Monday, August 24, 2009
going public
Hey girls, I just put the blog to public so anyone can view it. If anyone wants to be able to add recipes or anything else the let me know and I will add them. I really want more reciepes or craft ideas if possible. If anyone wants me to change it back then let me know and I will do it.
Sunday, July 5, 2009
Red, White, and Blueberry Pie...yum!
Ingredients:
1/2 package (15 oz) refrigerated pie crusts (1 crust, unless you are making 2 like I did then just double the recipe)
1 quart fresh strawberries, divided
4 squares (1 oz each) white chocolate for baking
1 package (8 oz) reduced-fat cream cheese, softened
3/4 cup cold milk
1 package (3.3 oz) white chocolate instant pudding and pie filling (I'm having a hard time finding white choc pudding that isn't sugar-free, so I've been using vanilla pudding mix, because I used the sugar-free one once and it tasted awful having that artificial sweetener aftertaste!)
1 1/2 cups fresh blueberries
1 cup thawed, frozen light whipped topping (I always use the kind in the spray can, much easier)
Now here's how it goes:
Preheat oven to 425 degrees. Let pie crust stand at room temp. 15 min. Gently unfold and place crust into a pie plate, pressing dough into bottom and up sides. Prick bottom and sides using like a toothpick or something. Bake 10-12 min. or until golden brown. Cool Completely.
Rinse strawberries and pat dry on paper towels. Select about 8 strawberries for dipping; cut in halve through stem ends. Set aside. Slice remaining strawberries.
Beat cream cheese until smooth. 
Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. (Honestly I didn't use a whisk, I just used a hand blender and it worked just fine...and easier too)
Melt white chocolate on the stove or in a microwavable bowl, until chocolate is melted and smooth. Don't let it burn! Dip strawberries halves in melted chocolate; place on a sheet of parchment paper , cut side down. Refrigerate 15 min. or until set.
Scrape remaining chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust.
Layer sliced strawberries over bottom of crust.
Spread cream cheese, milk, pudding mixture evenly over strawberries.
Arrange blueberries evenly over top of pie filling.
Spray whipped topping evenly around edge of pie.
Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve.
Cut and serve and enjoy! Oh so Yummy!!!!! (It was a huge hit at my in-laws 4th bbq)
1/2 package (15 oz) refrigerated pie crusts (1 crust, unless you are making 2 like I did then just double the recipe)
1 quart fresh strawberries, divided
4 squares (1 oz each) white chocolate for baking
1 package (8 oz) reduced-fat cream cheese, softened
3/4 cup cold milk
1 package (3.3 oz) white chocolate instant pudding and pie filling (I'm having a hard time finding white choc pudding that isn't sugar-free, so I've been using vanilla pudding mix, because I used the sugar-free one once and it tasted awful having that artificial sweetener aftertaste!)
1 1/2 cups fresh blueberries
1 cup thawed, frozen light whipped topping (I always use the kind in the spray can, much easier)
Now here's how it goes:
Preheat oven to 425 degrees. Let pie crust stand at room temp. 15 min. Gently unfold and place crust into a pie plate, pressing dough into bottom and up sides. Prick bottom and sides using like a toothpick or something. Bake 10-12 min. or until golden brown. Cool Completely.
Rinse strawberries and pat dry on paper towels. Select about 8 strawberries for dipping; cut in halve through stem ends. Set aside. Slice remaining strawberries.
Beat cream cheese until smooth. 
Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. (Honestly I didn't use a whisk, I just used a hand blender and it worked just fine...and easier too)
Melt white chocolate on the stove or in a microwavable bowl, until chocolate is melted and smooth. Don't let it burn! Dip strawberries halves in melted chocolate; place on a sheet of parchment paper , cut side down. Refrigerate 15 min. or until set.
Scrape remaining chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust.
Layer sliced strawberries over bottom of crust.
Spread cream cheese, milk, pudding mixture evenly over strawberries.
Arrange blueberries evenly over top of pie filling.
Spray whipped topping evenly around edge of pie.
Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve.
Cut and serve and enjoy! Oh so Yummy!!!!! (It was a huge hit at my in-laws 4th bbq)
Saturday, June 20, 2009
Seriously...
So I am not posting a recipe, I just want to vent for a little bit. Or for a long time maybe... Right now it is 10:45pm. Braylee feel asleep in the truck and when we got home, around 9pm, she of course woke up. Yeah love that! So I spent the next 25 min rocking her while the dumb dog barked forever and would not quit. Finally I had had enough and let the dog in the house, got Braylee a drink and said, "you have to go to bed, goodnight, love you, we will play tomorrow". Left her in bed kind of crying. She didn't cry long, so I took that as a good sign and that maybe she fell asleep.......WRONG. She is still talking/whining in her crib as I write this. What the Crap? This girl is a night owl or something. I usually start bedtime around 8pm and lately she will not fall asleep until 10pm or later. It should not take 2 hours to get a child to bed, should it? I don't have this problem with naps. I put her in bed, she cries for 5 min. and is out. What is the deal at night? She is in there talking like it the middle of the day and she's not tired at all. You know I don't think I would mind if she would sleep in in the mornings, but of course that never happens. I just might be going crazy. Seriously people, what the crap? So come 10pm when she finally falls asleep, I should be going to bed.....but I never do because there is always something that needs to be done and then I end up going to bed late and that just compounds the problem because then I am so tired in the mornings. I feel like I am tired all of the time and can never catch up. Anyway, she may be asleep now...if I'm lucky. Sorry about all of the complaining. Hopefully I will have a recipe soon!!!
BBQ Meatloaf
Barbecue Meatloaf Recipe
This is another easy meatloaf recipe, and it's smothered in barbeque sauce for a taste that is simply irresistible.
Barbecue Meatloaf Ingredients
• 1/2 pound each ground beef, pork, and turkey
• 1 cup milk
• 1/4 teaspoon dried basil
• 1 tablespoon Worcestershire sauce
• 1/4 cup chopped onion
• 1/4 cup chopped mushrooms
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 clove garlic, minced
• 3 slices white bread torn into very small pieces
• 1 large egg, beaten
• 1/2 cup barbecue sauce
Barbecue Meatloaf Recipe Directions
Preheat oven to 350 degrees. Mix all ingredients except barbeque sauce in a large bowl. Transfer mixture to a 5 x 9 inch ungreased meatloaf pan. Pour barbecue sauce over the tope of the meatloaf.
Bake meatloaf for 1 1/4 hours or until center is no longer pink. If using a meat thermometer, the internal temperature of the meatloaf should be 180 degrees.
Let meatloaf sit for 5 minutes before removing from pan to serve. You can serve with additional barbecue sauce if desired.
Saturday, May 16, 2009
BBQ Cheddar Chicken Roll-Ups
Ok I changed the background. Hope no one minds!!!
1 each large green and red pepper, cut into strips (4 cups)
1 large onion, thinly sliced (1 cup) (I actually chopped it, cuz I don't like that big of a chunk)
1 lb. boneless skinless chicken breasts, cut into strips
1/3 cup Barbecue sauce
4 whole wheat tortillas (I actually made 6)
1 cup shredded cheddar cheese
Cook and stir veggies in large nonstick skillet on med-high heat 3 min. Add chicken: cook and stir 3-4 min or until no longer pink. Stir in bbq sauce: cook on med. heat 3 min. or until chicken is done, stirring occasionally. Spoon chicken mixture down centers of tortillas: top with cheese. Roll up. Enjoy!!
I just made this for the first time tonight and it was delicious! I made it with corn on the side.
1 each large green and red pepper, cut into strips (4 cups)
1 large onion, thinly sliced (1 cup) (I actually chopped it, cuz I don't like that big of a chunk)
1 lb. boneless skinless chicken breasts, cut into strips
1/3 cup Barbecue sauce
4 whole wheat tortillas (I actually made 6)
1 cup shredded cheddar cheese
Cook and stir veggies in large nonstick skillet on med-high heat 3 min. Add chicken: cook and stir 3-4 min or until no longer pink. Stir in bbq sauce: cook on med. heat 3 min. or until chicken is done, stirring occasionally. Spoon chicken mixture down centers of tortillas: top with cheese. Roll up. Enjoy!!
I just made this for the first time tonight and it was delicious! I made it with corn on the side.
Tuesday, May 12, 2009
whole wheat bread
Ingredients:
8 cups whole wheat flour2 packages Active Dry Yeast or Rapid Rise Yeast2 1/2 teaspoons salt1 1/2 cup milk1 1/2 cup water1/4 cup honey1/4 cup vegetable oil
Directions:
In large bowl, combine 3 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and oil until very warm (120 to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Remove dough to lightly floured surface; divide dough in half. Roll each to 12- W 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in two greased 8 1/2- W 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Bake at 375:F for 35 to 45 minutes or until done. Remove from pans; cool on wire racks. Per serving: 4260 Calories (kcal); 85g Total Fat; (16% calories from fat); 149g Protein; 789g Carbohydrate; 50mg Cholesterol; 5578mg Sodium Food Exchanges: 46 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat; 4 1/2 Other Carbohydrates Makes two loaves
8 cups whole wheat flour2 packages Active Dry Yeast or Rapid Rise Yeast2 1/2 teaspoons salt1 1/2 cup milk1 1/2 cup water1/4 cup honey1/4 cup vegetable oil
Directions:
In large bowl, combine 3 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and oil until very warm (120 to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Remove dough to lightly floured surface; divide dough in half. Roll each to 12- W 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in two greased 8 1/2- W 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Bake at 375:F for 35 to 45 minutes or until done. Remove from pans; cool on wire racks. Per serving: 4260 Calories (kcal); 85g Total Fat; (16% calories from fat); 149g Protein; 789g Carbohydrate; 50mg Cholesterol; 5578mg Sodium Food Exchanges: 46 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat; 4 1/2 Other Carbohydrates Makes two loaves
Thursday, May 7, 2009
Peanut Butter Bars
1 spray(s) cooking spray
1 1/3 cup(s) all-purpose flour
1/3 cup(s) whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1 1/2 cup(s) quick cooking rolled oats, do not use instant
3/4 cup(s) reduced-fat peanut butter
3/4 cup(s) packed light brown sugar
1/2 cup(s) sugar, granulated
1/2 cup(s) light butter, from a stick, softened
2 large egg(s)
1 tsp vanilla extract
1/3 cup(s) fat-free skim milk, Icing
3 tbsp reduced-fat peanut butter
1 1/2 tbsp light butter, from a stick
2/3 cup(s) powdered sugar
1 tbsp fat-free skim milk
Instructions
Preheat oven to 350ºF. Line a 9- X 13-inch baking pan with aluminum foil; coat foil with cooking spray.
Whisk together all-purpose flour, whole wheat flour, baking powder, baking soda and salt in a bowl. Whisk in oats and set aside.
With an electric mixer on medium-high speed, beat peanut butter, brown sugar, granulated sugar and butter in a large bowl until well blended. Add eggs, one at a time, beating well after each addition; beat in vanilla.
At low speed, add one half of flour mixture to peanut butter mixture, then one half of milk, beating just until incorporated. Repeat with remaining flour mixture and milk, beating until well mixed. Spread batter in prepared pan. Bake until golden at edges and a toothpick inserted in center comes out clean, about 30 minutes. Transfer to a rack.
Meanwhile, to make icing, combine peanut butter and butter in a medium microwavable bowl. Microwave on high until butter is melted, about 30 seconds; whisk until smooth. Add powdered sugar and milk; whisk until smooth. Immediately spread icing evenly over hot cake. Cool completely. Cut into 24 bars. Yields 1 bar per serving.
1 1/3 cup(s) all-purpose flour
1/3 cup(s) whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1 1/2 cup(s) quick cooking rolled oats, do not use instant
3/4 cup(s) reduced-fat peanut butter
3/4 cup(s) packed light brown sugar
1/2 cup(s) sugar, granulated
1/2 cup(s) light butter, from a stick, softened
2 large egg(s)
1 tsp vanilla extract
1/3 cup(s) fat-free skim milk, Icing
3 tbsp reduced-fat peanut butter
1 1/2 tbsp light butter, from a stick
2/3 cup(s) powdered sugar
1 tbsp fat-free skim milk
Instructions
Preheat oven to 350ºF. Line a 9- X 13-inch baking pan with aluminum foil; coat foil with cooking spray.
Whisk together all-purpose flour, whole wheat flour, baking powder, baking soda and salt in a bowl. Whisk in oats and set aside.
With an electric mixer on medium-high speed, beat peanut butter, brown sugar, granulated sugar and butter in a large bowl until well blended. Add eggs, one at a time, beating well after each addition; beat in vanilla.
At low speed, add one half of flour mixture to peanut butter mixture, then one half of milk, beating just until incorporated. Repeat with remaining flour mixture and milk, beating until well mixed. Spread batter in prepared pan. Bake until golden at edges and a toothpick inserted in center comes out clean, about 30 minutes. Transfer to a rack.
Meanwhile, to make icing, combine peanut butter and butter in a medium microwavable bowl. Microwave on high until butter is melted, about 30 seconds; whisk until smooth. Add powdered sugar and milk; whisk until smooth. Immediately spread icing evenly over hot cake. Cool completely. Cut into 24 bars. Yields 1 bar per serving.
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