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Saturday, January 28, 2012

Easy Peanut Butter Cookies

  • 2 cups creamy peanut butter
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth.    Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.   Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
    shared at
    Simply Delish

    Looking Cool

    Tips TO Trim Those Energy Bills

    wow was a bit surprised when I took a look at my energy bills this week. There are a few things that you can do to keep the bills low:

    One you can check with the different power companies to see if they offer a way to equalize your payments through out the year.

    You can save using gas by:
    (1) gas appliances can lower your electric bill and usually use less energy.

    To Save Energy:
    (1) be sure to keep unused appliances unplugged such as toasters, coffee pots, cell phone chargers, etc..
    (2) unplug the dryer when not in use I kow I know it may be inconvenient but when not in use it really can save money
    (3) use energy saving lightbulbs or low wattage bulbs

    Upside-Down Sour Cream Coffee Cake with Sherry-Roasted Pears

    1/2 cup packed light brown sugar
    1 cup chopped walnuts
    2 teaspoons cinnamon
    Sherry-Roasted Pears
    1 cup butter, softened
    3/4 cup granulated sugar
    3 large eggs
    1 vanilla bean, split lengthwise
    2 tablespoons syrup from Sherry-Roasted Pears
    1 cup sour cream
    2 1/2 cups flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    3/4 teaspoon salt
    1/8 teaspoon nutmeg 

     Preheat oven to 350°. Butter and flour a 9-in. tube pan* or 10- to 11-cup nonstick Bundt pan, knocking out excess flour. Make topping: Combine brown sugar, walnuts, and cinnamon in a small bowl. Slice pears lengthwise 1/3 in. thick if using tube pan or chop if using Bundt pan. Make cake: Beat butter and granulated sugar with a mixer until fluffy. Add eggs one at a time, mixing well and scraping inside of bowl after each addition. Scrape seeds from vanilla bean and add to bowl (save pod for another use). Add syrup and sour cream; beat to combine. Combine dry ingredients. Add to batter and beat on low speed until blended; batter will be thick.  Sprinkle half the nut mixture in pan, then arrange half the pears on top. Spoon half the batter over pears and spread evenly. Repeat layers. Bake until a toothpick inserted in center comes out clean, 55 to 60 minutes for a tube pan, 45 minutes for a Bundt pan.  Let cool in pan on a rack about 45 minutes. Loosen cake from sides of pan with a small, slender spatula and invert onto a plate. If any toppings stick in pan, loosen with spatula and replace on cake. 

    Make ahead: Up to 1 day, chilled; set on a baking sheet, wrap in foil, and rewarm in a 350° oven about 15 minutes

    DECEMBER 2011

    shared at
    homemaking monday

    Friday Fives - Valentine sweets

    Friday Fives Badge

    oh so yummy 5 sweet gift ideas to give to your valentine

    Winter Weather : Boy and his Dog and a Review of Winter Protection Wear from Baby Banz

    Baby Banz are well known as being makers of products that help protect us from the sun. Now they also have a line of winter protection gear out as well.

    When the wind blows and the snow flies it is time to dawn some protection to help keep us warm and safe. Baby Banz outdoors attire helps keep one looking good as well. The beanie, scarf, gloves all are available in four (4) different colors : Purple spring flowers, Fuchsia spring flowers, Red Damask and Blue Multistripe. The beauty of this is that the Baby Banz winter wear is perfect for both girls and boys. The pieces are all made of warm polar fleece and provides great comfort and warmth for your child.
    You can find all the winter protection gear from Baby Banz on thier website at

    You can find Baby Banz on facebook and twitter  

    Friday, January 27, 2012

    Aloha Friday: Are You Thirsty

    Aloha Friday is a day that I look forward to each week. A fun filled day where the blog An Island Life at sponsors an event where bloggers simply ask other bloggers simple questions that require simple answers. Lots of fun.

    My question this week is:
    What is your beverage of choice?

    me I am a sweet tea drinker

    Sweet Dessert Perfect for Valentines Day

  • 1 fudge brownie mix (13-inch x 9-inch pan size)
  • 1 package (10 ounces) peanut butter chips
  • 2 packages (13 ounces each) miniature peanut butter cups
  • 4 cups cold 2% milk
  • 2 packages (5.1 ounces each) instant vanilla pudding mix
  • 1 cup creamy peanut butter
  • 4 teaspoons vanilla extract
  • 3 cartons (8 ounces each) frozen whipped topping, thawed

  • Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.   Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).

    recipe source : Taste of Home

    shared at

    Inspiration Friday

    Blog Hopping Friday

    friendandfollowStalk Hop Friday

    Veggie Lasagna

    • 1 tablespoon(s) olive oil
    • 4 cup(s) sliced onions
    • 1 pound(s) fresh kale, stems removed, leaves washed, dried and chopped
    • 1/4 teaspoon(s) salt
    • 1/4 teaspoon(s) pepper
    • 1 pkt (1.8 oz) white sauce mix, prepared with milk as pkg directs and adding 1 Tbsp minced garlic
    • 9 oven-ready lasagna noodles (from an 8-oz box)
    • 1 tub(s) (15 oz) part-skim ricotta cheese
    • 1 pint(s) cherry or grape tomatoes, halved
    • 1 package(s) (8 oz) shredded part-skim mozzarella cheese
    1. Heat oven to 375°F. Grease a 13 x 9 x 2-in. baking dish.
    2. Heat oil in a large saucepan. Add onions; sauté until golden. Stir in kale, salt and pepper; cook 4 minutes, or until kale wilts.
    3. Spoon a thin layer of white sauce in baking dish. Top with 3 noodles, not overlapping. Spread with half the ricotta cheese, covering noodles completely. Top with layers of half the kale, half the tomatoes and 1/3 the remaining sauce. Sprinkle with 1⁄3 the mozzarella cheese. Repeat layers once. Top with remaining 3 noodles; cover completely with remaining sauce and sprinkle with remaining cheese. Cover with nonstick foil.
    4. Bake 50 minutes. Uncover and bake 10 minutes longer until center is hot (see Note).

    Recipe Source: Womans Day


    As you know my family loves PopChips and we have had the delight to host giveaways of these before as well. Right not at Amazon you can get a great deal on these chips but hurry as this will go quickly

    This burger looks so yummy you should check it out. The Racheal Ray show shared a tribute burger recipe that I know I am going to try you may want to as wel

    Five Question Friday

    1. Do you swim in the winter?

    I am not a swimmer and get in the water in the summer to cool off but not really in the winter

    2. Do you love or hate winter?

    we have a relationship like none other, I love to look at the beauty it brings but can do without getting out in the cold

    3. Do you put makeup/actual clothes on when you know you're going to be home all day with just family?

    well I try to but this does not always happen

    4. How old were you when you had your first alcoholic beverage?
    I was a wild teen and would say around the age of 15

    5. How many ill calls in a 12 month period do you think are acceptable?
    well gosh at my work place they say 5 times is to many but if you are like me and have health issues this is not nearly enough

    Yummy Burger

    This burger looks so yummy you should check it out. The Racheal Ray show shared a tribute burger recipe that I know I am going to try you may want to as well.

    Thursday, January 26, 2012

    Coffee and Cream Ice Box Cake

    Coffee & Cream Icebox Cake Recipe at
    For the Cream:
    1 3/4 cups heavy cream
    1 tablespoon instant espresso powder
    1 tablespoon sugar
    For the Cookies:
    44 Nabisco Famous Chocolate Wafers
    For the Garnish:
    1/4 cup finely chopped, toasted hazelnuts for garnish
    1/4 cup crushed chocolate cookie wafer crumbs

    Lightly grease a 6-cup loaf pan. Line the pan with two pieces of overlapping plastic wrap, allowing the excess to hang over the edges of the pan.

    FOR THE CREAM: In a bowl, combine the cream, espresso powder, and sugar. Whisk until the cream holds firm peaks. Spoon about two-thirds of the whipped cream into the prepared pan. Tap the pan firmly on the counter to even the cream and eliminate any air bubbles.

    FOR THE COOKIES: Starting at a short side of the pan, arrange 11 cookies in the cream, standing them on their edge in a row like dominoes. Gently squeeze the cookies together as you go. Do the same with a second row of cookies, slightly overlapping the cookies from the second row with the cookies in the first row. Continue with two more rows for a total of four rows. Press down on the cookies gently. Cover them with the remaining cream. Smooth the cream with a spatula, gently pressing to make sure any gaps between the cookies are filled. Tap the pan on the counter several times to eliminate any air pockets.

    TO SERVE: Cover the cake with the excess plastic wrap and refrigerate at least 24 hours, preferably 2 days. When ready to serve, peel the plastic wrap from the top and gently tug on the plastic to loosen the cake from the sides of the pan. Set a cutting board on top of the pan and invert the cake onto the board. Lift the pan off and gently peel away the plastic wrap. Mix the hazelnuts with the cookie crumbs and sprinkle over the top of the cake. Slice carefully with a warm knife.

    Recipe Source:

    Easy Veggie and Beef Casserole

    love this type of recipe very yummy, easy and pleasing to the family

    1/2 lb. lean ground beef
    1 cup onion, chopped
    1 cup celery, chopped
    1 cup green pepper, cubed
    3 1/2 cups tomatoes, diced
    1/4 tsp. salt
    1/2 tsp. black pepper
    1/4 tsp. paprika
    1 cup frozen peas
    2 small carrots, diced
    1 cup uncooked rice or elbow macaroni
    1 1/2 cup water

    In skillet, brown ground beef and drain off fat. Add rest of ingredients. Mix well. Cover and cook over medium heat until boiling. Reduce to low heat and simmer for 35 minutes and serve hot.

    Wednesday, January 25, 2012

    Giveaway over: Winner has been emailed MyBlogSpark Progresso and Biggest Loser Giveaway ends 2/14

    One of my favorite T.V. shows is the biggest loser. I have watched several seasons of it. I would like to say every but I am not really sure, there have been so many seasons. I have the privilege through MyBlogSpark to review and sponsor a giveaway of The Biggest Loser WorkOut and Progresso soup package.

    I have always thought that soup was delicious and the perfect cold weather food but now it turns out that it is great for the diet and is an important part of the program The Biggest Loser and its workout and diet.

    Want a new look Progresso can help you out with this. Progresso is excited to share with you the return of their Souper You Contest giving you the chance to win an incredible makeover. Simpy tell Progresso why you deserve a makeover and what you love about their soup, you could have the chance to win an ultimate makeover experience in Hollywood this Spring. You can now have your soup and eat it to. With 40 delicious soups with 100 calories or less per serving, Progresso Soup has a variety of offerings that help you beat diet boredom and satisfy your taste cravings, while helping you stick to your weight management calorie goals. Progresso Soups are packed with pasta, beans, rice, meat and vegetables. The soups will not only suit your taste buds but will also make you feel good about eating them.

    Progresso Souper You will award three winners with an ultimate makeover experience in Hollywood. The experience would include a trip for two to Los Angeles, California where the winner will receive a head to toe makeover with hair and makeup, guided shopping spree with a $1000 fashion reatailer gift card, $1000 spending money and 2 tickets to this season's live finale to NBC's The Biggest Loser

    Progresso is asking fans to visit and submit their photo with a brief essay about why they love Progresso soups and why they deserve a makeover, by no later than February 22nd
    Fans can check back on March 12th for the announcement of the top ten finalists, and to vote for their favorite finalist until March 25th

    Click here to watch this amazing video of the 2011 winner experience.

    Giveaway : MyBlogSpark has allowed me to host this giveaway where one lucky winner will get a progresso and The Biggest Loser prize pack

    My Progresso “Souper You” prize pack will contain:
    (2) VIP Coupons for Progresso Soup
    (1) copy of “The Biggest Loser” Workout DVD

    To enter this giveaway : share with me some of your new year goals for 2012 , you must also be a follower of Annies Home

    Extra Entries:
    • what flavor of Progresso soup is your favorite or which would you like to try the most
    • follow me on facebook
    • follow my blog on twitter
    • tweet about the giveaway (1 entry per tweet unlimited) share link in comment
    • blog about this giveaway (5 entries) leave link in comment
    Giveaway starts now and ends Feb. 14, 2012 Good Luck Email must be in comment or on blog profile or entries will not count

    We were sent the package I mentioned above for review purposes. The thoughts I shared in this giveaway are mine alone

    Scentsy Giveaway ends 2/15

    Scentsy is one of my favorite products. Oh how great the aroma of the house is when the scentsy is on guard. Currently there is a giveaway at the blog Thanks Mail Carrier One lucky winner will get their choice of warmer and bar. Giveaway ends Feb. 15, 2012

    Giveaway over winner has been emailed I See Me Book Giveaway

    I See Me Personalized Books would make a perfect gift for any child that you care about. What a better time than to tell someone you love them than Valentines day. After all February is the month for love. I have been given the opportunity to host a giveaway where one lucky Annies Home winner will get the personalized book Who Loves Me. You can read my review of this super cute book here.

    Reasons I love this book include:
    • I love the way that the title includes the child's name is placed inside of a peep hole that helps it to stand out
    • I love the dedication page. I used both my childrens nicknames and their real names in the dedication and made it personal by being able to use nana and papa and the year and date. Time may go fast but this book has a stamp in time
    • I love the illustrations the wonderful colors used in each picture capture the eyes and helps to keep childrens attention from beginning to end to see what happens on the next page.
    • The pages in the book are made of thicker gauge, glossy paper, which means that they are hard-to-tear.

    To enter this giveaway you must head over to the review post for I See Me and leave me a comment you must also must be a follower of my blog

    Extra Entries:
    • share with me if you give your children valentine gifts and what you have or will be giving them
    • follow I See Me on facebook
    • follow me on facebook (link on side bar)
    • share on facebook about  this giveaway (2 entries)
    • follow my blog on twitter
    • tweet about the giveaway (every tweet is one entry unlimited) leave tweet link in comment
    • share this giveaway on your blog or giveaway site (5 entries each) please share link of what you did
    Giveaway starts now and ends Feb 14, 2012 Email must be in comment or on blog profile Good Luck

    Cheesecake Delicious and Better for You

    With only 115 calories per slice this cheesecake is a dieters dream come true. Hope you enjoy it

    PAM® Original No-Stick Cooking Spray
    1/2 cup graham cracker crumbs
    1-1/2 cups fat free small curd cottage cheese
    1 cup Egg Beaters® Original (1 cup = 8 oz)
    1/2 cup granulated sugar
    4 ounces fat free cream cheese, softened (4 oz = 1/2 of 8-oz pkg)
    1/4 teaspoon grated lemon peel
    1 tablespoon fresh lemon juice
      Assorted fresh fruit, optional

    Preheat oven 325°F. Spray bottom and sides of 9-inch square baking dish with cooking spray. Sprinkle graham crumbs evenly onto bottom and up sides of baking dish. Place cottage cheese and Egg Beaters in blender container; cover. Blend until smooth. Add sugar, cream cheese, lemon peel and juice; cover. Blend until smooth. Pour into prepared baking dish. Bake 50 minutes, or until center is set and top is lightly browned. Cool in dish on wire rack; cover. Refrigerate at least 2 hours or until chilled. Cut into 9 squares to serve. Garnish with fruit, if desired.

    recipe source : eggbeaters

    shared at
    Comfy In the Kitchen Foodie Friday

    Confessions of a Stay At Home Mommy

    Wordless Wednesday

    linked up here, and here and here oh and don't forget here and here and here and if you want to see more go here and here Tots and Me and there and over here

    Tuesday, January 24, 2012

    Groundhog Day Craft Idea

    Are you looking for an easy craft to do with your children? Well check out this little guy who can pop in the hole if he sees his shadow or stay out if he is ready for spring. Check out this cute groundhog day craft here

    Monday, January 23, 2012

    Daddy's Eyes


    Our middle daughter moved out this week and we are proud of her yet our hearts are a bit sad. I found this song had to share it with her and you all. Hope you enjoy it

    The Bottle Man

    My dad was a picker without knowing it. He would look and sell to others and loved doing it. He would have loved the show American Pickers I am sure and learned so much off of it. He was known as the bottle man because many times that is how he would make his money Those old vintage bottles that I still love today are what he found and sold so many times in his life.

    shared at
    knick of time tuesday

    Valentine Craft

    Loe this so super cute . Find out how to make your own here

    Sweeten Up The Super Bowl Party

    If you are like me you will be celebrating the super bowl. Not only is it the game that we love but we also have a contest here at home tosee who has the best dish. One recipe I will be including Super Bowl Sunday will be Peach BBQ Sauce

     1 lb canned peaches, drained

    2 tsp ginger, chopped

    2 tbsp soy sauce

    1/3 cup vinegar

    2 cloves garlic, chopped

    1/3 cup ketchup

    1/2 cup brown sugar
    Combine all ingredients and salt and pepper to taste in a blender. Purée until smooth.

    Bacon and Cheddar

    1 pound bacon strips

    1 medium sweet red pepper, finely chopped

    8 green onions, thinly sliced

    1/2 cup chopped oil-packed sun-dried tomatoes

    8 slices white bread, cubed

    2 cups (8 ounces) shredded cheddar cheese

    6 eggs, lightly beaten

    1-1/2 cups 2% milk

    1/4 cup mayonnaise

    1/2 teaspoon salt

    1/4 teaspoon ground mustard

    1/8 teaspoon pepper

    • In a large skillet, cook bacon in batches until crisp; drain on paper towels. Crumble into a large bowl. Add the red pepper, onions and tomatoes. In a greased 13-in. x 9-in. baking dish, layer half of the bread, bacon mixture and cheese. Top with remaining bread and bacon mixture.
    • In a small bowl, combine the eggs, milk, mayonnaise and seasonings. Pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
    • Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 10 servings.
    Taste of Home recipe

    shared at

    PhotobucketThe Stuff of SuccessTempt my Tummy Tuesdays

    Orange Marmalade

    • 1 medium orange
    • 1 medium tangerine
    • 1 medium lemon
    • 1 1/2 cups water
    • 1/8 teaspoon baking soda
    • 3 cups sugar
    • 1 (3-oz.) pkg. liquid fruit pectin


    1. 1MICROWAVE DIRECTIONS: Score outer peel of fruit into quarters. Remove thin layer of peel a quarter at a time. Discard white membrane from peel and fruit. Cut peel into very thin strips. In 2-quart microwave-safe bowl, combine peel, water and soda. Cover; microwave on HIGH for 5 to 8 minutes or until mixture comes to a full rolling boil; continue to boil for 10 minutes, stirring once halfway through cooking.
    2. 2Meanwhile, in shallow bowl, finely chop fruit, being careful not to lose any juice. Add fruit with juice to peel mixture. Cover; microwave on HIGH for 3 to 4 minutes or until mixture comes to full rolling boil; continue to boil for 10 minutes, stirring once halfway through cooking. Stir sugar and pectin into 2 cups of fruit mixture; discard excess mixture. Microwave on HIGH for 6 1/2 to 9 minutes or until mixture comes to full rolling boil, stirring twice during cooking. Continue to boil for 1 minute.
    3. 3Spoon into 3 clean, hot 8-oz. jars; screw lids on firmly. Cool several hours. Store in refrigerator up to 3 weeks or in freezer up to 3 months.

    Layered Peppermint Cheesecake

  • Peppermint Cheesecake Layers:
  • 3 (8-oz.) packages cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons unsalted butter, softened
  • 3 large eggs
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups sour cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon peppermint extract
  • 2/3 cup crushed hard peppermint candies
  • Sour Cream Cake Layers:
  • 1 (18.25-oz.) package white cake mix
  • 2 large eggs
  • 1 (8-oz.) container sour cream
  • 1/3 cup vegetable oil
  • White Chocolate Mousse Frosting:
  • 2/3 cup sugar
  • 1 cup white chocolate morsels
  • 2 cups whipping cream
  • 2 teaspoons vanilla extract
  • Garnishes: White chocolate curls, peppermint candies

  • Preparation

    1. 1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325°. Line bottom and sides of 2 (8-inch) round cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat cream cheese, 1/2 cup sugar, and 2 Tbsp. butter at medium speed with an electric mixer 1 to 2 minutes or until creamy and smooth. Add 3 eggs, l at a time, beating until blended after each addition. Add flour and next 3 ingredients, beating until blended. Fold in candies. Pour batter into prepared pans. Place cake pans in a large pan; add water to pan to depth of 1 inch.
    2. 2. Bake at 325° for 25 minutes or until set. Remove from oven to wire racks; cool completely in pans (about 1 hour). Cover cheesecakes (do not remove from pans), and freeze 4 to 6 hours or until frozen solid. Lift frozen cheesecakes from pans, using foil sides as handles. Gently remove foil from cheesecakes. Wrap in plastic wrap, and return to freezer until ready to assemble cake.
    3. 3. Prepare Sour Cream Cake Layers: Preheat oven to 350°. Beat cake mix, next 3 ingredients, and 1/2 cup water at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans.
    4. 4. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
    5. 5. Prepare White Chocolate Mousse Frosting: Cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium-low heat, stirring often, 3 to 4 minutes or until sugar is dissolved. Add morsels; cook, stirring constantly, 2 to 3 minutes or until chocolate is melted and smooth. Remove from heat. Cool to room temperature (about 30 minutes), whisking occasionally.
    6. 6. Beat cream and 2 tsp. vanilla at high speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gradually fold white chocolate mixture into whipped cream mixture, folding until mixture reaches spreading consistency.
    7. 7. Assemble Cake: Place 1 cake layer on a cake stand or plate. Top with 1 frozen cheesecake layer. Top with second cake layer and remaining cheesecake layer. Top with remaining cake layer. Spread top and sides of cake with frosting. Chill until ready to serve. Garnish, if desired.

    Earn Books for your School

    Read about it here
    Great sale currently going on at Plow and Hearth. Be watching for an upcoming review and giveaway here on Annies Home as well.

    Sunday, January 22, 2012

    Monday Blog Hops

    Mommy of Two Little Monkeys Monday Madness Blog hop

    stealing sunday

    Stealing Sunday

    36. Have you watched American Horror Story?

    not for sure , hubby into lots of sci fi

    37. Baseball hat or toque?

    baseball hat

    38. Do you shampoo or soap up first in the shower?

    soap up

    39. Wet the toothbrush or brush dry with the toothpaste?

    40. Pen or pencil?

    41. Have you ever gambled at a casino?

    42. Have you thrown up on a plane?

    43. Have you thrown up in a car?

    44. Have you thrown up at work?

    45. Do you scream on roller coasters?

    46. How many shoes do you have?
    two one for each foot

    47. Who was your first roommate?
    my sister

    48. What alcoholic beverage did you drink when you got drunk for the first time?
    boone wine

    49. What was your first job?
    worked as an office aide

    50. What was your first car?

    51. When did you go to your first funeral?
    when I was a kid I attended my grandfathers funeral

    52. How old were you when you first moved away from your hometown?
    12 years old saddest day of my life

    53. Who was your first grade teacher?
    mrs. steckle. She had her moments both good and bad but I still think she was mean

    54. Where did you go on your first airplane ride?
    never been on an airplane ride

    55. When you snuck out of your house for the first time, who was it with?
    never had to simply walked out and told my parents where I was going

    56. Who was your first best friend and are you still friends with them?
    still friends with many of my friends but really have not seen my first friend for a long time

    57. Where did you live the first time you moved out of your parents’ house?
    in my apartment with my hubby

    58. Who is the first person you call when you have a bad day?
    I talk to my hubby the ones I used to call are no longer available because there is no phone lines that reach heaven

    59. Whose wedding were you in the first time you were a bridesmaid or a groomsmen?
    flower girl was the only role I ever played in a wedding

    60. What is the first thing you do in the morning?
    sit up and fire up laptop

    61. What was the first concert you attended?
    band concert or church concert

    62. First tattoo or piercing?

    63. First celebrity crush?

    dating myself here shawn cassidy

    Quick Meal Please teens and Mom

    There are times that my teens present me with a dilema. They are hungry and want food now. I also have been working a lot and that becomes a problem as well. I want to serve them something they really like but I also want to make something super quick. The chicken Quesidilla recipe does the job

    2 tbs. oil
    1/4 cup chopped onions
    1 small minced garlic clove
    1/4 cup chopped bell peppers
    2 minced chili peppers (to taste)
    3 chopped plum tomatoes
    Oil for frying
    8 flour tortillas
    2 cup shredded cheddar cheese
    1 1/2 cup cooked chicken
    Sour cream
    In a medium heavy skillet sauté the onions, garlic, and peppers in the 2 Tbsp. oil until soft. Add the chili peppers and tomatoes and simmer for a few minutes more. Add the chicken and stir well to combine. Heat a thin layer of oil in a heavy medium sized pan over medium low heat. Place a tortilla in the pan and sprinkle with 1/4 cup cheese. Add about 1/4 of the chicken mixture and top with another 1/4 cup cheese. Cover with another tortilla and cook for 2-3 minutes or until golden brown. Flip the quesadilla over and cook for an additional two minutes. Remove from the heat and cut into wedges.
    Keep warm while frying the remaining quesadillas. Serve with salsa and sour cream.