Lately I've been spending A LOT of time on Pinterest...if you haven't checked out this website you might want to stay away from it! It is HIGHLY addicting!!!! But oh so fun to browse and "pin" ideas onto boards. I have found many great ideas here.
I am going through a Bible Study of sorts with my friend E., called "Made to Crave" by Linda TerKuyst. It is going through how we are created to crave God and His word, but man has turned it into more. Teaching me how to refocus and crave God over other earthly things, including food! There are many across the country that are doing this study as well, and there's been a blog set up to post and be an encouragment. E. and I have a site where we share with eachother our thoughts, struggles and victories! We've only been at it for 2 weeks, but so far it has been wonderful. It came at a perfect time for me! I'm trying to lose some weight, and eat healthier and this book reminds me that this is a daily (sometimes hourly) thing that I need to lay at God's feet and pray for strength. Over the years I have gotten hives after eating, and not known why...this has progressed to some pretty rough belly pain, that comes on within 10-15 minutes of eating and hangs around for a while...it's pretty nasty! I've never been to the Doctor for this, but I do suspect that gluten may be a culprit behind some of this...So, I've bee eating a lot less gluten filled foods the past few weeks, and a lot more fresh fruits and veggies and have felt better....not completly, but much better! And Gluten-free food is actually pretty tasty. I'm hoping that this will also help me on this quest to lose some weight! The recipe that I'm going to share with you is one that is Gluten Free and is also located on Pinterest...BONUS!!! :)
EASY EGG FRITTATA'S
INGREDIENTS:
4 Eggs
1/4 C. Milk (Or 1/2 & 1/2)
1 tsp. Salt
Assorted toppings; I used Tomatoes, Green Peppers and Cheese (You could add meat in here as well)
Preheat oven to 350. Grease 6-cup Muffin Tin. Beat the Eggs, Milk and Salt in a bowl; pour into Muffin wells. Add in your toppings (they will sink). Sprinkle with cheese; if desired. Bake for 20-25 minutes; or until Egg is done. Run a knife around outside edge and turn onto cookie sheet. These can also be frozen and pulled out to reheat in the microwave for an easy breakfast! They are yummy!
Sunday, January 29, 2012
Thursday, January 19, 2012
A New Twist on Mac & Cheese!!!!
I made this recipe for dinner last night, and it was delicious!!!! Of course, it came from the "Just a Pinch" website....I'm really enjoying trying new recipes.
If you are looking for something more than just the same old, same old Mac & Cheese, then this recipe is for you!!!!
OOEY GOOEY MAC & CHEESE
INGREDIENTS:
1 (16 oz) Box Elbow Macaroni
2 Cans (10.75 oz.) Cheddar Cheese Soup
2 Cans Evaporated Milk (the bigger of the two cans)
1 1/4 Sticks Butter
1 tsp. Salt
1 tsp. Pepper
2 C. Extra Sharp Cheddar Cheese; shredded (I used Block Cheese and shredded it, since it's fresher)
2 C. Sharp Cheddar Cheese; shredded
2 C. Pepperjack Cheese; shredded
Preheat the Oven to 350. Cook Pasta according to directions, until just done (you don't want it mushy, because it will absorb a little of the cheesy liquid in the oven). Combine the Soup, Evaporated Milk, Butter, Salt Pepper in a large Microwaveable safe bowl. Cover with plastic wrap, leaving a small hole to vent and cook for 6-7 minutes, until the butter is melted and the mixture is warm-to-hot throughout. Add to cooked Pasta and stir. Add Cheeses one at a time; stirring constantly, untl everything is melted and incorporated. Put into an oven safe dish and bake for 40-45 minutes.
***NOTE*** You could also add Cooked Chicken Breasts and it would be delicious!!! Can also make in the crockpot. Follow all directions; except place in crockpot instead of oven and cook on Low for 4 hours.
This was so ooey gooey and yummy! Just a hint of spice with the Pepperjack Cheese. It's so worth making it!
If you are looking for something more than just the same old, same old Mac & Cheese, then this recipe is for you!!!!
OOEY GOOEY MAC & CHEESE
INGREDIENTS:
1 (16 oz) Box Elbow Macaroni
2 Cans (10.75 oz.) Cheddar Cheese Soup
2 Cans Evaporated Milk (the bigger of the two cans)
1 1/4 Sticks Butter
1 tsp. Salt
1 tsp. Pepper
2 C. Extra Sharp Cheddar Cheese; shredded (I used Block Cheese and shredded it, since it's fresher)
2 C. Sharp Cheddar Cheese; shredded
2 C. Pepperjack Cheese; shredded
Preheat the Oven to 350. Cook Pasta according to directions, until just done (you don't want it mushy, because it will absorb a little of the cheesy liquid in the oven). Combine the Soup, Evaporated Milk, Butter, Salt Pepper in a large Microwaveable safe bowl. Cover with plastic wrap, leaving a small hole to vent and cook for 6-7 minutes, until the butter is melted and the mixture is warm-to-hot throughout. Add to cooked Pasta and stir. Add Cheeses one at a time; stirring constantly, untl everything is melted and incorporated. Put into an oven safe dish and bake for 40-45 minutes.
***NOTE*** You could also add Cooked Chicken Breasts and it would be delicious!!! Can also make in the crockpot. Follow all directions; except place in crockpot instead of oven and cook on Low for 4 hours.
This was so ooey gooey and yummy! Just a hint of spice with the Pepperjack Cheese. It's so worth making it!
Thursday, January 12, 2012
AYummy Snack or Appetizer
I have discovered a new website that I LOVE very much! It's called "Just a Pinch," and I've found many new recipes to try! This recipe I tried for the first time on Sunday night when we had all of our friends over to our house after church. Considering that there wasn't a single one left, I'd have to say that they were a hit!!!! :)
SWEET SAUSAGE ROLLS
INGREDIENTS:
1 Tube Crescent Rolls
24 Mini Sausage Links (little smokies)
1/2 C. Butter; melted
3 Tbsp. Honey
3 Tbsp. Brown Sugar
1/2 C. Pecan Pieces
Preheat oven to 400. Unroll Crescent Dough and separate into triangles; cut each lengthwise into 3 triangles. Place a sausage on the long end and roll up tightly; place on cookie sheet. When all sausages are rolled, bake for 8 to 10 minutes, just until rolls start to get golden brown. Remove from oven and set aside. Combine remaining ingredients in a small mixing bowl. Pour more than half the mixture into a 9x13 baking dish. Arrange the sausage rolls in the butter mixture, then pour the remaining half over the top. Finish baking rolls for anothe 8 to 10 minutes.
It was the PERFECT combination of salty an sweet! And so easy to make!
SWEET SAUSAGE ROLLS
INGREDIENTS:
1 Tube Crescent Rolls
24 Mini Sausage Links (little smokies)
1/2 C. Butter; melted
3 Tbsp. Honey
3 Tbsp. Brown Sugar
1/2 C. Pecan Pieces
Preheat oven to 400. Unroll Crescent Dough and separate into triangles; cut each lengthwise into 3 triangles. Place a sausage on the long end and roll up tightly; place on cookie sheet. When all sausages are rolled, bake for 8 to 10 minutes, just until rolls start to get golden brown. Remove from oven and set aside. Combine remaining ingredients in a small mixing bowl. Pour more than half the mixture into a 9x13 baking dish. Arrange the sausage rolls in the butter mixture, then pour the remaining half over the top. Finish baking rolls for anothe 8 to 10 minutes.
It was the PERFECT combination of salty an sweet! And so easy to make!
Sunday, January 8, 2012
I May Have Posted This Before...
But...here it is again anyway! This is a great addition to any meal or even just a good snack to have if there's leftovers!
GRAPE SALAD
INGREDIENTS:
3 to 4 Lbs. Red & Green Grapes
8 oz. Cream Cheese; softened
8 oz. Sour Cream
1 tsp. Vanilla
1/2 C. Sugar
3/4 C. Pecan Pieces; finely chopped
1/4 C. Brown Sugar
Cream the Cheese and Sour Cream together. Add Sugar and Vanilla. Fold in the grapes. Place in a large bowl. Mix Pecans and Brown Sugar together and sprinkle on top.
So easy, and so delicious!!!
GRAPE SALAD
INGREDIENTS:
3 to 4 Lbs. Red & Green Grapes
8 oz. Cream Cheese; softened
8 oz. Sour Cream
1 tsp. Vanilla
1/2 C. Sugar
3/4 C. Pecan Pieces; finely chopped
1/4 C. Brown Sugar
Cream the Cheese and Sour Cream together. Add Sugar and Vanilla. Fold in the grapes. Place in a large bowl. Mix Pecans and Brown Sugar together and sprinkle on top.
So easy, and so delicious!!!
Saturday, December 31, 2011
My Last Post of 2011!
Wow! I can hardly believe that the year 2011 is coming to a close! Where did the year go? It seems like I blinked and Christmas was here, blinked again and New Year's Eve. I've been blessed in 2011 and am so thankful that the Lord has put so many wonderful people in my life, and given me a wonderful family! 2011 holds a lot of memories for me, but I so look forward to making more memories in 2012!
Tonight I get to celebrate with BOTH family and friends! I'm excited! I will be going over to my brother and sister-in-law's for a little while, as they're having an Open House style night at their house. I'm making a dessert to bring there, and am so happy to be able to help out! Then...I will be going to downtown GR with my "Step-Momma", her boyfriend and their neighbors from across the street. I did this last year as well, and it was a lot of fun! What are your plans for New Year's Eve? Whatever they may be I wish you all a VERY Happy New Year!!!!
This recipe is thanks to my friend S. DB.! She used to make this all the time and it's so good? How can you go wrong with CHOCOLATE?
CHOCOLATE LUSH
INGREDIENTS:
1 Stick Butter; melted
1/4 C. Sugar
1 C. Flour
1/2 C. Chopped Nuts
Mix all the above together and press into the bottom of a 9-inch square pan (I doubled the recipe to make a 9x13).
Tonight I get to celebrate with BOTH family and friends! I'm excited! I will be going over to my brother and sister-in-law's for a little while, as they're having an Open House style night at their house. I'm making a dessert to bring there, and am so happy to be able to help out! Then...I will be going to downtown GR with my "Step-Momma", her boyfriend and their neighbors from across the street. I did this last year as well, and it was a lot of fun! What are your plans for New Year's Eve? Whatever they may be I wish you all a VERY Happy New Year!!!!
This recipe is thanks to my friend S. DB.! She used to make this all the time and it's so good? How can you go wrong with CHOCOLATE?
CHOCOLATE LUSH
INGREDIENTS:
1 Stick Butter; melted
1/4 C. Sugar
1 C. Flour
1/2 C. Chopped Nuts
Mix all the above together and press into the bottom of a 9-inch square pan (I doubled the recipe to make a 9x13).
Here's my crust! YUM
MORE INGREDIENTS:
8 oz. Cream Cheese; softened
1/2 of a Large Container of Cool Whip
1 C. Powdered Sugar
2 (3 oz.) Boxes Instant Chocolate Pudding
Blend and spread on cooled crust. Prepare the Pudding and spread over Cream Cheese layer. Top with remaining Cool Whip.
The Pudding
The Oh So Yummy Cream Cheese Layer!
***NOTE*** Again, I doubled the recipe to fit in a larger pan!
This dessert really does not dissapoint and is sure to be a hit wherever you may serve it!
HAPPY NEW YEAR!!!!!!!!
One of My Favorites!!!
My Aunt B. makes this each year at Christmastime for our extended family party. Each year I remember how much I LOVE this Salad and wonder why I've never made it?!?! I wanted to share this recipe with all of you so that maybe some of you will make it and love it as much as I do!
PINEAPPLE PRETZEL SALAD
INGREDIENTS:
1/2 C. Butter; melted
1/2 C. Sugar
1 C. Roughly Chopped Pretzel Rod; not too big
Combine above ingredients and bake at 400 for 7-9 minutes on a cookie sheet. Loosen from pan immediately. Cool completely.
1/2 C. Sugar
8 oz. Cream Cheese; softened
12 oz. Cool Whip
20 oz. Can Crushed Pineapple; drained
Blend the Sugar and Cream Cheese. Stir in the Cool Whip and Crushed Pineapple. Store in the refrigerator. Add the Pretzels just before serving.
It's one of those Sweet/Salty combinations that's just oh SO good!
PINEAPPLE PRETZEL SALAD
INGREDIENTS:
1/2 C. Butter; melted
1/2 C. Sugar
1 C. Roughly Chopped Pretzel Rod; not too big
Combine above ingredients and bake at 400 for 7-9 minutes on a cookie sheet. Loosen from pan immediately. Cool completely.
1/2 C. Sugar
8 oz. Cream Cheese; softened
12 oz. Cool Whip
20 oz. Can Crushed Pineapple; drained
Blend the Sugar and Cream Cheese. Stir in the Cool Whip and Crushed Pineapple. Store in the refrigerator. Add the Pretzels just before serving.
It's one of those Sweet/Salty combinations that's just oh SO good!
A Yummy New Treat!
I was looking for new recipes to try the other day and I came across the website: "Just a Pinch Recipe Club" and found some great ones that I'm really looking forward to trying in the next few weeks! I made of them today, and it has turned out pretty well. The house sure smells cinammony! :)
STRAWBERRY BREAD
INGREDIENTS:
3 C. Flour
2 C. Sugar
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Salt
2 (10 oz.) Packages Frozen Sliced Strawberries
1 C. Vegetable Oil
4 Egg; beaten well
Preheat oven to 350. Grease and Flour 2 (8x4) loaf pans (I used my stoneware mini-loaf pan). Combine all Dry Ingredients in a large bowl; mix well. In a separate bowl combine all liquid ingredients and mix well. Make a well in the center of the dry ingredients and pour all liquid ingredients into it. Mix by hand. Pour batter into pans and bake for 1 hour, or until toothpick inserted in center comes out clean. Cool for 5 minutes in pan; then turn onto cooling rack. Cool completely.
***NOTE*** After I had already put these in the oven I had an afterthought that it would be GREAT to put in some Mini-Chocolate Chips as well. It would make it like a Chocolate Covered Straweberry! Too bad I thought of it too late...BUT there's always next time! :)
STRAWBERRY BREAD
INGREDIENTS:
3 C. Flour
2 C. Sugar
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Salt
2 (10 oz.) Packages Frozen Sliced Strawberries
1 C. Vegetable Oil
4 Egg; beaten well
Preheat oven to 350. Grease and Flour 2 (8x4) loaf pans (I used my stoneware mini-loaf pan). Combine all Dry Ingredients in a large bowl; mix well. In a separate bowl combine all liquid ingredients and mix well. Make a well in the center of the dry ingredients and pour all liquid ingredients into it. Mix by hand. Pour batter into pans and bake for 1 hour, or until toothpick inserted in center comes out clean. Cool for 5 minutes in pan; then turn onto cooling rack. Cool completely.
***NOTE*** After I had already put these in the oven I had an afterthought that it would be GREAT to put in some Mini-Chocolate Chips as well. It would make it like a Chocolate Covered Straweberry! Too bad I thought of it too late...BUT there's always next time! :)
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