Thursday, September 27, 2012

Foodie Friends Friday

 It's Friday again!
And you know what that means, right?
Another fun-filled weekend of endless recipes.
We all know you save your weekends to participate
and research all the great recipes found here at FFF.
That's what I do anyway.....
This weekend we have a great host called
How cute are those canister labels?
I would love those in my kitchen, or received as a gift.
And don't forget, Chr........okay, okay.....
Didn't mean to mention it.
 Before we get started with the party,
let me reach into my magic hat and find you an 
awesome Fall recipe.
Maybe it's not a magic hat, but I do have recipes that 
have been forgotten about. 
I'm just magically refreshing a long lost recipe.
How about some Big Soft Ginger Cookies?
 The recipes with the most clicks last week are:
(and don't forget to grab your "brag button" 
from the FFF button page)
Busy Vegetarian Mom - Vegan Philly Cheese Steak
 Top 3 voted are:
(and don't forget to grab your "brag button"
from the FFF button page)
Family Food Finds - Vegan Crunch Wrap

Foodie Friends Friday random drawing winners are:
High Heels and Grills - Tin Foil Dinners
A Girl's Reflections - Italian Wedding Cookies
A'lil Country Sugar - Roasted Balsamic Zucchini
(A'lil Country Sugar will be doing something fun
with the Facebook fans to share this prize)
Life With Lovebugs - Vegetarian Chili

Now here comes some new information for you.....
We have changed the giveaway this week!

We would like to give the fans who try our recipes a chance
to win, as well as you bloggers who bring the
recipes to us. This week we will be trying out
"Rafflecopter" for the winners. There are a few 
"easy entries" for non-bloggers and bloggers alike, 
and an extra entry for all of you who link up recipes.
You must enter into the rafflecopter box to be entered
in the giveaway.
Now onto the party......

a Rafflecopter giveaway Photobucket
Your hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com
Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com
Marlys at This and That  http://marlys-thisandthat.blogspot.com/
Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/
Lindsey at Family Food Finds  http://www.familyfoodfinds.com
Cindy at Cindys Recipes and Writings  http://www.cindysrecipesandwritings.com
Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.blogspot.com
Cynthia at Feeding Big  http://www.feedingbig.blogspot.com
Jodie at Binomial Baker http://www.binomialbaker.blogspot.com
R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com
Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com
Erika at Chef Picky Kid http://www.chefpickykid.com

Pinterest & Spontaneous Treasures Thursday


 I found these gorgeous looking pork chops last week.
And it is a Crock-Pot recipe.
Yes, to find ease in my life is so satisfying....
You can find the original recipe here,
but I'm going to do something a little different with it.
I'm going to add red potatoes, and use a different kind of soup.
I will definitely let you know how it turns out.
How are you liking this menu plan day?
I hope it's just as helpful to you as it is to me.
I know for sure what we are going to be eating 
for at least one day out of the week.
Just one day of accomplishment is awesome.
Don't you think?
 I'm going to make some deviled eggs, and have some kind of veggie
with the pork chop meal.
And for dessert.....
Just look at this gorgeous Swirled Apple Sour Cream Cake from
My Favorite Things, The Breakfast Club.
This is going to be one awesome meal, and I can't
wait to get started.
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Wednesday, September 26, 2012

Take A Look At This Sweetness: Tripped-Out S'more

 This is my experimental OOPS!!
OR
Maybe it's not an OOPS! at all.....
This is my version of a Tripped-Out S'more.
 The hot item this last summer was the Reese's S'more.....
Okay, peanut butter cookies have peanut butter.
Brownies have chocolate.
Marshmallow fluff has marshmallow.
And strawberry jam has strawberries.
But we all know that, right?
RIGHT!
But what if you put them all together?
HEAVEN!
 I made my peanut butter cookies first.
While the cookies cooled, I made my brownies.
As soon as the brownies came out of the oven,
piping hot,
I spread brownie on the bottom of one peanut butter cookie.
UMMMM Yeah, you know where the rest is going.
Add marshmallow fluff and strawberry jam.
Top with another peanut butter cookie....
Tripped-Out S'more
 But my next round making these bad boys,
and there is definitely a next round,
I'm going to do things differently.
As you can see, the fluff melted on the hot brownie.
I am going to let my brownie cool on the cookie
and then add the fluff.
I'm also going to add peanut butter chips to the cookie recipe.
Just for more OOMF on the peanut butter.
I sent some of these cookies with my daughter to take to work with her.
Within minutes.....she was calling me with orders from her coworkers.
How cool is that?
See, I told you there would be a next time.
Peanut Butter Cookie

1 stick butter, room temp
2 oz. cream cheese
1 c. brown sugar
1 egg
2 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 to 3/4 c. peanut butter chips (opt.)

Preheat oven to 325 degrees F. 
Cream butter, peanut butter, cream cheese, sugar, vanilla and salt together. Add in egg and mix until combined. Slowly add in flour and baking powder, adding about a half a cup at a time, until cookie dough forms. Using a large cookie scoop, place dough balls on a cookie sheet. I used a fork dipped in cinnamon/sugar to make the cris-cross design, pressing lightly. Bake for 8-10 minutes. Let cookies sit on Cookie Sheet for a few minutes before removing to cooling rack.

Brownie (or you can use the Brownie mix of your choice)

1/2 c. butter, melted
1 c. sugar
1 tsp. vanilla extract
3 TBS chocolate syrup
2 eggs
1/2 c. all-purpose flour
1/3 c. Cocoa Powder
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. mini semisweet chocolate chips
1/4 c. milk chocolate chips

Preheat oven to 350 degrees F.
In large bowl sift together flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl stir together butter and sugar. Ad and stir in vanilla and syrup. Add eggs, one at a time and mix well (I use a whisk).
Gently fold in flour mixture until well blended. Stir in chocolate chips. Spread batter into a brownie pan (I used a 10 inch round) and bake for 30-35 minutes.

Additional ingredients:
Marshmallow Fluff
Strawberry Jam
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This recipe is linked to:
Miz Helen's Country Cottage ~ Full Plate Thursday
Foodie Friends Friday
The Better Baker ~ Weekend Pot Luck

Monday, September 24, 2012

Leaves Are Falling: Grilled Chicken/Veggie Dinner

 The leaves are falling....
which means it's the perfect time to hit those grills.
Have you ever grilled a whole dinner?
My brother invited me over for a grilled foil pack dinner.
I had chicken pieces marinating,
so I grabbed my chicken and drove 70 all the way there.
My brother makes the best grilled foil packs.
 I cut up 3 boneless skinless chicken breasts into chunks.
And for the life of me, I can't remember what I was going to use 
this chicken for.
All I know is where it ended.
In my brother's foil pack.
 I used Vidalia Onion Vinaigrette dressing to marinate the chicken in.
Overnight. 
This may be a little tricky to complete for some of you.
My brother used an infra-red grill.
He put carrots, potatoes, onion, mushrooms, and my chicken
into a casserole size deep foil pan that had been rubbed with 
olive oil (maybe 2 TBS).
Threw in some salt and pepper, covered it tightly with
aluminum foil, and placed it in a 450 degree infra-red grill.
He left it in the grill for 50-60 minutes, shaking it occasionally,
(every 15 minutes).
He also told me that this can be made in the oven.
The infra-red grill at 450 degrees is equivalent to
a 375-400 degree oven. 
So, lookie there.....you can make this in your ovens. 
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This recipe is linked to:
Foodie Friends Friday

Friday, September 21, 2012

I Am Missing Out: Mozzarella/Apple Mini Muffins


I am missing out this week on Foodie Friends Friday.
Do you know why?
Because I live in Ohio.
To get involved this week I was suppose to
experiment with Daiya Vegan Cheese.
But my location threw a sock in the fan.
Or should I say fun?
I would have had to drive 3-4 hours just to purchase this cheese.
Don't get me wrong....you all are well worth the drive,
but my pocketbook would have disagreed with me
with gas prices being so high.
But don't worry I'll......

you can still participate in Foodie Friends Friday if you visit the
She will have everything you need, set up, and ready to go.

So, instead of pouting like a child (and believe me I am just a little),
I am going to bring you this recipe.
Mozzarella/Apple Mini Muffins.
And don't pay any attention to the misspelling
of mozzarella in the photos.....

The cat distracted me.
That's my story and I'm sticking to it!
So, to keep things consistent,
and I love consistency....I'm going to spell it the way
it is suppose to be spelled (due to the cat).
M A Z Z A R E L L A

To share a little truth with you,
I have been out of flour for about a month and a half.
OH MY WORD!
How can a blogger be out of flour for so long?
Well, we learn to improvise.
High Heels and Grills was my savior for this recipe.
It calls for Bisquick, not flour.....HA!

Mazzarella/Apple Mini Muffins

1 1/2 c. Bisquick
3/4 c. buttermilk (I used 3/4 c. unsweetened Almond Breeze and a little under a TBS of lemon juice)
3 TBS. sugar
1/4 tsp. vanilla
1/2 of a peeled and shredded Fuji apple
1 c. shredded mazzarella cheese (some for sprinkling on the tops)

Preheat oven to 425 degrees F. and grease a mini muffin pan (I sprayed with Pam).
Stir together all ingredients in a medium bowl, until smooth.
Fill each muffin hole until about 2/3 full.
Bake for 8-12 minutes. Keep an eye on the minis and test with wooden pick for completion.

*note*
The red line under mazzarella got on my nerves (thanks to the cat.....)
I found these to be better the next day, but they were good warm too.
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Thursday, September 20, 2012

Pinterest & Spontaneous Treasures Thursday

 The Fall weather is moving in quickly
and I have been thinking soup
soup
soup
and
soup
Along with bonfires, cookouts, apple cider, and 
cinnamon-y treats....
Yesterday I opened my fan page to anyone that
wanted to add a soup recipe.
This gorgeous soup below came smashing into my
page, and I automatically started drooling.
I'm making this for my Pinterest meal!
 Served up With Love dropped off this recipe,
and I'm so glad she did.
This is going to warm me up this week for sure.
Just the name sent my taste buds to watering.
GRANDMA
says it all!
And just to sweeten things up a bit.....
will hit the spot.
And they are from Sweet Pea's Kitchen.
She always has no-fail recipes.
I know, I have tried many.
This is the perfect Fall meal in the making.
Let's get those kitchens cooking.....
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Wednesday, September 19, 2012

Fall Is Coming Quickly: Bean Soup


Beans are kind of a touchy subject with some people.
You either like them, or you don't.
Me, I love them!
Any kind, shape, or form.

When I sent my bean soup pictures through Facebook,
everyone went wild....
I guess I didn't realize that bean soup was such a hot item.
I used two smoked ham hocks in this recipe.
And yes, it simmered all day.....
The house smelled wonderful!
Like FALL!

This soup turned out fabulous.
Even the "I don't like soup" person liked it.

This is how I made it:
Bean Soup

2 1/2 c. great northern beans (dried)
2 quarts water
2 smoked ham hocks
2 TBS Italian seasoning
1-2 TBS ham soup base
1 c. diced onion
1 c. chopped celery (I used 2 celery stalks)
5 small/medium carrots (diced)
3 cloves garlic (diced)
salt and pepper
Tabasco

Fill a pot large enough to hold the beans and water. Bring the water to a boil. Turn off heat and add the beans. Soak the beans for about 2 hours. Drain the water.
Meanwhile, put the ham hocks in a large pot and cover with 2 quarts water. Add the Italian seasoning and ham soup base. Bring to a simmer and simmer for about an hour. Add the chopped vegetables and beans. Simmer for another hour (I simmered with lid on), until the vegetables are soft and the meat easily pulls away from the bone. Pull the meat off the bone and discard the bones (this last step took longer than an hour).
Add salt and pepper to taste. Add the Tabasco to individual servings if you like.

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This recipe is linked to:
Miz Helen's Country Cottage ~ Full Plate Thursday
The Better Baker ~ Weekend Pot Luck

Monday, September 17, 2012

Guest Post: Missie & Deviled Eggs

I have a super guest for you to meet today....
Her name is Missie.
We quickly became friends on Facebook,
and I fell in love with the inspiration that
Missie provides for her followers and friends.
When someone truly inspires me,
I contact them.
And I contacted Missie and thanked her for her
inspirational tact.
AWESOME!
But before I introduce you to Missie,
I want to show you a deviled egg recipe
that I found at Body Rock.tv

What do you do when you run across a new recipe that you
want to try?
Of course, you make it and take it to a family
get-together.....
Family members are your best food critics.
The information I gathered from these deviled eggs is:
"I'm on the fence with these eggs."
"MMMMM.....they are kind of 50/50."
But let me tell you what they have in them:
They have no mayonnaise;
sour cream (didn't have any yogurt), honey, dijon mustard,
onion, and lots and lots of paprika.....

They're not very pretty, but to a body builder they may be great.
There are health benefits when it comes to paprika,
and I think that's why this recipe called for so much.
Vitamin C - extremely high - top benefit
Capsaicin - A powerful anti-inflammatory,
which can ease chronic conditions like arthritis and
joint pain. It also helps improve blood circulation.
(perfect for a body builder)
And did you know that paprika is a ground pepper?
In the back of my mind, as I was making these eggs,
I'm thinking, as soon as I eat one,
I would transform into someone that looks
like Missie.
WRONG!!
It takes hard work to look this good!

Let me introduce you to Missie:
Hello,
My name is Missie McLagan. I'm from Douglas, Wy. I was born and raised in this 'not so very small town'. My husband and I have been together for 12 years, married 8! We have one daughter and she is seven years old. She is my pride and joy (along with my husband, of course) LOL!

Angie has asked me to answer a few questions. I just answered her question #1, so now on to the 2nd question:
My interest in bodybuilding....I guess my interest came from when I was in high school. My gym teacher wanted me to body build, so I gave it a try. I found out that I loved it! But I never took it seriously. After I graduated high school, I started going to the local gym to work out. I didn't really get full into my workouts until I met my husband, and we would go to gym together. I would read magazines and dream of one day competing in a figure competition. I started to work at the gym and became more and more interested in body building. The gym created a challenge for me, and I loved it! Slowly I become more aware of my eating habits. From there it grew to becoming my new way of life. My husband has been the best supporter and gym partner a girl could ask for. I formed a new friendship with a girl who was getting ready to perform her first competition. I shared my dream of being in a competition, and quickly we became best friends.
I had lots of help from my husband and bestie by my side. I was well on my way, but I needed something else to get me looking my very best for show day. I had been following Christy Allen on Facebook for a while and asked her to be my trainer.
But before I get into that, a shout out to my husband, he is my rock and I love him with all my heart and soul. I want to thank him for supporting me 100%! Also to my bestie for helping me and pushing me when I needed it. My thank yous needed to be said, now back to the trainer....
My trainer - Christy, she means the world to me. Not only did she help me, but she gave me advice before I really got started on the competition phase. To me, that is awesome! She has been great to work with. She understands everything I am going through (she is a National Competitor). She explains the "whats" and the "whys". She just ROCKS!!! I'm very glad to have her as my PT, but she is now more than that, she is my friend.

The most interesting part of my journey to become a figure competitor is the way my body changes and transforms right before my eyes. As I get closer to the big day, all I can say is, WOW! The day of competition, I couldn't believe it - Abs POP and I look great (thanks Christy). It is amazing! I feel great, look great, and haven't been sick in a very long time. It all comes down to what a person eats, and what the food will do for their body. This is my life and I love it! Sometimes the food does get boring, sure. You have to think outside the box and remember why and what you are doing it for, and that is all that matters.

How did I get to where I am today? - Lots of hard, hard work, and a few sacrifices along the way. It's not easy, but is is well worth it in the long run.

What motivates me? - I like to look up quotes and use them. I have "Post-its" all over my house with quotes written on them. But the best motivator, doing my first show. It ROCKED! I was a National qualifier and I placed in the top 15. There were 23 girls in my class and I placed 12th. From here, it can only get better, and I'm very proud of myself! A goal of mine is to one day make it to Nationals, not just make it, but ROCK IT!

My eating habits - Very clean most of the time. I eat 5-6 meals a day, which include protein, carbs, veggies and fats. It is very hard for me to eat the bad stuff. No matter how much the bad foods tempt me, I just can't do it! However, I did indulge in some not so good food after I was done with my show (celebration). Let me tell you, it was the best tasting 'not good for you' food that I've had in a long time. But after that night of celebrating was over, I got back home, and I have been eating good again. I also drink 1 gallon or more of water per day.

Workouts - My personal trainer has me workout 5 days a week lifting weights and some cardio, with two rest days. It is very hard for me to have rest days because I like to workout. But I have gotten used to it, and my body thanks me.

Well Angie, I think that I have answered all your questions. I want to Thank You very much for having me here today. It was my pleasure doing this for you. I love your recipes and your Facebook page. Take care!
Love,
Missie McLagan
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Thursday, September 13, 2012

Foodie Friends Friday #12 & A Spoon Ring

Welcome to Foodie Friends Friday #12
Boy oh boy.....these parties just keep getting better and better.
A spoon ring?
One lucky winner this week will be chosen to receive
one of these beauties.
This gorgeous ring comes from Miss Macie.
I don't know, but I'm thinking all of my girls
should receive one of these for Christmas.
I may just put my order in today since they are
made to order.
It's a very good idea to plan ahead.
Good luck to all that participate this weekend!
Since we are coming up on pumpkins, butternut squash, and acorn squash
quickly, I think my focus today will be on pumpkin.....
Hold on, I'll be right back with a great pumpkin recipe.
Let me blow away the cobwebs and go digging in the archives.

Okay, I'm back....
And look what I brought for you:
PERFECT!
Last week the recipes with the most clicks were:
Hun.....What's for Dinner? with Lemon-Blueberry Zucchini Loaf
Cozycakes Cottage with Buttermilk Breakfast Cake
One Creative Procrastinating Gal with 3 in One Meal
Great work!
The top three voted recipes were:
Hun.....What's for Dinner? with Lemon-Blueberry Zucchini Loaf
Cozycakes Cottage with Buttermilk Breakfast Cake
Jenmi Jenmi with Chocolate Chip Cream Pie
AWESOMENESS!
The sponsor winners were:
The Meltaways with Hasselback Sweet Potato
Earning -My-Cape with Microwave Dried Fruit
Slice of Southern with Pineapple Grilled Pork Tenderloin
Congratulations! Enjoy those kitchen towels.....

A'lil Country Sugar Host Favorite is:
High Heels and Grills ~ Pumpkin Pancakes
Did you know that you can replace the pumpkin ingredient in recipe with butternut squash? And that is exactly what I am going to do with this one.....Those pancakes are gorgeous and I can't wait for them to be on my plate.




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Your Hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsviewathome.blogspot.com

Angie at A lil Country Sugar http://alilcountrysugar.blogspot.com/

Marlys at This and That http://marlys-thisandthat.blogspot.com/

Lois at Walking on Sunshine http://wifeofthecolonel.blogspot.com/

Lindsey at Family Food Finds http://www.familyfoodfinds.com

Cindy at Cindys Recipes and Writings http://www.cindysrecipesandwritings.com

R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com

Ericka at Chef Picky Kid http://www.chefpickykid.com

Michelle at From Calculus to Cupcakes http://www.fromcalculustocupcakes.blogspot.com

Cynthia at Feeding Big http://www.feedingbig.blogspot.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

Amber at http://www.mamasblissfulbites.com/

Pinterest & Spontaneous Treasures Thursday

Did you get last Thursday's meal made?
I didn't either....
All the ingredients were purchased though.
Now I'm going to feel like I'm running behind.
Oh how I hate that feeling.
I have been running around like a chicken with
its head cut off.
And that's not very appealing.....
There are just not enough hours in a day.
They need to add at least 4 more hours to the clock.
For your meal this week,
I have a great one planned....
This will be so tasty!
For the veggies, and you always have to have veggies....
I chose this wonderful looking Black Bean and Corn Salad.
This one comes from Bread, Beans, and Budget.
The recipe says to use a half of an avocado,
but I'm going to use a whole one.
Avocado is very good for you!
For the small meat amount in your diet,
I chose this awesome Crock Pot Bar-B-Que Chicken.
SSHHHHHH....
Don't tell anyone, but I have already made this.
Very tasty!
But don't leave it in your crock pot too long.
4 - 5 hours should be good.
This recipe comes from Stick a Fork in it.
I fell in love with these Mac and Beer Cheese Cups.
And the reason being,
PORTION CONTROL!
AND BEER!
That is the perfect one serving size....
This recipe comes from 12 Tomatoes.
Enjoy your menu this week, or next week, or the week after that.
There is no rush for great food!
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