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Saturday, February 25, 2012

Easy Microwave Chocolate Nut Bark

It seems the entire month of February is tastefully sweet because the 25th of February is chocolate covered nut day. This recipe is easy, microwavable and tasty

1pkg. (12-oz.) semisweet or milk chocolate, broken or in squares
1 cup whole toasted almonds or coarsley chopped Brazil nuts

Preparation Method:
In 1-qt. casserole place chocolate. Cover. Microwave at Medium or Low 5 to 7 Minutes. stir well.
Stir nuts into chocolate. Place a piece of wax paper on small cookie sheet. Spread chocolate mixture in a thin layer over wax paper. Refrigerate until firm, about 1 hour. Break into pieces. Makes about 3/4 pound.

1. Use 16-oz. white chocolate and melt in 1 1/2-qt. casserole 5 to 6 minutes. Good with whole almonds in above recipe
2. Any number of variations of chocolate and other ingredients are good. Cashewnuts and semi sweet chocolate, raisins and milk chocolate, even other dried fruits such as apricots and white chocolate. Candied cherries with white or milk chocolate. Candied cherries with white or milk chocolate are colorful for Christmas. Milk chocolate and peanuts is an all-time favorite combination.

recipe source

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lolly jane

Swiftly Surprised Again

Most everyone that knows me knows that I love Taylor Swift and one thing that I love is this song. Well I always knew that Taylor was different than others and have always loved her stand up character as well. Now with the story I found on Yahoo I am even more impressed Read the story here

Baked Omelet

The first omelet I can remember eating was the one my hubby made for me before we were married. Oh so yummy. I love this baked omelet recipe as well

3 green onions, sliced

1/2 cup sweet red peppers, chopped

1 tbsp. vegetable oil

6 eggs, beaten

1 cup Swiss cheese, shredded (4 oz.)

6 oz. cooked ham, cubed

1/3 cup water
In a 10 inch ovenproof skillet, sauté onions and red pepper in oil for 5 minutes. In bowl, combine the eggs, cheese, ham and water; pour over vegetable mixture. Bake uncovered, at 375 degrees for 15-20 minutes or until set.

Thursday, February 23, 2012

Coconut Cookies

1 cup shortening (half butter for flavor)
2 cups brown sugar, packed
2 eggs
1 tsp. baking soda
1/4 cup hot water or buttermilk
1 cup shredded coconut
1 tsp. vanilla
4 1/2 cups flour
1/4 tsp. salt
1 1/2 tsp. baking powder
Cream together butter and add the sugar gradually. Blend in well beaten eggs. Add the baking soda to the hot liquid and blend into the creamed mixture. Stir in coconut and vanilla, combining well. Sift together the flour, salt and baking powder and stir this into the coconut mixture. Beat 30 seconds with electric mixer. Chill thoroughly in order to make the dough easier to handle. Form into balls the size of walnuts. Flatten each into an oblong shape ¼ inch thick. Place on ungreased baking sheet and press lengthwise with the times of a fork. This dough also works well with a cookie press. Bake about 8 to 10 minutes at 400 degrees. When cool, store in an airtight container.

Wednesday, February 22, 2012

Easy Bread Recipe

I am often an impatient person because I stay so busy. I do love fresh bread though and love this recipe I found on Steamy Kitchen that allows me to provide fresh bread to my family in a quicker way.

3 cups bread flour (I like Harvest King bread flour)1/4 teaspoon instant yeast1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)1 1/2 cups warm waterCovered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)
 Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter

Spring Plans

Spring Plans
Guest post written by Jeramy Sparks
The winter has a reputation for hanging on for longer than most of the nation here in Washington. This year was no exception and I had spent enough time indoors. Thanks to all the gardening shows on directv spokane I was ready to get started on my summer garden. I had a ton of new ideas for fencing, pest prevention, etc. It had me itching to get going but I had several months to go. For now however, I am going to begin aerating my soil and adding organic material to the native soil to improve the growth of my vegetables. I had been processing compost for a while now and it is ready to begin the incorporation process. I know this step will be well worth it as soon as I get to put my first plants into the ground. I can almost taste the tomatoes now. The winter produce section in the grocery has been less than inspiring and flavorful. There is nothing like that in which you can grow by your own hands. Nothing beats it.

Michael Season's Black Bean Crisps Review and Giveaway ends 3/14

I recently recieved the chance to try a delicious new snack. Michael Season's Black Bean Crisps. My thoughts were they were great and I loved the fact that they were great for us as well. The chips comein three great flavors and includ sea salt, nacho and roasted red pepper. I love the fact that there is more than one great flavor. Our family never seems to agree on the same snack taste. Some of us like spicy and others enjoy a more salty taste. Michael Season's has the snack to please all. We all loved the crispy snacks without the grease of other snacks.

Michael Season's Black Bean Crisps are made up of all natural ingredients.They contain no preservatives, no artificial colorings, no artificialflavorings,nohydrogenenated or partially hydrogenated oils, no MSG. The snack is a great tasting wheat free and gluten free snack that provides a nutritional snack. Many of us have made the decision to change the way we snack and Michael Seasons offers an awesome treat. For more information visit

Buy: you can purchase Michael Seasons snacks at retailers such as Krogers and others

Win: One of annies home readers will win the giveaway prize shown above including a tote, chip clip, organic tee shirt, three bags of the black bean crisps sea salt, nacho, roasted red pepper.

To enter this giveaway share with me what flavor of Black Bean Chips you would love to try.  You must also be a follower of Annies Home

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Giveaway starts now and ends 3/14/12 Good Luck Email must be in comment or on blog profile

I was furnished with a sample of the delicious Michael Seasons snack for review purposes. The thoughts and words shared in this post are those of mine alone.

Three Bean and Rice Skillet

1 15- to 15-1/2-ounce can small red beans or red kidney beans, rinsed and drained
1 14-1/2-ounce can Italian-style stewed tomatoes, cut up
1 cup vegetable broth or chicken broth
3/4 cup quick-cooking brown rice
1/2 of a 10-ounce package frozen baby lima beans (1 cup)
1/2 of a 9-ounce package frozen cut green beans (1 cup)
1/2 teaspoon dried basil, crushed or dried Italian seasoning, crushed
1 cup meatless spaghetti sauce
2 ounces thinly sliced mozzarella cheese or 1/4 cup grated Parmesan cheese (optional)

In a large skillet combine red beans or kidney beans, undrained tomatoes, broth, rice, lima beans, green beans, and basil or Italian seasoning. Bring to boiling. Reduce heat. Cover and simmer about 15 minutes or until rice is tender.                          
Stir in spaghetti sauce. Heat through. Top with mozzarella or Parmesan cheese, if desired. Makes 4 servings
recipe source here

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Boy is he happy

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Lemon Skillet Chicken

I love the fresh taste of lemon in my food. With spring coming this makes it even more tasty to me and chicken is a perfect way to share it with those we love

1/4 cup all purpose flour
4 lemon slices
1-1/3 tbsp all purpose flour
1 egg, beaten
1 package lemon herb soup mix
4 boneless, skinless chicken breast halves
1/2 egg
3 tbsp unsalted butter
1 cup water
Dip chicken in egg, then flour. Melt butter in a heavy nonstick skillet over medium high heat. Sauté chicken 2-3 minutes per side until browned. Combine soup mix and water in a bowl and add to skillet. Place lemon slices on chicken. Bring to a boil. Cover, reduce heat to low and simmer 10 minutes, or until chicken is cooked throughout.
recipe source : quality health

Monday, February 20, 2012

Big Daddy Weave

Since Music Moves Me Monday is our free choice I thought I would share some music from one of my favorites. Me and my son will be attending a concert of Big Daddy Weave soon this will be an awesome night for sure.


St Patricks Day Dessert : Irish Flag Bars


1-1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. granulated sugar
3/4 c. light brown sugar
1 stick butter, softened
2 eggs
2 tsp. vanilla
1 12 oz. pkg. semisweet chocolate chips
prepared white frosting
green and orange food coloring
Preheat oven to 350F. Grease 13 x 9 inch baking pan. Combine flour, baking powder and salt in a small bowl; set aside.
Beat granulated sugar, brown sugar and butter in a large bowl with electric mixer at medium speed until light and fluffy. Beat in eggs and vanilla. Add flour mixture. Beat at low speed until well blended. Stir in chocolate chips. Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until golden brown. Remove pan to wire rack; cool completely. Cut into 3-1/4 x 1-1/2 inch bars.
Divide frosting into three small bowls. Tint one with green and one with orange. Leave remaining frosting white. Frost individual cookies as shown in photo. Yield: 2 dozen

recipe source Little Shamrocks

Tempt my Tummy Tuesdays

Sunday, February 19, 2012

Cajun Beans and Rice

Many of my friends went to St. Louis this weekend to celebrate Mardi Gras. I am wondering whether any of them had any beans and rice while they are there. I am sure that many of them got some beads and I am also sure that many of them endulged a bit to much as well. Did any of you celebrate Mardi Gras?

  • 2 pounds smoked sausage, cut into 1-inch slices
  • 3 cans (15 ounces each) black beans, rinsed and drained
  • 1-1/2 cups each chopped onion, celery and green pepper
  • 1 cup water
  • 1 can (8 ounces) tomato sauce
  • 4 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 2 bay leaves
  • Hot cooked rice
  • Directions

    • In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker.
    • In a large bowl, combine the beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon, white pepper, cayenne and bay leaves; pour over sausage. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves. Serve with rice. Yield: 10 servings.
    recipe source: Taste of Home

    Sumo's Sweet Stuff

    Thai Pork Burriots

    1 garlic clove
    1 lb. lean ground pork
    1 small onion, diced
    1 tbsp. honey
    1 tsp. olive oil
    1/2 tsp. crushed red pepper flakes
    2 cups coleslaw mix with carrots
    2 tbsp. grated ginger
    2 tbsp. lime juice
    2 tsp. ground coriander
    3 tbsp. soy sauce
    4 10-inch flour tortillas
    1 tbsp. fresh cilantro
    Heat large nonstick skillet over high heat. Add pork, cook, crumble and stir until pork is no longer pink, about 3-4 minutes. Add ginger, garlic, onion and coleslaw mix and stir-fry with pork for 2 minutes, until vegetables are wilted. Stir constantly for about 1 minute. Heat tortillas in the microwave for 30 seconds. Spoon equal portions of pork mixture onto tortillas, top with cilantro and roll up burrito.

    Snow Play

    This is princess building her snowman. She was so happy that they had snow and her mommy took the time to take some awesome pictures

    Cheeseburger Pizza

    Combine the yummy taste of cheeseburgers and pizza in this recipe. Find it here

    National Mint Day : Irish Mint Brownies

  • 1 cup butter, cubed
  • 4 ounces bittersweet chocolate, chopped
  • 4 eggs
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 cup (6 ounces) dark chocolate chips or semisweet chocolate chips
  • 1/2 cup chopped walnuts
  • 4 ounces white baking chocolate, chopped
  • 1/4 cup refrigerated Irish creme nondairy creamer
  • 1 cup heavy whipping cream
  • 15 mint Andes candies, chopped
  • ICING:
  • 12 ounces bittersweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 2 tablespoons butter
  • Mint Andes candies, halved, optional
  • Directions

    • In a microwave, melt butter and bittersweet chocolate; stir until smooth. Cool slightly. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts.
    • Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
    • In a microwave, melt white chocolate with creamer; stir until smooth. Transfer to a small bowl. Refrigerate for 30-40 minutes or until chilled.
    • In another small bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate.
    • In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from the heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in the refrigerator. Yield: 2-1/2 dozen.
    recipe source : Taste of Home

    Good-Bye Whitney