Thursday, December 31, 2009

Strawberry-Pineapple Jam

I so want to make this.  :)

Strawberry-Pineapple Jam

  • 4 cups prepared fruit (about 1 quart fully ripe strawberries
         and 1 can (8 ounces) crushed pineapple in juice)
  • 5-1/2 cups sugar
  • 1 box Sure-Jell fruit pectin
  • 1/2 teaspoon butter or margarine
Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let stand in hot water until ready to fill. Drain well before filling.
Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3 cups into 6- or 8-quart saucepot. Stir pineapple with juice into strawberries in saucepot.
Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. *Invert jars 5 minutes, then turn upright. After jars are cool, check seals.
*Or follow water bath method recommended by USDA.
Makes about 7 cups or 7 (1-cup) jars.
Generic Term: fruit pectin for homemade jams and jellies
Sure-Jell is a registered trademark of Kraft Foods, Inc.
Provided by Kraft Foods

Broccoli and cheese stuffed chicken-weight watchers

This looks so good!

Crockpot Sour Cream Salsa Chicken

Crockpot Sour Cream Salsa Chicken 
Serving Size : 4
4 WW points per serving

4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 T cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.

Note:  I have to double the recipe for our family of 7 and leftovers for dh's lunch the next day.  This is so good!

Peanut Butter Whimsy Bars

Peanut Butter Whimsy Bars
From:  Gooseberry Patch

2 c. sugar
1/2 c. milk
1/2 c. butter
1/8 t. salt
1 t. vanilla extract
1/2 c. creamy peanut butter
3 c. quick-cooking oats, uncooked

Combine sugar, milk, butter and salt in a saucepan; bring to a boil.  Boil for one minute; remove from heat. Add vanilla and peanut butter; stir until smooth. Pour over oats in a large bowl; mix well. Pour mixture into a 13"x9" baking pan lined with wax paper. Allow to cool completely.  Lift wax paper out of pan; cut into squares. Makes 2-1/2 to 3 dozen.

Chocolate Chip Rainbow Cookies

Chocolate Chip Rainbow Cookies 

1 pkg. Betty Crocker Rainbow Chip Cake Mix
1/2 c. oil
2 tbsp. water
2 eggs
1/2 c. chopped nuts
1 c. chocolate chips

Mix cake mix, oil, and water. Add eggs, mix, add nuts and chips. Bake at 350 degrees for 10 minutes on ungreased cookie sheet. Little children (and big adult children) love these.

Wednesday, December 30, 2009

Vanilla Crockpot Yogurt

Vanilla Crockpot Yogurt

This looks like an awesome recipe.  I need to make another batch of crockpot yogurt soon and will definitely be trying this.

Lovely print

I love this print.  It makes me smile.  Love the colors.

Jordan's Motivational Poster

This is so funny.  :)

Tuesday, December 29, 2009

Pizza Spaghetti

Pizza Spaghetti

1 4oz. pkg. sliced pepperoni
1/3 cup margarine, melted
12oz. thin spaghetti (cooked)
4oz. grated swiss cheese
16oz. grated mozzarella cheese
2-15 oz cans tomato sauce
1/2 tsp. dried oregano
1/2 tsp. dried basil

Boil pepperoni for a few minutes to remove excess fat. Pour margarine into a 11×7 baking dish. Toss cooked spaghetti in margarine. (You could use a small amount of oil instead of the margarine). Cover spaghetti with one can of tomato sauce. Take it to the edges of the baking dish. Layer in the order listed: 1/2 of the grated swiss cheese, 1/2 of the pepperoni, 1/2 of the mozzarella, then sprinkle with oregano and basil. Pour on second can of tomato sauce and spread to edges. Top with the remainder of the swiss cheese, pepperoni, and mozzarella cheese in that order.

Bake for 25 minutes at 350 degrees.

Optional add-ins:
ground hamburger

Monday, December 28, 2009

Austen in his hat

Still can't believe this is my oldest, Austen. He just turned 15.

Goofy Bars

Goofy Bars

1 box white cake mix
2 eggs
1 c. brown sugar
1 c. chocolate chips
1 c. miniature marshmallows

Place dry cake mix in a bowl. Put eggs in a glass measuring cup and add enough water to make 2/3 cup; add to cake mix with brown sugar. Beat until blended and spread in a greased 9 x 13 inch pan. Sprinkle chocolate chips and marshmallows on top. Bake at 350 degrees for 30 to 40 minutes.

Rainbow on Flickr

Found this on Flickr. Love the colors. Very beautiful. :)

Robert Pattinson aka Edward

Man, He does look pretty hot here. NUM!

Lovely craft space

Beautiful craft space. Love the inspiration wire and the rainbow in the frame. Found this at


This is something I have always wanted to do, but Sam would kill me. Austen wants to grow his hair out and dread it. :)

This just makes me smile. :)

Jordan's 1st taste of chocolate. He LOVED it. Can u tell?? This pic makes me happy!

Chocolate Billionaires

This is the best candy. So good! Makes 32.

Chocolate Billionaires

1 (14 ounce) package caramels
3 tablespoons water
1 1/2 cups chopped pecans
1 cup crisp rice cereal
3 cups milk chocolate chips
1 1/2 teaspoons shortening

Line two baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until form.
Meanwhile, in a small heavy saucepan, melt chocolate chips and shortening over low heat; stir until smooth. Dip candy into chocolate, coating all sides; place on prepared pans. Refrigerate until set. Store in an airtight container.

Sunday, December 27, 2009

I want this!

I so want this necklace. Does anyone know how to make something like this?? I don't want to have to pay almost 100.00 for this. :)

Kids in pajamas

All 3 little ones in new pajamas. Taken a couple of months ago. My girls' hair has grown out a lot since then.

I LOVE these letters on the wall and want to do something similar.

Don't remember where I found this online. Sorry.

Jordan wanting to turn the tv off.

Friday, December 25, 2009

Swag bucks

Thursday, December 24, 2009

A couple of new salads


1 head iceberg lettuce
5 roma tomatoes (I prefer roma - use whatever you want)
Provolone cheese, grated (1/4 to 1/2 pound, whatever you like)
Mozzarella cheese, grated (same as the Provolone)
Salami (half pound or more - you'll probably nibble it as you cut it up. I use hard salami from the deli)
Boneless skinless chicken breast, cooked and cubed
Fresh basil, thinly sliced (the more, the better - go for a cup or so maybe)
Green onion, sliced (one bunch)
Garbanzo beans, drained (1 small can)

Chop the lettuce, tomatoes, salami, and chicken up really small.

For the dressing:

1 cup extra virgin olive oil
1/2 cup red wine vinegar
1 tablespoon dijon mustard
2 cloves minced garlic
1 tsp. sugar
1 tsp. dried oregano
1/2 tsp. dry mustard

Shake it up in a container and pour over the salad.

This salad is a lot of work, but so worth it and people LOVE it. To make preparation easier, I buy an Italian cheese
mix instead of grating the provolone and mozzarella myself and I ask for about quarter inch thick slices of salami
at the deli to make the chopping process faster. Also, I have one of those Pampered Chef food choppers and that
works nice for the chicken.

I hope you'll try it and like it! As with any salad, it's not an exact science and you can tweak the ingredients according to your preferences. The dressing goes great with lots of salads! Try a bag of spring mix with salad shrimp, gorgonzola cheese, avocado, tomatoes, crushed croutons, and throw on some little lemon wedges after you
dress the salad. I'm having the urge to go to the store and buy this stuff now. Mmmmmm ...

Susie's Aunt Pat's Strawberry Jello Salad

1 Large Strawberry Jello
2 10 oz Frozen Strawberries
1 Cup Boiling Water
1 Can Crushed Pineapple - drained (medium size)
6 Ripe Bananas - mashed
1 pt (2cups) Sour Cream

Mix jello & water until jello is dissolved. Stir in strawberries, pineapple and bananas. Put 1/2 the mixture in a
9 x 13 pan. Put in the fridge to set. (leave the other 1/2 on the counter) When set, spread on stirred sour cream.
Add remaining jello carefully on top of sour cream and let set.

Chocolate Peanut Butter Cake Pops or Cake Balls

Chocolate Peanut Butter Cake Pops / Cake Balls

1 box chocolate cake mix (cook as directed on box for 13 X 9 cake)
1 can chocolate frosting (16 oz.)
1 package chocolate Wilton Peanut butter melting chips
wax paper
Wilton Lollipop stocks

After cake is cooked and cooled completely, crumble into large bowl.

Mix thoroughly with 1 can chocolate frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

Chill for about 15 minutes before putting a Wilton lollipop stick in,

Chill for several hours. (You can speed this up by putting in the freezer.)

Melt peanut butter melting chips in microwave per directions on package.

Roll balls in melted peanut butter chips and lay on wax paper until firm. (It’s easiest if you hold the stick and use to twist into the melted peanut butter and then tap off extra.)

Raspberry Salad

Raspberry Salad

1 container Cool Whip (use fat free)
1 large box vanilla pudding (use sugar free)
1 large container vanilla yogurt (use light)
Frozen raspberries (you can use thawed too)

Mix first three ingredients together. When ready to serve, add in the raspberries for a delicious, and cool, dessert! Mmm!!

Wednesday, December 23, 2009

peanut butter pretzel bites

peanut butter pretzel bites

1 package (14 ounces) caramels
1/4 cup butter, cubed
2 tablespoons water
5 cups miniature pretzels
1 jar (18 ounces) chunky peanut butter
26 ounces milk chocolate candy coating
Directions: In a microwave-safe bowl, melt caramels with butter and water; stir until smooth. Spread one side of each pretzel with 1 teaspoon peanut butter; top with 1/2 teaspoon caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set. In a microwave, melt candy coating; stir until smooth. Using a small fork, dip each pretzel into coating until completely covered; shake off excess. Place on waxed paper. Let stand until set. Store in an airtight container in a cool dry place. Yield: 8-1/2 dozen.

Tuesday, December 15, 2009

Kid friendly recipes

Thought I would share 2 kid-friendly recipes.

Bird Seed

1 box Froot Loops or Corn Pops cereal
1 large box raisins
1 large bag m&m's
1 large can salted peanuts

Mix all. Kids love this.

Funfetti Cookies

1 package funfetti cake mix
1/3 cup oil
2 eggs
1/2 can funfetti cake frosting

Preheat oven to 375. In a large bowl, combine cake mix, oil and eggs; stir by hand until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4 in. thickness. Bake at 375 for 6-8 minutes or until edges are light golden brown. Cool for 1 minute; remove from cookie sheets. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let stand until set. Store in tightly covered container.

Two new recipes

I tried 2 new recipes. Here they are.

Orange Sherbet Jello Salad

1- 6 oz pkg orange jello
1- 20 oz can crushed pineapple, drained, juice reserved
2 cans mandarin oranges, drained, juice reserved
1 c orange sherbet, slightly thawed

Dissolve jello in 1 cup boiling water. Add sherbet. Stir until dissolved (no frozen chunks). Add 3/4 cup of reserved juice. Add fruit; chill until set.

The other new one is Christmas Crack. I need to come up with another name, since I don't celebrate Christmas. Maybe, Cracker Candy. LOL

Cracker Candy
1 sleeve saltine crackers
3/4 cup brown sugar
1 cup butter
1 package chocolate chips
3/4 cup chopped pecans (optional)

Preheat the oven to 400 degrees, and line a 10" x 15" with foil (the kind of sheet that has raised edges!). Spray with Pam, or grease VERY lightly with butter. Cover the cookie sheet with a single layer of saltines. Bring butter and brown sugar to a boil. Boil for 3 minutes, stirring with a whisk. Pour over the saltines, and try to spread it as evenly as possible. Place in the oven and bake for 5 minutes. When you remove it, the caramel mixture will be molten and boiling; allow to cool about 3 min, or until you can see the crackers distinctly, which will have shifted while baking. Push them back into order with a fork or knife.

Sprinkle the chocolate chips over the toffee and let sit for about 5 minutes to melt. Once melted spread chocolate evenly. If desired, sprinkle on pecans and press lightly into the chocolate. Let cool a bit and then transfer to fridge to harden.

Once hard, break the candy into small pieces and place in containers.

Monday, December 14, 2009

Today I am tired!

Going to try making this sometime this week. Have to go to my sil's to make it though.

Yummy Old Fashioned Granola

1 tub of old fashioned oats
11/2 c. of brown sugar
1/2 c. of sugar
1 box of yellow cake mix
3 T. ground cinnamon (more if you like it cinnamony)
1/2 c. honey
3/4 c. maple syrup
1 stick of melted butter

Mix all together until the oats become crumbly. You may
have to add more honey to this if it seems alittle dry.
Spread out evenly on cookie sheet. (you will do this a
few times) and bake for 30-40 min. until lightly brown
@ 350 degrees. Let cool. You can at this point add
dried blueberries, craisins, coconut, pecans whatever
really to the granola.....enjoy!

Sunday, December 13, 2009

I can't sleep

It's after 4 am and I can't sleep. I need some good book recommendations. Anyone reading anything good. I can recommend I Know This Much is True by Wally Lamb. It's a great read, but long. It's about two twin brothers, one has schizophrenia. Very good. Ideas? Thanks.

Cafe Rio Pork

Trying this for the first time today. Just put in the crockpot. It got rave reviews so I am sure it's good.

Cafe Rio Pork

3 lbs pork roast
salt and pepper
1 cup brown sugar
2 cups salsa

Season pork with salt and pepper. Place in crockpot. Pour brown sugar and salsa over top. Cover and cook on low for 7 hours or 5 hours on high. Remove from crockpot. Trim fat. Shred meat. Return to crockpot and cook for an additional 30-60 minutes. Serve with taco fixings.