Max's baseball team took first place this season and they were asked to be on a local television show. The first photo they show is the last play of the championship game. Max is on his knee, tagging out his BFF Matthew who just hopped over the top of Max's head:)
If you click on this link, and pull the bar to about 20.20, you'll go right to their spot.
Thursday, August 11, 2011
Wednesday, August 10, 2011
Tarts
I completely forgot about this super easy summer treat until I saw graham cracker tarts on clearance.
My kids LOVE them and adults think you slaved:)
What you'll need:
6 Graham Tarts ~ in the baking section
1 sm package Cheesecake Instant Pudding or my fav..white chocolate
Milk ~ I use skim
1 package Raspberries
Make pudding according to directions. Fold (that means to basically gently stir) the raspberries into pudding. Spoon into tart cups. Throw in the fridge for about 4 hours.
Ta DA!
My kids LOVE them and adults think you slaved:)
What you'll need:
6 Graham Tarts ~ in the baking section
1 sm package Cheesecake Instant Pudding or my fav..white chocolate
Milk ~ I use skim
1 package Raspberries
Make pudding according to directions. Fold (that means to basically gently stir) the raspberries into pudding. Spoon into tart cups. Throw in the fridge for about 4 hours.
Ta DA!
Monday, August 8, 2011
Pasta with Vegis
Another recipe for Dylan. A red pasta sauce without the meat.
Here's what you'll need:
1 Eggplant sliced
1 Green Pepper sliced
1 Onion ~ 1/2 of it minced and the other half sliced
1 package of sliced Mushrooms
6 cloves Garlic minced
Drizzle Olive Oil
Kosher Salt
1 can Petite Diced Tomatoes
1 sm can Tomato Paste
1 large can Tomato Sauce or 2 small cans
1 C Water
1 T Italian Seasoning
1 t Garlic Powder
1 t Pepper
1 t Cayenne Pepper
2 Bay leaves
1 t Basil
One box Pasta ~ I chose Penne for this one
Put your minced onion and 4 cloves garlic in a sauce pan with a drizzle of olive Oil. Saute a couple of minutes. Add diced tomatoes, tomato paste, sauce, water, Italian seasoning, pepper, garlic powder, cayenne, basil and bay leaves. Give a good stir to combine, bring to a boil and then turn heat down low and simmer for about an hour for the flavors to meld together.
Wash your egg plant and slice into about 1/2 inch slices. Put on a cookie sheet and sprinkle liberally with salt. You are sucking the extra moisture out so you'll have firmer egg plant. When it starts to sweat, about 10 minutes, rinse and pat dry. Chop into chunks.
Start your pot of water boiling with a couple teaspoons of salt. Cook the pasta until desired doneness, for me that's about 10 minutes. Drain and rinse pasta.
Put cloves of garlic and sliced onion in a pan with a drizzle of olive oil. Saute a couple of minutes and then add the egg plant. You want to cook this for a bit, browning it, about 6 minutes or so. Add the mushrooms and green pepper and saute another few minutes.
Remove bay leaves from sauce and add to vegi mixture. Cook for about 5 minutes for all the flavors to blend. Add pasta and serve.
Wash and dry your egg plant.
Cut it about this thick.
Put the eggplant on a cookie sheet and sprinkle liberally with salt.
see how it's starting to sweat.
chop the egg plant in chunks
Start with onions and garlic with a little olive oil
Saute eggplant until it starts to brown
Mushrooms next (forgot to take the photo after I added green peppers)
Add sauce to pasta
Dinner is served
Here's what you'll need:
1 Eggplant sliced
1 Green Pepper sliced
1 Onion ~ 1/2 of it minced and the other half sliced
1 package of sliced Mushrooms
6 cloves Garlic minced
Drizzle Olive Oil
Kosher Salt
1 can Petite Diced Tomatoes
1 sm can Tomato Paste
1 large can Tomato Sauce or 2 small cans
1 C Water
1 T Italian Seasoning
1 t Garlic Powder
1 t Pepper
1 t Cayenne Pepper
2 Bay leaves
1 t Basil
One box Pasta ~ I chose Penne for this one
Put your minced onion and 4 cloves garlic in a sauce pan with a drizzle of olive Oil. Saute a couple of minutes. Add diced tomatoes, tomato paste, sauce, water, Italian seasoning, pepper, garlic powder, cayenne, basil and bay leaves. Give a good stir to combine, bring to a boil and then turn heat down low and simmer for about an hour for the flavors to meld together.
Wash your egg plant and slice into about 1/2 inch slices. Put on a cookie sheet and sprinkle liberally with salt. You are sucking the extra moisture out so you'll have firmer egg plant. When it starts to sweat, about 10 minutes, rinse and pat dry. Chop into chunks.
Start your pot of water boiling with a couple teaspoons of salt. Cook the pasta until desired doneness, for me that's about 10 minutes. Drain and rinse pasta.
Put cloves of garlic and sliced onion in a pan with a drizzle of olive oil. Saute a couple of minutes and then add the egg plant. You want to cook this for a bit, browning it, about 6 minutes or so. Add the mushrooms and green pepper and saute another few minutes.
Remove bay leaves from sauce and add to vegi mixture. Cook for about 5 minutes for all the flavors to blend. Add pasta and serve.
Wash and dry your egg plant.
Cut it about this thick.
Put the eggplant on a cookie sheet and sprinkle liberally with salt.
see how it's starting to sweat.
chop the egg plant in chunks
Start with onions and garlic with a little olive oil
Saute eggplant until it starts to brown
Mushrooms next (forgot to take the photo after I added green peppers)
Add sauce to pasta
Dinner is served
Friday, August 5, 2011
Cobbler
Time for another repeat.
This is a great one to use all those fresh berries that are on sale right now. This recipe shows canned apples but you can use a variety of fresh berries and it's YUMMY!
Cobbler
1/2 C Butter
1 C Milk~I used skim
1 C Sugar
1 C self rising Flour (or 1 C regular Flour, 1 1/2 t Baking Powder and 1/2 t Salt)
3-4 C fruit or berries ~ I used one can of apple pie filling and 1 C blueberries but you can use ANYTHING, it's all good.
Melt butter in 13x9 cake pan in a 375 oven. Keep an eye on it~about 4 minutes, you just want to melt it. Mix right in the pan the milk, flour (salt and baking powder if not using self rising) and sugar. Mix it up. I think the word is slurry, it's like a thick milk consistency. Pile your fruit on top..DO NOT STIR in. Bake for about 40 minutes or until lightly browned on top. Serve with whipped cream or ice cream.
Here's what you need.
Cut up your butter and melt while the oven is preheating.
Throw in everything except the fruit.
Here's the slurry you made. I just use a fork to mix it all up, make sure it's not clumpy.
Pile your fruit on top.
Ready to eat:)
This is a great one to use all those fresh berries that are on sale right now. This recipe shows canned apples but you can use a variety of fresh berries and it's YUMMY!
Cobbler
1/2 C Butter
1 C Milk~I used skim
1 C Sugar
1 C self rising Flour (or 1 C regular Flour, 1 1/2 t Baking Powder and 1/2 t Salt)
3-4 C fruit or berries ~ I used one can of apple pie filling and 1 C blueberries but you can use ANYTHING, it's all good.
Melt butter in 13x9 cake pan in a 375 oven. Keep an eye on it~about 4 minutes, you just want to melt it. Mix right in the pan the milk, flour (salt and baking powder if not using self rising) and sugar. Mix it up. I think the word is slurry, it's like a thick milk consistency. Pile your fruit on top..DO NOT STIR in. Bake for about 40 minutes or until lightly browned on top. Serve with whipped cream or ice cream.
Here's what you need.
Cut up your butter and melt while the oven is preheating.
Throw in everything except the fruit.
Here's the slurry you made. I just use a fork to mix it all up, make sure it's not clumpy.
Pile your fruit on top.
Ready to eat:)
Wednesday, August 3, 2011
Crab & Shrimp Boil
I just had a conversation with someone that I couldn't remember the last time I had a meal that I was over the top about. Well, this meal was OMG over the top, it was delicious!!
I've been wanting to do one of these for awhile so I planned it for our girls weekend. I asked my cousin Barb and her husband Steve who have lived in New Orleans for years if they had any tips and they hooked me up. Thanks guys!!
I didn't take any photos as I was making it because I was at the cabin and enjoying my sangria while it came together but I think the step by step written directions will suit you fine.
What you'll need:
A pot that will hold 3 gallons of water or more
1 3/4 gallons of water ~ I bought the gallon jugs so I didn't start with cold water to get it to boiling faster
2 packages of Zatarain's Crab boil
8 T Salt
1 T Cayenne Pepper
2 Lemons quartered
1 bulb of Garlic pulled apart ~ remove the flaky skin but leave the cloves intact
1 Onion sliced
2 dozen Baby Red Potatoes washed
1 lb of Shrimp ~ I used frozen that were thawed and without shell
4 ears of Corn on the Cob
2 lbs of Crab thawed ~ I used King Crab because it was on sale
Stick of Butter melted with 1 t of garlic powder
Loaf of crusty french bread
Put your water, zatarain's,
Cayenne pepper, lemons, garlic, onions and baby reds in the pot and cover. Bring to a steady boil.
Add shrimp and cook for about 5 minutes or until they turn pink. Remove shrimp from pot. It would have been helpful to have a basket that I dropped in with the shrimp but we were at the cabin and working with what I had on hand. Steve told me to do the shrimp first because they would absorb a lot of flavor that way and he was right.
Add corn and crab, cover pot and boil 8 minutes. Scoop out the garlic, potatoes, corn and crab or if you have a colander large enough, strain in that.
Dump the shrimp out onto newspaper covered with brown paper bag, toss the rest of the stuff on top and serve with garlic butter.
You can squeeze the garlic cloves onto crusty french bread and dunk in garlic butter for an OVER the top garlic bread.
Everything was seasoned perfectly. The corn didn't need even need butter. Eat your way through the pile. It was seriously YUMMY! This pile served 4 women:)
I've been wanting to do one of these for awhile so I planned it for our girls weekend. I asked my cousin Barb and her husband Steve who have lived in New Orleans for years if they had any tips and they hooked me up. Thanks guys!!
I didn't take any photos as I was making it because I was at the cabin and enjoying my sangria while it came together but I think the step by step written directions will suit you fine.
What you'll need:
A pot that will hold 3 gallons of water or more
1 3/4 gallons of water ~ I bought the gallon jugs so I didn't start with cold water to get it to boiling faster
2 packages of Zatarain's Crab boil
8 T Salt
1 T Cayenne Pepper
2 Lemons quartered
1 bulb of Garlic pulled apart ~ remove the flaky skin but leave the cloves intact
1 Onion sliced
2 dozen Baby Red Potatoes washed
1 lb of Shrimp ~ I used frozen that were thawed and without shell
4 ears of Corn on the Cob
2 lbs of Crab thawed ~ I used King Crab because it was on sale
Stick of Butter melted with 1 t of garlic powder
Loaf of crusty french bread
Put your water, zatarain's,
Cayenne pepper, lemons, garlic, onions and baby reds in the pot and cover. Bring to a steady boil.
Add shrimp and cook for about 5 minutes or until they turn pink. Remove shrimp from pot. It would have been helpful to have a basket that I dropped in with the shrimp but we were at the cabin and working with what I had on hand. Steve told me to do the shrimp first because they would absorb a lot of flavor that way and he was right.
Add corn and crab, cover pot and boil 8 minutes. Scoop out the garlic, potatoes, corn and crab or if you have a colander large enough, strain in that.
Dump the shrimp out onto newspaper covered with brown paper bag, toss the rest of the stuff on top and serve with garlic butter.
You can squeeze the garlic cloves onto crusty french bread and dunk in garlic butter for an OVER the top garlic bread.
Everything was seasoned perfectly. The corn didn't need even need butter. Eat your way through the pile. It was seriously YUMMY! This pile served 4 women:)
Tuesday, August 2, 2011
Sisters
I received an email today that was very appropriate because I just spent the weekend with the "sisters" I've chosen. We've been doing a summer weekend since we were in our early 20s so that's quite a few years:)
Our kids busy schedules, work and life get in the way of us talking/seeing each other very often but what I LOVE about my sisters, is that we pick up right where we left off without missing a beat. We laugh, we catch up, we laugh, we tell secrets, we laugh some more.
Here is a portion of the email I received and it summed up how I feel about all of them.
Time passes.
Life happens.
Distance separates.
Children grow up.
Jobs come and go.
Love waxes and wanes.
Men don't do what they're supposed to do.
Hearts break.
Parents die.
Colleagues forget favors.
Careers end.
BUT.........
Sisters are there, no matter how much time and how
many miles are between you. A girl friend is never farther away
than needing her can reach.
When you have to walk that lonesome valley and you
have to walk it by yourself, the women in your life
will be on the valley's rim, cheering you on,
praying for you, pulling for you, intervening on
your behalf, and waiting with open arms at the
valley's end.
Sometimes, they will even break the rules and walk
beside you....Or come in and carry you out.
Love you guys!
Our kids busy schedules, work and life get in the way of us talking/seeing each other very often but what I LOVE about my sisters, is that we pick up right where we left off without missing a beat. We laugh, we catch up, we laugh, we tell secrets, we laugh some more.
Here is a portion of the email I received and it summed up how I feel about all of them.
Time passes.
Life happens.
Distance separates.
Children grow up.
Jobs come and go.
Love waxes and wanes.
Men don't do what they're supposed to do.
Hearts break.
Parents die.
Colleagues forget favors.
Careers end.
BUT.........
Sisters are there, no matter how much time and how
many miles are between you. A girl friend is never farther away
than needing her can reach.
When you have to walk that lonesome valley and you
have to walk it by yourself, the women in your life
will be on the valley's rim, cheering you on,
praying for you, pulling for you, intervening on
your behalf, and waiting with open arms at the
valley's end.
Sometimes, they will even break the rules and walk
beside you....Or come in and carry you out.
Love you guys!
Monday, August 1, 2011
Lemon Blueberry Pound Cake
I started selling Tastefully Simple a few months ago and I love the Absolutely Almond Pound Cake. 
What I love about all of their products and why I became a consultant is most of them only require a couple of ingredients. This one calls for butter and water. How easy is that?
Well, you know me...I also love the combination of lemon and blueberries SO I decided to zest a lemon.
Make sure you only take the yellow off the lemon, you don't want to go into the white.
And instead of all water, I used 1/4 C water, 3/4 C fresh lemon juice. I added a cup of blueberries, zest from one lemon and baked according to package directions. The result...YUMMY!
Sorry, no final photo because I brought it to a pot luck. It was a hit:)
What I love about all of their products and why I became a consultant is most of them only require a couple of ingredients. This one calls for butter and water. How easy is that?
Well, you know me...I also love the combination of lemon and blueberries SO I decided to zest a lemon.
Make sure you only take the yellow off the lemon, you don't want to go into the white.And instead of all water, I used 1/4 C water, 3/4 C fresh lemon juice. I added a cup of blueberries, zest from one lemon and baked according to package directions. The result...YUMMY!
Sorry, no final photo because I brought it to a pot luck. It was a hit:)
Subscribe to:
Posts (Atom)