Thursday, June 28, 2012
Sunday, June 24, 2012
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So last Wednesday I was at my job for 1 year!! YAY!! Boss bought me a cake & balloon!!! Sorry I forgot to get a picture of the balloon!!
Tuesday, June 19, 2012
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I used a drop cloth for my slider!! YAY I bought a 12 x 6 & it was too short :( So I went & got a 12 x 9 & it was too long :( I washed & dryed it yesterday. Re-hung it, cut it, took it down, hemmed it & re-hung it!!! I LOVE IT!!! I'm going to use the 12 x 6 to make toppers for my bedroom! You can also see my helper helping me!!! LOL
Sunday, June 17, 2012
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We had a new store open here. It's called Ollie's. So I went this morning & checked it out!! Kinda sorta like Big Lots.
Well I was in the beauty isle & they had this conditioner!! It was marked 69 cents on these 6?? All else were $4.99?? I bought all 6!! LOL
Well I was in the beauty isle & they had this conditioner!! It was marked 69 cents on these 6?? All else were $4.99?? I bought all 6!! LOL
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Best ever baby back ribs!!!
I mixed a cup of apricot jam
1/3 cup of soy sauce
1/3 cup of barbecue sauce
1 tbsp of minced garlic
1 tsp of oregano
Mixed together, poured over ribs, baked @ 350 for 1 & 1/2 hours & oh my!!
I mixed a cup of apricot jam
1/3 cup of soy sauce
1/3 cup of barbecue sauce
1 tbsp of minced garlic
1 tsp of oregano
Mixed together, poured over ribs, baked @ 350 for 1 & 1/2 hours & oh my!!
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Found squash, zucchini & mushrooms on the clearance rack!! Stir fried them with olive oil & a bit of onions!
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LOL can u tell I've been cooking all day!! Got some great deals at the store & have my meals all ready for the week!! YAY!!
Baked Chicken legs and thighs, sprinkled with garlic powder & soy sauce!!
Baked Chicken legs and thighs, sprinkled with garlic powder & soy sauce!!
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Low carb recipe!!
CHEESY SPINACH BEEF BAKE
2 pounds ground beef
1/2 cup onion, chopped
2 eggs, beaten
10 ounce package frozen chopped spinach, thawed and drained well
4 ounce can mushrooms, drained
8 ounces cheddar cheese, shredded
1/2 teaspoon garlic powder
Salt and pepper, to taste
2 pounds ground beef
1/2 cup onion, chopped
2 eggs, beaten
10 ounce package frozen chopped spinach, thawed and drained well
4 ounce can mushrooms, drained
8 ounces cheddar cheese, shredded
1/2 teaspoon garlic powder
Salt and pepper, to taste
Brown the hamburger and onion; drain the fat. Mix all of the ingredients in at least a 2-quart greased casserole. Bake, uncovered, at 375º for 25-30 minutes until hot and bubbly.
Makes 6-8 servings
Can be frozen
Can be frozen
Per 1/6 Recipe: 455 Calories; 31g Fat; 38g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 342 Calories; 23g Fat; 28g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Per 1/8 Recipe: 342 Calories; 23g Fat; 28g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Found the recipe here!! Replaced the cheddar cheese with hot habanera cheddar cheese!! NOM!!
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Baked Sun dried tomato & cheddar cheese bread
Sundried Tomato Cheddar Bread
1.5 c lukewarm water
3/4 Tbsp yeast
3/4 Tbsp salt
3/4Tbsp sugar
3.5 c flour (unbleached all-purpose)
1 cup shredded cheddar cheese (I used Tillamook smoked extra-sharp
)
about 10 slices sundried tomato (or more to taste) – see recipe below
1. mix the yeast, salt, and sugar with the water in a large bowl (or the bowl of a stand mixer). mix in the dry ingredients and the cheese without kneading, using a spoon or stand mixer. I would say that the amount of cheese and tomato you use can be varied according to your taste. I would have liked mine to be cheesier, so next time I plan on adding another half cup of cheese cut into cubes so there will be nice cheesy bits in the bread. Cover, not airtight, and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
* the dough can be used immediately after the initial rise, though it is easier to handle when cold. refrigerate in a lidded, but not airtight, container and use over the next 7 days.*
2. On baking day, dust the surface of the dough with flour and cut off a 1 pound (grapefruit-sized) piece. dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. allow to rest and rise on a cornmeal-covered pizza peel for 1 hour.
3. twenty minutes before baking time, preheat the oven to 450F, with a baking stone
(or unglazed quarry tiles) on the lowest rack. place an empty broiler tray on any other shelf that won’t interfere with the rising bread. sprinkle the loaf liberally with flour and slash across the top, using a serrated bread knife. leave the flour in place for baking; tap some of it off before eating.
4. slide the loaf directly on the hot stone. pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. bake for about 25 minutes, or until deeply browned and firm. small or larger loaves may require adjustments in baking time. allow loaves to cool before slicing and eating.
Found the recipe here!!
Sundried Tomato Cheddar Bread
1.5 c lukewarm water
3/4 Tbsp yeast
3/4 Tbsp salt
3/4Tbsp sugar
3.5 c flour (unbleached all-purpose)
1 cup shredded cheddar cheese (I used Tillamook smoked extra-sharp
)about 10 slices sundried tomato (or more to taste) – see recipe below
1. mix the yeast, salt, and sugar with the water in a large bowl (or the bowl of a stand mixer). mix in the dry ingredients and the cheese without kneading, using a spoon or stand mixer. I would say that the amount of cheese and tomato you use can be varied according to your taste. I would have liked mine to be cheesier, so next time I plan on adding another half cup of cheese cut into cubes so there will be nice cheesy bits in the bread. Cover, not airtight, and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
* the dough can be used immediately after the initial rise, though it is easier to handle when cold. refrigerate in a lidded, but not airtight, container and use over the next 7 days.*
2. On baking day, dust the surface of the dough with flour and cut off a 1 pound (grapefruit-sized) piece. dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. allow to rest and rise on a cornmeal-covered pizza peel for 1 hour.
3. twenty minutes before baking time, preheat the oven to 450F, with a baking stone
(or unglazed quarry tiles) on the lowest rack. place an empty broiler tray on any other shelf that won’t interfere with the rising bread. sprinkle the loaf liberally with flour and slash across the top, using a serrated bread knife. leave the flour in place for baking; tap some of it off before eating.4. slide the loaf directly on the hot stone. pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. bake for about 25 minutes, or until deeply browned and firm. small or larger loaves may require adjustments in baking time. allow loaves to cool before slicing and eating.
Found the recipe here!!
Thursday, June 14, 2012
Tuesday, June 12, 2012
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Ugggg I'm not keeping up with the photo challenge :( I'm a slacker LOL
So I got some money for my birthday back in March & I just saved it, till now!! YAY someone put this up on Craig's list for 40 bucks & I knew it was MINE!! LOVE IT!!
So I got some money for my birthday back in March & I just saved it, till now!! YAY someone put this up on Craig's list for 40 bucks & I knew it was MINE!! LOVE IT!!
Wednesday, June 6, 2012
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So I tried another recipe for Artisan bread. This one you let sit over night to rise. As you can see mine didn't rise, LOL Epic Fail!! I'm thinking it's the humidity here?? Flavor was good though!!
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