Saturday, September 3, 2011
tweet daily
Excuse Me Please I was Busy Last Night
Football season is the reason this is being posted on Saturday rather than Friday. You see I had to work yesterday and the first home game of the season was to be played last night. If you know much about me you know I love football. So I did not have a lot of time to post on my blog because of the sights and sounds of the event that took place last night just take a look for yourself.
Friday, September 2, 2011
TruKid Giveaway
1 SPF 30 Sport TruKid Stick
1 Bottle 30SPF Sport TruKid Sunscreen
1 Bottle of TruKid Shampoo
Want your chance to win this awesome gift set? Well here is what you have to do:
First entry and must do to enter giveaway is to head over to the TruKid facebook page like them and let them know that Annies Home sent you
Extra Entries (you can do these after doing the first entry)
- leave a comment on the review post of TruKid here on Annies HOme
- follow Annies Home via gfc
- follow my blog on twitter
- follow TruKid on twitter
- tweet about the giveaway (1 entry per tweet may tweet up to 2 times a day) leave link in comment
- share this giveaway on a giveaway link up or share on your blog or facebook (5 entries each) leave link or share what you did in comment
Giveaway was posted as a follow up to the sponsored review where we received a product to test out as I stated in the original review.
Thursday, September 1, 2011
Roasted Tomato Spaghetti
3 tablespoons olive oil
1 cup chopped red onion
4 garlic cloves, minced
1/3 cup pitted kalamata olives (about 12)
3 anchovy fillets, drained (optional)
1/2 teaspoon crushed red pepper
1 teaspoon dried oregano
1 28-ounce can Italian plum tomatoes with juice
kosher salt and black pepper
1 pound spaghetti
2 tablespoons chopped parsley
Heat oven to 450° F. In a large ovenproof skillet or baking pan over low heat, combine the oil, onion, garlic, olives, anchovies (if desired), crushed red pepper, and oregano. Bring to a simmer, stirring, 2 minutes. Remove from heat, pour the tomatoes over the top, and season with ½ teaspoon salt and ¼ teaspoon pepper. Transfer to oven and roast for 20 minutes until the sauce is hot and bubbly and the onions are soft. Meanwhile, cook the spaghetti according to the package directions. Drain. Transfer the roasted tomato mixture to a food processor or blender and pulse once or twice (sauce should be chunky). Toss with the spaghetti and parsley
recipe found here
tasty thursday Monday Mania
1 cup chopped red onion
4 garlic cloves, minced
1/3 cup pitted kalamata olives (about 12)
3 anchovy fillets, drained (optional)
1/2 teaspoon crushed red pepper
1 teaspoon dried oregano
1 28-ounce can Italian plum tomatoes with juice
kosher salt and black pepper
1 pound spaghetti
2 tablespoons chopped parsley
Heat oven to 450° F. In a large ovenproof skillet or baking pan over low heat, combine the oil, onion, garlic, olives, anchovies (if desired), crushed red pepper, and oregano. Bring to a simmer, stirring, 2 minutes. Remove from heat, pour the tomatoes over the top, and season with ½ teaspoon salt and ¼ teaspoon pepper. Transfer to oven and roast for 20 minutes until the sauce is hot and bubbly and the onions are soft. Meanwhile, cook the spaghetti according to the package directions. Drain. Transfer the roasted tomato mixture to a food processor or blender and pulse once or twice (sauce should be chunky). Toss with the spaghetti and parsley
recipe found here
tasty thursday Monday Mania
Anitpasto Pasta Salad
1 package (16 ounces) tricolor spiral pasta
1 jar (16 ounces) giardiniera, drained and cut
2 cans (one 3.8 ounces, one 2-1/4 ounces) sliced ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
8 ounces summer sausage, cubed
8 ounces pepper Jack cheese, cubed
1 cup Italian salad dressing
Cook pasta according to package directions. Drain and rinse in cold water. In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour. Yield: 14 servings.
Recipe Source : Taste of Home
shared at home haven thursday Under $100 linky party Grocery Cart Challenge
Cauliflower Salad
3 Cups raw cauliflower
3 Cups red apples, diced
2 Cups white seedless grapes, cut in half
1/2 Cup nuts, chopped
Refrigerate at least 2 hours. Combine all the above, fold in 1/2 cup low fat whipping cream before serving.
Serves 12
recipe source: Ott Foods
shared at
Frugal Food Thursday
Cooking Thursday
Simple Lives Thursday
3 Cups red apples, diced
2 Cups white seedless grapes, cut in half
1/2 Cup nuts, chopped
Refrigerate at least 2 hours. Combine all the above, fold in 1/2 cup low fat whipping cream before serving.
Serves 12
recipe source: Ott Foods
shared at
Frugal Food Thursday
Cooking Thursday
Simple Lives Thursday
Kids Will Love This One : Hot Dog in the Hole
1 tablespoon vegetable oil
3 (6-inch) hot dogs, cut into 1-inch pieces
2/3 cup flour
1/2 cup milk
1 egg
1/8 teaspoon salt
1/2 teaspoon pepper
1/2 cup prepared cheese sauce, warmed
Arrange oven rack in upper third of oven and preheat oven to 425°F Brush oil onto bottom and up sides of an 8-inch baking dish to thoroughly coat inside dish. Arrange cut-up pieces of hot dog in dish and bake for 5 minutes. In a medium bowl, combine flour, milk, egg and 2 Tbsp. water; season with salt and pepper and stir thoroughly. Beat using an electric hand mixer or whisk until mixture is completely smooth. Carefully remove hot dish of hot dogs from oven and pour egg batter on top. Bake for 30 minutes, until puffed and golden brown around edges. Divide into equal portions and serve with warm cheese sauce.
All You
JULY 2006
Double Coconut Cream Pie
5 cups sweetened flaked coconut
7 tablespoons unsalted butter
1/2 cup chocolate chips
2 large eggs
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon vanilla extract
2 cups whole milk
3/4 cup heavy cream
Additional sweetened flaked coconut, toasted, optional
Preheat oven to 350ºF. Mist a 9-inch pie plate with cooking spray. Place 3 cups coconut in a bowl. In a pan, melt 5 Tbsp. butter. Stir butter into coconut until moistened. Press mixture into bottom and sides of pie plate. Bake until crust is deep golden brown, 25 to 30 minutes. Check often—if edges are browning before bottom, cover edges with strips of foil. Transfer crust to a wire rack. Sprinkle chocolate chips over hot crust and let stand for 5 minutes, until melted. Gently spread chocolate over bottom of crust. Refrigerate crust for 10 to 15 minutes.
In a bowl, whisk eggs, sugar, flour and vanilla until smooth. Warm milk in a pan over medium heat until nearly simmering. Whisking constantly, slowly pour hot milk into egg mixture. Return milk mixture to pan. Cook over low heat, stirring constantly, until mixture begins to boil and thickens enough to coat back of a spoon, about 5 minutes. Remove from heat, stir in remaining 2 cups coconut and 2 Tbsp. butter; let stand 10 minutes, stirring occasionally. Pour custard into crust. Cover with plastic wrap, pressing directly against surface of custard, and chill completely, about 1 1/2 hours.
Using an electric mixer, beat cream until stiff peaks form. Spread whipped cream over custard, swirling decoratively. Chill pie for 30 minutes. Sprinkle with toasted coconut before serving, if desired.
All You
JULY 2010
Penny Wise Platter Homemaking Link Up
Labor Day Recipe : Cherry Baked Beans
Seems like every family get together we have baked beans are served. There are many ways to prepare this side dish. My mom uses a combination of catsup, mustard, brown sugar and spices. I don't think that I ever fix mine the same way but always use brown sugar and barbq sauce. This recipe from Taste of Home was the most unusual way I have found to fix baked beans and wanted to share them with you.
1 pound lean ground beef (90% lean)
2 cans (15 ounces each) pork and beans
2 cups frozen pitted tart cherries, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 cup ketchup
1/2 cup water
1 envelope onion soup mix
2 tablespoons prepared mustard
2 teaspoons cider vinegar
In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; stir in beef.
Transfer to an ungreased 2-1/2 qt. baking dish. Bake, uncovered, at 400° for 40-45 minutes or until heated through, stirring occasionally. Yield: 12 servings.
.Thrifty Thursday
1 pound lean ground beef (90% lean)
2 cans (15 ounces each) pork and beans
2 cups frozen pitted tart cherries, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 cup ketchup
1/2 cup water
1 envelope onion soup mix
2 tablespoons prepared mustard
2 teaspoons cider vinegar
In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; stir in beef.
Transfer to an ungreased 2-1/2 qt. baking dish. Bake, uncovered, at 400° for 40-45 minutes or until heated through, stirring occasionally. Yield: 12 servings.
.Thrifty Thursday
Labor Day Vintage Dessert Peaches N Cream Dessert
* 2 cups all-purpose flour
* 1 teaspoon salt
* 3/4 cup shortening
* 1 egg
* 3 tablespoons cold water
FILLING:
* 1 cup sugar
* 1/3 cup all-purpose flour
* 5 medium peaches, peeled and sliced
* 1 cup heavy whipping cream
* 1/2 teaspoon ground cinnamon
In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13-in. x 9-in. rectangle. Place in an ungreased 13-in. x 9-in. baking dish.
* For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425° for 20 minutes. Reduce heat to 350°; bake 25 minutes longer or until peaches are tender. Let stand for 25 minutes before serving. Refrigerate any leftovers. Yield: 12 servings.
Recipe Source: Taste Of Home
Vintage Recipe Thursday
* 1 teaspoon salt
* 3/4 cup shortening
* 1 egg
* 3 tablespoons cold water
FILLING:
* 1 cup sugar
* 1/3 cup all-purpose flour
* 5 medium peaches, peeled and sliced
* 1 cup heavy whipping cream
* 1/2 teaspoon ground cinnamon
In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13-in. x 9-in. rectangle. Place in an ungreased 13-in. x 9-in. baking dish.
* For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425° for 20 minutes. Reduce heat to 350°; bake 25 minutes longer or until peaches are tender. Let stand for 25 minutes before serving. Refrigerate any leftovers. Yield: 12 servings.
Recipe Source: Taste Of Home
Vintage Recipe Thursday
Wednesday, August 31, 2011
Getting Ready For The Big Game
5 minutes for mom
Diabetic Recipe: Sweet Onion Cheese Spread
Sweet Onion Cheese Spread
3 large sweet onions, coarsely chopped
1 garlic clove, minced
2 Tbsp. butter or margarine
2 cups sharp cheddar cheese, shredded
1 cup mayonaisse
1/2 tsp. hot pepper sauce
In a large skillet, saute onions and garlic in butter until tender. Remove from heat; stir in cheese, mayonaisse and hot pepper sauce. Transfer to an ungreased 1-1/2 qt. baking dish. Bake at 375 for 20-25 minutes or until ilghtly browned. Serve with crackers.
5 cups
recipe source : Here
3 large sweet onions, coarsely chopped
1 garlic clove, minced
2 Tbsp. butter or margarine
2 cups sharp cheddar cheese, shredded
1 cup mayonaisse
1/2 tsp. hot pepper sauce
In a large skillet, saute onions and garlic in butter until tender. Remove from heat; stir in cheese, mayonaisse and hot pepper sauce. Transfer to an ungreased 1-1/2 qt. baking dish. Bake at 375 for 20-25 minutes or until ilghtly browned. Serve with crackers.
5 cups
recipe source : Here
Printable Pickle Coupon
Tuesday, August 30, 2011
Gratituesday
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| http://heavenlyhomemakers.com/gratituesday |
Today I am thankful that I am a member of the family that I am. With my children all growing in different directions going to school, working, finding out all about life I am happy to see that they have all become mature adults that are able to face the world and the problems that arise. My children often suprise me talking about God our Father being there to rely on when the world seems as if it has shut the doors on their dreams. I praise God for all those that have been in their lives. These special individuals have held my children accountable as Christians and taught them lessons that they needed to know. So tonight I am thankful for those that have had an impact in my childrens lives.
Thankful Thursday
Thankful Thursday
Red Bird and Friends
at a recent ball game my friends took the time to get their picture with Fred The St. Louis Red Bird
Monday, August 29, 2011
Garden Recipe
Pico de Gallo Salsa
Enjoy this fabulously fresh salsa with chips, or spoon over tacos or nachos. Add some grilled corn and a few chunks of avocado just before serving for a bit more body.
Serves 10 as a dip
1 pound heirloom or other tomatoes
1 red onion
Handful of fresh cilantro (about ¼ cup)
Juice of 1 lime
1 jalapeño, diced with seeds removed (optional)
Dice tomatoes finely, discarding goop and seeds. Transfer to bowl and dice red onion in similarly sized chunks, adding onion to the bowl. Chop a handful of fresh cilantro and add it to the bowl, then squeeze the lime juice into the bowl. Add the jalapeño if using, then mix until combined. It’s best left to sit for a few hours to let flavors to combine, but it can be enjoyed right away, too!
recipe source: here
$5 Dinner Challenge
Enjoy this fabulously fresh salsa with chips, or spoon over tacos or nachos. Add some grilled corn and a few chunks of avocado just before serving for a bit more body.
Serves 10 as a dip
1 pound heirloom or other tomatoes
1 red onion
Handful of fresh cilantro (about ¼ cup)
Juice of 1 lime
1 jalapeño, diced with seeds removed (optional)
Dice tomatoes finely, discarding goop and seeds. Transfer to bowl and dice red onion in similarly sized chunks, adding onion to the bowl. Chop a handful of fresh cilantro and add it to the bowl, then squeeze the lime juice into the bowl. Add the jalapeño if using, then mix until combined. It’s best left to sit for a few hours to let flavors to combine, but it can be enjoyed right away, too!
recipe source: here
$5 Dinner Challenge
Roast Chicken With Balsamic Peppers
3/4 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6-ounce) skinless, boneless chicken breasts
2 tablespoons olive oil, divided
Cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots (about 1 large)
1 1/2 teaspoons chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
Preheat oven to 450°. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
Ivy Manning, Cooking Light
JANUARY 2010
Cheddar Bacon Burgers
1 pound ground beef
1/2 cup shredded Cheddar cheese
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup real bacon bits
4 hamburger buns
Preheat grill for high heat. In a large bowl, mix together the ground beef, Cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties. Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns.
recipe source here
1/2 cup shredded Cheddar cheese
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup real bacon bits
4 hamburger buns
Preheat grill for high heat. In a large bowl, mix together the ground beef, Cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties. Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns.
recipe source here
Cookies Like Grandma Would Have Baked
When I was a kid we often visited my grandparents. I lived in town with my family but just a few minutes down the road and out in the country you would find my grandmothers house. They were very different in style with one being more homey and baking at only certain times being certain that her house was as neat as a pin and that the meals were planned and served just right. The other was one that spent more time with the chldren, playing and sitting outside, baking cookies and just being a jolly old granny. The funny thing is I can remember this type of recipe being at both of their homes. I guess it was just a favorite of everyone as I know I loved them or perhaps that is why they were found at my grandmas because they loved me.
1/2 cup mashed ripe banana (about 1 medium)
1/2 cup packed brown sugar
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
5 3/5 ounces all-purpose flour (about 1 1/4 cups)
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
Cooking spray
Preheat oven to 350°. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.
Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.
Cathy Brixen, Phoenix, Arizona, Cooking Light
JULY 2009
recipe source: My Recipes
Tuna Roll Ups
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| http://boogieboardcottage.blogspot.com/ |
4 flour tortillas (8 inch)
1 (6 ounce) can albacore tuna (drained)
3 tablespoons mayonnaise (light works well)
1/4 small onion, minced
1 1/2 tablespoons sweet relish
seasoning salt
In a small mixing bowl, mixed drained tuna, mayonniase, onion, relish, and seasoning salt.2Warm tortillas and spread mixture on tortilla.3Roll up tortilla into the shape of a tube.4May slice into smaller pieces and serve with a toothpick.
Recipe Source: Food.com
Jello Color Treat Squares
3 (3 oz.) boxes of Jell-O (any colors you like)
1 (14 oz.) can sweetened condensed milk
2 envelopes unflavored gelatin
Prepare the Jell-O using only 1 cup of hot water in three separate containers. Chill for 4 hours until the Jell-O has set up. Cut the Jell-O into cubes and place in a 13×9 glass pan. Keep Jell-O cubes in the refrigerator until ready to add the white layer. In a separate bowl mix the 2 envelopes of unflavored gelatin with 1/2 cup cold water. Add 1 1/2 cups of boiling water and stir until dissolved. Mix in the sweetened condensed milk. Allow the milk mixture to cool and then pour over the Jell-O cubes. Chill for 4 hours or overnight. The beauty of this recipe is not just the combination of the colors but that it can be sliced into squares and eaten out of your hand.
Recipe Source: Parents Online
Blog Hopping
Blog hopping I have found to be very fun and interesting I hope that you feel the same way. If you stop by here Please leave a comment and if you follow as well let me know that I will gladly visit your blog to see what is going on
Not So Moody Monday
Not So Moody Monday
Early Thoughts of Christmas: Ribbon Dessert
Today is August 29th the 241st day of the year with only 118 days til Christmas. That is only a little under 17 weeks and a little over 4 months from one of the most special days of the year. I know it may be a bit early to start thinking about it but my mind has been on budgeting for Chistmas. I made a list of those that I will be buying for and an average or thought of how much. My husband says that I always spend more because I never think it is enough and believe it or not I never do. It is such a special day to me and my family is important enough to me to do the very best. So thinking along these lines I thought that I would share with you a special recipe that my mom always makes sure is on the table. 
2 packages (.3 ounce each) sugar-free lime gelatin
5 cups boiling water, divided
4 cups cold water, divided
2 packages (.3 ounce each) sugar-free lemon gelatin
1 package (8 ounces) PHILADELPHIA Neufchatel Cheese, cubed
1 can (8 ounces) crushed pineapple, undrained
1/4 cup chopped pecans
2 cups reduced-fat whipped topping
2 packages (.3 ounce each) sugar-free cherry gelatin
In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours. In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour. In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours. Yield: 15 servings.
recipe source: Taste of Home
Sunday, August 28, 2011
Sunday Stealing
1. What's for breakfast?
well I would say since we are out of milk and we can not have our normal cereal that it looks like we will be having toast
2. Do you read a newspaper daily?
yes when I work
3. What do you do when you can't sleep?
blog
4. Say a word that sums up your mood.
confused many things are on my mind tonight
5. Do you remember your dreams?
sometimes but not always
6. Name something from your dream last night.
I can remember dreaming about my grand-kids and nephews I believe we were all having a great time
7. Name a food that describes you.
nutty granola - a bit nutty but a whole lot of good for you
8. Today you are wearing:
dressed up for church today but now relaxing in a pair of shorts and tee
9. What's in your pockets?
nothing
10. Did you sing in the shower today?
always
11. What's the last song you heard?
amazing grace
12. Looking forward to the holidays?
yes I am thinking they will be great this year
13. Where do you want to be this instant?
where I am at home with hubby
14. What's for lunch?
tommorow will be lunch meat and chips
15. What's something you would like to do soon?
football friday
16. Reading anything now? What is it?
nope other than blog post
17. What's for dinner?
hash tonight and tommorow will be pasta
18. A favorite part of the day is:
after work when I get to go home
19. Are you happy?
for the most part
20. Guess how many people will do Sunday Stealing this weekend?
since I am number 36 I can say at least that many easily
The Beauty That God Provides
1. Have you ever been on the wrong side of the law?
no not really while I may not always agree with the law I do respect it
2. What was the last thing you described as either “surprisingly good” or “surprisingly bad?”
getting some money I did not respect
3. When was the last time you unintentionally surprised someone else?
with a word of kindness
4. When was the last time you deliberately surprised someone else?
with a visit to my daughter she was not expecting us but so happy to see us
5. What was the last really funny movie you watched?
Red Neck Comedy
6. What is something that you've never done that you secretly are dying to do?
Do some traveling
7. What do you hope is different in your life by August 2012?
I hope that my children are all happy with their lives more together
8. Who is the last person you greeted at your door?
my mom
9. If you could live in any ancient city during the height of the quality of its society and culture, which one would you choose?
Wow not for sure but the roman empire was one that I would be interesting in
Six Word Saturday on Sunday
Yesterday was a total mess so very busy and so tiresome when I got back home. So my six word saturday is:
Saturday was busy forgot to share
Saturday 6
Saturday 6 @ Patricks Place
1. Where is the last place you visited that involved a flight?
home watching wrestling on T.V.
2. If given a choice and all prices are the same, which airline would you most be likely to choose for your own travel?
I never fly so I have no prefrence
3. With which airline have you had the most negative experiences?
check #2 answer
4. You come to the security checkpoint and you find a new full-body scanner: would you voluntarily be scanned?
while I do not like the looks of these I would probably use them if I had to
5. Security agents tell you that the scanner is being calibrated and that it would take 30 minutes before you could pass through security unless you allow them to do a full putdown. If waiting 30 minutes won’t endanger the chance of you getting to your gate on time, would you wait or agree to the patdown?
depends on who is doing the patting down
6. Which airline fee bothers you the most and why?
check #2 answer
1. Where is the last place you visited that involved a flight?
home watching wrestling on T.V.
2. If given a choice and all prices are the same, which airline would you most be likely to choose for your own travel?
I never fly so I have no prefrence
3. With which airline have you had the most negative experiences?
check #2 answer
4. You come to the security checkpoint and you find a new full-body scanner: would you voluntarily be scanned?
while I do not like the looks of these I would probably use them if I had to
5. Security agents tell you that the scanner is being calibrated and that it would take 30 minutes before you could pass through security unless you allow them to do a full putdown. If waiting 30 minutes won’t endanger the chance of you getting to your gate on time, would you wait or agree to the patdown?
depends on who is doing the patting down
6. Which airline fee bothers you the most and why?
check #2 answer
Bean and Chicken Tostados
1 box (14 oz) Old El Paso® enchilada dinner kit
2 cups chopped or shredded deli rotisserie chicken (from 2-lb chicken)
1 package (8 oz) Old El Paso® seasoned black beans
1/2 cup crumbled queso fresco cheese (2 oz)
1 small tomato, chopped (1/2 cup)
Fresh cilantro leaves, if desired
Heat oven to 375°F. Place tortillas (from dinner kit) on large cookie sheet. Spray both sides of tortillas with cooking spray. Bake 5 to 6 minutes, turning once, until lightly browned around edges. Meanwhile, in 2-quart saucepan, mix chicken and black beans. Stir in seasoning mix and two-thirds of the enchilada sauce (from dinner kit). Cook over medium-low heat about 5 minutes, stirring occasionally, until hot. On each tortilla, spread 1/3 cup chicken mixture; top with scant tablespoon of remaining enchilada sauce. Sprinkle with cheese and tomato. Garnish with fresh cilantro leaves. Serve immediately.
recipe: Betty Crocker
