tag:blogger.com,1999:blog-49798578342086019632024-02-19T10:44:49.741-08:00Tummy YummiesWelcome!! This is a place for all things that are yummy for your tummy!Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.comBlogger281125tag:blogger.com,1999:blog-4979857834208601963.post-69831340700351572012-08-30T18:46:00.000-07:002012-08-30T18:46:59.486-07:00Crayola <div dir="ltr" style="text-align: left;" trbidi="on">
I was able to review some new Crayola products. My kids LOVE to color and create and Crayola has some of the best products out there!!<br />
<br />
<strong>Color your way back to school this year! Brighten up your kids’ school day with
fun Crayola™ products that help bring color to just about any surface. Whether
it’s taking notes in the classroom or showing school spirit by drawing on
windows, Crayola is helping kids explore every color of the rainbow. The vibrant
new twist on school products is sure to add a splash of color to the day and
help kids stay organized so they can ace exams and presentations while letting
their creativity shine</strong><br />
<strong></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirHkV-q1NdExgLCK4KGSEOZu_u1oHZgmFq-Okcz0bhV4n1dck0pLcakShe8e24lnMr9zwCjhXmswXC6EIyIgcexYcm0YwSVP6ulWeQj46XjVIXlU0ao60tlplfobXe_h6EU-K5kQMFYIZi/s1600/Crayola_BTS_logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirHkV-q1NdExgLCK4KGSEOZu_u1oHZgmFq-Okcz0bhV4n1dck0pLcakShe8e24lnMr9zwCjhXmswXC6EIyIgcexYcm0YwSVP6ulWeQj46XjVIXlU0ao60tlplfobXe_h6EU-K5kQMFYIZi/s1600/Crayola_BTS_logo.jpg" /></a></div>
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<br />
Bring colorful ideas to life…not just on paper! <strong>The Crayola
Marker</strong> collection and <strong>Dry Erase Products</strong> allow
children to express themselves and show off their school spirit.<br />
<br />
<ul>
<li>Kids can add their own artwork on backpacks or create wild, brightly colored
designs on a new pair of jeans or a t-shirt with Crayola <strong>Bright Fabric
Markers</strong>. The bright colors will “pop” off dark fabrics, showing kids
creations in a whole new light!
<li>Get the whole team pumped up this season with Crayola <strong>Window Mega
Markers </strong>and<strong> </strong><strong>Crystal Effects Window
Markers</strong><strong>. </strong>The oversized Window Mega Markers come in a
special school color assortment. Decorate the family minivan for the first big
game of the season using the broad, brilliantly colored strokes; kids can create
amazing effects<strong> </strong>with Crystal Effects Window Markers on windows
that dry to bright, crystalized colors. Both markers are completely washable and
designed to work on all glass surfaces.
<li>Keep busy family schedules organized as the new school year starts with
Crayola’s black and white <strong>Dual-Sided Dry-Erase Board Set. </strong>The
board provides twice the dry-erase drawing fun and organization for kids and
families. Two surfaces double the drawing area and make it more fun for kids to
play tic-tac-toe and word games, practice spelling words and math problems or
leave a message for mom. The board comes with a pack of eight <strong>Crayola
Washable Dry-Erase Bright Crayons.</strong> Colors cleanly and easily wipe off
each side for endless creative play. The set also includes a machine-washable
“E-Z erase” cloth and the classic Crayola built-in crayon sharpener. </li>
</li>
</li>
</ul>
<br />
Take note-taking or study sessions up a notch with the multitude of colors in
the <strong>Wild Notes Line</strong>. <br />
<br />
<ul>
<li>Combine fun and learning with Crayola’s <strong>Wild Notes Index Cards.
</strong> Kids can make presentation notes or flash cards with different colors
using just one pen. The convenient spiral-binding at the top allows for easy
flipping and the perforated cards allow for clean tear-out.
<li> Writing special notes to friends can be fun, but writing on peel n’ stick
paper with surprising colors on each note is even more exciting. Crayola’s
<strong>Wild Notes Sticky Notes</strong> use one unique pen for kids to
colorfully leave messages with fun shapes anywhere for themselves or for a
friend. The sticky notes are the perfect size for quick reminders
<li>Kids will love doing their homework this year with Crayola’s <strong>Wild
Notes 1 Subject Notebook. </strong> Watch as amazing colors change on each page
with the Wild Notes pen. Convenient spiral-binding allows for easy flipping.</li>
</li>
</li>
</ul>
<strong>“Disclosure: The information, products and additional Crayola
Back-to-School gift pack was provided by Crayola® through MyBlogSpark.”</strong></div>
Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com0tag:blogger.com,1999:blog-4979857834208601963.post-66715457659983446302012-08-22T21:43:00.002-07:002012-08-22T21:43:40.704-07:00PlaymobileTale Along Soccer Match<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
I had the opportunity to test out the following:<br />
<br />
PlaymobileTale Along Soccer Match<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQISw4gV36ipeHS53O-_pcEIATJL_6rUeqaok8e8g0fLJ_ZLPuZqXZWjF-5q4C2Ze1_Na_Szh3-mH7ciWs46CbM7pwFjeCsbeQOUMpVMr7n5II-6cDi7NEazBhXGNeWmGJBZEjlbDID1q/s1600/4725_Box_Left.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQISw4gV36ipeHS53O-_pcEIATJL_6rUeqaok8e8g0fLJ_ZLPuZqXZWjF-5q4C2Ze1_Na_Szh3-mH7ciWs46CbM7pwFjeCsbeQOUMpVMr7n5II-6cDi7NEazBhXGNeWmGJBZEjlbDID1q/s320/4725_Box_Left.jpg" width="320" /></a></div>
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<ul>
<li>Perfect for summer travel, this compactible and travel-ready Take Along
Soccer Match includes a 22 x 33 inch field, soccer ball and other accessories.
<li>To further enhance the soccer experience, the figures have a leg that kicks
to propel the ball forward, which helps make playtime more realistic.
<li>There are also goalie figures that connect to goal joystick, which allows
kids to control the goalies’ movements from behind the goal net.
<li>The PLAYMOBIL Take Along Soccer Match is ideal for kids ages five to ten;
because of small parts it is not recommended for little ones under the age of
three. </li>
</li>
</li>
</li>
</ul>
<br />
Visit <a href="http://goo.gl/i3XTA">Playmobilusa.com</a> to redeem the coupon
code US72A12C for 20% off Playmobil Take Along items. <br />
<br />
<br />
Dribbling across the field and scoring a goal has never been easier. Pass,
shoot, and score with the PLAYMOBIL<sup>®</sup> Take Along Soccer Match that
allows your kids to challenge one another to a soccer game no matter where you
are. With six athlete figures primed and ready to play, this set comes fully
equipped with everything kids need to have a complete soccer game experience. <br />
<br />
<br />
<br />
My boys really loved it! They put it together immediately and have been spotted playing with it ever since! It's really easy to put together and when the playing is done it's super easy to break down and the play board becomes the carrying case. <br />
<br />
<br />
<br />
<br />
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<em>This toy was provided to me by My Blogspark and Playmobile -all opinions on the toy are solely mine. </em></div>
Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com0tag:blogger.com,1999:blog-4979857834208601963.post-59721247574362420902012-02-11T09:35:00.000-08:002012-08-22T21:45:23.899-07:00Cafe Rio Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
I really miss Cafe Rio. Wish we had one around here. But until we get one, here's a knock off recipe that's currently brewing in my crock pot. Yum!!!!!<br />
<br />
Happy Weekend!<br />
<br />
<br />
Cafe Rio Chicken<br />
<div id="ingredients">
<div class="single_recipe_header" id="ingr_header" style="color: #ef729a; font-size: 18px; padding: 0px; text-decoration: none;">
Ingredients</div>
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px;">
<li class="ingredient" style="margin-bottom: 3px;">2 lbs. CHICKEN BREAST</li>
<li class="ingredient" style="margin-bottom: 3px;">1 cup ZESTY ITALIAN DRESSING</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 Tablespoon MINCED GARLIC</li>
<li class="ingredient" style="margin-bottom: 3px;">1 packet RANCH DRESSING MIX</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 cup WATER</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 Tablespoon GROUND CUMIN</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 Tablespoon CHILI POWDER</li>
</ul>
</div>
<div id="instructions">
<div class="single_recipe_header" id="inst_header" style="color: #ef729a; font-size: 18px; padding: 0px; text-decoration: none;">
Instructions</div>
<div class="instruction">
Place all ingredients in the crockpot.</div>
<div class="instruction">
Cook on low for 7-8 hours or high 3-4 hours.</div>
<div class="instruction">
Shred and serve how ever you like - as filling for tacos, burritos, <a alt="nachos" href="http://crumbsandchaos.blogspot.com/2010/10/cowboy-nachos.html" style="color: #ef729a; font-weight: bold;" target="_blank">nachos</a>, <a alt="quesadillas" href="http://crumbsandchaos.blogspot.com/2010/08/quesadillas-qdoba-style.html" style="color: #ef729a; font-weight: bold;" target="_blank">quesadillas</a> or <a alt="burrito bowls" href="http://crumbsandchaos.blogspot.com/2010/08/burrito-bowlor-plate.html" style="color: #ef729a; font-weight: bold;" target="_blank">burrito bowls</a>, etc.</div>
<div class="instruction">
It is easy to double or triple this recipe and freeze the extras.</div>
</div>
<br />
<br /></div>
Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com2tag:blogger.com,1999:blog-4979857834208601963.post-60313729668213751382012-02-05T16:12:00.000-08:002012-02-05T16:12:01.841-08:00Pot Roast<div dir="ltr" style="text-align: left;" trbidi="on"><div class="ingredients" style="margin-top: 10px;"> <h3 style="font-weight: normal;">This is our dinner tonight! So good! The smell of pot roast brings back memories of my mom making it. Sunday night was the only night we ever had pot roast and here I am,making it for my family (for the first time might I add) on a Sunday night. So happy! </h3><h3 style="font-weight: normal;"> POT ROAST</h3><h3 style="font-weight: normal;">Ingredients</h3><ul><li class="plaincharacterwrap ingredient"> 2 teaspoons olive oil</li>
<li class="plaincharacterwrap ingredient"> 4 pounds boneless chuck roast</li>
<li class="plaincharacterwrap ingredient"> 1 onion, chopped</li>
<li class="plaincharacterwrap ingredient"> 2 cloves garlic, minced</li>
<li class="plaincharacterwrap ingredient"> 2 bay leaves</li>
<li class="plaincharacterwrap ingredient"> 1 teaspoon salt</li>
<li class="plaincharacterwrap ingredient"> 1/2 teaspoon freshly ground black pepper</li>
</ul></div><div style="border-top: 1px #ccc dotted; margin-top: 20px; width: 300px;"> </div><div class="directions" style="margin-top: 10px;"> <h3> Directions</h3><ol><li><span class="plaincharacterwrap break"> Preheat oven to 325 degrees F (165 degrees C). </span></li>
<li><span class="plaincharacterwrap break"> Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover. </span></li>
</ol><span class="plaincharacterwrap break"> Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.</span></div><div class="directions" style="color: black; margin-top: 10px;"><span class="plaincharacterwrap break"> </span> </div><div class="directions" style="margin-top: 10px;"><span class="Apple-style-span" style="color: orange;"><span class="Apple-style-span" style="font-size: x-small;"><span style="color: black; font-size: large;">7-UP Biscuits</span><br />
</span></span><div style="margin: 0px;">2 cups Bisquick</div><div style="margin: 0px;">1/2 cup sour cream</div><div style="margin: 0px;">1/2 cup 7-up</div><div style="margin: 0px;">1/4 cup melted butter</div><div style="margin: 0px;"><br />
Preheat oven to 450.</div><div style="margin: 0px;">Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.<br />
</div><div style="margin: 0px;">Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown</div></div><div class="directions" style="margin-top: 10px;"><span class="plaincharacterwrap break"> </span> </div></div>Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com1tag:blogger.com,1999:blog-4979857834208601963.post-27081064403478847192012-02-03T12:49:00.000-08:002012-02-07T08:08:29.171-08:00Gevalia Kaffe-CLOSED<div dir="ltr" style="text-align: left;" trbidi="on">Gevalia Kaffe is much more than your average ‘cup of joe.’ It’s a Swedish-style break from the usual coffee grind. Perfected by the Swedes’ passion for quality coffee for more than 150 years, Gevalia is an exquisitely rich smooth coffee experience that is never bitter. Gevalia isn’t just coffee, it’s ‘Kaffe’ to savor. <br />
<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><ul><li> The Swedes know a thing or two about coffee. They know quality coffee should be savored and enjoyed. They also know you deserve a more unique/special coffee experience than what you can pick up on every street corner. </li>
<li><i>Gevalia</i> is a luxurious departure from the everyday, an escape from the routine cup of coffee. Whether it’s a morning ritual made just for you, or the finishing touch at a dinner party, it brings the taste of Swedish-style luxury into your ho<i>m</i>e.</li>
<li>In Sweden, where the citizens drink more coffee than almost anywhere else in the world, <i>Gevalia </i>is their preferred brand. </li>
<ul><li>In fact, <i>Gevalia </i>enjoys the honor of being an official coffee of the Swedish Royal Court.</li>
</ul></ul><i>Gevalia, now available at Safeway, brings unexpected Swedish-style luxury and rich, never bitter taste to the Safeway grocery aisle. </i><br />
<ul><li><i>Gevalia</i> has been refining the art of luxurious coffee since 1853 and has a deep history of finding and blending the finest Arabica coffee beans from locations around the world.</li>
<li><i>Gevalia</i> is expertly made with carefully selected beans, ground extra fine, to produce a rich coffee experience.</li>
<li>Previously available online only, <i>Gevalia</i> is now offering its top-ten varieties in U.S. coffee supermarket aisles nationwide in 10 varieties, including roast and ground, whole bean, flavored and decaffeinated varieties:<br />
<br />
</li>
<ul><li><i><u>Gevalia </u></i><u>Traditional Roast (ground and whole bean)</u>:<br />
<i>Gevalia </i>Traditional Roast provides a perfectly balanced taste every time. Our most beloved blend – made of choice, mountain-grown Arabica beans – this coffee has a distinctive body and flavor with a lighter intensity. (Medium Roast). <br />
<br />
</li>
<li><i><u>Gevalia</u></i><u> House Blend</u>:<br />
A <i>Gevalia </i>favorite, House Blend is a robust yet never bitter coffee. This roast has a captivating aroma that is only matched by its exceptional flavor. (Medium/Dark Roast).<br />
<br />
</li>
<li><i><u>Gevalia</u></i><u> House Blend Decaf</u> :<br />
Delivering the same rich, never bitter flavor, House Blend Decaf has the same robust taste without all the caffeine. (Medium/Dark Roast). <br />
<br />
</li>
<li><i><u>Gevalia </u></i><u>French Roast (ground and whole bean)</u>:<br />
<i>Gevalia </i>French Roast is a coffee of impressive richness and dimension, expertly crafted from prized Arabica beans grown in Colombia and Brazil. Hints of aromatic smoke give this dark-roasted French Roast blend an intense, yet uniquely satisfying flavor. (Dark Roast).<br />
<br />
</li>
<li><i><u> Gevalia</u></i><u> Colombia</u>:<br />
Grown high in the Colombian Andes, these beans produce a rich, bright and well-bodied Colombian coffee. This single origin classic is world-renowned, which is why we have sourced these beans for decades. (Medium Roast). <br />
<br />
</li>
<li><i><u>Gevalia</u></i><u> Espresso Roast</u>:<br />
<i>Gevalia</i> Espresso Roast is made of premium, mountain-grown Arabica beans from East Africa and Central and South America. This roast is bold and full-bodied with a hint of caramel undertones. (Dark Roast).<br />
<br />
</li>
<li><i><u>Gevalia</u></i><u> Vanilla</u>:<br />
This rich blend with vanilla flavor notes is crafted from choice mountain-grown Arabica beans, then roasted for exceptional body and flavor. <i>Gevalia </i>Vanilla is a flavorful and balanced experience with a heavenly aroma.<br />
<br />
</li>
<li><i><u>Gevalia</u></i><u> Chocolate Mocha</u>:<br />
<i>Gevalia</i> Chocolate Mocha allows you to indulge your passion for decadent flavor. Rich, velvety chocolate flavor is blended with mountain-grown Arabica beans for a sweetly satisfying experience. </li>
</ul></ul><br />
So tell me: what's your favorite way to enjoy a cup of coffee and you could win the following prize pack!<br />
<br />
<ul><li>(1) sample of the House Blend from <i>Gevalia</i> <i>Kaffe</i></li>
<li>(1) sample of the French Roast Blend from <i>Gevalia</i> <i>Kaffe</i></li>
<li>A <i>Gevalia Kaffe </i>branded coffee mug</li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg384wic8CUmRS2ayB0sEmYtDOduqg5dG_12GrNtWszrwB8wSMQhngxwpDXZmdx9dcuQfqsDAV9fggDKnx5HwSJTq-v3EC5dMNJBxbrLe35i483yF4vOoT9HphnJe9tE_5qYz3FbD2ZQQH3/s1600/gevalia_prizepack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg384wic8CUmRS2ayB0sEmYtDOduqg5dG_12GrNtWszrwB8wSMQhngxwpDXZmdx9dcuQfqsDAV9fggDKnx5HwSJTq-v3EC5dMNJBxbrLe35i483yF4vOoT9HphnJe9tE_5qYz3FbD2ZQQH3/s1600/gevalia_prizepack.jpg" /></a></div><br />
<div style="text-align: center;"><span style="font-size: small;"><b>Hurry up and enter! Giveaway ends Sunday, Feb. 5 at midnight MST.</b></span><i> </i></div><br />
<i>This has been graciously provided by My Blog Spark and Kraft Foods. Kraft Foods has provided sample product to me and is providing the prizes for this program at no cost to me. This program is not administered or sponsored by Kraft Foods or its affiliates, but solely by Tummy Yummies. </i> <br />
<br />
<br />
<ul><ul></ul></ul></div></div>Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com0tag:blogger.com,1999:blog-4979857834208601963.post-52126615762769991822012-01-29T10:13:00.000-08:002012-01-29T10:13:12.634-08:00Petite Lasanga Cups<div dir="ltr" style="text-align: left;" trbidi="on">This is dinner tonight! I can't wait to dive right into these little gems. So yummy! I mean lasagna in little petite sized cups of cheesy goodness! How can this not be the best thing you've ever put in your mouth?!?!?!<br />
<br />
I love little variations on traditional meals. This is a great example of that. This would also be good for a dinner party-everyone gets their own little lasagna. <br />
<br />
<br />
Petite Lasagna Cups<br />
(makes 12)<br />
<br />
12 oz raw ground turkey (or whatever meat you want to use-or go meatless-that would be good too!)<br />
<br />
¼ tsp salt, divided<br />
<br />
¼ tsp pepper<br />
<br />
1 cup chopped onion<br />
<br />
½ cup chopped mushrooms<br />
<br />
14.5 oz can crushed tomatoes, or tomato sauce<br />
<br />
2 cloves garlic, minced<br />
<br />
3 tsp dried oregano, divided<br />
<br />
½ tsp dried basil<br />
<br />
1 ½ cups cream cheese (i'm using the philadelphia baking cream cheese-italian herbs)<br />
<br />
12 lasagna noodles, cooked and cooled and cut in 1/2<br />
<br />
1 1/2 cups shredded mozzarella cheese<br />
<br />
<br />
<br />
Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.<br />
<br />
Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.<br />
<br />
In a large bowl, combine the cream cheese, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.<br />
<br />
Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 noodle into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.<br />
<br />
Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.<br />
<br />
Gently press another noodle on top of the mozzarella layer.<br />
<br />
Repeat the process by distributing the remaining cream cheese, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.<br />
<br />
Bake for 10 minutes, or until the cheese has melted.<br />
<br />
Let the cups cool, remove them from the pan, and serve!<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbJPBE65seuVjJ8J8Zam353Ss-Vep_RlGi68la5GI6kBhF_PvcEaFqRFXNqKrye91-QxMf3Z_Bq3M2TS4BG_uWB7inbmJv8kyZgnTvMGCmUNIfsO4vExSm0ticGxXY0Ic9l3ukQsQ15dh/s1600/lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbJPBE65seuVjJ8J8Zam353Ss-Vep_RlGi68la5GI6kBhF_PvcEaFqRFXNqKrye91-QxMf3Z_Bq3M2TS4BG_uWB7inbmJv8kyZgnTvMGCmUNIfsO4vExSm0ticGxXY0Ic9l3ukQsQ15dh/s320/lasagna.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;">picture courtesy of <i>CAN YOU STAY FOR DINNER</i></span></div></div></div>Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com1tag:blogger.com,1999:blog-4979857834208601963.post-55430037017883138812012-01-29T10:04:00.000-08:002012-01-29T10:04:21.649-08:00Mexican Stuffed Shells<div dir="ltr" style="text-align: left;" trbidi="on">Who doesn't love tacos??? They are a favorite in this house for sure!! We love all things tacos. It's one meal I KNOW my kids will eat without any hesitation. We usually have tacos every couple of weeks.<br />
<br />
So as I was browsing Pinterest one night I stumbled upon this gem! Thought "oh yeah-the kids will adore this" and THEY DID!! <br />
<br />
So here you go! I hope your family enjoys it as much as mine did!!! YUM!!!<br />
<br />
Mexican Stuffed Shells<br />
Ingredients:<br />
1 lb. ground beef<br />
1 package low-sodium taco seasoning<br />
1 can refried beans <br />
4 oz. cream cheese (I used a veggie cream cheese that I already had in the fridge)<br />
14-16 jumbo pasta shells<br />
1.5 cup salsa<br />
1 cup taco sauce<br />
1 cup cheddar cheese<br />
1 cup monterey jack cheese<br />
3 green onions<br />
Sour cream<br />
<br />
Preheat oven to 350°.<br />
<br />
In a frying pan cook ground beef; add taco seasoning and prepare according to package directions, add refried beans. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.<br />
<br />
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.<br />
<br />
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa <br />
<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhbjAMnQ0fHw7gRd8eFlAt5lKtIkUE3_B4mkrI_-3qIHmCePYs-WuekS1YWxmPnjNNepFX7KBda8yBhT2LqM92hqA1Zgir-6ci3xTxKIyDnSiORKPDjkWXlXrS8r1ISZp6tALrYGZBPtys/s1600/mexican+shells.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhbjAMnQ0fHw7gRd8eFlAt5lKtIkUE3_B4mkrI_-3qIHmCePYs-WuekS1YWxmPnjNNepFX7KBda8yBhT2LqM92hqA1Zgir-6ci3xTxKIyDnSiORKPDjkWXlXrS8r1ISZp6tALrYGZBPtys/s320/mexican+shells.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;">picture courtesy of<i> THE WAY TO HIS HEART</i></span></div><br />
This was so good! Kids ate and ate!! Well yeah, I did too!!<br />
<br />
Happy Eating!</div></div>Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com0tag:blogger.com,1999:blog-4979857834208601963.post-62567024090901394932012-01-08T18:04:00.000-08:002012-01-08T18:05:24.046-08:00Frozen Hot Chocolate....yeah I went there....<div dir="ltr" style="text-align: left;" trbidi="on">Guess I've been a bit lazy with this blog! I would like to blame the hubs being deployed on it and me not wanting to cook anything more exciting than mac n cheese, hot dogs and nuggets.....so there you go. Ug...But here I am, I haven't fallen off the face of the earth, although sometimes it sure does feel like it!<br />
<br />
But not to have a pity party, here's something super yum!!! <br />
<br />
I recently joined Pinterest. (I spend way too much time there.) I found this recipe and tonight we made it. The kids gulped it up and it was soooooooo good! If you've ever been to Serendipity 3 in NYC then you've no doubt heard of Frozen Hot Chocolate. I believe it was also talked about on Sex in the City? I dont watch that show, but I think I heard that it was. Please correct me if I'm wrong. Anyway, like I said, browsing the yumminess that is Pinterest I stumbled upon this lovely copy cat recipe. So here you go!! <br />
<br />
We didn't have whipped cream so we just used marshmallows, which worked out just fine. I HIGHLY recommend you stopping what you are doing and making this right now! I'm pretty sure you have everything need to make it in your possession right now. :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWEqz79pS_BIq6ScNd0Olg3otbQtYDzoIvAEkxNS4nV6XPCUC6yGUCO2SQw1hNbRgH9iaZZ-YacHlY_BD8niEDHzHqTEiRBjeEEQJjUuVXBhfNjMPR8zA93_2gqCHdTQOvgm7BecLDIGM/s1600/frozen+hot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWEqz79pS_BIq6ScNd0Olg3otbQtYDzoIvAEkxNS4nV6XPCUC6yGUCO2SQw1hNbRgH9iaZZ-YacHlY_BD8niEDHzHqTEiRBjeEEQJjUuVXBhfNjMPR8zA93_2gqCHdTQOvgm7BecLDIGM/s1600/frozen+hot.jpg" /></a></div><div style="text-align: center;"><i><span style="font-size: xx-small;">recipe courtesy of Pinterest</span></i></div><br />
<u><b>Frozen Hot Chocolate</b></u><br />
<h3>Prep Time: 30 minutes</h3><h3 id="rI">Ingredients:</h3><ul><li class="ingredient">6 oz. chopped semisweet chocolate (or chocolate chips)</li>
<li class="ingredient">3 cups whole milk, divided</li>
<li class="ingredient">1 Tbsp. plus 1 tsp. your favorite powdered hot chocolate mix</li>
<li class="ingredient">3 Tbsp. sugar</li>
<li class="ingredient">6 cups ice cubes</li>
<li class="ingredient">whipped cream for garnish</li>
</ul><h3 id="rP">Preparation:</h3><ol><li>Place chopped chocolate and 1/4 cup of the milk in a microwave-safe container. Heat on 50% power for 1 minute. Stir.</li>
<li>Heat on 50% power for 30 seconds. Stir. If necessary, continue heating in 30-second increments until chocolate is melted.</li>
<li>Add hot chocolate mix and sugar. Stir.</li>
<li>Slowly pour in 1/2 cup of the milk. Stir, and let cool to room temperature.</li>
<li>Pour cooled chocolate mixture into blender. Add remaining milk and ice cubes. Puree until smooth.</li>
<li>Top with whipped cream and serve immediately.</li>
</ol></div>Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com2tag:blogger.com,1999:blog-4979857834208601963.post-41009385919911644632011-08-21T17:05:00.000-07:002011-08-21T17:05:34.163-07:00Nutella Peanut Butter Bars<div dir="ltr" style="text-align: left;" trbidi="on">Stop what you are doing right now and go make these. I'm not kidding. Get up and go to your kitchen! I'm pretty sure you'll have everything you need to make them. We are having a hard time not taking forks and just eating it straight out of the pan. They really are that good. So please for the love of all things gooey and scrumptious, do yourself a favor and make these! You'll thank me...<br />
<br />
1 cup sugar<br />
1 cup brown sugar, firmly packed<br />
1 cup butter<br />
1 tsp vanilla<br />
2 eggs<br />
1 cup peanut butter<br />
2 cups oatmeal (not quick)<br />
2 cups flour<br />
1 tsp baking soda<br />
1 tsp salt<br />
Nutella for spreading<br />
<br />
Cream first 3 ingredients together. Add the vanilla, eggs, and peanut butter and combine. Add the remaining ingredients and mix together. Spread dough on a greased cake pan (the pan i used is slightly bigger than a 9x13). Make at 350 degrees for 35 minutes or until golden brown. After baked through, dollup about 1C-1 1/2C peanut butter on top. Put back in the oven (make sure the oven has been turned off) for about 5 minutes. Pull the pan out and spread the peanut butter. Let that set up for a couple of hours or a good 30 minutes in the fridge. I just left mine on the counter while we were at church today and they were perfect by the time we came home. This will allow the peanut butter to stiffen up. Once that has set, spread with Nutella. Dive right in, don't forget the glass of milk.<br />
<br />
These are divine....in fact....i'm gonna go have another one! :)<br />
<br />
</div>Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com3tag:blogger.com,1999:blog-4979857834208601963.post-79290833451357095212011-08-04T22:39:00.000-07:002011-08-10T10:58:59.614-07:00<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><span style="font-size: large;"><b>*****CLOSED*****</b></span></div><br />
<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsE6gHIlxJjEaqgRTpD7WIrbzSLSSF-pm1QbhY2bkgJcpy4jw0jfOKZhB_fZpLrll8STIQ_av3vK1WNmuhSFpm6gCOWgs_hwPxmYWckK9_Ch7RIU-V9UoOlYLHsgk9GDzPXnzHqx2YU5a/s1600/parents-choice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsE6gHIlxJjEaqgRTpD7WIrbzSLSSF-pm1QbhY2bkgJcpy4jw0jfOKZhB_fZpLrll8STIQ_av3vK1WNmuhSFpm6gCOWgs_hwPxmYWckK9_Ch7RIU-V9UoOlYLHsgk9GDzPXnzHqx2YU5a/s320/parents-choice.jpg" width="320" /></a></div><br />
</div>Providing your infant with outstanding nutrition at an affordable price is important – and with Parent’s Choice Infant Formula, Walmart’s store brand, you can get high quality infant formula at a great value. <br />
<br />
For 13 years, Parent’s Choice Infant Formula has helped parents like you to save approximately $600 a year on average* per infant, by offering a store brand formula with the nutritional equivalence of national brands for half the cost.<br />
<br />
See how much you can save when choosing Parent’s Choice Infant formula by checking out the Parent's Choice $avings Calculator to compare Parent's Choice infant formulas to national brands. It’s no wonder why more and more parents are switching to store brand formula.<br />
<br />
Did you know?<br />
<br />
In the US, all infant formulas are subject to the same regulations for manufacture and ingredients required for the growth of healthy babies under the Infant Formula Act.<br />
Store brand formulas sold at major retailers are a premium national substitute at a value price and meet the same FDA nutritional requirements as all of the major brands.<br />
The quality and safety of the manufacturing of infant formulas are also inspected by the FDA in the same way.<br />
<br />
Now, Parent’s Choice in partnership with <a href="http://bit.ly/PCProds2" target="_blank">PBM Nutritionals</a>, the largest manufacturer of store-brand infant formulas and nutrition products, is helping one family and one student save even more with the “Parent’s Choice Infant Formula” Sweepstakes. <br />
<br />
One lucky winner will receive a $10,000 college scholarship in the form of a College Savings 529 Plan. From now until 11:59pm on August 15th, 2011 you can choose to increase your little one’s chances of attending the college of his or her choice, by “liking” Parent’s Choice Infant Formula on Facebook and filling out the simple form<b> <a href="http://parentschoicesweepstakes.listrak.com/">here. </a></b><br />
<b><br />
</b><br />
<b>Now for the fun part! Would you like to win a prize pack of Parents Choice formula goodies? you can win:</b><br />
<ul><li class="txt">12.9 oz can of Parent’s Choice Premium to try</li>
<li class="txt">12.4 oz can of Parent’s Choice Advantage to try</li>
<li class="txt">Two $3.00 off coupons for Parent’s Choice Infant Formula (redeemable at all Walmart stores)</li>
<li class="txt"><a href="http://www.parentschoiceformula.com/baby-starter-set.aspx" target="_blank">Parent’s Choice Starter Set</a> – a complete nurser system that includes a variety of bottles, nipples, liners, leak proof caps and retainer rings</li>
</ul>Personally this is the brand of formula I use with my daughter. I love it and I hope you will give it a try!! GO <b><a href="http://www.blogger.com/%20http://bit.ly/pcsamples%20">here</a></b> for a free sample. <br />
<br />
Just leave me a name and an email address in the comments section by Sunday midnight PST and i'll pick one lucky winner monday morning!<br />
<br />
Thanks for stopping by!!!<br />
<br />
<i><b>"Disclosure: The Parent’s Choice Infant Formula product sample, information, and giveaway have been provided by Parent’s Choice through MyBlogSpark."</b></i><br />
<br />
<br />
</div></div>Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com2tag:blogger.com,1999:blog-4979857834208601963.post-66435047930228854862011-05-08T07:34:00.000-07:002011-05-08T07:34:36.150-07:00Angel Food Cake<div dir="ltr" style="text-align: left;" trbidi="on">My grandmother used to make angel food cake all the time. It was sooooo good! I have very fond memories of that cake. So when the kids and I were invited to have Mother's Day dinner with some friends I immediately thought of making this cake to bring. I just hope it turns out as good as my grandmother's did!!<br />
<br />
<b>Angel Food Cake </b><br />
<ul><li class="plaincharacterwrap ingredient"> 1 1/4 cups cake flour</li>
<li class="plaincharacterwrap ingredient"> 1 3/4 cups white sugar</li>
<li class="plaincharacterwrap ingredient"> 1/4 teaspoon salt</li>
<li class="plaincharacterwrap ingredient"> 1 1/2 cups egg whites</li>
<li class="plaincharacterwrap ingredient"> 1 teaspoon cream of tartar</li>
<li class="plaincharacterwrap ingredient"> 1 teaspoon vanilla extract</li>
</ul><div style="border-top: 1px #ccc dotted; margin-top: 20px; width: 300px;"> </div><div class="directions" style="margin-top: 10px;"> <h3> Directions</h3><ol><li><span class="plaincharacterwrap break"> Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract. </span></li>
<li><span class="plaincharacterwrap break"> Sift together flour, sugar, and salt. Repeat five times. </span></li>
<li><span class="plaincharacterwrap break"> Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan. </span></li>
<li><span class="plaincharacterwrap break"> Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown. </span></li>
<li><span class="plaincharacterwrap break"> Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan. </span></li>
</ol></div><br />
</div>Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com3tag:blogger.com,1999:blog-4979857834208601963.post-81771935501458480412011-05-08T07:28:00.000-07:002011-05-08T07:28:10.436-07:00ColeSlaw with Corn<div dir="ltr" style="text-align: left;" trbidi="on">This was originally a Paula Deen recipe. I tweaked it (of course) and here's my version!<br />
<br />
<ul><li class="ingredient">1 head green cabbage, shredded</li>
<li class="ingredient">1 pkg shredded carrots </li>
<li class="ingredient">5 fresh ears corn,</li>
<li class="ingredient">3/4 cup mayonnaise</li>
<li class="ingredient">garlic powder to taste</li>
<li class="ingredient">seasoned salt/pepper to taste</li>
</ul><h2>Directions</h2>In a stock pot, cook corn until completely cooked. Cool and remove corn from the cob.<br />
In a medium bowl, combine shredded cabbage, carrots, and corn. <br />
Mix in mayo and seasonings to taste. Cover and refrigerate for at least 1 hour. This is better the longer it sits!<br />
<br />
It was really good and the corn in it gave it a sweetness. Perfect for a potluck or to serve with hamburgers and hot dogs! <br />
<br />
<br />
</div>Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com0tag:blogger.com,1999:blog-4979857834208601963.post-58262637024430125142011-05-05T11:08:00.000-07:002011-05-05T11:08:12.550-07:00Happy Mother's Day!<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-6id00NSx6zbn0NT78Dd9OybfK62iL_QBPDSFwRNCO0THy-ltEEKFi3RKCDJ5Nkitt0cazQzuy71O0ot8GmwiJnNFVDHQZqkwJ499b_tyZt2NpLFDxJZCTenx7TmOVv1KcCY8MckPh1D/s1600/momday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-6id00NSx6zbn0NT78Dd9OybfK62iL_QBPDSFwRNCO0THy-ltEEKFi3RKCDJ5Nkitt0cazQzuy71O0ot8GmwiJnNFVDHQZqkwJ499b_tyZt2NpLFDxJZCTenx7TmOVv1KcCY8MckPh1D/s1600/momday.jpg" /></a></div><br />
</div>Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com0tag:blogger.com,1999:blog-4979857834208601963.post-9393291485431624982011-05-01T09:16:00.000-07:002011-05-01T18:28:47.751-07:00Mushroom Swiss Steak in the Crock Pot<div dir="ltr" style="text-align: left;" trbidi="on"><b>Mushroom Swiss Steak in the Crock Pot</b><br />
1 large onion, chopped (1 cup)<br />
1 bag baby carrots (fresh)<br />
1pkg fresh mushrooms<br />
1 1/2 lb boneless beef round steak, cut into serving-size pieces<br />
2 cans (10.5oz) cream of mushroom soup<br />
<br />
1 can (8 oz) tomato sauce <br />
<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><ol class="instructions"><li class="instruction"> <span class="step_description">In 3- to 4-quart slow cooker, layer onion, carrots, mushrooms and beef. Sprinkle pepper over beef. In medium bowl, mix soup and tomato sauce; pour over beef.</span></li>
<li><span class="step_heading"> </span><span class="step_description">Cover; cook on Low heat setting 8 to 10 hours.</span><span class="step_heading"> </span></li>
<li><span class="step_heading"> </span><span class="step_description">Place beef on serving platter. With slotted spoon, remove vegetables from cooker and spoon over beef. Stir gravy in cooker with wire whisk to blend. Serve gravy with beef. </span></li>
</ol></div><div dir="ltr" style="text-align: left;" trbidi="on"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wtPbTtYc6l7RR9cHWUSYUTmf1QJL2VJP0vQyRXCUSLkpmUlO2cDjU5xO55K7LX3XZxUimZ1wCuC1EFAU-3SdfKjvpF30vJNCFZx0ruXAlY0eMjYvyP2OVgzuJhxZ8w6w1cN6qb82JJEn/s1600/dinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wtPbTtYc6l7RR9cHWUSYUTmf1QJL2VJP0vQyRXCUSLkpmUlO2cDjU5xO55K7LX3XZxUimZ1wCuC1EFAU-3SdfKjvpF30vJNCFZx0ruXAlY0eMjYvyP2OVgzuJhxZ8w6w1cN6qb82JJEn/s320/dinner.jpg" width="320" /></a></div><div dir="ltr" style="text-align: left;" trbidi="on"><span class="step_description">weight watchers points per serving: 6 </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><ol class="instructions"></ol></div><span class="step_description">This is our dinner for tonight! I love the idea of crock pots! After the crazy busy week we've had there's nothing like putting dinner in the pot and leaving it all day to cook. I can only imagine what the house will smell like when we get home from church. My mouth is watering just thinking about it!!!</span><br />
<div dir="ltr" style="text-align: left;" trbidi="on"></div><div dir="ltr" style="text-align: left;" trbidi="on"><span class="step_description">This meal is hearty and scrumptious!! You can serve it over noodles or not. I don't think i'll be serving it over noodles this time around. With the veggies cooking along with the meat and sauce it's a complete meal in a pot! No other dishes to mess up!! I like that for sure!!!</span></div><div dir="ltr" style="text-align: left;" trbidi="on"></div><div dir="ltr" style="text-align: left;" trbidi="on"><span class="step_description">Happy Sunday and I hope you enjoy your day!!</span><br />
<br />
<br />
<div style="text-align: center;"><span class="step_description"><span style="font-size: xx-small;"><i>*picture courtesy of betty crocker website</i></span> </span></div></div></div>Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com3tag:blogger.com,1999:blog-4979857834208601963.post-17863373576717375502011-04-24T11:08:00.000-07:002011-04-24T11:08:38.623-07:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrXXYf7cN0GOjbrp9vDLkMdQZcXcOqX8PzD4cx6uGogaP4kAEWaCDZXSrTmV1mhTMe14mrLVspRXTfqY0XJGzkpjeEFE9PI_zr0l5imRT3LmRat5Bk6hcTac0I2A7xymaEtLyydqTGyKqm/s1600/easter-resurrection-sunday-risen-374x521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrXXYf7cN0GOjbrp9vDLkMdQZcXcOqX8PzD4cx6uGogaP4kAEWaCDZXSrTmV1mhTMe14mrLVspRXTfqY0XJGzkpjeEFE9PI_zr0l5imRT3LmRat5Bk6hcTac0I2A7xymaEtLyydqTGyKqm/s320/easter-resurrection-sunday-risen-374x521.jpg" width="229" /></a></div>Happy Easter from our family to yours! Amid all the candy and bunnies and fun, let us not forget the reason we are celerating! </div>Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com1tag:blogger.com,1999:blog-4979857834208601963.post-68348667122133957372011-04-21T23:49:00.000-07:002011-04-21T23:50:21.145-07:00Homemade Creme Eggs<div dir="ltr" style="text-align: left;" trbidi="on">Something fun for Easter. I made these for my boys to give their teachers as well as their bus driver. All seemed very appreciative. If you like Cadbury's creme eggs, then you'll love these!! I saw these and just had to try them. I'm not a fan of this particular candy but my kids are and we had just enough of the eggs left that they were able to have one each and they LOVED them. Asked me to make them again. Not sure i'll be doing that anytime soon as they were not quite as easy as they sound. But they were fun and I am really glad I was able to do them!<br />
<br />
*1/2 cup light corn syrup<br />
*1/4 cup butter, room temperature<br />
*3 cups confectioner's powdered sugar<br />
*1 teaspoon vanilla<br />
*1/4 teaspoon salt<br />
*yellow food coloring<br />
*1 (12 ounce) bag milk chocolate chips ( i would HIGHLY recommend you use the Wilton candy melts here-so much easier to work with!)<br />
<br />
<br />
Cream together the corn syrup, butter and vanilla.<br />
Sift in the confectioner's powdered sugar and beat until incorporated.<br />
<br />
Now it's time to make the "whites" and the "yolks!"<br />
Take out about a third of the filling and stir in some yellow food coloring. Viola! It's that easy!<br />
Put the two bowls in the fridge, as they're easier to work with once they're set up a little. <br />
<br />
This step is sticky! Keep some extra powdered sugar on hand to dust your hands with. (This step got me frustrated because the filling is so sticky.)<br />
Make little yolk balls out of the yellow mixture. Place them on some parchment or wax paper. If using wax paper, spray with cooking spray or you'll have a mess on your hands.....again, I should know. grrrr. Put them back in the fridge or even the<br />
freezer to firm up. If it's hot or the slightest bit warm in the kitchen these things will melt in a heartbeat. If it's high humidity when you are doing this, DON'T. They'll melt faster than you can work with them.<br />
<br />
When the yolks are set up, you can start embedding them in the whites. Scoop an amount of white filling out and flatten it into a circle. Place the yolk ball inside, and<br />
wrap the white around it. Know what to do next? Stick it in the fridge.<br />
<br />
<br />
Melt the chocolate + 2 teaspoons of shortening in the microwave in short bursts until just melted.<br />
Either dip fillings into the chocolate with a fork and let set on parchment, or skewer the fillings and dip them that way (a'la cake pops). Stir constantly, you don't want your chocolate to burn. Nothing worse than burnt chocolate, believe me, I know...grrr!<br />
<br />
Once the chocolate is set, you can dip them again for an extra chocolatey shell or melt a different color and drizzle over the top like I did. I also found some colored sugar in the pantry and decided the eggs needed that too. I thought they turned out pretty-pretty enough to eat apparently!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNz1U-UK2vfiWtI9zKtCqn-dLZznwFvo3Ukycyi0qNhjTAcefuMXPh9-NnLLfn6fvtqzBxzuyFouVBCxWtODdDPGM5UIPQ1DyKAGxW6R9dtau6ctQu9XTm90fyIBA9IL7nWkL2Fx9CtnY/s1600/HPIM6004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNz1U-UK2vfiWtI9zKtCqn-dLZznwFvo3Ukycyi0qNhjTAcefuMXPh9-NnLLfn6fvtqzBxzuyFouVBCxWtODdDPGM5UIPQ1DyKAGxW6R9dtau6ctQu9XTm90fyIBA9IL7nWkL2Fx9CtnY/s320/HPIM6004.JPG" width="320" /></a></div><br />
<br />
Have fun!!!!!!!<br />
<br />
</div>Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com1tag:blogger.com,1999:blog-4979857834208601963.post-27829374846659207682011-04-10T12:46:00.000-07:002011-04-10T12:52:21.494-07:00Easy breakfastGood Sunday morning!! (or afternoon as the case may be!)<br /><br />Here's what I had for breakfast this morning. Super easy and very satisfying and yummy!!!<br /><br /><span style="font-weight: bold;">Waffle Scramble</span><br />*1 whole grain low fat waffle<br />*1/4 C egg beaters<br />*1 slice american cheese <span style="font-style: italic;">(i used the weight watchers brand sliced cheese-if you use regular american sliced cheese add 1 extra point to your points total-if you care about that sort of thing)</span><br />*1C chopped spinach<br />*1/4C chopped fresh mushrooms<br /><br />Cook waffle in toaster. While it's toasting heat the spinach and mushrooms in a skillet until warmed through and the spinach has started to wilt. Add egg beaters and scramble.<br /><br />Top hot waffle with egg mixture and top with slice of cheese.<br /><br />Enjoy!!!<br /><br />WW points: 4Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com1tag:blogger.com,1999:blog-4979857834208601963.post-83294862503713335492011-03-28T11:14:00.000-07:002011-03-28T11:22:31.046-07:00Taco SoupI saw this recipe on my friend's blog. I tweaked it a bit to better suit our family. It was really tasty! Her's called for ground beef but I liked the idea of using shredded chicken. Use which ever you prefer!! You could also add corn and remove the spinach etc. This is one of those fabulous recipes that you can mix and match to your liking! Go crazy with it!!!<br /><br /><span style="font-weight: bold;">Taco Soup</span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5HW4Esv6KQ79JfMWeakXCibM_FQZZRrdcISH9BPHW6Mk0RQo-Q6gvhJ7uEvPB7V69qZZd85KUxayRJzAuCTz34B3AnV1Tp0kSDO-Aqyhi9Z1JuDI6FLiKJ3UG_fSXdEw14pnfVpG-njIm/s1600/taco+soup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5HW4Esv6KQ79JfMWeakXCibM_FQZZRrdcISH9BPHW6Mk0RQo-Q6gvhJ7uEvPB7V69qZZd85KUxayRJzAuCTz34B3AnV1Tp0kSDO-Aqyhi9Z1JuDI6FLiKJ3UG_fSXdEw14pnfVpG-njIm/s400/taco+soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5589197624854979506" border="0" /></a><span style="font-size:78%;"><span style="font-style: italic;">recipe courtesy of my friends blog<br /><br /></span></span></div>1 1/2 lbs shredded chicken<br />1 large onion, diced<br />1 pkg frozen spinach, thawed and drained<br />1 cans black beans, drained and rinsed<br />2 cans diced tomatoes with green chilies<br />1 pkt original hidden valley ranch dressing (dry)<br />3 cups water, or more<br />2 TBSP chopped fresh cilantro<br /><br />for serving:<br />Tortilla chips<br />Shredded nacho cheese or sharp cheddar<br /><br />Saute onion until soft.<br />Combine chicken, sauteed onions and the rest of the ingredients in a big pot. Simmer for one hour. Stir frequently.<br /><br />Serve with tortilla chips and cheese.<br />6 servings<br /><br />Points per serving: 6<br /><br />This was so good and hearty and filling I can't even tell you!!! My kids liked it too, which was surprising since I put spinach in it. But they enjoyed it. I'll be making this again for sure!!!Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com3tag:blogger.com,1999:blog-4979857834208601963.post-60735643060123250622011-03-26T13:33:00.000-07:002011-03-26T13:36:32.919-07:00Cheesy Spinach Phyllo RollsI made these today to take to a going away party that was for some friends. They are moving to Ft. Lewis next week so several folks gathered at the park for good food and good talk. This was my contribution. I found the recipe on the Kraft website. It's very similar to spanikopita. They were really good!!!!!<br /><br /><span style="font-weight: bold;">Cheesy Spinach Phyllo Rolls</span><br /><dl id="contentArea"><dd id="content0" class=""> <div id="ingredients"> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> <span rel="v:ingredient" class="ingredientNodeIndent"><span class="ingredientNode"> <span style="font-size:100%;"><span class="ingredientNodeInner">1 </span><span class="ingredientNodeInner">egg</span></span> <span style="font-size:100%;">, beaten</span></span></span> </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"><span style="font-size:100%;"><span rel="v:ingredient" class="ingredientNodeIndent"><span class="ingredientNode"> <span class="ingredientNodeInner">1 pkg.</span> (10 oz.) <span class="ingredientNodeInner">frozen chopped spinach</span>, thawed, drained</span></span></span> </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> <span style="font-size:100%;"><span rel="v:ingredient" class="ingredientNodeIndent"><span class="ingredientNode"> <span class="ingredientNodeInner">1 cup</span> <span class="ingredientNodeInner">ATHENOS Traditional Crumbled Feta Cheese</span></span></span></span> </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"><span style="font-size:100%;"><span rel="v:ingredient" class="ingredientNodeIndent"><span class="ingredientNode"> <span class="ingredientNodeInner">1 tub</span> (8 oz.) <span class="ingredientNodeInner">PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese</span></span></span></span> </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> <span style="font-size:100%;"><span rel="v:ingredient" class="ingredientNodeIndent"><span class="ingredientNode"> <span class="ingredientNodeInner">4 </span> <span class="ingredientNodeInner">green onion</span>s, finely chopped</span></span></span> </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"><span style="font-size:100%;"><span rel="v:ingredient" class="ingredientNodeIndent"><span class="ingredientNode"> <span class="ingredientNodeInner">15 sheets</span> <span class="ingredientNodeInner">frozen phyllo</span> (14x9 inch), thawed</span></span></span> </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> <span style="font-size:100%;"><span rel="v:ingredient" class="ingredientNodeIndent"><span class="ingredientNode"> <span class="ingredientNodeInner">1/3 cup</span> <span class="ingredientNodeInner">butter</span>, melted</span></span></span> </div> </div> </div> </div><span style="font-size:100%;"> </span> <div class="recipeMakeItText"> <div class="stdContBlock"> <div class="textarea"> <span rel="v:instructions"><span style="font-size:100%;"> </span><span> <p><span style="font-size:100%;"><strong></strong></span></p><span style="font-size:100%;"> </span><p><span> <strong>MIX </strong>first 5 ingredients until well blended; set aside. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo between sheets of plastic wrap; set aside. </span> </p><span style="font-size:100%;"> </span><p><span> <strong>SPREAD </strong>1/5 of the spinach mixture along 1 short side of phyllo stack; fold in both long sides then roll up, starting at 1 of the short sides to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 more logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap. </span> </p><span style="font-size:100%;"> </span><p><span> <strong>FREEZE </strong>up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet. Bake in 375°F-oven for 25 min. or until golden brown. Cool on baking sheet 5 min.; transfer to cutting board. Use serrated knife to cut each log into 6 slices. </span> </p> </span></span> </div> </div> </div></dd></dl>Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com0tag:blogger.com,1999:blog-4979857834208601963.post-71194388926949106872011-03-17T16:00:00.000-07:002011-03-17T16:16:42.233-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedOB3SK5_PjKjsLGszGawjHLvl8E4JPzT7BWa3CgnOEyytG2hxcpJbu97-xqcb5E1SARBcO1QelY_M8khQnOHC1cffW5Fd9bzU-6yY7NhSZoIAkZbuwb6rmUqAqwdiksExwh-CIEeZ14t/s1600/free-vintage-st-patricks-day-clip-art-green-hat-and-gloves-shamrocks.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedOB3SK5_PjKjsLGszGawjHLvl8E4JPzT7BWa3CgnOEyytG2hxcpJbu97-xqcb5E1SARBcO1QelY_M8khQnOHC1cffW5Fd9bzU-6yY7NhSZoIAkZbuwb6rmUqAqwdiksExwh-CIEeZ14t/s400/free-vintage-st-patricks-day-clip-art-green-hat-and-gloves-shamrocks.png" alt="" id="BLOGGER_PHOTO_ID_5585188181198645298" border="0" /></a><br />I don't know if you guys celebrate this day or not. Either way, what we will have for dinner could go with any night. I didn't want to do the traditional corned beef, because, well I'm not a huge fan of it and I knew my kids wouldn't be fans either. So....i looked up some other recipes and found this one. Enjoy!!!<br /><br /><span style="font-weight: bold;">Irish Chicken and Dumplings</span><br /><ul><li class="plaincharacterwrap"> 2 (10.75 ounce) cans condensed cream of chicken soup</li><li class="plaincharacterwrap"> 3 cups water</li><li class="plaincharacterwrap"> 1 cup chopped celery</li><li class="plaincharacterwrap"> 2 onions, quartered</li><li class="plaincharacterwrap"> 1 teaspoon salt</li><li class="plaincharacterwrap"> 1/2 teaspoon poultry seasoning</li><li class="plaincharacterwrap"> 1/2 teaspoon ground black pepper</li><li class="plaincharacterwrap"> 4 skinless, boneless chicken breast halves</li><li class="plaincharacterwrap"> 5 carrots, sliced</li><li class="plaincharacterwrap"> 1 (10 ounce) package frozen green peas</li><li class="plaincharacterwrap"> 4 potatoes, quartered</li><li class="plaincharacterwrap"> 3 cups baking mix</li><li class="plaincharacterwrap"> 1 1/3 cups milk</li></ul> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours. </span></li><li><span class="plaincharacterwrap break"> Add potatoes and carrots; cover and cook another 30 minutes. </span></li><li><span class="plaincharacterwrap break"> Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. </span></li><li><span class="plaincharacterwrap break"> Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes. </span></li></ol>points for this are 10 per serving<br /><br /><br />And for dessert we are doing this lovely little gem:<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYjpiaIlF4KgME8vlegpzf5POYxpjsw4lnBO3SCNYQepx06YC0ci02C-QSzvuX6ePvybmsLMX1TAgkbUa-0ue0z_j1CPbtVAWOQEGUCsJvkKBUJrVIzs5y2g3rV4jD3SMPJBe1WKgv8SV/s1600/leprechaun+pie_title.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYjpiaIlF4KgME8vlegpzf5POYxpjsw4lnBO3SCNYQepx06YC0ci02C-QSzvuX6ePvybmsLMX1TAgkbUa-0ue0z_j1CPbtVAWOQEGUCsJvkKBUJrVIzs5y2g3rV4jD3SMPJBe1WKgv8SV/s400/leprechaun+pie_title.jpg" alt="" id="BLOGGER_PHOTO_ID_5585189496537303682" border="0" /></a><span style="font-size:78%;">photo courtesy of oopsie daisy</span><br /><br /><div style="text-align: left;">* Instant vanilla pudding (with a bit of green food coloring)<span style="font-size:x-small;"></span></div><div style="text-align: left;">* Milk</div><div style="text-align: left;">* Whipped cream </div><div style="text-align: left;">* Oreo and sprinkles<br /></div><div style="text-align: left;">* Foil-wrapped chocolate (I used some peanut butter filled dove chocolates)<span style="font-size:x-small;"></span></div><div style="text-align: left;">* Clear plastic cup<br /></div></div><br />Now mix up the pudding.<br />Combine 2 Tablespoons instant pudding with 3 Tablespoons milk. Stir well. It will thicken up a bit. Place the chocolate in the bottom of the cup.<br />I transferred the pudding to the cup now. I added some whipped cream, an Oreo, and yes, even some green sprinkles!<br /><br />If you want full details for the this recipe head on over to oopsie daisy <a style="font-weight: bold;" href="http://oopsey-daisy.blogspot.com/2011/03/leprechaun-pie.html">here. </a><br /><br /><br /><div style="text-align: center;"><span style="font-weight: bold; color: rgb(0, 153, 0);">Happy St. Patrick's Day!!</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9QViW0iDGRwZ3jtA9OCYLImDO512dlj6lrRAyZdWr0ncYrSmVwZkaBQocX6Em0p7ix7hyphenhyphenzJwpaz96ok1KvYM0oMSqJWPN4uRbQZ3dosmeNuDd1dKryCo9EHB7SVBn6WIgIKN1R9TfA1JG/s1600/HPIM5769.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9QViW0iDGRwZ3jtA9OCYLImDO512dlj6lrRAyZdWr0ncYrSmVwZkaBQocX6Em0p7ix7hyphenhyphenzJwpaz96ok1KvYM0oMSqJWPN4uRbQZ3dosmeNuDd1dKryCo9EHB7SVBn6WIgIKN1R9TfA1JG/s200/HPIM5769.JPG" alt="" id="BLOGGER_PHOTO_ID_5585191572913939906" border="0" /></a>Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com3tag:blogger.com,1999:blog-4979857834208601963.post-62613911325580468622011-03-08T13:14:00.000-08:002011-03-09T19:06:03.704-08:00Mardi Gras Menu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOo1YE7JJ6AytoDz51wrh4BgrlReTncZAtwgpsttXVjJiU_VDo-Sfot6DBJNhp6fNZTdeCTy2DNDlptHK8871X80ATlxXklT8oR8wFc7y7zGOoZ9wdMooNDCefkwVbYarP23N8RbPA0QoM/s1600/mardi-gras-mask.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 336px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOo1YE7JJ6AytoDz51wrh4BgrlReTncZAtwgpsttXVjJiU_VDo-Sfot6DBJNhp6fNZTdeCTy2DNDlptHK8871X80ATlxXklT8oR8wFc7y7zGOoZ9wdMooNDCefkwVbYarP23N8RbPA0QoM/s400/mardi-gras-mask.jpg" alt="" id="BLOGGER_PHOTO_ID_5581822636278664658" border="0" /></a><br />It's that time again, Mardi Gras. Now I've never been personally but would love to experience at least once in my life. But since I can't go....I'll eat like i'm there!! This is the first year that I'll be doing a king cake (minus the baby part of it). I'm really excited about it actually. More than I thought I would be! HA!!<br /><br />Here are the recipes I'll be making tonight:<br /><span style="font-weight: bold;"><br />Bacon and Shrimp Creole</span><br /><h2><span style="font-size:100%;">Ingredients</span></h2> <ul class="ingredients"><li class="ingredient"><span style="font-size:100%;">3/4 cup chopped onion</span></li><li class="ingredient"><span style="font-size:100%;">2 celery ribs, chopped</span></li><li class="ingredient"><span style="font-size:100%;">1/2 cup chopped green pepper</span></li><li class="ingredient"><span style="font-size:100%;">2 tablespoons olive oil</span></li><li class="ingredient"><span style="font-size:100%;">3 garlic cloves, minced</span></li><li class="ingredient"><span style="font-size:100%;">1 can (14-1/2 ounces) diced tomatoes, undrained</span></li><li class="ingredient"><span style="font-size:100%;">1 can (8 ounces) tomato Sauce</span></li><li class="ingredient"><span style="font-size:100%;">3/4 cup cold water, <i>divided</i></span></li><li class="ingredient"><span style="font-size:100%;">1/4 cup crumbled cooked turkey bacon</span></li><li class="ingredient"><span style="font-size:100%;">1 tablespoon dried parsley flakes</span></li><li class="ingredient"><span style="font-size:100%;">1 teaspoon sugar</span></li><li class="ingredient"><span style="font-size:100%;">1/2 teaspoon salt</span></li><li class="ingredient"><span style="font-size:100%;">1/2 teaspoon dried thyme</span></li><li class="ingredient"><span style="font-size:100%;">1/2 teaspoon curry powder</span></li><li class="ingredient"><span style="font-size:100%;">1/2 teaspoon pepper</span></li><li class="ingredient"><span style="font-size:100%;">1/4 teaspoon cayenne pepper</span></li><li class="ingredient"><span style="font-size:100%;">1 tablespoon all-purpose flour</span></li><li class="ingredient"><span style="font-size:100%;">1-1/2 pounds uncooked medium shrimp, peeled and deveined</span></li><li class="ingredient"><span style="font-size:100%;">3 cups hot cooked brown rice<br /></span></li></ul> <h2><span style="font-size:100%;">Directions</span></h2> <ul class="directions"><li><span style="font-size:100%;">In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, tomato sauce, 1/2 cup water, bacon, parsley, sugar, salt, thyme, curry powder, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. </span></li><li><span style="font-size:100%;"> Combine flour and remaining water until smooth; gradually stir into tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add shrimp. Simmer, uncovered, for 5 minutes or until shrimp turn pink. Serve with rice.<b> Yield: </b>6 servings.</span></li></ul>Points for this yummy dinner are 8, serve with a nice veggie to add bulk and no points! Yummy!!!!!<br /><br /><span style="font-weight: bold;">Mardi Gras King Cake</span><span style="font-size:100%;"><br />(the original recipe had an almond paste for the filling, i don't like almonds so i changed it to be more like a cinnamon roll. Either way it's cake and you can't go wrong with cake!! -the points I list are based on the cake with the changes that I made)<br /></span><ul><li><span style="font-size:100%;">1 package (1/4 ounce) active dry yeast</span></li></ul><ul class="ingredients"><li class="ingredient"><span style="font-size:100%;">1/2 cup warm water (110° to 115°)</span></li><li class="ingredient"><span style="font-size:100%;">1/2 cup warm milk (110° to 115°)</span></li><li class="ingredient"><span style="font-size:100%;">1/3 cup shortening</span></li><li class="ingredient"><span style="font-size:100%;">1/3 cup sugar</span></li><li class="ingredient"><span style="font-size:100%;">1 teaspoon salt</span></li><li class="ingredient"><span style="font-size:100%;">1 egg</span></li><li class="ingredient"><span style="font-size:100%;">4 to 4-1/2 cups all-purpose flour</span></li><li class="ingredient"><span style="font-size:100%;">3 tbsp I can't believe it's not butter spread</span></li><li class="ingredient"><span style="font-size:100%;">cinnamon</span></li><li class="ingredient"><span style="font-size:100%;">sugar (like a cinnamon roll center)<br /><b>GLAZE:</b></span></li><li class="ingredient"><span style="font-size:100%;">3 cups confectioners' sugar</span></li><li class="ingredient"><span style="font-size:100%;">1/2 teaspoon vanilla extract</span></li><li class="ingredient"><span style="font-size:100%;">3 to 4 tablespoons water</span></li><li class="ingredient"><span style="font-size:100%;">Purple, green and gold colored sugar</span></li></ul> <h2><span style="font-size:100%;">Directions</span></h2> <ul class="directions"><li><span style="font-size:100%;">In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). </span></li><li><span style="font-size:100%;"> Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. </span></li><li><span style="font-size:100%;"> Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 16-in. x 10-in. rectangle. Spread butter to within 1/2 in. of edges. Sprinkle with cinnamon and sugar. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise until doubled, about 1 hour. </span></li><li><span style="font-size:100%;"> Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over cooled cakes. Sprinkle with colored sugars.<b> Yield: </b>2 cakes (12 servings each).</span></li></ul>Points for the cake are 5. I know I was shocked too!! But you get 12 slices out of each cake-that's a huge piece!!! Plus since it makes 2 cakes, keep one and give one!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRXeF3XPTn4Dnp22u1Lzkb-7NvuzlyCR8t2bc9izEREK72ePsG-erapOrzBaRzyYOVLD0Dl8sCChpD6D1KpMSOO7U7Beuu7Bhz_ssMHIo8Ofw588_s9MlodplIi-6BpqqAqrp3kblo7rR/s1600/HPIM5674.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRXeF3XPTn4Dnp22u1Lzkb-7NvuzlyCR8t2bc9izEREK72ePsG-erapOrzBaRzyYOVLD0Dl8sCChpD6D1KpMSOO7U7Beuu7Bhz_ssMHIo8Ofw588_s9MlodplIi-6BpqqAqrp3kblo7rR/s400/HPIM5674.JPG" alt="" id="BLOGGER_PHOTO_ID_5582281716880677074" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBCeetrLBV3wD8XO94c5S1IqMbpw02tYmQuG3Cnl7a22FiosBpPYqgGH-095YnWoMPMKY11JxZWXdtxc0nBXCNjFk-2d84O__EAQ6cnJL-bwqB3-J1Pzoi2HS9CctjXBP0D2O44k2w4PN/s1600/HPIM5675.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBCeetrLBV3wD8XO94c5S1IqMbpw02tYmQuG3Cnl7a22FiosBpPYqgGH-095YnWoMPMKY11JxZWXdtxc0nBXCNjFk-2d84O__EAQ6cnJL-bwqB3-J1Pzoi2HS9CctjXBP0D2O44k2w4PN/s400/HPIM5675.JPG" alt="" id="BLOGGER_PHOTO_ID_5582281711772199938" border="0" /></a>Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com1tag:blogger.com,1999:blog-4979857834208601963.post-2098561292055628272011-03-07T12:39:00.000-08:002011-03-07T12:42:09.948-08:00Greek Tortilla Folds<table style="width: 503px; height: 283px;"> <tbody><tr class="ingredient"> <td> I really enjoy Greek food. Gyros are my favorite. Sometimes you have a craving and can't get it. We have one Greek place in town and it's a sit down place and not a take out. So there goes that idea. But I found this on the Betty Crocker website and decided it looked good enough to eat! I had ground pork in the freezer instead of beef and I used tortillas instead of pitas. Trying to cut points where ever I can! hehe!<br /><br />1 lb lean ground pork</td> </tr> <tr class="ingredient"> <td> small onion, cut in half lengthwise, sliced </td> </tr> <tr class="ingredient"> <td> cloves garlic, finely chopped </td> </tr> <tr class="ingredient"> <td> teaspoon dried oregano leaves </td> </tr> <tr class="ingredient"> <td> teaspoon salt </td> </tr> <tr class="ingredient"> <td> cup sliced ripe olives </td> </tr> <tr class="ingredient"> <td> cup finely chopped peeled cucumber </td> </tr> <tr class="ingredient"> <td> cup chopped seeded tomato </td> </tr> <tr class="ingredient"> <td> cup Yoplait® All Natural Fat Free plain yogurt (from 32 oz. container) </td> </tr> <tr class="ingredient"> <td> teaspoon dried dill weed </td> </tr> <tr class="ingredient"> <td> 6 whole wheat tortillas<br /></td> </tr> </tbody></table> <ol class="instructions"><li class="instruction"><span class="step_heading"> 1</span> <span class="step_description"> In 10-inch skillet, cook ground beef, onion, garlic, oregano and 1/4 teaspoon of the salt over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain. Stir in olives.</span></li><li class="instruction"><span class="step_heading"> 2</span> <span class="step_description"> Meanwhile, in medium bowl, stir together cucumber, tomato, yogurt, dill and remaining 1/4 teaspoon salt.</span></li><li class="instruction"><span class="step_heading"> 3</span> <span class="step_description"> On each of 4 individual serving plates, Spoon 1/4 of beef mixture on half of each pita. Top each with yogurt mixture; fold other half of pita over filling. Serve with remaining yogurt mixture.</span></li></ol>Serves 6 and is 9 points per servingRebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com1tag:blogger.com,1999:blog-4979857834208601963.post-42273908609807959322011-03-04T20:40:00.000-08:002011-03-04T21:03:09.204-08:00Dr. Seuss Birthday DinnerThis week we celebrated Dr. Seuss's birthday. His actual birthday was March 2. My boys' school held a week long celebration. I decided that the night of his actual birthday we should do something fun to celebrate. So our dinner centered around his books. I printed pictures off the computer and put them up on the wall by our table. I printed small copies of book covers for our cups (we each got a different book) and then printed off bigger copies for our chairs. I also printed up a menu (so we'd know what we were getting) and we had a great time talking and eating all things Dr. Seuss.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRalzWHYaNDRKEnd_G-mw9v4hIGMuwga82esI_c9PfeJz7HOItBHb46UsuxThJEmLSMmNBzcWYjb6dMq0199WUIwz9UKHu8cDFacKpGig_ZvBVpmlzSRSMjCGMM8sMKv-jvZLhnf_fKg79/s1600/HPIM5650.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRalzWHYaNDRKEnd_G-mw9v4hIGMuwga82esI_c9PfeJz7HOItBHb46UsuxThJEmLSMmNBzcWYjb6dMq0199WUIwz9UKHu8cDFacKpGig_ZvBVpmlzSRSMjCGMM8sMKv-jvZLhnf_fKg79/s400/HPIM5650.JPG" alt="" id="BLOGGER_PHOTO_ID_5580454570045943298" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_Uvyu06wA_8zWRv5nJIEpMj-pvUhuk3HVRw7QUNveAmPNsdq-Yw3-e9jRPRyZ33mLc2NqTMD56LDVxk4qBg0et08AeKJQgBxbxkHwOxoTcnL3_VfdddlB81r_UyZwIVj0aYXRpmBfHCc/s1600/HPIM5656.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_Uvyu06wA_8zWRv5nJIEpMj-pvUhuk3HVRw7QUNveAmPNsdq-Yw3-e9jRPRyZ33mLc2NqTMD56LDVxk4qBg0et08AeKJQgBxbxkHwOxoTcnL3_VfdddlB81r_UyZwIVj0aYXRpmBfHCc/s400/HPIM5656.JPG" alt="" id="BLOGGER_PHOTO_ID_5580454565669803394" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiT-XUiiYMvGo5msUhbiJnx8x22RC2hWiOoN0kRUR8BmVw8L1jkdlMqG38b_HXN8mjt-zJ1NyMzTzWZeLRVPYuwyaXpQOGdHApS346g1v-0eIQ83VloLAV9XrwWcdxEbusyPfLVQD61Ij-/s1600/HPIM5657.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiT-XUiiYMvGo5msUhbiJnx8x22RC2hWiOoN0kRUR8BmVw8L1jkdlMqG38b_HXN8mjt-zJ1NyMzTzWZeLRVPYuwyaXpQOGdHApS346g1v-0eIQ83VloLAV9XrwWcdxEbusyPfLVQD61Ij-/s400/HPIM5657.JPG" alt="" id="BLOGGER_PHOTO_ID_5580453293038752114" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJevIcdtVxkftsUoZMwj_TSlVIG7SbHNUZUbwBYpfzc_wgqzwTgpXdykK2N_bSIhE7m32LzcfWCUmr_0fxz_XOLPIVSE9tni4LLzrqNJuKqeCnX737tsQU_5nYBuuGQVVQLcqGode6w4gl/s1600/HPIM5658.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJevIcdtVxkftsUoZMwj_TSlVIG7SbHNUZUbwBYpfzc_wgqzwTgpXdykK2N_bSIhE7m32LzcfWCUmr_0fxz_XOLPIVSE9tni4LLzrqNJuKqeCnX737tsQU_5nYBuuGQVVQLcqGode6w4gl/s400/HPIM5658.JPG" alt="" id="BLOGGER_PHOTO_ID_5580453289010731410" border="0" /></a>Here are 2 of the recipes from tonights feast (the other things we ate, didn't need a recipe)<br /><br /><span style="font-weight: bold;">Pink Yink Ink Drink</span><br />1/2 pint fresh blackberries<br />1C 1% milk (this is what we drink-use whatever milk you have)<br />6 fresh strawberries<br />1 tbsp sweetner or 1 tsp honey (I used the sweetner for the points-sweetner has 0 points)<br /><br />Puree' blackberries<br />pour into glasses<br />put milk, strawberries, and honey/sweetner into a blender and blend.<br />strain mixture (completely optional-i did not do this)<br />pour strawberry mixture over top of blackberry mixture and enjoy!<br /> *points value....1 per serving serves 4<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlClos_lrlqwwCjhPKQr2l1Ics0BqKFUFmRnJJddPWc-IHAWevsezdjVrhukSiWf0JxaWMOeIvIQz1z-ERqs2Oy5xxiReu5JIRrBrs8IqYSYmZUyEYH_pO9yWDIFuARFw6hb8DF1hfVmd/s1600/HPIM5664.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlClos_lrlqwwCjhPKQr2l1Ics0BqKFUFmRnJJddPWc-IHAWevsezdjVrhukSiWf0JxaWMOeIvIQz1z-ERqs2Oy5xxiReu5JIRrBrs8IqYSYmZUyEYH_pO9yWDIFuARFw6hb8DF1hfVmd/s400/HPIM5664.JPG" alt="" id="BLOGGER_PHOTO_ID_5580453290885240882" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTj2o_BNyiflA6VFWXaYJnm1yOwttODuM2_k_ZaYvxFICtG6A2bUkREDdU30v44MOS4ALp165gUiIUWlzmWOmdAgpIznZZyLWkx6ZreohF0uwXtDQaEfW79Wql2wy6fub7EEmiZKHKm5ue/s1600/HPIM5665.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTj2o_BNyiflA6VFWXaYJnm1yOwttODuM2_k_ZaYvxFICtG6A2bUkREDdU30v44MOS4ALp165gUiIUWlzmWOmdAgpIznZZyLWkx6ZreohF0uwXtDQaEfW79Wql2wy6fub7EEmiZKHKm5ue/s400/HPIM5665.JPG" alt="" id="BLOGGER_PHOTO_ID_5580453284198588066" border="0" /></a><br /><span style="font-weight: bold;"><br />Dr. Seuss's Sneetch Treats</span> (Oatmeal Raisin Walnut Cookies)<br />8oz butter<br />1 1/2C brown sugar<br />2 eggs<br />1 tsp vanilla<br />1 1/2C all purpose flour<br />1 tsp baking soda<br />1/2 tsp salt<br />3 1/2C uncooked instant oatmeal<br />1/2C chopped walnuts<br />1C raisins<br />2 hershey bars, broken into squares<br />6 large marshmallows<br /><br />Preheat oven to 350 degrees<br />Combine melted butter, brown sugar, eggs and vanilla. Mix well.<br />Combine flour, baking soda, and salt. Slowly add to butter mixture.<br />Add oatmeal, walnuts and raisins. Mix well.<br />Drop batter by tbsps onto ungreased cookie sheet. Flatten each cookie slightly.<br />Bake 12 min until golden brown and firm. Remove to a rack to cool completely.<br />Once cookies have cooled, toast marshmallow over open flame. Place chocolate on bottom of cookie and top with marshmallow and another cookies (basically making a s'more).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODT0lv0wqnqxEMZEQpuBs1MeELE0gcHhAxUxyfTkO5yNMkiRxThj3K9LvFEUX6sGjP3WVkXEEz82uvPg9eSzm2V8ko36SaX7ca81HFyR_ZdJTmfIB5cwfd8bKyDN_swgUgpSRr5huJjEO/s1600/HPIM5670.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODT0lv0wqnqxEMZEQpuBs1MeELE0gcHhAxUxyfTkO5yNMkiRxThj3K9LvFEUX6sGjP3WVkXEEz82uvPg9eSzm2V8ko36SaX7ca81HFyR_ZdJTmfIB5cwfd8bKyDN_swgUgpSRr5huJjEO/s400/HPIM5670.JPG" alt="" id="BLOGGER_PHOTO_ID_5580453285307968898" border="0" /></a><br />serves 6 at 24 points per s'more.....yeah I didn't eat one. But the batter was really good, I just had to sample it.The kids really had a great time with this. It was a lot of fun to come up with and I think i'll be doing something like this every year!!Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com1tag:blogger.com,1999:blog-4979857834208601963.post-1722465243322188222011-02-24T08:09:00.001-08:002011-02-24T08:21:14.868-08:00Zucchini and Shrimp Sautee'I love zucchini. I mean I really love it! To say it's probably my favorite veggie is probably an understatement. I ADORE it. So I came up with this little dinner thingy...the other night. It was really good and I had a hard time keeping my fingers out of the pot! I'm so not kidding. Make this.....tonight......it's that good!<br /><br />(i really need to start remembering to take pictures of what I make....but like i said earlier, i love zucchini and well....ate it before i remembered i needed to take a picture. hehe)<br /><br />Zucchini and Shrimp Sautee'<br /><br />4 med zucchini's , sliced<br />2C shredded carrots<br />2C cabbage, chopped<br />1 med. onion, chopped<br />8oz small-med sized shrimp (or more if you like)<br />1 14oz can diced tomatoes with juice<br />garlic powder*<br />oregano*<br />salt*<br />pepper *<br />(*the above to taste-i usually don't measure my spices-i just dump and taste and I go)<br /><br />Place about 2tbsp veg oil in skillet and cook zucchini, carrots and onion until tender and zucchini is browned. remove to a plate and set aside. Add tomatoes and warm through, then add shrimp cooking only for a couple of minutes until pink. Add other veggies back into pot and season to your liking.<br /><br />Eat and enjoy! This would be good over rice or a pasta. We ate it as is with a side of fruit cocktail. It was so good! I was seriously licking the pot! ;)<br /><br />For those who are counting, this delightful meal served 5 and was worth 6 points a serving.Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com2tag:blogger.com,1999:blog-4979857834208601963.post-64267517030327972802011-02-16T18:33:00.000-08:002011-02-16T18:42:28.465-08:00Cheesy Chili MacThis was really good. 3 out of 4 of us ate it. Not sure why the other one didn't. It was really good, I had a hard time eating my one portion of it!! Yum!!!<br /><br />This was originally a WW recipe, but I tweaked it with what I had on hand.<br /><br />Cheesy Chili Mac<br /><br />29 oz can diced tomatoes in juice (do not drain)<br />chili powder to taste<br />cumin to taste<br />1 pound ground hamburger<br />1/2 C fat free cheddar cheese, shredded<br />1 medium onion, chopped<br />1/2 C ketchup<br />1C cabbage, chopped<br />1C spinach, chopped<br />1 can corn, drained<br />1 red bell pepper, seeded and chopped<br />1 1/2C uncooked macaroni (I used shell mac because it's what I had)<br /><br />In a medium skillet brown beef with onions, bell pepper, spinach and cabbage.<br />Cook until meat is browned and veggies are soft. Drain excess grease.<br /><br />In another pot cook macaroni according to package directions. Drain. Add tomatoes and their juice, corn, ketchup, beef mixture and spices to taste. Heat through. Spoon into bowls or onto plates and top with cheese.<br /><br />This yields about 1 C chili and 1 tbsp of cheese per serving and it serves 8. This made enough (obviously) that we could put the leftovers in the freezer for another night! I love meals that do that!!! Less cooking later. I'm always excited about that fact!!<br /><br />Points for this meal are 7 per serving.<br /><br />I must say again, how good this was. As for spicy, this wasn't because we don't like spicy food, but hey, if you love it, add more chili powder. I thought it was perfect!Rebekahhttp://www.blogger.com/profile/00455686504294349729noreply@blogger.com0