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Saturday, August 6, 2011

Sunday Stealing

1. What has been you longest love relationship?

I am in it now have been in love with my husband since december 7, 1985 , been married for 26 years and so in love with him that this this love relationship will continue to go

2. What was the last gift that you received?

the mothers day gift from my children

3. What do you spend your extra cash on?

on my family

4. If you could live anywhere would you live?

I would live in a small town , probably the one I wanted so much to get away from when I was younger

5. Who's your cell provider?


6. What's your favorite mall store?


7. What's the longest job that you've had? (No parenting does not count!)

well I have worked for the past 20 years as a nurses aide not all in the same place

8. If you won the lottery, who'd you call first?

my hubby if he did not all ready know, then I am not sure my children or my mom

9. If you won, how would you spend your money after investments?

a nice family vacation for all

10. When was the last time you went to church (or a religious house)?

this past sunday

11. What's the biggest lie that you've heard?

not for sure what the last one was

12. When you go out with your friends, where do you go?

on a ride and we normally stop at thrift stores, antique malls and of course to eat
13. When was the last time that you cried?

last night watching TV

14. What food do you hate?


15. What do you like best about yourself?
my personality and the ability to think quick

Easy Dessert

1 cup heavy cream

2 tablespoons confectioners' sugar

6 ice cream sandwiches (3.5 ounces each)

1/2 cup chocolate chips, chopped

Line an 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides. In a large bowl, beat the cream and sugar until stiff peaks form. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream. Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week. Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper and serve.

recipe source: Real Simple

Classified: Mom UndertheTableandDreaming

Friday, August 5, 2011

Kroger Gift Card Giveaway

Kroger one of my favorite places to shop at because I save so much money is having a great event. The Kroger cart buster sale.

You can find out more about the great sale and enter a giveaway that is being hosted by the blog Meandering Matt where the winner will win a gift card to Kroger. I entered this great giveaway and so can you but do it before it ends on August 13, 2011

Blog Hop

Thanks for stopping by please leave a comment and let me know you visited I would love to come over and say hi to you as well

MilSpouse Friday Fill In

# Give a man a fish and he’ll eat for a day, teach a man to fish and he'll learn to make a wish

# It is amazing what you can accomplish if you put your mind on it

# If you can’t stand the heat then turn on the air conditioning
# What lies behind us and what lies before us are tiny matters compared to what we have right now

#Well behaved women seldom are seen
Milspouse Friday Fill In

Thursday, August 4, 2011

Chicken Tortilla Pie

2 cups shredded cooked chicken breast
 1/4 cup Fresh Salsa
1 cup spicy black bean dip 
4 (8-inch) multigrain flour tortillas
1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
Cooking spray

Preheat oven to 450°. Combine chicken and salsa in a medium bowl. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.

Cooking Light Fresh Food Fast, Oxmoor House 2009

 Just Something I Whipped Up
sew many ways

100 Calorie Snack: Mini Ham and Cheese Frittatas

Cooking spray
 1/2 cup finely chopped onion
 2/3 cup chopped reduced-fat ham (about 2 ounces)
 1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
 2 tablespoons chopped fresh chives
 1/8 teaspoon dried thyme
 1/8 teaspoon black pepper
 4 large egg whites
1 large egg

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

Cooking Light


shared at

Pizza recipe

Ott's Famous Deep Dish Pizza

1 pkg. pizza crust mix

1 Tbsp. butter

1/4 Cup onions, chopped

1/3 Cup green peppers, chopped

1/2 Cup mushrooms, sliced

2/3 Cup Ott's Famous Dressing2 Tbsp. tomato paste

1/4 tsp. oregano, crushed

1/4 tsp. basil, crushed

1/4 tsp. garlic powder

Dash salt

1 Cup mozzarella cheese, shredded

Preheat the oven to 425 degrees. Mix the pizza crust mix according to the directions and set aside. In a small saute pan melt the butter until it foams. Add the onions, green peppers and mushrooms to the butter and saute until tender. Set aside. In a small mixing bowl add the Ott's Famous Dressing, tomato paste and seasonings and mix well. Place the pizza dough in a 9 inch heavily oiled cake pan and spread evenly. Take a fork and prick the bottom of the pizza dough. Take pizza sauce and evenly spread it on the dough. Add the vegetables and cover with the cheese. Place into a 425 degree oven for 20-25 minutes. Remove and serve.

Serves 4

Preparation Time 45 minutes

recipe source : Ott Foods

Wednesday, August 3, 2011

Back To School Re-Designed

This week I was watching a news program and the subject was back to schol supplies. This year many families will find it hard to purchase back to school supplies. Perhaps the secret is to use what you have all ready in a dressed up style. I found a great website that shared some of these very ideas. I loved many of them you may too. Just take a look.

This easy to make pencil box can easily be put together using a shoe box of sort and some supplies such as construction paper, wrapping paper etc.. that you may all ready have on hand.

I love this idea with a few stick on flowers, letters, shapes , etc... you can make last years supplies look as good as new. Well I think even cooler because your child is the designer.

Remember the days of friendship pins. We wore them on our shoes when we were younger. Now days dangles like this help decorate the backpack. What do you think?

Growing Up Gardner
I heart naptime

Wee Bit Wednesday

{one} what was one thing that you valued when you were a kid?

I valued many individuals and things when I was a kid. The truth and family was my precious treasures. My grandparents were among my favorites I had my bike what kid didn't I of course could not ride with my older sister and her friends but my bike did get me around and allowed me to spend time with my own friends.

{two} what was your favorite (+ lease favorite) subject in school?

Oh my I would say history was my favorite and english with all those sentence diaghraming was probably my least let alone my spelling is never good

{three} do you remember your first love?

Oh my I had many child-hood crushes and thought that my sisters boyfriends were very cool as well. My first real boyfriend was one that I think I liked more than he liked me in the end my favorite young love was my husband and 25 years later we are still together

{four} what one pet would you love to have?

pet well it would have to probably be one that could take care of itself because with all the young ones we have at our house now that would be nearly impossible for me to do

{five} would you rather live in the country or in the city?

I would love to live in the country but near enough to the city where I could take advantage of all the good things that the city offers
{six} what do you love about blogging?

meeting new friends as well as getting and giving ideas , tips, etc...

{seven} what is the first website you visit everyday?


{eight} will you or have you joined google+?

yes I have quite a bit ago

{nine} what is your favorite scent of candle/air freshener?

vanilla and baked cookies

{ten} how would you describe your style?
vintage with a bit of old rock and roll a rag doll collector who married a collector of cartoon glasses

Bassgiraffe's Thoughts Thursday Blog Hop

Sweet and Sour Pork

1/4 cup slivered almonds
1 pound pork tenderloin, cut into 3/4-inch cubes
 2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
1 (8-ounce) can pineapple chunks in juice, undrained
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons ketchup
 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon canola oil
 1 cup prechopped onion
1 teaspoon bottled minced ginger
 1/2 teaspoon bottled minced garlic
1 cup chopped green bell pepper
1/4 cup slivered green onions Preparation

1. Preheat oven to 400°.

2. Place almonds on a baking sheet; bake at 400° for 4 minutes or until toasted. Set aside.

3. While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through Sriracha), stirring with a whisk.

4. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.

Coconut rice: Combine 1 cup uncooked basmati rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid is absorbed.

Cooking Light


have your pizza and salad together

1 (11-ounce) can refrigerated thin-crust pizza dough
 Cooking spray
 1/4 cup (1 ounce) crumbled blue cheese, divided
1 tablespoon extra-virgin olive oil
 1 tablespoon white wine vinegar
 1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper, divided
 2 slices applewood-smoked bacon
 8 ounces skinless, boneless chicken breast cutlets
 1/2 cup quartered cherry tomatoes
 2 tablespoons chopped red onion
 2 cups lightly packed mixed baby greens
 1/2 cup diced peeled avocado

Preheat oven to 425°. Unroll dough on a baking sheet coated with cooking spray; pat dough into a 14 x 12-inch rectangle. Lightly coat dough with cooking spray. Bake at 425° for 8 minutes or until golden. Remove from oven; sprinkle evenly with 2 tablespoons cheese. Set aside. Combine oil, vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble bacon into oil mixture. Wipe pan clean with paper towels. Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/8 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan; chop into 1/2-inch pieces. Add chicken, tomatoes, and onion to oil mixture; toss gently to combine. Add greens; toss gently. Top crust evenly with chicken mixture, avocado, and remaining 2 tablespoons cheese. Cut into 8 pieces.

Kathryn Conrad, Cooking Light


Serve Up Your Brat With Grilled Corn Relish

3 tablespoons Dijon mustard

3 tablespoons balsamic vinaigrette, divided

4 uncooked bratwurst links

2 medium ears sweet corn, husks removed

1/4 cup chopped roasted sweet red peppers

1 green onion, thinly sliced

4 brat buns

Combine mustard and 2 tablespoons vinaigrette. Grill bratwurst and corn, covered, over medium heat for 15-20 minutes or until meat is no longer pink and corn is tender, turning frequently and basting with mustard mixture.
Remove corn from cobs. In a small bowl, combine the corn, peppers, green onion and remaining vinaigrette. Serve brats in buns with corn relish. Yield: 4 servings.

recipe source: Taste of Home

Sweet Treat With All The Heat

One 16-ounce bag tortilla chips
Ground cumin, for sprinkling
3 avocados
1/2 cup chopped mango
1 jalapeño chile, seeded and finely chopped
Juice of 1 lime
1/4 cup chopped fresh mint
1/4 cup chopped cilantro
24 seedless red grapes, halvedFast times

Serve the topping in a bowl with chips alongside.

Arrange the chips in a single layer on a large platter, removing any broken pieces. Sprinkle generously with ground cumin. In a large bowl, mash the avocados, leaving some chunks. Stir in the mango, jalapeño, lime juice, mint, cilantro and salt to taste. Scoop a rounded tablespoon of avocado mixture onto each chip and top with two grape halves.

recipe source : Rachael Ray

Johnsonville Giveaway

Johnsonville has long been a favorite at our house. Normally found in the sausage form that fit on a hotdog bun. Now with the introduction of italian sausage and bratwurst patties our bun has changed. I entered a giveaway on the blog Your Fun Family where I have the chance to win some free Johnsonville product. You can enter too but do it before August 10, 2011

Sams Gift Card Giveaway

I love to shop at Sams and do it at least once every six weeks. Stocking up there is easy to do since they offer so many great products in larger quantities. One thing that I am glad to see there are gm cereals in bulk sizes. I just entered a giveaway at the blog Your Fun Family for the chance to win $25 gc at Sams. You can enter as well just remember to do it before August 13, 2011

yet another great chance to win a Sams Gift Card can be found at the blog Three Different Directions. THis giveaway ends August 23, 2011

Chicken and Dressing Skillet Bake

2 tablespoons butter

1 cup chopped onion

1 cup chopped celery

1 tablespoon Crisco® Pure Vegetable Oil

2 (6 oz.) packages Martha White® Cotton CountryTM Cornbread Mix

OR 2 (6 oz.) packages Martha White® Buttermilk Cornbread Mix

3 cups cubed cooked chicken, seasoned with salt and pepper

1 cup frozen whole kernel corn

1 1/2 teaspoons poultry seasoning

1 3/4 cups milk

2 large eggs, beaten

HEAT oven to 400°F. Melt butter in 10-inch cast iron skillet; cook onion and celery until tender, about 10 minutes. Remove vegetables from skillet; place in large bowl. POUR oil in same cast iron skillet; place in oven to heat for about 5 minutes. Add cornbread mix, chicken, corn, poultry seasoning, milk and eggs to cooked vegetables in large bowl; blend well. POUR cornbread batter into hot cast iron skillet. Bake 29 to 35 minutes or until golden brown. Cut into wedges.

recipe source: Crisco

Word Filled Wednesday

shared at
Word Filled Wednesday

Hodge Podge Wednesday

1. Share a favorite song lyric.

One of my favorite songs "Amazing Love"
Amazing love,

How can it be
That You, my King, should die for me?
Amazing love,
I know it's true.
It’s my joy to honor You,
In all I do, I honor You.

2. When was the last time someone yelled at you?

Probably one of my children because i was distracted by something else

3. Money, fame, happiness...are they mutually exclusive?

No I do not think so, but I do think that those without money and fame can be as happy as those that have it.
4. What is your favorite dish to prepare for family/friends that doesn't involve turning on the stove, oven, or an outdoor grill?

no bake rice krispy balls
5. The first week of August is National Simplify Your Life Week. What is one thing you could do this week to simplify your life? Will you do it?

One thing that I am guilty of is that I want things done the way I want them done and I am not always eager to welcome help. Perhaps this would simplify my life if I could

6. On a scale of 1-10 (with 10 being 100% and 1 being not at all) how tuned in are you to your country's national political scene?

About an 8 I love to stay up to date but with my busy life it is often hard to keep up with all the fast on going news

7. What are your final parting words to the month of July?

Where did July go? It was such a fast paced month. We all know that the end of July means that school will soon start.

8. Insert your own random thought here.
My thoughts are on the heat of the day as well a trip we will be making to the asthma specialist. We have to drive nearly 1 hour to get to the doctor so it will be a better trip if the heat was not so hot today. On the side note the heat is making my tomatos grow picking the first ones and now the teens are excited as well.

Welcome Wednesday

No Cook Meal

1 can (15-1/2 oz.) refried black beans

1 Tbsp. chili powder

1/2 tsp. ground cumin

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 cup KRAFT Shredded Cheddar Cheese

3 green onions, sliced

1/3 cup sliced black olives

1 tomato, chopped

MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate. TOP with layers of remaining ingredients. REFRIGERATE several hours.

Recipe Source: Kraft

Tuesday, August 2, 2011

Chicken Cutlets and Chick Pea Pesto Salad

8 small chicken cutlets (about 1 1/2 pounds)

kosher salt and black pepper

1 cup panko bread crumbs or crushed crackers

1/4 cup olive oil

8 small radishes, cut into wedges

1 15.5-ounce can chickpeas, rinsed

1/4 cup store-bought pesto

1 tablespoon fresh lemon juice

Season the cutlets with ¾ teaspoon salt and ¼ teaspoon pepper. Coat the cutlets in the bread crumbs, pressing gently to help them adhere. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add half the cutlets and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate. Heat the remaining 2 tablespoons of oil and cook the remaining cutlets, 2 to 3 minutes per side.
In a medium bowl, combine the radishes, chickpeas, pesto, lemon juice, and ¼ teaspoon salt. Serve with the chicken.

recipe source : Real Simple

Earn Books For YOur Childs Classroom

Earn Free Books for your childs classroom in the Sunny D Book Spree. This is a great and easy way to put books in your childs class. Many schools do not allow teachers money to purchase extras for their classroom and classroom libraries are often supplied by the teachers theirselves. Sunny D wants to help out teachers , parents and students with building a libraries.

Thats right classrooms can earn 20 books. Its as easy as clipping and saving the UPC labels.

Clip & save eligible UPC labels.

Eligible: UPCs from bottles 16 oz and larger and from shrink–wrapped packs. Not Eligible: Any cans and individual 12 oz or smaller bottles

Find out more here

Monday, August 1, 2011

Rootbeer Float Cake

1 box white cake mix with pudding

1 can (12 oz) root beer (1 1/2 cups)

1/4 cup vegetable oil

3 egg whites

1 teaspoon root beer concentrate or 1 tablespoon root beer-flavored syrup

1 container (1 lb) vanilla frosting

1/3 cup crushed root beer-flavored hard candies (about 10)

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.Bake 28 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.4Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies. (Candies will begin to melt if sprinkled on frosting for longer than 1 to 3 hours.)

recipe source: Tablespoon

Peach and Brie Snackers

2 tablespoons honey
2 teaspoons fresh lime juice
1/2 teaspoon grated lime rind

1 cup thinly sliced peeled firm ripe peaches (about 2 large)
1 tablespoon chopped fresh chives
1 teaspoon brown sugar
3 ounces Brie cheese, thinly sliced
 4 (8-inch) fat-free flour tortillas
Cooking spray
Chive strips (optional)

To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.
To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.
Note: Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. Whole wheat tortillas would also be great, offering a sweet, nutty taste. The lime-honey dipping sauce balances the richness of the buttery filling.

recipe source: My Recipes

Sunday, July 31, 2011

Blog Hop

Thanks for stopping by for a visit leave me a comment and I would be glad to come over to your place for a visit as well

Photobucket Question of the week: How long have you been blogging? What got you started?

My answer wouId be I have for long time admired blogs gaining advice off of many of them before starting my own about 3 years ago.
Be-Bop-A Blog Hop WednesdayBlogging Hints Catch a Wave Wednesday