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Saturday, August 30, 2014

Toasted Marshmallow Milk Shake

Tonight would be an awesome time for a bomb fire. Here in southern Illinois where I live the weather is in the mid 70s right now and a bit rainy and cool. Today is also a day to toast to roasted marshmallows. The recipe I share tonight will make you warm and cozy and enjoy toasted mallows. Oh so yummy

I recommend getting all of the ingredients ready in the blender and then toasting the marshmallows.  You want your marshmallows gooey and hot when you throw them in the blender so they incorporate nicely.  Marshmallows tend to get sticky and harden upon cooling down.

3 scoops vanilla ice cream (use a high quality ice cream or make your own)
1 tablespoon whole milk
I large dollop of plain yogurt
5 Kraft Jumbo Jef-Puffed marshmallows (or homemade)
Whipped cream

Toast marshamllows under a broiler, or, if you’re frisky, over a flame until they just start to blacken evenly (the trick is to make sure it’s evenly toasted and dark, but not turned to charcoal).
Put the milk, yogurt, and then ice cream in the blender. Blend carefully, just until you get a “donut”—when you see the shake holding to the sides of the blender with a hollow core.
Add three of the toasted marshmallows to the blender, and whirl it just until they’re all broken up and distributed evenly. Be careful not to overblend it, making it too melty.
Pour shake into a glass, top with a dollop of whipped cream, break the last two marshmallows on top, and serve with an extra-wide straw.
Repeat if necessary. And it will probably be necessary

recipe source here

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Wednesday, August 27, 2014

Making Tomato Juice + recipe

3 pounds very ripe garden tomatoes, cored, roughly chopped
1 1/4 cups chopped celery with leaves
1/3 cup chopped onion
2 Tbsp sugar (to taste)
1 teaspoon salt
Pinch black pepper
A couple shakes of Tabasco sauce, about 6-8 drops (to taste)

 Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes. Force mixture through a sieve or food mill. Cool completely. Store covered and chilled. Will last for about 1 week in the refrigerator.

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Bact To School Time banana Oatmeal Chocolate Chip Cookies

Our grand-daughter started back to school today. It was an awesome day she is in kindergarten and I just know she will love it. One thing I remember as a child is going to my grandmothers house after school and her always having a special treat for us. Occasionally we would get lucky and she had fresh baked cookies. I thought today I would make up a batch of cookies and share with my little one when she got home. I hope you enjoy as I love these tasty treats.

2 cups all-purpose flour
½ cup white sugar
½ cup brown sugar
1  cup butter/margarine or Crisco
 2 eggs
 ¼ cup milk
 1 teaspoon vanilla extract
 1 teaspoon baking soda
 1 teaspoon baking powder
 1 teaspoon ground cloves
 ¼ teaspoon nutmeg powder
 1 teaspoon ground cinnamon
 ½ teaspoon salt
 3 ripe bananas, mashed
 2 cups quick cooking oats
 1 cup semisweet chocolate chips
 ½ cup chopped walnuts (optional)
 ½ cup chopped almonds

 Preheat oven to 350 degrees F. In a medium bowl, cream butter and sugar together until smooth.
Stir in the eggs. milk and vanilla. sift together the flour, baking soda, baking powder, salt cloves, nutmeg and cinnamon, stir into the creamed mixture. Add the mashed bananas and rolled oats alternating it then add chocolate chips, and nuts mix until well blended. Drop dough by rounded spoonfuls onto unprepared cookie sheets. Bake for 11 to 14 minutes in the preheated oven to desired consistency (I like them toward soft side and chewy side). Remove cookies from pan to cool on wire racks for 5 min

recipe source here

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Tuesday, August 26, 2014

Dog Days

Today is national dog day and I thought I would share a treat that we could give our loving furry partners.

Easy-Peasy Peanut Butter Dog Treats (makes about 3 dozen)

2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/3 cup smooth natural or organic peanut butter
1 cup hot water or 1 cup skim milk
Optional: 1 egg (Oscar loves eggs, so I put one in – plus it’s awesome for a shiny coat)

Preheat the oven to 375°F.
Mix together the flour and baking powder in a big bowl.
In a separate bowl, mix together the peanut butter and hot water until smooth. Slowly add the dry mixture and mix well. Add a little more water or milk if the dough is too dry, or flour if it’s too wet.
Place onto your counter and roll to 1/4″ thickness.
Cut with a cookie cutter and place on a cookie sheet.
Bake for 20 minutes or until lightly brown. Let cool, and then let the begging begin!

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Monday, August 25, 2014

Rock it out with savings and Back To School Band

check out all the great musical tees at Daddy & co. You will love them as I think they remind me of band time back in the old school days. You will also love the great prices at 50% off Yes that's right great musical tees for school or anytime and a great saving of 50% as well. Check them all out and see which one is your favorite
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