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Saturday, August 13, 2011

Krazy Glue Contest and Chance To Win Wal-Mart Gift Card

If your life gets as crazy as mine then I am sure that you have a story or two to share. You can submit your story on the facebook page of Krazy Glue for a chance to win prizes. Find out more and enter for chance to win a gift card on the blog Baby Loving Mama Giveaway ends August 26, 2011

Six Word Saturday

Tommorow we will take my son back to school. He is heading to a 4 year college and because he will be working on campus so he moves in early. My six word saturday is directed to my son

Good Luck In Your Big Adventure

Saturday 9

1. Have you and a friend ever have an argument because you were attracted to the same person?

no I can not say this has ever happened

2. Who never returns your phone calls?

my brother he is really bad about this

3. What was your favorite childhood toy?

my rag doll

4. Who is the last person you greeted at your door?

my brother in law stopped over for a short visit

5. Would you change anything about your life right now?

no I love it just the way it is the only thing I may change is a possible pay raise at work for a bit more spending money

6. Who is the easiest person for you to talk to?

my hubby before him it was my dad and my grandma

7. If you could live in any ancient city during the height of the quality of its society and culture, which one would you choose?

I would choose to live during the height of French before the days of the beheading

8. What is the most exciting event you’ve ever witnessed?

many different things in my life on tv but not in face to face reality , the space shuttle exploding, the wall in Germany coming down etc...

9. What do you consider the ideal age to have a first child?
30 would be my opinion

Blog Hopping

Hi there!!! How are you. I am glad you stopped by I am out blog hopping If you stop in here please leave a comment I would love to come visit you as well

Friday, August 12, 2011

Aloha Friday

Yes, I know that Friday is nearly over but I realize that it is still Friday and plenty of time to participate in Aloha Friday. Aloha Friday is a weekly meme that is easy to take part in bloggers ask simple questions that other bloggers give easy answers too. See why it is a great way to make friends? The blog An Island Life allows us to share this meme each week.

My question this week comes about as my boss has changed the days of the week that I am off. I believe I will love the two days that she has allowed me to have which are Sunday and Monday. My question is:

what are your two busiest days of the week

Fridays Fave 5

Today is friday and the meme I am sharing allows me to share my 5 favorite moments. Well here they are

1. Packing my son for college. It takes a  big step to move away live in the dorm and go to school. I just am not sure who it is that it is having more of a pull on. Me because I am doing the work to not think about him leaving home I am sure that it will hit me after we drop him off and come back home.

2. My boss called me home and guess what it was good news. For the past several months I have been working every weekend as well as 3 days during the week. Finally she has offered me a top position where I could have every sunday and monday off. Once again I will be able to go back to church on a regular basis

3. I have been enjoying the weather here in beautiful southern Illinois as of late. Not too hot and not too cool beautiful weather to sit in the yard and enjoy it

4. The garden is producing some wonderful tomatoes Tonight we had BLT with fresh tomatoes. Yummy

5. School shopping has been going fairly well with lots of great buys being found.

These are my top 5 what are yours? Share and read others here

Summer Time Favortie: Fresh Squeezed Lemonade

3 cups fresh lemon juice (about 20 lemons)
2 1/4 cups sugar
12 cups chilled water

Combine juice and sugar in a one-gallon container; stir until sugar dissolves. Stir in water. Serve over ice.

Elizabeth Taliaferro, Cooking Light

JULY 2003

Summer Soup

1 tablespoon canola oil
1 cup sliced green onions
3/4 cup chopped cooked ham (about 4 ounces)
3 cups fresh corn kernels (about 5 ears)
1/2 teaspoon salt
2 (15-ounce) cans navy beans, rinsed and drained
2 (14-ounce) cans fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chiles, undrained

Heat canola oil in a Dutch oven over medium heat. Add onions and ham, and cook 3 minutes, stirring frequently. Stir in corn and remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.

Lorrie Corvin, Cooking Light

JULY 2005

lil luna link party button
Lunch Box Ideas will be needed soon and I have found many on a great website I visit often here

Good For Your Oral Health

I don't think there is anyone who hates to go to the dentist as much as I do. I have always had a fear of the dentist but I believe that a good report from the dentist would be worth it all. Oragenics and their EvoraPlus and EvoraPro are trying to make it easy for many to have better oral health. The EvoraPlus and EvoraPro naturally support gum and tooth health and at the same time freshen breath and whitens teeth. This wonderful product has just recently became available to the general public. It contains three strains of beneficial bacteria that help maintain an optimal balance in the mouth. It is 100% naturaland is made in the USA in an FDA-registered and GMP-certified facility ensuring safety, quality and efficacy

Have your attention? Would you like to try EvoraPlus at a discount? I have been given the chance to pass along a deal where you can save $5 at check out by simply using the coupon code EPLUS811 You must live in the U.S. to take advantage of this deal and the coupon code ends August 31.

10 % off Glide Bikes

Are you thinking about Christmas all ready? I know that I normally keep my eye out all year round for great gifts but as September enters the scene then I know that I need to get serious about shopping. This is one item that my little princess would love. I have been given the chance to share a discount with you. Simply use the coupon code shopannies and get 10% off on any product on the website

Thursday, August 11, 2011

Chocolate Banana Pie

I found this yummy recipe for Chocolate Banana Pie while visiting many different websites. You can find this yummy recipe here

Boon Animal Bag Giveaway

Is your children like mine and have lots of stuffed animals? Do you wish you had some where to put them all so that your house could be more organized? Boon has the perfect product for you and Go Graham GO is hosting a giveaway where one lucky person will win the Animal Bag. You can enter the giveaway like I did but do it before August 23, 2011

Chocolate Peanut Butter Cake


2 1/4 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
About 1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
2 large eggs
2 teaspoons vanilla extract
 2/3 cup milk Peanut butter filling

3/4 cup creamy peanut butter
 8 ounces cream cheese, at room temperature
1 cup powdered sugar
1/4 cup milk Assembly

Fudge Frosting

2 Reese's Peanut Butter Cups, quartered
1/2 cup dry-roasted peanuts Preparation

Preheat oven to 350°. Sift flour, baking powder, and salt into a medium bowl; set aside. In the bowl of a stand mixer, beat sugar, 1/2 cup butter, and peanut butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla. Add eggs to the butter mixture 1 at a time, scraping down the inside of the bowl as needed. Beat in flour mixture and milk in alternating batches, starting and ending with the flour and making sure each addition is fully incorporated before adding the next. Butter and flour 2 round 9-in. cake pans. Divide batter evenly between pans. Bake until golden brown and a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes. Cool cakes 5 minutes. Invert onto a rack, remove pans, and let cool to room temperature, at least 40 minutes.
 Make filling: In a medium bowl with an electric mixer, beat together peanut butter, cream cheese, powdered sugar, and milk until smooth and fluffy.
Assemble cake: Dollop 1 tbsp. peanut butter filling onto a cake stand (to hold cake in place). Place 1 cake layer on stand. Spread with remaining peanut butter filling. Top with second layer. Starting with the top, then working down the sides, frost cake with fudge frosting. Decorate the top edge with candy pieces and peanuts.


MAY 2009

Healthier stuffed Pepper Recipe

8 ounces ground chicken breast

1/2 cup thinly sliced celery

1 teaspoon olive oil

1 (14.5 ounce) can Muir Glen® diced tomatoes with garlic and onion, undrained

1 1/3 cups cooked brown rice

1 medium fresh jalapeño chile pepper, seeded and finely chopped*

1/2 teaspoon Cajun seasoning

1/8 teaspoon salt

4 large red sweet peppers

In a large skillet cook chicken and celery in hot oil over medium heat until chicken is brown, stirring to break up chicken as it cooks. Drain tomatoes, reserving liquid. Add half of the tomatoes, the cooked brown rice, chile pepper, Cajun seasoning, and salt to chicken mixture. Remove tops, membranes, and seeds from sweet peppers. Spoon chicken mixture into peppers. Pour reserved tomato liquid and the remaining tomatoes into the bottom of a 5- to 6-quart slow cooker. Place peppers, filled sides up, on top of tomatoes in cooker.  Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Transfer peppers to a serving plate. Serve with tomatoes from slow cooker.

*Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap

recipe source: Eat Better America

Frugal Recipe : Cheeseburger Pockets

1/2 pound ground beef

1 tablespoon chopped onion

1/2 teaspoon salt

1/8 teaspoon pepper

1 tube (12 ounces) refrigerated buttermilk biscuits

5 slices process American cheese


In a large skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool.

Place two biscuits over-lapping on a floured surface; roll out into a 5-in. oval. Place 3 tablespoons meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese.

Place on a greased baking sheet. Prick tops with a fork. Bake at 400° for 10 minutes or until golden brown. Yield: 5 servings.

Pricking the tips of Cheeseburger Pockets helps steam escape during baking. If you don't do this, the pockets will puff up and may break open.

recipe source: Taste of Home

shared on
Frugal Friday

Garden Recipe: Corn Tamale Pie

7 pounds corn on the cob in husks (8 to 10 ears)
3/4 cup dehydrated masa flour
1/3 cup olive oil
2 cups shredded jack cheese (1/2 lb.)
1 can (7 oz.) diced green chilies, drained
About 1 1/2 teaspoons salt
6 ounces chorizo sausages, casings removed
1/2 cup canned cactus strips (optional), rinsed and drained
Chopped fresh cilantro
Green Salsa Preparation

With a sharp knife, cut off and discard stem end of each ear of corn down to kernels. Carefully pull off husks without tearing; rinse and cover with damp towels to keep from drying out. Pull off and discard silks from corn; rinse ears. Holding each ear upright, cut off kernels; you need 7 cups (save any extra for other uses). Discard cobs. Working in batches in a blender or food processor (fill blender no more than half full), whirl corn kernels, dehydrated masa flour, and olive oil until corn is finely ground. Scrape mixture into a bowl. Stir in cheese, chilies, and 1 1/2 teaspoons salt. Working with a few at a time, overlap corn husks, concave side down, to line a shallow 3- to 3 1/2-quart casserole, letting ends stick up 3 to 4 inches above rim; drop spoonfuls of the corn mixture onto husks as you go to hold them in place. Discard extra husks. Spoon remaining corn mixture into casserole and spread level. Fold ends of husks over corn mixture. Cover casserole tightly with foil. Bake in a 350° regular or convection oven until corn mixture is steaming and slightly firm to touch in the center (uncover to check), 55 to 60 minutes. Let casserole stand, covered, for 10 minutes. Meanwhile, cut chorizo into 1/4-inch-thick slices. In a 10- to 12-inch frying pan over medium-high heat, stir chorizo often until browned, about 5 minutes. Spoon off any fat and discard. Add cactus to pan and stir until hot, about 1 minute. Uncover casserole and unfold husks. Spoon sausage mixture over center of tamale pie and sprinkle cilantro on top. Serve with green salsa. Add salt to taste.




Dining With Debbie

Spicy Deviled Eggs

My grandmother often referred to deviled eggs as "picnic eggs" as she often took them as her special dish to picnics and potlucks. I loved her deviled eggs and while her recipe was a bit different than the one I share here today I believe that you will love the yummy spiced up version here as well.

1 dozen large eggs, hard-cooked and peeled
6 tablespoons mayonnaise
2 to 4 Tbsp. pickled sliced jalapeño peppers, minced
1 tablespoon mustard
1/2 teaspoon cumin
1/8 teaspoon salt
Garnish: chopped fresh cilantro

Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks; stir in mayonnaise and next 4 ingredients. Spoon or pipe egg yolk mixture into egg halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.
Note: The fresher the eggs, the more difficult they can be to peel. For ease of peeling, buy and refrigerate your eggs 7 to 10 days before using.

Edie Bullard, Detroit, Michigan, Southern Living

JUNE 2007

Blog Hop

Hello!! So glad you stopped by for a visit. I hope that you enjoy yourself. Take a look around and see all I have shared. Please before you leave share a comment with me so that I know you were here

Tuesday, August 9, 2011

WW Grilled Garden Veggie Sandwich

Grilled Vegetable Sandwiches (13 WW Points per sandwich)

Makes 2 sandwiches with some grilled veggies left over for snacks

4 Tbs mayonnaise
1/2 tsp chopped fresh parsley (dried works fine)
pinch dried oregano
pinch salt (All measurements for mayo seasonings are estimates. Add more or less to taste.)
1 red or orange bell pepper—washed, seeded and quartered (or sliced into large-ish slices that won’t fall through your grill grates)
1 small zucchini—cut off top and bottom, then slice lengthwise into thin strips. (Preferably thinner than 1/4th inch.)
1 yellow summer squash—prepare just like you did the zucchini
1 eggplant—cut off top, peel, and slice lengthwise into thin strips (Again, go thin or it’ll be hard to bite through.)
olive oil (I’ve been known to use Pam spray or olive oil in a mister bottle for ease and convenience.)
2 sandwich rolls (Sourdough is really good.)
1 Tbs freshly grated Parmesan cheese (optional)
6-8 red onion rings (about one slice of a red onion separated into rings)
3-4 slices tomato (1 medium tomato)
2 leaves Romaine or red leaf lettuce–ripped into sandwich sized pieces

Preheat your barbecue or stovetop grill. (I’ve used my George Forman when it’s too cold to grill outside.) Put the mayo into a small bowl and add the seasonings. Mix well and then stash in the fridge until you’re ready to make the sandwiches. Brush all of the vegetable pieces with olive oil on both sides and sprinkle lightly with salt. (This is where the sprayer comes in handy if you have one.) Cook the red pepper on a hot grill for 2 to 3 minutes. At that point, add the remaining vegetables to the grill and cook everything for 4 to 5 more minutes or until all the vegetables are tender and start to turn golden. (Be sure to turn them halfway through the cooking time.) Cut your two rolls lengthwise to make sandwich buns. Spread your mayo mixture on the tops of each roll. (I usually make 5 or 6 Tbs of the mayo and put it on the top and bottom.) Place the eggplant, zucchini, and yellow squash on the bottom of your bun. Put your red pepper pieces on top of that. Sprinkle the Parm over the peppers if you’re using it. Stack on the onions, lettuce, and then tomato. Add your top bun, stick toothpicks in both ends to keep it together, and slice diagonally before eating

recipe source: Smarter Than Pancakes

Busy Day

Today is one of the busiest days that I have had in a bit. Today is the day to register children for school. So the nephews are registered and ready to start school. This is a big day it always each year. Can you remember your first day of school. My stomache was normally full of butterflies but I was always excited to start school and see all my friends again. What was it like when you started school?

This is also a big day for my son who is going to sign up for a job. He will be working through school and get paid and credit for doing it. We are not sure what he will be doing yet but he is very excited. I love this program as it gives kids the chance to have a job and earn school credit at the same time. Are these programs available where you are?

What will you be doing today? Is it a lazy summer day for you or are you busy as well?

Blog Hopping

I am really enjoying myself hopping around the blogs. If you come by for a visit here please leave a comment so I can come see you as well.

Brown Bagging It for Back To School

School lunches have been in the news lately as not being the best there is to offer. You may feel the same way and be ready to brown bag it. I recently came upon an awesome post about how to pack a school lunch and make it exciting and special for all. Check out this post here

Tip Junkie handmade projects

Monday, August 8, 2011

Frosted Banana Bars

For the Banana Bars:

1/2 cup butter or margarine, softened

1 1/2 cups sugar

2 eggs

1 cup (8 ounces) sour cream

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 medium ripe bananas, mashed (about 1 cup)

For the Frosting:

1 package (8 ounces) cream cheese, softened

1/2 cup butter or margarine, softened

2 teaspoons vanilla extract

3 3/4 to 4 cups confectioners' sugar

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15-by-10-by-1-inch baking pan. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.


In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator

recipe source: here

Making your home sing

Taco Biscuit Bake

1 pound lean ground beef (90% lean)

2/3 cup water

1 envelope taco seasoning

2 tubes (12 ounces each) refrigerated buttermilk biscuits

1 can (15 ounces) chili con carne

1 cup (4 ounces) shredded reduced-fat cheddar cheese

Salsa and sour cream, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened.

Meanwhile, quarter the biscuits; place in a greased 13-in. x 9-in. baking dish. Layer with beef mixture, chili and cheese. Bake, uncovered, at 375° for 25-30 minutes or until cheese is melted and biscuits are golden brown. Serve with salsa and sour cream if desired. Yield: 8 servings.

recipe source: Taste of Home

  Tasty Tuesday

Tuesday To Do Party

Dessert Perfect for Griling

4 tablespoons pineapple cream cheese
 8 (1/2-inch-thick) slices pound cake
Sweetened whipped cream
 Fresh strawberries and blueberries

Spread pineapple cream cheese evenly over 1 side of 4 pound cake slices. Top with remaining 4 pound cake slices. Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes on each side. Top with whipped cream and berries. Serve immediately.

Southern Living

JUNE 2007

Tropical Ice Cream Cone

find out about this tasty little treat and other ice cream cones here

Easy Peach Pies

1/4 cup butter
7 fresh peaches, peeled and sliced (about 7 cups, 3 lb.)
1 cup sugar
2 tablespoons all-purpose flour
 2 tablespoons fresh lemon juice
 1/4 teaspoon ground cinnamon
 1/2 (15-oz.) package refrigerated piecrusts
Parchment paper

1 egg white, lightly beaten
1 tablespoon sugar

Preheat oven to 450°. Melt butter in a Dutch oven over medium heat. Add peaches, 1 cup sugar, and next 3 ingredients; bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer 7 to 8 minutes or until tender.
Meanwhile, unroll piecrust on a flat surface. Cut into 12 circles, using a 3 1/2-inch round cutter with fluted edges. Make 4 small holes in center of each circle, using a plastic straw. Place circles on a parchment paper-lined baking sheet. Whisk together egg white and 1 Tbsp. water. Brush circles with egg mixture; sprinkle with 1 Tbsp. sugar.
Bake at 450° for 8 to 10 minutes or until lightly browned.
Place 1 pastry circle in each of 6 (7-oz.) ramekins. Spoon peach mixture over pastry circles; top with remaining pastry circles.

Southern Living

JUNE 2010

shared at 5 dollar dinners and It's A Blog Party and

Great Teachers Gift Idea

Recently while doing a bit of wandering through blogs I found this extra special teacher gift idea.

Like it as well? Check it out here

Garden Recipe

Recently we have been enjoying garden fresh tomatoes. One of my children told me the other night "Mom there really is a difference in garden tomatoes and those bought at the grocery store" Yes finally they are realizing what I have been telling them. Here is a great garden tomato recipe for Salsa from Real Simple

2 plum tomatoes, seeded and diced

1 small yellow bell pepper, diced

1 Kirby cucumber, diced

1/2 red onion, diced

1 tablespoon red wine vinegar

1 tablespoon extra-virgin olive oil

kosher salt and black pepper

dippers (such as crostini and endive)

In a medium bowl, combine the tomatoes, bell pepper, cucumber, onion, vinegar, oil, and 1/4 teaspoon each salt and pepper. Serve with the dippers.

Keeping It Simple
Confessions of a Stay At Home Mommy