Saturday, December 3, 2011
Tuesday, November 22, 2011
Wow...it has been a month since I have posted...but so much has been going on! I sick for 3 weeks! When I say sick, I mean S-I-C-K! Even had a trip to the ER...was not fun. I felt better, got back to the gym, and then BOOM! My body decided to do its own thing, once again, and I have been down for another week. I am just now started to be able to walk around the house and hoping to be healed up by thanksgiving time.
Tuesday, October 18, 2011
CUT steak into 6 equal portions; place in large baking dish sprayed with cooking spray. Mix steak sauce, dressing, onion and garlic; pour over steak. Cover. Marinate 1 hour in refrigerator.ADD potatoes and mushrooms to ingredients in baking dish; cover.
BAKE at 350°F for 1 hour or until steak is cooked through and potatoes are tender, adding frozen vegetable blend to baking dish after 45 minutes.
* It says to marinate the meat for one hour...I did more than an hour and it came out VERY tender.
Saturday, October 15, 2011
- 6 tablespoons butter, melted and cooled
- 1 3/4 cups sugar
- 3 large eggs
- 1 cup canned pumpkin
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1 package (8 oz.) cream cheese, at room temperature
- 1. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan.
- 2. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.
- 3. Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.
- 4. Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars.
You can chill them airtight for up to 3 days.
Tuesday, October 11, 2011
Wednesday, September 28, 2011
Friday, August 12, 2011
We got approved to move where we were looking at. We are moving in with Davids family. Both families are struggling to pay the bills. We can pay our bills, but with no savings after, and when something happens like the van breaking down, it causes us to fall behind on other bills. Some people will think we are crazy for moving in together, but we dont care. We have been praying and thinking about this and part of my prayer was for the Lord to allow this to happen if it was His will and everything has seemed to fall right into place! And both families will be able to pay all bills on time AND put money into savings! A lot of people are starting to combine families because of the economy and I dont blame them...its tough.
Besides that, nothing else is new. My schedule is all out of wack right now but once we are fully moved in it will get back to normal. I will have lots of new posts, and yummy recipes for you all.
Also, please pray for a friend of mine's son...his name is Azariah and he is turning 1 this month. Was just diagnosed with stage 4 cancer and started treatment yesterday...it went well but please continue to pray for this baby AND his family. thanks
Sunday, August 7, 2011
Saturday, July 30, 2011
Thursday, July 28, 2011
Tuesday, July 26, 2011
WOW! I had such a great time! It was a bit humid in the first part of the day, but then it rained at lunch time and supper time and completely cooled everything off. I got a little pink on my shoulders, but nothing too bad. And the rain chased everyone away, so there were no long lines! Since the rain happened at meal times, it didn't keep us from doing anything...it really was a perfect day to go!
Tuesday, July 19, 2011
This is very simple and very delish!
Thursday, July 14, 2011
Friday, July 8, 2011
Friday, July 1, 2011
Thursday, June 30, 2011
All I can say is WOW! This recipe turned out WONDERFUL! The only recipe that isn't my own is the four tortilla recipe. Its a little early for supper, but I went ahead and made everything so I just have to pop it in the oven. Had a little taste though, I wouldn't post it without tasting it! lol
Wednesday, June 29, 2011
Sunday, June 26, 2011
Thursday, June 23, 2011
Made a list of newly refined rules for myself. Most of these I already do, some are new, the others I have stepped it up a bit. Last night I looked in the mirror and for the first time saw my belly button without lifting up my stomach. I don't remember the last time that happened! The first month or so I didn't see or feel anything happening, but it seems like every week I see some new development with my body....so exciting!!!
Tuesday, June 21, 2011
Saturday, June 18, 2011
Friday, June 17, 2011
Sunday, June 12, 2011
Now, in order to enjoy this recipe, you will have to like french fried onions. I WISH I could say I created this recipe, it was delish! I got it from French's, hence the fried onions...lol. The recipe calls for BONELESS chicken, which would probably make it better, but I used bone in thighs because that is what I had.
2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten
Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.
If you are wondering what triple B stands for it is "beef, bacon, and Benedict"! I like to try new recipes as often as finances allow me to, and SOMETIMES I actually come up with my own recipes, which I love the most! This is one of them, and one of the best ones I should say. It was sooooo good! Not hard to make at all, only a couple of steps and FOUR ingredients!