Tuesday, June 30, 2009
Friday, June 19, 2009
From Martha Stewart Living website.
Check out the directions here.
Now when Dad's at work he can warm his hand and his heart every time he takes a sip!
Why not suprise Dad with this fun little gift along with a gift card to his favorite coffee shop!
Proud mamas- feel free to take advantage of this modern "brag book" opportunity as well!
I have discovered a wonderful (new to me) freebie!
Oh, hello friend is another graphic designer with some wonderful free printables and a beautiful blog. She has a lot of followers, so I guess some of you probably already know her! I’m so behind the times:-)
Check out all of her pretty freebies…
Cute blog buttons
Adapted from Cook’s Illustrated Lost Recipes Cookbook
- 3 cups cake flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 1/2 sticks butter, softened
- 2 1/2 cups sugar
- 6 large eggs
You’ll need a 16-cup tube pan or angel food cake pan for this recipe; if not using a nonstick pan, make sure to thoroughly grease a traditional pan.
1. Adjust oven rack to lower-middle position. Grease and flour 16-cup tube pan. Combine flour, baking powder, and salt in bowl. Whisk milk and vanilla in measuring cup.
2. With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture. Mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.
3. Pour batter into prepared pan and smooth top. Place cake in cold oven. Adjust oven temperature to 325 degrees and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65 to 80 minutes. This took 85 minutes in my oven, so it may take longer in yours also.
4. Cool cake in pan for 15 minutes, then turn out onto rack. Cool completely, about 2 hours. Serve. (Cooled cake can be stored in airtight container at room temperature for up to 2 days.)
Cooking Light, May 2006
- 1/2 cup packed dark brown sugar
- 1/4 cup chopped pecans
- 1 1/2 teaspoons ground cinnamon
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 1/2 cup egg substitute
- 1 cup reduced-fat sour cream
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Cooking spray
- 6 tablespoons powdered sugar
- 3 teaspoons fresh orange juice
- Dash of salt
Preheat oven to 400°.
- Combine first 3 ingredients; set aside.
- Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg substitute; beat 3 minutes. Beat in sour cream, water, and vanilla.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring well with a whisk. Make a well in center of mixture; add sour cream mixture. Stir just until combined.
- Place 3 tablespoons brown sugar mixture in a small bowl; set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times.
- Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Sprinkle batter evenly with reserved brown sugar mixture. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately; place on a wire rack. Cool 10 minutes.
- Combine powdered sugar, juice, and dash of salt in a small bowl, stirring until smooth. Drizzle powdered sugar mixture evenly over muffins.
- Calories: 182 (28% from fat), Fat: 5.7g (sat 2.8g,mono 1.4g,poly 0.6g), Protein: 2.9g
- Carbohydrate: 30.4g, Fiber: 0.6g, Cholesterol: 14mg, Iron: 1mg, Sodium: 176mg, Calcium: 53mg
Thursday, June 18, 2009
Ladies and gentlemen, rev your appetites—and steer your shopping carts toward the delicious staples of a healthy diet. We scoured the grocery aisles and chose the most reliable basics and the best secret ingredients that will improve your diet and take your cooking up a notch—all in one trip to the supermarket!
Click here to read more!
Click here to read more about Frozen Food Goodness!
Click here to read more.
Cantaloupe: Look for an indented stem end. This means the melon came off the vine at the proper time, not too early.
Honeydew: Look for a smooth rind that is white, yellow, or light green. A ripe honeydew should have a slightly fruity aroma and be soft at the stem end.
Watermelon: If it sounds hollow when you give it a good thump, it's ripe! Look for a firm, nicely shaped melon that has a creamy yellow underside where the melon has lain on the ground long enough to ripen.
Monday, June 15, 2009
Here’s my guide for freezing fruits, lots of tips, charts and information provided (including how to freeze many different varieties of fruit).
Click here to read more about Freezing Fresh Fruit! via LifeHacker via TipNut
Friday, June 12, 2009
2. The Faithful Fashionista was the last website I was at before coming here.
3. Why don't you take some time to enjoy a glass of sweet tea?
4. Silence helps me relax.
5. Thanks for the surfing on over to my site.
6. Strong body odor is very off-putting.
7. And as for the weekend, tonight I'm looking forward to movie night with the family, tomorrow my plans include helping my daughter and husband pack and Sunday, I want to get a nice nap after church!
Here are this week’s four questions from Food, Crafts & Recipes.
#1, Kelly’s question. What is your favorite memory associated with the smell of a certain food? As in, you smell it, close your eyes and are instantly drawn back to a magical moment in time. . .Homemade Bread makes me think about mom making it when we were little. The taste of hot bread from the oven, spread with butter or homemade blackberry jam is hard to beat!
#2. Name something red that is in your cabinets. I have a set of red mixing bowls that I purchased from Gooseberry Patch after Christmas last year.
#3. Ice. Do you have an ice maker, use ice cube trays or buy by the bag? LOVE my ice maker.
#4. Pepper. What kind do you use most often? Is it in a grinder or a shaker? I have the large "restaurant" style ground black pepper from Sam's Club. We don't use salt a lot, so we go through a lot of it!
Thursday, June 11, 2009
The Pampered Chef Deep Covered Baker allows you to prepare barbecue ribs in the microwave, cutting their cooking time in half. They're hearty, delicious and the perfect recipe for quick summer entertaining!
- 1 rack (2½-3 pounds) pork loin back ribs (baby back ribs)
- 1 teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- ¼ cup water
Smoky Barbecue Sauce
- 1 cup ketchup
- ¼ cup packed brown sugar
- 2 tablespoons Smoky Barbecue Rub
- 2 teaspoons cider vinegar or white vinegar
- Remove the membrane from rack of ribs using Boning Knife (see Cook's Tip).
- Season both sides of ribs with salt and black pepper.
- Cut between each bone to separate rack into individual ribs.
- Arrange ribs, cut side down, in two layers in Deep Covered Baker.
- Add water.
- Microwave, covered, on HIGH 8 minutes.
- Turn ribs over.
- Microwave on HIGH 7-10 minutes or until Pocket Thermometer registers 160°F when
- inserted into meatiest part of ribs alongside bones and ribs are no longer pink.
- Combine ketchup, brown sugar, barbecue rub and vinegar in (1.5-qt.) Saucepan.
- Bring to a boil, stirring occasionally; remove from heat.
- Transfer ribs to Stainless (4-qt.) Mixing Bowl.
- Add 1 cup of the sauce and toss to coat.
- Heat Grill Pan over medium heat 5 minutes.
- Place ribs onto pan; cook 4-6 minutes or until grill marks appear, brushing with remaining sauce and turning once.
- Transfer ribs to a serving platter.
- Serve immediately.
Yield: 4 servings
Nutrients per serving: Calories 590, Total Fat 38 g, Saturated Fat 14 g, Cholesterol 155 mg, Carbohydrate 30 g, Protein 31 g, Sodium 1430 mg, Fiber 0 g
Cook's Tip: The membrane found underneath the rack is not only tough, but it also holds in excess fat. Removing the membrane helps to render out the fat during cooking. To remove the membrane, lay the rack meaty side down. Using the tip of the Boning Knife, gently cut under the membrane on one corner. Using a paper towel, grasp the corner of the membrane and gently pull it away from the bones. Trim any visible fat along the underside of the rack.
©The Pampered Chef, Ltd., 2007
Feeling too busy to cook? Learn how to beat the dinner rush at my Dinnertime in No Time Cooking Show. The quick and delicious recipes are ready in 30 minutes or less, and only cost around $2 per serving!*
We'll also try tools that make kitchen tasks easier, learn lots of entertaining and cooking tips, and catch up with each other while we shop.
Please let me know if you can make it. Mark the date on your calendar and ask a friend or two to come along.
I realize that many of you are unable to attend the show, but if you would like to order, you can click on the PC logo above or the link below my name to place an order!
Have a great day.
Your Pampered Chef® Host,
Tue, Jul 7, 2009
Slow-Cookin' Pulled Chicken
PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0.5g>POINTS. value 3*
This shredded BBQ chicken is FANTASTIC over salads, piled onto light buns, stuffed inside high-fiber tortillas with (rinsed) cole slaw, or eaten all by itself. Yummmmmm!
1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.
Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.
Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.
If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!
MAKES 7 SERVINGS
Tuesday, June 9, 2009
Click here to read the rest of the article from Lifehacker.
You must submit a rebate for the Reward Cash either by mail or online.
You have until the end of October to use the reward cash on any men's apparel.
Click here to go to the rebate form and to see the complete details of the offer!
Special Thanks to Mommies with Cents for sharing the offer with her readers. I totally missed this one!
Post written by Leo Babauta.
While many readers seem to like my minimalist approach to a home, especially clutter-free counters and tabletops and floors, it seems to be a constant trouble area for some people.
Keeping counters (and other flat surfaces) clear, clean and clutter-free doesn’t have to be difficult.
Click here to read the rest of the article!
With the recession on, many people are interested in saving money. It is no surprise that frugal is back — and in a big way. Here are 50 blogs (in no particular order) that can help you save money and live a frugal lifestyle.
Thursday, June 4, 2009
Crock Pot Chicken and Dumplings
- 2-3 chicken breasts, more if you like it really "chicken-y" (frozen or fresh)
- 2 cans cream of chicken soup
- 2 cans milk
- 2 cans water
- garlic powder to taste
- 1 can canned biscuits cut into quarters (wait until the end to do this)
Throw everything (except the biscuits) into the crock pot and cook on low for 6-8 hours. If your chicken is frozen, make sure you cook it until it's DONE!
About 30-45 minutes before you are going to serve it, cut up the biscuits and drop them into the "gravy." If you do not have a lot of gravy in the pot at this point, add warmed chicken broth to give some more liquid. Put the lid back on and let the dumplings cook.
Thanks to Joy @ the 5 J's for bringing this recipe to my attention!
Check out Lynn's Kitchen Adventures for more amazing recipes.
Buttermilk Chocolate Bread
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- Preheat the oven to 350 degrees. Grease only the bottom of a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the buttermilk.
- Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened.
- Mix in 1 cup chocolate chips.
- Pour into the prepared pan.
- Bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean.
- Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
In honor of the occasion, Krispy Kreme is giving away a free doughnut to all customers--no purchase necessary.
Dunkin' Donuts locations are giving away a free doughnut with the purchase of a beverage. More details here.
As always, I recommend you call your stores ahead of time to verify they are participating in this promotion.
If you're short a proper citrus juicer but have a large water bottle handy, you can use the bottom of the water bottle as a simple juicer. Larger water bottles have a more pronounced punt—the cone shaped dimple in the bottom of bottles—which can easily serve double duty as an impromptu juicer.
I found this on LifeHacker. [via Coolest Gadgets]
Take empty garbage bag boxes, freezer bag boxes, etc., and cut them down to use them for drawer organizers. This is especially helpful in the kitchen "junk" drawer. If you'd like, you could cover them with fabric or decorate them for any decor.
Here's her response to the death of abortion doctor, George Tiller. This was posted on her website:
"I feel sorrow for the Tiller family. I respect the sanctity of life and the tragedy that took place today in Kansas clearly violates respect for life. This murder also damages the positive message of life, for the unborn, and for those living. Ask yourself, 'What will those who have not yet decided personally where they stand on this issue take away from today's event in Kansas?'
Regardless of my strong objection to Dr. Tiller's abortion practices, violence is never an answer in advancing the pro-life message."
Governor Sarah Palin
Click here to read an interesting article about making great iced coffee. During the summer months, that is my favorite kind of java!
Click here to read the ingredients of McD's coffee drinks. You might skip the drive thru next time!
Wednesday, June 3, 2009
I won a Sonata tank from Mia Bellini. This is the one I chose.
Many thanks to Kristin for helping us hold a hold up a high standard for ourselves, as well as our young ladies!
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