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Friday, January 22, 2010

MONEY TIPS AND HINTS

Good morning mes amis! How are you all this morning? I’m doing alright I suppose. The swelling has gone down under my eye at least… except right in the corner near my nose. It’s rather annoying LOL! I want to thank everyone for the comments yesterday. They were great! Now, I’m gonna take a few moments to answer all of your questions…

To Melissa- Thanks for letting all your SAHM’s know about the blog. I want to say HI to all of them and glad you like the reading! Make sure you get to be a registered follower so you are eligible for the prize! There’s still a few days left! Now… when I don’t feel well… well you have to understand I have had medical issues since I was 5 years old, so coping with it and keeping going is something I have always done. Its like habit now LOL. Plus I always have had so many people depending on me for so many different things… ya know that old phrase “If I don’t do it, it won’t get done”? Yep… there ya go. LOL but if I need a lot of energy (like for cleaning and stuff YUCK!) I do every once in awhile drink a Monster LOL! I have never held a class on crafts or cooking before. And I have never actually thought about it LOL. I go to Farmer’s markets on leisure time. I have never considered selling at one because of the fact that I do go to festivals, fairs, and shows tailored for Arts & Crafts booths. Honestly, I don’t think I would enjoy them as much if I had to work them too. And finally… BABY showers… those can be so fun! I remember my baby shower for my daughter! There were at least 50 people there and I got so many things that I didn’t have to buy anything except formula for the first 6-8 months of her life! It was crazy! Gimme a few days and we will discuss it… is it foe a boy or girl?

To Jean- Glad you are still enjoying the posts LOL! Hope you continue to enjoy them as well. As for meal planning… I set up a general “month” calendar but its just a guideline. I print out a blank month and write a meal on each day. This gives me a general idea of what to make throughout the month. However, I’m flexible… maybe what I wrote down for that day doesn’t sound good or maybe I have more people coming than that meal will feed. No problem, I just pull something different out… switch the days around if you will. Remember that if you have a hard time deciding, planning ahead on paper may help. And you can always quick thaw some ground meat in some cold water if you finally decide at noon that you want meatballs and they need to be done by 5pm LOL! And lastly… soups. Girl, where have you been all this time? LOL J/K… During the course of this whole blog so far, I have posted 22 Soups & Stews recipes. Are you looking for something designed around a specific ingredient?

To Hazel- Thank you so much for your comment and I am glad you are enjoying the writings. If there is anything you might want to see, let me know and I’ll see what I can do!

Ok, so I was reading online some of the articles for “Money matters” online recently, and I found this article I wanted to share… Now tell me this is not an “oxy moron”… you have an author writing about money issues and his/her name is SHAM? Um…. Yea ok… anyway, I thought a few were pretty interesting and maybe you will too…

Top 6 Mindless Money Wasters

by Sham Gad

Most people will say they are interested in saving money. Money saved from one area can be spent in another area. Or even better, the money can actually grow as an investment for the future. But despite the benefits of putting some money away, most people take a passing interest in actually doing it. As young adults, they don't think much about retirement; then, as adults, credit card debt becomes a way of life.

But the tough economic times that hit the U.S. in 2007 through 2009 were a wake-up call for many people, causing the public's view of saving to shift. If you'd like to make regular saving a part of your life, read on to find out how to conquer the first step: finding that extra money. You can begin by paying attention to these top money wasting activities.

1. Convenience Stores
Many people don't think about the mark-up they pay for convenience store items. Here's a hint: it's huge. This is because these stores don't purchase food in the large quantities that a grocery store does and also because they make you pay more for the convenience they provide. So, unless it's an emergency situation, avoid shopping at convenience stores. The premium you pay for convenience is not worth the assumed convenience you get. For example, a Coke at a convenience store might cost you a dollar, while you can go to the grocery store and buy a 12 pack for $4. If you tend to pull over for a drink, buy a 12-pack and keep it in your car. If you visit convenience stores often, the annual savings of cutting out these visits can be tremendous.
2. Cell Phone Plans
Take the time to check your monthly cell phone bill - you may be paying more than you need to. If you are using fewer minutes than your monthly plan allows, switch to a lower-rate plan. If you are using more minutes than your monthly allotment, then upgrade to a higher minute plan. Before making any changes to your plan, sit down with a list of your cell phone company's offerings and compare and determine which plan provides the most value based on your needs. Most cell phone companies charge 40 to 50 cents per additional minute, so going over your allowed minutes by 100 minutes one month will cost you $40 to $50 in that month alone. With many minute plan upgrades costing $10 to $20 a month, they'll easily pay for themselves. You should also scan through your cell phone plan for added features like text messaging and mobile internet. If you aren't really using these features, get rid of them - they're costing you money each month!
3. Soft Drinks
This one is a sneaky money waster. Not only does ordering beverages along with a restaurant meal boost your total expenses, but soft drinks also have one of the highest markups of any restaurant item, and thus provide lower value for your money. Consider a typical family of four that eats out twice a week at fast casual restaurants (typical for a middle class family even today). Assuming an average price of $1.50 for a fountain soft drink, that totals $12 a week, $48 a month, $624 a year. Just cutting out this one item from your meal could mean significant savings that could go into something much more productive, such as a retirement savings plan. If you invest $624 at the market average of 9% a year every year, you would have almost $32,000 at the end of 20 years. So dine out, but opt for water!
4. Unnecessary Bank Fees
Many people unknowingly pay a lot to their banks in the form of fees. If you don't know what fees your accounts are subject to, spend a few minutes finding out. Some banks charge ATM fees for using another bank's ATM, for example. These can be as high as $5! This amounts to a 25% one-time fee for a $20 withdrawal. The key with this type of fee is simply knowing about it. You would be better off using a credit card to make the purchase. Go back and examine the rules governing your checking and savings accounts. Many people have accounts with a fixed number of withdrawals and deposits per month. You would be better off with an account maintenance fee of $10 a month than getting hit with two or three different fees a month. Also consider consolidating bank accounts, as often one account with a larger minimum can eliminate numerous fees that might otherwise exist.
5. Magazines
If you're the type of person who likes to occasionally pick up your favorite magazine from the local grocery store or newsstand, consider getting an annual subscription. Even if you don't want the magazine every month, a couple of issues at the newsstand are enough to cover the entire annual subscription. For example, a 26-issue subscription to Forbes Magazine will cost you less than $25, while one issue at the newsstand costs $5.
6. Annual Credit Card Fees
Unless you have a poor credit history, there is no reason to pay annual credit card fees. A host of Visa, MasterCard and Discover cards have no annual fee, yet many people pay up to $100 a year for the privilege of holding a credit card. Unless you're an ultra-wealthy, exclusive holders of an elite-level credit card with exclusive perks, most people should not be paying annual credit card fees.
And speaking of credit cards, make sure you make a payment on time every month, even if it's the minimum. Many credit cards charge $39 monthly late fee charges, charges which accrue interest along with your existing balance.
Be Proactive- Spend a couple hours and go over the above categories along with any other regular habits you may have accumulated over the years. The time will be well spent as it could mean hundreds of dollars of recurring annual savings.


Alright, now… here is another cute craft from recycled materials… those old CD’s. I found this on thrifty fun and I had to share!



Craft Idea of the Day: CD Cake Toppers Or Centerpieces
Cover an old CD with scrap fabric and lace. Hot glue figurines on top for a cute centerpiece or cake topper! Make sure to ask friends and check with local thrift, pawn shops, etc. and ask them to save the damaged/unusable CD’s for you. Figurines can be found all over- thrift stores, dollar stores, craft stores, and your own home! Have fun!

Ok, food… who doesn’t love food, right? Here we go with another slow cookin’ hearty winter-y soup recipe to add to the collection!



Beef Barley Vegetable Soup

Ingredients

1 (3 pound) beef chuck roast
1/2 cup barley
1 bay leaf
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

Directions

1. In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.

2. Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

And there you have it… today marks another day of fun and food LOL! I think I’m going to go lay down for a bit cause my meds are making me sleepy! I’ll see you here tomorrow… HUGS!

Thursday, January 21, 2010

RECYCLED CRAFTS AND COMMENTS

Good morning everybody! I hope this blog finds you well. I’m feeling about the same again, but now underneath my right eye is swollen as well… my eye is almost closed. Guess I need to get back to the doctor, huh? LOL… I figured since yesterday was such a rough day for me, I owed it to my readers to have a great blog today! I did manage to get my taxes filed yesterday… YAY! Hopefully by the end of the month I will have a little breathing room. So, guess what today is?? Yep, it’s COMMENT DAY!! If you aren’t sure of what’s going on, look at the post from January 4th called SILENCE IS GOLDEN and read about the giveaway! Its fun and has a great prize!

Ok, I figured I have bombarded you with tons of recipes lately, so we need to turn the tables back to another huge hobby of mine. CRAFTS! And not just any crafts either… all these today are recycling crafts! You’ve heard me “preaching” my heritage and beliefs before about not wasting a single thing, right? Well its not just foods I believe that with, but anything in general! When I make canned veggies, I wash and save the cans… I reuse all kinds of things whenever possible. I freecycle things I don’t want, so that others can use it as well. I subscribe to a bunch of various newsletters online and one from BHG (Better Homes and Gardens) had crafts to make from “scraps, etc”. Then I thought “recycled crafts… what a GREAT blog topic!” So I sat here for at least a couple of hours reading every idea they gave with a ton of different topics and I picked out the ones I thought were really cute/cool/awesome LOL and that I would do and share with you! And I found a bunch of crafts on a few other sites too! I actually plan on doing some of these because I know I have the stuff around here… so I hope you enjoy!



Bottle Cap Magnets
Bring the recycled-chic look to your kitchen with bottle-cap magnets. Find vintage caps at flea markets or thrift shops and hot-glue a small magnet, available at crafts stores, inside.



Globe Centerpiece
This globe, once a neglected attic dweller, now is a unique centerpiece that can be filled with potpourri. Using a handsaw, carefully cut a globe in half, then set each half on a footed cup and fill as desired. The two globe halves can be displayed in different rooms or together.



Business Card Holder
Here's a fresh idea for a leftover mint container. Cover the outside and inside of the lid with decorative paper and fill it with your business cards. Embellish a second container to store the cards you receive.



Recycled-Paper Coaster
Turn old magazines into colorful and funky coasters. Tear out several pages of a magazine (the more colorful the better), and cut into strips about 1-1/2 inches wide. Fold a strip in half lengthwise; unfold. Fold long edges in to meet at the center, then fold in half lengthwise again, resulting in a slender strip that is ready to roll up. Repeat with the remaining strips.

Use a small paintbrush to cover the length of the strip with a decoupage medium or a mixture of glue and water. Roll coated strip into a tight spiral. Coat the next strip and wrap it around the first spiral. Continue gluing and wrapping the strips in a spiral until you have a coaster that is about 3-1/2 inches in diameter. This process takes a while so be patient. When your coaster is at its desired size, coat the entire thing with decoupage medium and let dry.



Yardstick Frames and Vintage-Tin Crafts Supplies Organizer
Use a miter box to cut old yardsticks to length, creating colorful and graphic photo mats that turn basic frames into works of art. Corral craft supplies in a three-tier stand made from vintage tins.



Map Buckets
Perk up a pair of small, plain-Jane metal buckets by gluing on out-of-date maps. The small pails are the ideal size for holding flatware and napkins on a buffet table.



Feed Sack Pillow
Vintage feed sacks often feature great graphic designs. Cut a sack into two pieces. Layer the two pieces with right sides together and stitch around the edges leaving an opening for turning. Turn right side out and insert a pillow form. Hand-stitch the opening closed.



Kitchen Tool Recipe Holder
Keep recipes handy with a holder made from a potato masher or meat tenderizer. Simply attach a clothespin or metal clip to the handle with epoxy



Magazine-Page Frame and Storage Box
Make this fun picture frame and coordinating box by repurposing old magazines. Decorate a plain wood frame and cardboard box with colorful tubes crafted from magazine pages.



Ribbon-Embellished Notebooks
Beginning at one end of the wire spiral binding, insert a ribbon under the first spiral and tie in a square knot to secure. Continue adding assorted ribbons until each wire spiral is covered with two or more ribbons. (How full you'd like the fringe-filled spiral binding is up to you.) Leave some wire uncovered so the notebook will lay flat when open. Trim ribbon ends at an angle. If desired, apply seam sealant to prevent fraying.



Personalized Letters
Embellish wood letters with your scraps. Cut photos to fit the shape of the letter, then embellish using paper and ribbon and whatever else you please.

If you want more detailed instructions for any of these let me know and I will send them your way. OK, now I am still gonna give you a recipe for today as well… just not 80 billion on one day LOL! I have to learn to practice restraint LMAO! This is a yummy chicken meal that will please everyone!



Creamy Chicken Piccata

Ingredients
4 (5 ounce) boneless, skinless chicken breast halves, pounded thin
1/3 cup all-purpose flour
2 eggs, slightly beaten
2 tablespoons olive oil, divided
1/4 cup chopped shallots or onion
1 teaspoon fresh thyme leaves
3 tablespoons lemon juice
1 (15 ounce) jar Bertolli® Creamy Alfredo Sauce
1 tablespoon finely chopped fresh parsley
1 teaspoon grated lemon peel (optional)
Directions
Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, then eggs, coating well.
Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and set aside.

Heat remaining 1 tablespoon olive oil in same skillet and cook shallots and thyme, stirring occasionally, 2 minutes or until shallots are tender. Stir in lemon juice and cook 1 minute. Stir in Sauce, parsley and lemon peel; heat through. Spoon sauce over chicken and serve, if desired, with hot cooked rice or pasta.

Okie dokie my friends… I need to get off here and see about getting to the doctor. I hope you enjoy todays writings and I will see you tomorrow with lots more great information! HUGS!

Wednesday, January 20, 2010

SHORT & SWEET

Hey there everybody! Hope your doing well this morning. I'm real tired courtesy of the meds I took this morning. All I want to do is sleep but I know I can't because I have so much to do. So I sit here with an ice pack tied to my head and droopy eyes LOL. Why the ice pack you say? Well... when I went into the water heater box to shut the hot water off when we had the broken pipes, there was a spider in there and it fell on my head. It got stuck in my hair and began biting me! I finally got it out, but now I have gaping open holes on the back of my head when I was bit. Its real gross right now and very painful. So I just take my meds like a good girl and move on... But the good thing is I finally got my taxes finished and submitted, so hopefully I'll see that "bankroll" by the end of the month LOL!

Ok the Battle of Clutter... you might wonder how its going. Well, I don't feel I'm getting anywhere, but my family seems to see a dramatic improvement, so I will simple say... I'm working on it LMAO! I got quite a bit in the living room done LOL and I found the floor and a back door LMAO. I now have a trash bag full of documents to either shred or burn from the boxes that came from storage. I had to sit back and laugh at the garbage pickup yesterday... there was sooooooo much! LOL I think I saw the trashman rolling his eyes LOL!

Ok, so for today's craft idea, I'm gonna show you a neat but small gift idea.



CRAFT IDEA OF THE DAY: Recipe card booklets

If you are into scrapbooking, this may be a cute idea for you! You can take some of the many recipes and put them on cute recipe cards. Insert those cards into a stand up book or a small photo album, etc. The stand up ones I prefer because you can put them right on the counter and see what you are doing! Coordinate them with a kitchen set, etc. and they become a great gift item! You can get the one in the picture from Oriental Trading Company and scrapbook your recipes into the book! Click here to check out the item itself!

Ok, well if you are going to make a card holder with recipes, consider adding this one to your collection! Its very easy and so good!



Foil-Pack Bruschetta Chicken Bake

Ingredients:

1 can (28 oz.) diced tomatoes, drained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 cloves garlic, minced
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Directions:

HEAT oven to 400ºF.

COMBINE tomatoes, stuffing mix and garlic just until stuffing mix is moistened.

PLACE 1 chicken breast on center of each of 6 large sheets of heavy-duty foil sprayed with cooking spray; top with basil, stuffing mixture and cheese. Bring up foil sides; double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.

BAKE 30 to 35 min. or until chicken is done (165ºF). Cool 5 min. Cut slits in foil to release steam before opening packets.

Ok kids, I can't really focus today, so sorry if I seem zoned. I think I'm gonna cut it short today and get some rest. I love you all and I'll see you tomorrow! HUGS!

Tuesday, January 19, 2010

I BREAK FOR BREAKFAST

Good morning everyone! How are you doing this bright and surprisingly sunny Tuesday morning?? I’m doing pretty well considering we had more MAJOR breaks yesterday! We have, yet ANOTHER bathroom out of order so we are down to 1 now. The flapper broke, but I fixed that. Then when I was outside talking to my mom and Dad when they stopped by, I noticed a HUGE gush of water from the bathroom and I was like OMG NO! Yep… soooo waiting on the landlord to fix that now! BUT on the good side, the hubs and DS18 helped me gut the kitchen… took everything out, cleaned-scrubed-bleached everything top to bottom… walls, cabinets, dishes, you name it! THEN I put 2 coats of fresh paint on everything- walls, cabinets, etc LOL! I threw out 2- 39 gal. Bags of junk that was just cluttering the room. I’m talking these were things I don’t have the other parts to, that were chipped or broken, just JUNK!… DECLUTTERING! It gave my kitchen a whole new, very clean look and feel and I was so proud! It took us 5 hours and my legs swole up very badly… but its done and it looks great!!!!!! Today is total domination of my LIVING room! LOL!

OK, so while I was in the kitchen, I was appropriately thinking of all of you LOL! I was thinking about all the different foods I share with you. I thought to myself that I know I have shared a few breakfast items like waffles and stuff… but I have never devoted a day to BREAKFAST! YUM! I know a lot of people, yours truly included, who eat breakfast for dinner sometimes. The fact of the matter is that breakfast is one of the easiest (NORMALLY LOL) and cheapest meals to prepare and you get a full belly and full wallet all in one! SOO guess what kids… today I BREAK FOR BREAKFAST! LOL!

OK well I have already shared some things like Gingerbread waffles, almond French Toast, and my Egg Cups, as well as some others. SO, I’m gonna show you some more today that are absolutely scrum-diddly-umptious! I found this first one on Taste of Home and I just thought it was too cute and I wanted to share with you all. This would be a cute idea for a breakfast buffet or if you just want to make it for your family. You name it… its adorable!



How to make a Donut Tree

Use a 12- to 14-inch platter for the base. For the first level, assemble nine doughnuts in a ring with three doughnuts in the center of the ring. Stack another doughnut on each of the 12 donuts.

For the second level, assemble seven doughnuts in a ring with two in the middle, then top with another layer of 9 doughnuts.

For the third level, make a ring of 5 doughnuts with one in the middle; repeat the layer. For the fourth level, make a ring of 3 doughnuts; repeat the layer. Top with a single doughnut.

Add food coloring to your favorite glaze recipe and dip doughnut holes into the glaze. Position the doughnut holes in openings to add color. The top doughnut on the tree can also be dipped in colored glaze. You can also add sprinkles, nuts or drizzle the "tree" with icing.

Alright, now moving on to eggs and such… You have probably heard about making kolaches (or pigs in a blanket- depending on where you are from). Well how about wrapping up your whole breakfast in a biscuit or crescent roll? Oh yes… portable and yummy and a certain “neat” factor as well!



Breakfast in a Blanket

Ingredients:

2 cans of refrigerated Grands Jr. biscuits or Crescent rolls
20 fully cooked breakfast sausage links
1 dozen eggs
2 cups shredded cheese
1/2 cup diced jalapeno (optional)

Directions:

Scramble eggs in a skillet. When just about complete, add cheese and jalapeno to pan. Remove from heat.

Stretch individual biscuits about 3-4 inches in diameter. Place a spoonful of the egg mixture onto center of raw biscuit. Place a sausage link in the center of the eggs.

Roll biscuit around the eggs and sausage and pinch seam closed. Wrap or pinch ends closed. Place seam down on a baking sheet coated in non-stick spray.

Cook according to biscuit directions. Serve immediately..
Make these up and the kids can grab and go as they are on their way to school and you don’t have to worry about them getting a healthy breakfast! You can add all kinds of diced goodies to it to… tomatoes, bell peppers, you name it! Its versatile and fun! Now the next thing is a variation of my egg cups, except there is no meat holding it together! The meat is on the INSIDE this time. Again, you can use whatever kind of meat you want… bacon, diced ham, pan sausage, etc! And my kids even gave them a cute name too!



Egg McMommins

Ingredients:

1 dozen eggs
10 oz. Refrigerated shredded hashbrowns
1 pound of rolled breakfast pan sausage
2 cups of shredded cheese

Directions:

Brown sausage in skillet. Make sure there are no large clumps of the ground meat. Drain if necessary.

Add hash browns into skillet. Toss until slighty golden. Add eggs. Cook until eggs are about halfway cooked, but still have a “wet” consistency. Quickly add cheese. Spoon into a greased muffin pan. Fill to rim.

Cook muffins for about 10 minutes or until firm and golden brown.

Again, feel free to add anything you want to these as well… diced veggies, hot sauces, etc. Recipes, to me anyway, are nothing more than guidelines. They give you a basic structure but you can add or delete according to your health and tastes. Don’t like onions? LEAVE them out (unless they are the main ingredient of course LOL). Experimentation is what leads to the greatest flavor combos you can imagine! And some not so great ones too LMAO! OK… now this one I saw on Guy Fieri’s Diners, Drive Ins and Dives and I HAD to find it… simply because I LOVE Captain Crunch!! I mean I will buy a box and HIDE it from my kids just so I can eat it LMAO! So I found it and went to heaven and if you like the Cap’n… then you might want to try it!



Cap’n Crunch French Toast

Ingredients

3 large eggs
2 1/2 tablespoons white sugar
1 cup heavy cream
1/2 cup 2% low-fat milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 (14 ounce) package brown sugar and butter flavored crispy corn and oat breakfast cereal (such as Cap’n Crunch®), crushed
6 thick slices egg bread (Challah)
2 tablespoons butter

Directions

Beat the eggs and sugar in a bowl until smooth. Pour in the cream, milk, vanilla extract, cinnamon, and nutmeg; whisk until smooth. Pour the crushed cereal into a shallow dish; set aside. Dip the egg bread into the egg mixture two pieces at a time until the egg has been soaked into the center of the slices, about 30 seconds per side. Press the soaked bread into the crushed cereal until coated on both sides. Set the finished slices aside on a piece of waxed paper.

Melt the butter in a nonstick skillet over medium-high heat. Cook the French toast in the hot pan until golden on both sides, about 3 minutes per side.

And finally… how about some pie for breakfast? Would you like sweet or meat? Here… have one of each LOL!



Ham Pie (aka a quiche)

Ingredients

1/2 cup chopped fresh broccoli
1/4 cup chopped green pepper
1/4 cup chopped fresh mushrooms
3 tablespoons chopped onion
1 garlic clove, minced
2 teaspoons vegetable oil
2 cups chopped fully cooked ham, divided
1 1/2 cups shredded Swiss cheese, divided
1 (9 inch) unbaked pastry shell
4 eggs, beaten
1 cup light cream

Directions

In a saucepan, saute the broccoli, green pepper, mushrooms, onion and garlic in oil until tender. Sprinkle half of the ham and cheese into pie crust. Cover with the vegetables and the remaining ham and cheese. Combine eggs and cream; pour over ham and cheese. Bake at 350 degrees F for 45-50 minutes or until knife inserted near the center comes out clean. If needed, cover edge of crust with foil to prevent excess browning.



Pumpkin Pie French Toast

Ingredients
3 large eggs
1/2 cup half-and-half cream
1/4 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice
1/4 cup finely chopped walnuts
8 slices day-old bread
Directions
Heat a lightly oiled skillet over medium heat.

Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.

Ok so there ya go… that’s a ton of munchies in all kinds of flavors to start your day out with! As for me… well I am off to conquer more clutter, maybe get this place fixed up, get some personal business done, and of course COOK!!!!!! So Happy Eating and until tomorrow… HUGS!

Monday, January 18, 2010

SUPERBOWL PARTY

Good morning everybody! How are you doing this chilly Monday morn? I’m cold and swollen and a little sore, but I’ll be ok. Today’s blog is all about football stuff… so if you’re a fan or maybe your husband is a football freak and you’re the football widow then this blog is for you. Ok, watching the Cowboys be slaughtered yesterday, made me think… OMG with the Super Bowl coming up on February 7th! I need to share some crafts and more party foods with you in case you are hosting a Super Bowl party as well… or maybe you just want to make some new snacks for your loved one while they watch the game. Either way, the recipes can be used ANYTIME and are super yummy and the crafts would work if you ever host a football theme party for, let’s say, a child, etc. So sit back and get ready!

Well first things first, is decorations… decorations include crepe paper, cutouts, table covers, centerpieces, etc. Now sure, you could go to a store and BUY all those things… but what’s the fun in that? Here is a few craft ideas for you-

Crafts and Decorations

1. Make football pennants by cutting triangles out of felt or paper! Decorate with your team's colors!

2. Make paper chains using your favorite team's colors.

3. Make small football jerseys by cutting a shirt shape out of felt or paper. Cut out small numbers and glue them on.

4. Cut a football shape into a potato or sponge, and decorate a plain white or green tablecloth.

5. You can also paint white lines on a green tablecloth so it looks like a football field!

6. Use actual footballs of all kinds (nerf, real leather, etc) as decorations on tables, etc.

7. Use sport jerseys over the backs of the chairs.

8. You could use green paper and get several pieces and tape together and cover your table. Then decorate the top of the table with numbers and lines to look like a football field. Large rolls of cheap plastic covering would work as well… just use white paint or a paint marker and allow time for it to dry.

9. Take real sports balls and cut top off of them, then put container for water and put fresh flowers in them. You can even coordinate the flowers to your team colors (especially easy if making a silk arrangement)!

Here’s a real cute centerpiece even the kids can help make!



Football Goal Centerpiece

What you'll need:

7” paper plate
4 cardboard tubes
Handful of pebbles or pennies
2-3 sheets of brown construction paper
10 glittery chenille stems, cut in half
1 gold glittery chenille stem, cut in half
Green and white acrylic paint
1 thin point paintbrush
1 wide paintbrush
Clear shipping tape
Scissors
Pencil

How to make it:

Use a pencil to trace around one of the cardboard tubes in the center of the paper plate. Cut out the circle in the center of the plate.

Paint the plate with green paint and set aside to dry.

Tape the four cardboard tubes together, one on top of the other, to create one long tube.

Cut four 1.5” long slits in one of the end tubes.

Use a thin paintbrush and white paint to add goal line numbers around the outer edge of the plate (10, 20, 30, etc), then paint white lines between each number. The lines should go from the rim of the plate toward the center. Paint a white line around the outer edge of the center hold. Allow to dry.

Cover the tube with brown construction paper, leaving only the slits that you cut uncovered. Secure with tape.

Use a pen, the end of the scissors or a pointed toothpick to poke twenty holes through the construction paper and the tubes. If you have trouble poking through the tubes because of tape, just poke through the paper. You want the holes to be spaced an inch or two apart and offset.

Insert the tube into the hole in the center of the plate, inserting the end of the tube that you just cut the slits in.

Once the tube is inside the center hole of the plate, turn over and fold the flaps outward, creating a petal-like look. Turn over to be sure your cuts were even, tube and plate should stand up straight. If tube is leaning, adjust the flaps until straight. Use tape to secure the flaps to the back of the plate.

Cut twenty 3” footballs from the brown construction paper.
Add lines and stitches to the footballs with white paint and let dry.

Tape a chenille stem to the back of each football.

Insert the other end of the chenille stems into the holes in the tube. If you encounter a hole that didn’t go through the tube, simply slide the chenille into the hole and it will disappear between the paper and the tube. You can also trim the chenille if they appear too long and reinsert.

Take the remaining gold chenille stem that was cut in half. Bend one half into a goal post. Bend the other half in two and wrap the center point around the middle of the goal post to create the stand. Twist around a few times to create a sturdy stand and then bend the ends (if turned upside down it will look like a goal post again!). Insert the “legs” of the stand into the top of the tube between the tube and the paper.

Tips:

To make parts of this project ahead of time, have kids cut out and paint the footballs and cut all the chenille stems.

Choose the colors of your team to create this centerpiece for any game day, not just the biggest day in football.

Buy construction paper in large variety packs to have on hand for impromptu projects.


OK, so there are some ideas to get you started. If you need more, then just google handmade SuperBowl party decorations or just handmade football party decorations and you will find TONS of ideas! OK so now onto food. We covered chicken wings yesterday… an all-time favorite! You have the obvious ideas of cutting your food into football shapes (brownies, cakes, sandwiches, etc.) and decorating with icing for the laces on a football. If you have a cookie cutter in a football shape, or a cake pan, etc., its much easier, but it can be done by hand if you don’t. Today I am gonna give you a few favorites around here for appetizers and finger foods. And make sure to check out some of my other blogs for more appetizer recipes! Dec. 29, Dec. 30, and Dec. 31 all have a bunch of party appetizers as well! OK so here are some NEW ideas!



Taco Meatball Ring

Ingredients

2 cups (8 ounces) shredded cheddar cheese, divided
2 tablespoons water
2 to 4 tablespoons taco seasoning
1/2 pound ground beef
2 tubes (8 ounces each) refrigerated crescent rolls
1/2 medium head iceberg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
1/2 cup sliced ripe olives
2 jalapeno peppers, sliced
Sour cream and salsa, optional

Directions

In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.

Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375°.

Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.

Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.

Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired. Yield: 16 servings.



Asparagus Appetizer Roll-ups

Ingredients

12 slices white bread, crusts removed
1 container (8 ounces) Kraft Philadelphia® - Cream Cheese Spread
2 tablespoons chopped green onions
8 bacon strips, cooked and crumbled
24 fresh asparagus spears, trimmed
1/4 cup butter, melted
3 tablespoons grated Parmesan cheese

Directions

Flatten bread with a rolling pin. In a small bowl, combine the cream cheese, onions and bacon. Spread mixture over bread slices. Cut asparagus to fit bread; place two spears on each bread slice. Roll up bread and place, seam side down, on a greased baking sheet. Brush with butter; sprinkle with Parmesan cheese.
Bake at 400° for 10-12 minutes or until lightly browned. Serve immediately. Yield: 1 dozen.



Joe's Crab Shack Crab Dip (one of my faves!)

Ingredients

2 oz Cream Cheese, softened
4 tsp. Diced Yellow Onion
1 Tbsp. Butter, softened)
4 tsp. Finely Diced Green Pepper
1/2 Cup Sour Cream
1/4 tsp. Seasoned Salt
1/8 tsp. Paprika
1 Tbsp. Mayonnaise
1/4 Cup Shredded Mozzarella Cheese
1 (6 oz.) can Crab Meat (drained) **Use fresh crab meat if you can!
Fresh Diced Green Onion, for garnish
Fresh Chopped Parsley, for garnish
*optional* dash of hot sauce for a little kick

Directions

Mix cream cheese, mayonnaise, sour cream and butter until smooth. Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at 350 degrees until mixture bubbles, about 10 - 14 minutes.

Serve dip with unsalted or very lightly salted corn chips or crackers. Serves 2-3 as an appetizer.



Pepperoni Pinwheels

Ingredients

1/2 cup diced pepperoni
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoon dried oregano
1 egg, separated
1 tube (8 ounces) refrigerated crescent rolls

Directions

In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles; seal perforations.

Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.

Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.



Coconut Shrimp

Ingredients

1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

Directions

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

And I found another wing recipe for you that you may enjoy! So I’m slipping it your way… even though wing mania was yesterday LMAO!

Raspberry Barbecue Wings

Ingredients

2/3 cup barbecue sauce
2/3 cup seedless raspberry jam
3 tablespoons finely chopped onion
1 to 2 jalapeno peppers, seeded and finely chopped
2 teaspoons minced garlic, divided
2 teaspoons Liquid Smoke, optional, divided
1/4 teaspoon salt
15 chicken wings (about 3 pounds)
1 small onion, sliced
1 cup water

Directions

In a small bowl, combine the barbecue sauce, jam, chopped onion, peppers, 1 teaspoon garlic, 1 teaspoon Liquid Smoke if desired and salt; mix well. Cover and refrigerate for at least 2 hours.

Cut chicken wings into three sections; discard wing tip section. Place the chicken wings in a greased 15-in. x 10-in. x 1-in. baking pan. Top with sliced onion and remaining garlic. Combine the water and remaining Liquid Smoke if desired; pour over wings. Cover and bake at 350° for 30 minutes or until juices run clear.

Transfer wings to a greased broiler pan; brush with sauce. Broil 4-6 in. from the heat for 20-25 minutes, turning and basting every 5 minutes or until wings are well coated. Yield: 2-1/2 dozen.

Okie dokie, reading all those makes me really hungry LOL so I think I am going to go play in the kitchen and start something delectable… not sure what yet, but I’ll find something LOL! I have a buyer coming to get all the VHS I listed on craigslist today too, so I guess I’ll have to get out of my Pj’s too LOL! I hope you have a great day and I’ll see ya back here tomorrow! HUGS!

Sunday, January 17, 2010

CHICKEN WING MANIA!

Morning everybody… its early and let me tell you the last 24 hours has been absolutely awful! I have a faulty breaker that is keeping my main fridge off… so it’s on a heavy-duty extension cord to another outlet. I went to e-file my taxes and they won’t let me without pre-paying the filing fees (which I normal just have deducted from my refund). I sent the hubs to the store for milk and stuff and one of the tires on the car popped and the spare was flat! Then last night a water pipe under my sink broke and there was water everywhere and my landlord won’t be out until this morning to fix it! I JUST WANT TO SCREAM!!!!!!! OK, now that I have let all that built up pressure out… I did manage to get a bunch of things freecycled that I removed from storage. I also got a bunch of things thrown away that were not salvageable. I did manage to get the dishes done before we had to shut the water off. Not much else went right yesterday! I’m hoping for a better today! Have to try to inflate the spare enough to limp to the tire shop… so I can get a new one and take my mom to the grocery store. Plus the hubs has another interview with an offshore oil rig company which pays a lot better than the money he’s making now. So hopefully today will be fix it day! I’m also going to probably pull a bunch more stuff out of storage!

OK as promised … hot wings bonanza day! Here are a bunch of recipes for some various flavors of wings. Cooking methods are a mix of slow cooker and oven, grill or fryer… just take your pick! Or try them in another method… that’s the fun of recipes! Trying new ones, changes and experiments if you don’t like something! Enjoy!



Good Ol’ Crock Pot Hot Wings

Ingredients

2 lbs chicken wings, tips removed, separated
1/2 cup Frank's red hot sauce
1/2 cup butter
2/3 cup water
2 garlic cloves, minced

Directions

1 Place the first 4 ingredients in a crock pot on low heat for 8 hours.
2 Remove wings from crock pot and place on a cookie sheet or broiling pan.
3 Pour sauce into a saucepan and reduce by half.
4 Add minced garlic.
5 Spoon sauce over wings and broil for 3 minutes. Flip, baste, and broil the other side for an additional 3 minutes.

Barbecue Chicken Wings

Ingredients

3 lbs whole chicken wings
2 cups ketchup
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
1 tablespoon paprika
4 garlic cloves, minced
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce

Directions

Cut chicken wings into three sections and discard wing tips. Place wings in a greased 15" x 10"x 1" baking tray. Bake at 350ºF. for 35-40 minutes or until juices run clear. In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.

*If you deep fry the chicken before you throw it in the crock pot, and leave it be for awhile, it definitely hits the "falls off the bone" state.

*3 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. and omit the first step.

Garlic Parmesan Chicken Wings

Ingredients

1/4 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1/2 cup parmesan cheese, grated
24 chicken wings, nude, baked (or fried per your desire)

Directions

1 In a small glass bowl, melt butter in microwave.
2 Whisk into butter the garlic powder, onion salt and pepper.
3 Arrange hot, fresh-baked nude wings on a serving platter and drizzle with butter mixture.
4 Top with parmesan cheese and serve immediately.

KFC Honey BBQ’d Wings (Couldn’t find Wing Stop anywhere, sorry… I’ll keep looking though!)

Ingredients

Sauce:
1 1/4 cups ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
Wings:
6-8 cups vegetable oil
20 pieces chicken wings
1 egg, beaten
1 cup milk
1 cup all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon msg

Directions

1 Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil.
2 Then reduce heat and simmer uncovered for 15-20 minutes.
3 As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees.
4 Combine the beaten egg with the milk in a small bowl.
5 In another small bowl, combine the flour, salt, pepper and MSG.
6 When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour.
7 Arrange wings on a plate until each one is breaded.
8 Fry the wings in the oil for 9-12 minutes or until light, golden brown.
9 If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
10 When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.

Asian Spiced Chicken Wings

Ingredients:

3 poundschicken wings
1 cup soy sauce
1 cup brown sugar
1/2 cup ketchup
2 teaspoons fresh ginger - minced
2 cloves garlic minced
1/4 cup dry sherry
1/2 cup hoisin sauce
1 tablespoon fresh lime juice
3 tablespoons sesame seeds toasted
1/4 cup green onions thinly sliced

Directions:

Broil the chicken winds 10 minutes on each side or until browned. Traansfer the chicken wings to the crockpot slow cooker. Add the remaining ingredients, except the hoisin sauce, lime juice, sesame seeds and green onions and sitr thoroughly. cover; cook on LOW 5-6 hours or on HIGH for 2-3 hours. Stir once in the middle of cooking to baste the wings with sauce. Remove the wings from the stoneware and reserve 1/4 cup of the juice in the slow cooker. Combine this juice with the hoisin sauce and lime juice.

Drizzle over the chicen wings. Before serving, sprinkle the wings with toasted sesame seeds and green onions and mix to coat evenly.

Jamaican Jerk Chicken Wings

Ingredients:

18 Chicken wings -- trimmed

***MARINADE***
1 Onion -- chopped
2/3 cup Scallions -- chopped
2 cloves Garlic
1/2 teaspoon Thyme -- crumbled
1 1/2 teaspoon Salt
1 1/2 teaspoon Ground allspice
1/4 teaspoon Nutmeg -- grated
1/2 teaspoon Cinnamon
1/4 cup Jalapeno pepper -- minced
1 teaspoon Black pepper
6 drops Tabasco sauce
2 tablespoons Soy sauce
1/4 cup Vegetable oil

Directions:

For Marinade: In a food processor or blender, puree all ingredients except for the wings.

In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (use rubber gloves). Let them marinate, covered & chilled, turning them once, at least 1 hour, or preferably, overnight.

Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them & bake in the upper third of a preheated 450degrees F oven, 30-35 minutes, or until they are cooked through

(Copycat) Hogan's Nuclear Chicken Wings

Ingredients:

24 chicken wings -- separated
2 tablespoons vegetable oil
1/4 teaspoon garlic powder
3 tablespoons habanero sauce
3 tablespoons Tabasco sauce
ground red pepper to taste
1 tablespoon white vinegar
1/4 cup brown sugar
1 cup bleu cheese salad dressing
leaf lettuce for platter

Directions:

Preheat oven to 375F.

In a medium sized mixing bowl combine vegetable oil, garlic powder, Tabasco sauce, habanero sauce, vinegar and brown sugar.

Separate tips from wings. Place tips and wings on cookie sheet(s). Using a pastry brush, coat the wings with the sauce mixture. Sprinkle ground red pepper over wings and tips.

Bake wings for 15 to 20 minutes or until browning has occurred.

Arrange wings on leaf lettuce and serve with your favorite beverage. Dip wings in bleu cheese salad dressing for some cooling affect.

NOTE: These wings can also be cooked on the barbecue. Wings should be grilled for the same amount of time over medium high heat coals.

Malaysian Chicken Wings

Ingredients:

1 1/2 teaspoon cumin
1 1/2 teaspoon fennel seed
4 teaspoons coriander seed
4 1/2 dried thai bird chilies
1 cup kecap manis -- sweet indonesian soy sauce, preferably abc brand
1/2 cup fish sauce
1/2 cup light soy sauce
1/2 cup sugar
1 tablespoon red food coloring -- optional
1 piece (1 1/2 inch size) ginger -- peeled and thinly sliced
3 cloves garlic -- thinly sliced
12 wholechicken wings

Directions:

In a small saute pan over low heat, toast the cumin, fennel seed, coriander seed and chilies, then grind them in a spice (or coffee) grinder.

In a large bowl, combine the kecap manis, fish sauce, soy sauce, sugar and food coloring, if using. Add the ground spices, ginger and garlic. Stir until the sugar has dissolved.

Put the chicken wings in a container large enough to hold the wings and sauce. Pour the sauce over the wings and toss to coat. Place a piece of parchment paper over the wings, then top with a plate to keep them submerged. Refrigerate for 24 to 48 hours, stirring occasionally.

Preheat the oven to 375 degrees. Place a wire rack on a parchment-lined baking sheet. Lay the wings, skin side down, on the rack. Cook for 20 to 25 minutes.

Bring the marinade to a boil in a heavy-bottomed saucepan. Lower the heat and simmer until it reduces by about half into a thick glaze. Strain through a fine sieve into a large bowl. Add half of the aromatics in the sieve back into the glaze and stir. Toss the cooked wings in the glaze.

Margarita Chicken Wings

Ingredients:

2 1/2 poundschicken wings, separated at joint
1/2 cup gold tequila or mescal
1/4 cup frozen orange juice concentrate
1 lemon, grated zest of
1 lemon, juice of
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon fresh black pepper
1 teaspoon salt
2 tablespoons cilantro, minced

Directions:

Wash wings and place in large plastic food bag.

In a bowl combine remaining ingredients. Seal bag and refrigerate overnight.

Prepare a med-hot charcoal or gas fire. Drain wings, discarding marinade. Grill wings about 25 minutes, turning often until they are slightly charred but not burnt (25 minutes).

Peanut Butter Chicken Wings

Ingredients:

50 chicken wings
24 ounces bottled beer
1 cup molasses
1/2 cup creamy peanut butter
1/2 cup fresh lemon juice
1/2 cup Worcestershire sauce
1/4 cup prepared mustard
1 teaspoon salt
2 tablespoons chili powder
1/4 cup chopped fresh parsley, for garnish
2 lemons, sliced thin, for garnish

Directions:

Preheat oven to 450degrees F. Remove and discard tips from wings and cut each wing in half at joint. Combine remaining ingredients except parsley and lemon slices in a large saucepan. Cook over low heat for about 15 minutes, until reduced and thickened to the consistency of thick gravy. Place wings in a large roasting pan and cover with sauce. Turn until each wing is well coated. Bake for 15-20 minutes. Serve on large platter. Garnish with parsley and lemon slices.

Hawaiian Chicken Wings

Ingredients

4 cups canola oil for deep frying
3 pounds chicken wings, tips removed and wings cut in half at joint
1 tablespoon garlic salt
1 cup cornstarch
2 eggs, beaten
1/2 cup cider vinegar
1/4 cup pineapple juice
1/4 cup ketchup
1 cup honey
1 tablespoon soy sauce
2 tablespoons toasted sesame seeds
2 green onions, thinly sliced

Directions

Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.

Toss chicken wings with garlic salt, and set aside for 10 minutes. Place cornstarch in a large plastic bag; toss the wings, a few at a time until coated. Shake off excess cornstarch, then dip into beaten egg. Shake wings in cornstarch again, then fry until golden brown in deep fryer. Drain on a paper towel-lined plate.

Stir together vinegar, pineapple juice, ketchup, honey, and soy sauce in a saucepan over medium-high heat.

Once the sauce comes to a simmer, place the chicken wings in a bowl, pour all but 1/2 cup of the sauce overtop, and toss to coat. Reserve remaining sauce to for basting.

Place chicken wings on prepared baking sheet. Bake in preheated oven for 30 minutes, then baste with remaining sauce, turn, and bake for an additional 20 minutes.

To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions.

So there ya go… 11 different types of wings to try. Shoot, with all those recipes, you could make a platter of each and invite a bunch of friends over for a party! Would make a great Super Bowl (coming on February 7th ya know!) snack table! Of course you would need the traditional dips for the wings and of course chips and dips… but hey WING DAY! WooHOO!! LOL…

Well, now that I know you are set for the day, I think I’m gonna get off here and try to get some of these things done… either cleaned or fixed! My house looks like a tornado came through it! So until next time… HUGS!!!

Saturday, January 16, 2010

PIERCINGS AND TATTOOS

Good morning everyone. Hope today finds you well… it finds me very soggy! I am so sick of the dang rain, its not even funny! Its “supposed” to stop later today, but I will believe it when I see it! Thanks for your comment Jean… as for functioning with a kidney stone… well I’ve been dealing with a lot of pain for many years now… I have an unbelievable tolerance. But it does slow me down a lot lol, so that’s when I do a lot of stuff sitting down. My family needs to be taken care of, so I do what I have to do… LOL! It’s just my mindset I’ve always had.

Ok, I got an email late last night from Rachel, asking me about what I think about tattoos and piercings. (I guess cause I have mentioned references to Frank’s tattoo machines, job, etc.) I say hey, if you like it, go for it. To each their own. Just be responsible and most importantly LEGAL about it. And to answer your other question, yes I have both. However, I also have “rules” for myself and my family regarding body art/jewelry.

1. You must be able to cover it up to look “presentable” in different scenarios during life. Nothing below the elbow, on the face, etc. that can’t be covered or removed (jewelry). This rule is mainly to make life easier, because let’s face it… society is not as open-minded as we would like everywhere we go.

2. I won’t put anything on my body that doesn’t have a special meaning. I’m not going to put skulls and Satan and stuff on my body that I won’t be proud of even at 90 years old. How would I explain that to my grandkids? I mean if you like that, then more power to ya… it’s just not me. Oh and remember, time is not necessarily kind to the body… I’m not gonna get, lets say a Tweety bird, on my stomach and in 10 years, it turns into Big Bird! NO NO NO LOL!

Oh, so you wanna know how many and what I have, huh? OK… well I have my ears pierced… 3 times per ear. I also have my eyebrow pierced and I had my tongue pierced. My husband also has his ear and Labre both pierced. He has his eyebrow done but it closed up I have 6 tattoos and I plan on getting just a couple more… Oh and you want to see?? LMAO… ok ok… look-

This is my husband’s name on the base of my neck (yes there is a myth that its bad luck to put a man/woman’s name on your body, but I don’t believe in that… and Frank has the matching one of my name in the same spot!).

This is my Cherry Blossom tree with my Asian words for Father, Daughter, Mother, Sister, Brother. The tree represents new beginnings (had a bit of a rough time with my family) and the yin and yang symbols in between the words. (I designed this one myself.)

This is my tribute to my kids… the puzzle piece is the “symbol” for autism and the music notes for my daughter. They are backwards because she is my mirror image (when you look in the mirror, the notes are the right way… its cool!) Then of course their names on top and bottom. Frank designed this one.

This is the Breast Cancer Butterfly on my ankle. I am a survivor and I have lost loved ones from the disease as well. It hits very close to home with me.

This is my left shoulder piece that wraps around the arm following the blade. Its in honor of my mother. She loves hummingbirds and day lillies, so I combined them and added the words. We still have to finish coloring in the bird, but isn’t it pretty? My mom loves it!

This is a funny one… its my “tramp stamp” as my brother calls it! It’s the Roman numerals for 30. The hubs says it’s my “porn star stamp” but that isn’t what it means at all. I put that on my back because with looking in the past (behind me… hense on the back), when I turned 30 I had a bunch of changes in my life. It was a major milestone for me.

I still want to get one wrapping the other shoulder in honor of my dad, and then something specific for my brothers. I haven’t came up with anything good yet that I would want to grow old with, so that’s why I don’t have them. I want to get a white rose bleeding with black shadows and ribbons for my son who has past as well. I want to add to the butterflies, with other ribbons for causes that have effected my life. I am thinking about having them flying up my leg… not sure yet about that though. I have a couple others in mind too, but we’ll stop there for now. Oh and I forgot to answer your last question… Frank has like 14… including a half sleeve on his left arm and a HUGE back piece in the center. But they are all ones he can cover up if he needs to be a “PTA” dad LOL!

Ok so… has all this talk about body art got you in a crafty mood? Me either lol… maybe someone who can draw would be… I however cannot draw anything past a stick person LMAO! BUT I can sew and craft, however, LOL… sew we are gonna get to the-



Craft Idea of the Day: Cash Canisters

These are super simple to make. We take an old 1 pound oatmeal canister and clean it out real good of dust, etc. Then, using either Modge Podge, regular white glue, hot glue, or tape, wrap colored or printed paper, or wrapping paper around the canister and secure in place. On the lid, make a 2 ½ inch long cut and make it about 1 centimeter wide, forming a rectangle hole. This hole will be big enough to put a gift card, paper money, or change through! You can add stickers, letters, pictures, whatever you want to it! Coordinate it for the room you put it in or the purpose of the container (Christmas, Vacation, Birthday, etc.). Now I hear you, and you are saying how cute it is, but how do you avoid spending the money, especially if you’re in a “rough spot”. I know I have that problem every so often… so here’s the solution… HOT GLUE the lid on… that way you CAN’T take it off and “borrow” from the bank. Each month I try to put at least 1- $20-$50 gift card to a store I know I will be shopping at for Christmas, or my change, or even paper money sometimes. Last year, I had a total of 7 canisters and almost $900 in cash and gift cards. If you can do more one month, then by all means do so… for example tax time, or some overtime on a paycheck, or if you had a bill that was less than you budgeted for… put the excess in the canister. It adds up QUICK trust me! The Santa one is the first of our Christmas funds this year, and I also covered one with paper play money that could be for the cash canister idea (although this one will be something else which I’ll share later on down the road LOL!)



Onward to food… my personal favorite subject LOL! Hot Wings are coming up a lot from my readers… Jean to answer your question, no I really don’t eat too many of them. I do make them however and I normally do it in the oven, although you CAN make them in the crock pot. You can make BBQ, Asian, Spicy, etc. Still looking for Melissa’s Honey BBQ copycat though… not finding it as of yet. So tomorrow, I’ll post some various Chicken wing recipes for you guys and gals… Alright, now its time to eat… got another houseful tonight, so I need a big meal with stuff I already have… hmmm… I got it! I never get any leftovers of this… which I guess is a good thing LOL!



Tater-Tot Casserole

Ingredients

2 lbs. extra lean ground beef
1 can cream of mushroom soup
1 (2 pound) bag frozen tater tots
1 cup grated cheddar cheese

Directions

Season beef with your favorite herbs/spices. Brown meat and then drain fat. Crumble enough Tater tots in the bottom of a greased 13x9x2-inch to form a thin “crust”. Pat ground beef into bottom of pan. Spread soup over meat and cover with grated cheese. Top with remaining tater tots. Bake at 350 degrees, covered for 45 minutes and then uncovered for 15 minutes.

Well, its gonna be a LONGGGG next few days as the kids are out of school (Martin Luther King and Teacher Inservice/Student Holidays) and the weatherman predicts rain all 4 days! UGH! Stuck inside with a bunch of rowdy people… not nice! LOL! I’m so glad I learned to tune them out years ago LMAO! I’ll be going through all the things I have been pulling out of storage, crafting, and of course COOKING! LOL! Well have a great day and I will see you back here tomorrow. HUGS!