• share this giveaway on your facebook page (1 entry may do this daily) leave link in comment
• comment on any non giveaway post (2 entries each)
• enter any giveaway currently running on my blog (1 entry each)

Giveaway starts now and ends June 27, 2011 Email must be in comment or on blog profile or entries will not count. Good Luck

As stated earlier we did recieve PetCake products for review but shared my own personal thoughts in the post

Sweet Tea Dessert

For me Sweet Tea is something that is deeply desired in the summer time so when I found this wonderful dessert that includes sweet tea in it I just had to share it This recipe is from My Recipes.

2 family-size tea bags 1 1/2 cups sugar, divided 2 (8-oz.) containers mascarpone cheese 1 tablespoon vanilla bean paste or vanilla extract 2 cups whipping cream 2 (3-oz.) packages ladyfingers 1 to 2 tsp. unsweetened cocoa


Preparation

1. Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.

2. Discard tea bags. Add 1 cup sugar, stirring until dissolved. Bring tea mixture to a boil over medium-high heat, and cook, stirring occasionally, 20 to 22 minutes or until mixture is reduced to 1 cup. Remove mixture from heat, and let cool to room temperature (about 30 minutes).

3. Stir together mascarpone cheese, vanilla bean paste, and remaining 1/2 cup sugar.

4. Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold into cheese mixture.

5. Separate ladyfingers in half. Arrange 24 ladyfinger halves, flat sides up, in the bottom of an 11- x 7-inch baking dish. Drizzle with half of tea mixture. Top with half of cheese mixture. Repeat layers once. Cover and chill 12 hours. Sift cocoa over top just before serving.





Just Something I Whipped Up Sweetology 101 Tuesday Tea

Dad's Favorite

 This weeks craving theme is Dad's favorite One of my husbands favorites is fried chicken check this recipe out and you will see what we mean

3 1/2 pounds chicken, cut up


3 teaspoons salt, divided

1/4 cup butter

3/4 cup all-purpose flour

1/2 teaspoon fresh ground pepper

vegetable oil



Sprinkle chicken with 2 teaspoons salt. Place on platter, cover with wax paper and refrigerate 4 hours or overnight. Pour 1 inch oil into large, deep, heavy skillet. Add butter and heat over medium-high heat to 375°F.

Meanwhile, rinse chicken under cold water. Place flour, remaining 1 teaspoon salt and the pepper in paper bag; shake well. Add half the chicken; shake to coat well. Shake off excess flour. Repeat with remaining chicken. Add chicken to skillet in single layer so pieces do not touch. (If necessary, cook in batches. Keep cooked pieces warm in 200°F oven.) Cook until evenly golden brown on both sides, turning once, about 15 minutes. Drain well on paper towels. Serve hot.


another favorite of his is biscuits and gravy and my dads favorite would be strawberry rhubarb pie.

 

Good-By To That Famous Voice

tonights newsshared that the man behind these songs the man with that voice that became famous has passed has passed

Strawberry Muffins

Strawberry Muffins


1 cup all-purpose flour

1 cup whole wheat pastry flour (she used regular whole wheat flour)

1/2 cup granulated sugar

1-1/2 teaspoons baking soda

1 cup chopped strawberries

2 eggs

1 cup fat free sour cream (she used non-fat vanilla yogurt)

1/4 cup butter, melted

1 teaspoon vanilla extract

1/2 teaspoon buttery sweet dough flavoring (this was my add-in, optional, but quite tasty)

Coarse sugar for sprinkling on top (optional)



Preheat oven to 375 degrees. Place muffin papers in 12-cup muffin tray and spray lightly with cooking spray. Whisk together the flours, sugar and baking soda. Stir in the chopped strawberries. In a large bowl whisk together the eggs, sour cream, butter and extracts. Gradually add the flour mixture to the wet mixture until all is incorporated.
Divide the batter among the twelve muffin cups. Sprinkle with coarse sugar (if using.)
Bake for 18-20 minutes until the tops are golden brown. Remove pan from oven and transfer muffins to cooling rack to cool completely.

recipe source: The Other Side of 50

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Penny Pinching Provisions

Cowboy Casserole

This recipe is very much like tatertot casserole with just a few changes but I adore the name of it

1/2 pound lean ground beef (90% lean)


1 can (8-3/4 ounces) whole kernel corn, drained

2/3 cup condensed cream of chicken soup, undiluted

1/2 cup shredded cheddar cheese, divided

1/3 cup 2% milk

2 tablespoons sour cream

3/4 teaspoon onion powder

1/4 teaspoon pepper

2 cups frozen Tater Tots

In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper. Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Yield: 2 servings.

recipe source: Taste of Home

shared on $5 Dinner Challenge



 

Good Time on the Town

shared here

Peanut Butter Toffee Cheesecake Brownies

• 1  box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
• 1/2  cup Crisco® Pure Vegetable Oil
• 1/4  cup water
• 2  EGGLAND’S BEST eggs
• 1  package (8 oz) cream cheese, softened
• 1  can (14 oz) Eagle Brand® Sweetened Condensed Milk
• 1/2  cup Jif® Creamy Peanut Butter
• 1  bag (8 oz) Heath® milk chocolate toffee bits
• 1  cup Hershey's® milk chocolate baking chips
• 3  tablespoons whipping cream

 

1. 1Heat oven to 350°F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
2. 2In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.
3. 3In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly.
4. 4Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.
5. 5In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.

 recipe source: Tablespoon

 Making The WOrld Cuter

Cowboy Salsa

3 tomatoes, seeded, finely chopped


1 can (15.5 oz.) black-eyed peas, rinsed

1 can (11 oz.) corn, drained

8 green onions, thinly sliced

2 avocados, chopped

1/4 cup chopped cilantro

4 slices OSCAR MAYER Baked Cooked Ham, finely chopped

1/2 cup KRAFT Zesty Italian Dressing

WHEAT THINS Baked with 100% Whole Grain Crackers

Make It

COMBINE all ingredients except crackers.



SERVE with crackers.

recipe source: Kraft

Meet Me Monday

1. What is your favorite yogurt flavor?


2. Ankle or knee socks? and on the same theme, white socks or coloured??

3. How is the weather right now?

4. Are you a fast typer?

5. Red or White Wine?
 
1. I do not care for yogurt but my kids and grand-daughter sure does they love most any flavor chocolate is one of the top flavors
 
2. I buy white ankle socks for my self but have been known to wear others
 
3. not to bad warm but not hot or super humid so to me a nice summer day
 
4. yes I would say that I am I have worked as a secetary before and picked up many skills sometimes though my fingers move to fast
 
5. I don't choose either as I am not a drinker

We Were Featured

Recently we had a recipe featured on a fellow blog Our potato bites dish (you can find the recipe here) was recently featured on the blog Coffee and Their Kisses Please take a second and visit the blog that took the time to feature a recipe of ours :)

Breakfast Rolls Peanut Butter Flavored

ROLLS


1/3 cup Domino® or C&H® Confectioners Powdered Sugar

1/4 cup Jif® Creamy Peanut Butter

2 tablespoons LAND O LAKES® Unsalted or Salted Butter, softened

1/2 teaspoon banana extract

2 cans (11 oz each) Pillsbury® refrigerated original breadsticks (12 breadsticks each)



GLAZE

1/2 cup milk chocolate chips

3 tablespoons LAND O LAKES® Unsalted or Salted Butter, softened

2 teaspoons light corn syrup

1/8 teaspoon vanilla

1/8 teaspoon banana extract

1/4 cup Fisher® Chef's Naturals® Pecan Chips

Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. In small bowl, stir powdered sugar, peanut butter, 2 tablespoons butter and 1/2 teaspoon banana extract until smooth; set aside. Unroll both cans of dough on cutting board; divide into 4 equal sections along center perforations. Spread about 1/4 cup peanut butter mixture over each of 2 dough sections. Place remaining dough sections over filling. Using sharp knife, cut along perforations into 12 strips. Gently stretch each strip until about 10 inches long. Twist each strip 4 or 5 times. Coil each strip into pinwheel shape; tuck end under. Place 2 inches apart on cookie sheet. Bake 12 to 18 minutes or until golden brown. Remove rolls from cookie sheet to cooling rack placed on waxed paper. Cool 10 minutes. Meanwhile, in 2-quart saucepan, melt chocolate chips, 3 tablespoons butter and the corn syrup over medium heat, stirring occasionally, until chocolate chips are melted and mixture is smooth. Stir in vanilla and 1/8 teaspoon banana extract.  Drizzle glaze over warm rolls. Sprinkle each with 1 teaspoon pecan chips. Serve warm or at room temperature.

Recipe Source: Crisco

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Melt In Your Mouth Monday

Mingle Monday

Midnight Maniac 

Watermellon not only taste good but good for you

Did You Know that watermellons provide nearly twice the lycopene as tomatoes? With only 46 calories a serving why not enjoy a summer treat of watermellon?



CHILLED WATERMELON SOUP from Dole


1/4 cup rice wine vinegar

2 tablespoons fresh lemon juice

1 tablespoon honey

4 cups Watermelon, cut into chunks

1 cup DOLE Tropical Gold Pineapple, cut into chunks

1 cup DOLE Mango, cut into chunks

1/4 teaspoon red pepper sauce

1 tablespoon finely chopped fresh cilantro leaves

1 tablespoon finely chopped fresh mint leaves

Directions1.Combine vinegar, lemon juice, honey, watermelon, pineapple, mango and red pepper sauce in blender or food processor container.

2.Cover; blend until smooth about 1 to 2 minutes.

3.Pour into bowls and stir in chopped cilantro and mint. Garnish with fresh mint sprigs if desired.

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