Thursday, July 9, 2009

What's Your Color???

Colors have always been linked to emotion. Phrases like green with envy or red hot anger show the close connection that color has in our lives. So what does your favorite color reveal about your personality? Here’s what we found out …

• Red is the color of love, energy, passion, anger, excitement and courage.
• Orange is the color of energy, structure and social awareness.
• Yellow is the color of communication, expression and happiness.
• Green is the color of healing, balance, security and sometimes jealousy.
• Blue is the color of tranquility, harmony and creativity.
• Purple is the color of luxury and sensuality.
• White is the color of purity and cleanliness.
• Black, although void of color, is the color of detail and statistical personalities.

So next time you hear expressions like tickled pink or feeling blue, you’ll have a better idea of how color found its way into it all.

Monday, July 6, 2009

Win $100 to Spend

Click link to enter to WIN $100 to spend at Hobby Lobby.
Good Luck Gang!!

Wednesday, July 1, 2009

Whuddle World


I do love pixels & other graphics.
This is a place where they all meet
If you would like to join me in Whuddle World
please click link tag below
My screen name is MoonDogStar
When asked who referred you please copy &
paste my screen name in.

This site is completely kid friendly!!!
Thanks a million!!!




Thursday, June 25, 2009

July Dreams Week Offer


If you wish to request this FREE July tag click link below
It can be requested just with your name
& not Dream Tags Artist included



Photo: USA Ltc LAHIA DREAM TAG ARTIST | July Dreams Week album | Lahia/The Cajun Moon Dogs | Fotki.com

Shared via AddThis

Sunday, May 31, 2009

Potato Pancakes


Potato Pancakes

Prep Time:20 min
Start to Finish:25 min
Makes:18 pancakes

2eggs
1/4cup milk
2cups finely shredded uncooked potatoes, well drained
1/4cup Original Bisquick® mix
2tablespoons thinly sliced green onions
1teaspoon salt
1tablespoon butter or margarine


1.Beat eggs in medium bowl with hand beater until fluffy.
Stir in milk, potatoes, Bisquick mix, onions and salt. Melt butter in 10-inch skillet.

2.Drop dough by tablespoonfuls into skillet.

3.Cook about 3 minutes on each side or until golden brown.
(Total time will vary; cook or bake time is per batch.)

4. Place one to two on plate with a pouched egg & orange slices.

Recipe Tips
Did You Know...
Traditionally, potato pancakes are served with applesauce.
Success
Peeling and shredding your own potatoes?
Keep peeled potatoes soaking in cool water to prevent them from discoloring.

Wednesday, May 20, 2009

OMG What a Cutie.........

Here is Juicy's BIG Moment.
I have heard since he is about
4 months old "OMG What A Cutie!!"

"That is the happiest Baby I have ever seen..."
"You have to enter that baby in a contest"-
"He is Such A Cutie!!
"

So, I have...here is the links
Give My cutie a vote please
Thanks Y'all

Mott's Apple of My Eye Contest

Parents.com Cover Contest

Thursday, May 7, 2009

Stuffed French Toast

Stuffed French Toast


Yield

12 servings (serving size: 1 piece)

Ingredients

  • 24 (1-ounce) slices cinnamon-raisin bread
  • Cooking spray
  • 3 cups 1% low-fat milk
  • 2 cups egg substitute, divided
  • 1 cup half-and-half
  • 1 cup sugar, divided
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • Bottled cinnamon-sugar (optional)

Preparation

Trim crusts from bread. Arrange half of the bread in a 13 x 9-inch baking dish coated with cooking spray.

Combine milk, 1 1/2 cups egg substitute, half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.

Combine 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Uncover and bake at 350° for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.



Hash Brown Casserole with Bacon, Onions, and Cheese

Hash Brown Casserole with Bacon, Onions, and Cheese

Though filling enough as a main dish, you can also serve smaller portions of this creamy, cheesy casserole as a tasty side to scrambled eggs. We enjoyed the way the Classic Melts cheese blend melted over the casserole; substitute cheddar cheese if you can't find this product.

Yield

6 servings (serving size: about 1 cup)

Ingredients

  • 6 bacon slices
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 (32-ounce) package frozen Southern-style hash brown potatoes
  • 1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
  • 1/2 cup chopped green onions
  • 1/2 cup fat-free sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
  • Cooking spray

Preparation

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.

Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

Preheat oven to 350°.

Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350ยบ for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

Caribbean Crab Cakes Benedict

Caribbean Crab Cakes Benedict





Yield

Makes 6 servings

Ingredients

  • 3 saltine crackers
  • 3 (1-ounce) slices French bread, torn
  • 1 pound fresh lump crabmeat, drained
  • 1 cup mayonnaise
  • 1 egg white
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon seafood seasoning
  • 1/4 cup peanut oil
  • 2 tablespoons unsalted butter
  • 2 avocados, peeled and sliced
  • 6 large eggs, poached
  • Caribbean Hollandaise Sauce
  • Cracked black pepper
  • Garnish: diced red bell pepper

Preparation

Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.

Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.

Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.

Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.

Wednesday, March 18, 2009

Coffee Contest!!

Cafe Britt sweepstakes


Good Luck to all who enter!!!

PersonalizationMall Codes


PersonalizationMall.com

PersonalizationMall.com





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Insects Anyone???

Rex had his birthday on March 7th-Perfect timing for a Sat adventure...
We never dare to do this alone-
so of course the G'Old Dogs
had to join in with us just to lend a hand in controlling the pack of 3.--
YES it does take 4 adults to hand 3 dogs...
I have my cousin who works at the
Insect aquarium In New Orleans-
So that was our 1st stop...


I'll be honest I really thought what could
they possibly do that would be impressive with BUGS...
I was impressed though-
very educational, colorful, & entertaining.

All the adults were AMAZED!!
It really is a beautiful way to show case BUGS!!!


Here is a few pictures surrounding our day there.


This is a "LOVE BUG" car-to cute on education
I must say The windshield was a big flat screen
talking all about the "Love Bugs" we have as insects in our area.




This is in the exhibit all about Beatles-
the armor was a example & model that the
kiddies, Spot just had to stick his face in it-




Here is the NEW bike-
G'Old Dogs bought Rex for his birthday
Rex has managed to hold on to a bike for over 4 years.
It was time for a new one...& He is proud to own it!!



Rex isn't to picky with his cakes...
OK OK he wants Chocolate on Chocolate
I wanted almond on almond...
LOL The blue one below is my almond creation.
Below that is the Chocolate on chocolate.
I may not be the fanciest when decorating but,
I thrive on the taste factor!!
Both were delicious!!!






We also took time to head on over to the
Audubon Zoo
Rex had been there for a class trip
but, Spot & Juicy hadn't
&7 it's been years since big dog &
G'old dogs had been there too.

(yes it is very hard to take pictures of my dogs...
esp when they are not together at the same time-
I make do as best as I can...LOL)










Camping Anyone??

Here in the south we have Mardi Gras vacation.
It takes a week up near Ask wenesday
the children have NO school...YEAHH

My dogs hit the roads & went camping with the G'Old dogs.
here is a few pictures of their adventures!!



Patient fisherman Rex-
The fish won't mind if he stops to pose for a few pictures!!


Spot thinking about where to cast his line



The lil dogs with G'old Dog Maw
They said it was COLD & WINDY coming off the lake!!


Nothing says camping like a fire-
the dogs with G'old dog Paw

Working or Worm Hunting??

Big Dog was busy one day extending out our draining system from the shed to the far end of the back yard-we had to move our washer & new dryer out there due to the over flowing pipe in our house....We wash to many batches of clothes in one day & the pipe was having no rest to drain properly...therefore it was over topping on to my dining/kitchen floors...flooding mess!!!!

Juicy was all to curious to what his daddy was doing out there. After watching for a hour he wanted to crawl in & see what was so cool about being in a 2 foot hole...LOL

And that is where the Worm Hunting came in.....




Humm I wonder what did Big Dog & Juicy find in that hole...??



"I don't know-but, it tastes kinda yummy, squishy, & it moves"


"Yep Mommy, It's a WORM"
Juicy managed to stick it in his mouth-didn't chew down
the worm managed to squirm free before it became a snack

St. Paddy Recipe

Beef Roast and Cabbage Dinner

Recipe called for Corned Beef but, here in Cajun Country that is a hard meet to find. I used a regular Beef Roast-Everyone was very happy with the results & enjoyed their meal very much!!!


Ingredients

  • 1 (4-pound) cured corned beef brisket, trimmed
  • 3 cups water
  • 1 cups chopped onion
  • 1 cup chopped celery
  • 3 garlic cloves, peeled
  • 2 tablespoons chopped parsley
  • Salt & Pepper rubbed on beef
  • 1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips
  • 1 (14.9 fl oz) can Guinness Stout Beer
  • 4 pounds small red potatoes, quartered
  • 1 cup chopped carrot

Preparation

Season top of beef with salt, pepper, thyme, & oregano. Rub into meat throughly.

Place beef in a large Crock Pot set on high; add chopped onion, celery to sides of beef & cover whole pot with cabbage. Add in beer & water. Cover pot & allow food to cook for 4-6 hours.

Meat will be extra tender & juicy. After beef is tender & fully cooked remove from pot.

Leaving beef stock in pot add in chopped potatoes & carrots allowing to cook for 1 hour.

Once cooking in complete-drain out potatoes & carrots place them on a baking sheet for 20 mins in oven to give light crispy brown skin.

Place beef in center of large tray, adding cabbage to one side & potatoes & carrots to other side.


*I didn't use the celery except for cooking & flavoring the beef-The taste of them after wards was just plain yuck!! BUT, the celery did give the meat a great taste!!*

Who Are You???

Oh My My..Been gone way to long...
Time to get back in the swing of things.
I have so much to share with y'all-
The dogs have been very active getting into
all kinds of mischievous behavior.

I have the pass 2 weeks some sickly dogs that are all better now.
We had rearrange some rooms again making them into new spots.

Painting...I did a bit of that as well...

Rex had a birthday-March 7th Turned 9 years old
I have pictures to describe that event.

March 15th i had my Anniversary-Nothing special just another year passed to remind my husband he is still survived!!! (barely)

I have a new recipe to share with you all-I did a full blow St. Paddy recipe yesterday-It was also my Parents' Anniversary-to many years to count!!

Things will be averagely slow for the next few weeks-pending nothing weird happens...LOL...what am I saying...Hello ME..."The Dogs" Never average!!

Next few post I will reflect on the Happens of our latest crazy month.

Stay Tuned!!!



Thursday, February 12, 2009

Stuffed Sweet Potato

Stuffed Sweet Potato

Gather all ingredients before beginning recipe

Equipment: Oven safe pan, Oven, Knife, oven mits, measuring cups

Step 1
Sweet Potato 1 ea

Step 2
Marshmallows 1 Cup
Caramel Sauce 2 oz

Always wash your hands and sanitize work area and equipment before starting any recipe.

  • Once you cook your sweet potato make an cut in the top of the potato.
  • Using oven mitts open the potato by pushing the ends toward the center.
  • Place ½ the marshmallows into the sweet potato
  • Pour 2 oz of your favorite caramel sauce over the marshmallows.
  • Place the rest of the marshmallows over the caramel sauce.
  • Put potato bake on an oven safe pan and put back in the oven on Broil.
  • Remove from oven when marshmallows start to brown.
  • Serve as soon as possible.

Friday, February 6, 2009

Candy Sugar Hearts


These homemade conversation hearts make a wonderful Valentine’s Day gift. This recipe produces candy hearts that taste just like the ones you buy at the store, but your homemade hearts can be customized with whatever drawings or messages you choose. Be sure not to miss the photo tutorial with step-by-step illustrations showing how to make conversation hearts!

This recipe requires an extensive drying period, so be sure to start this process 24 hours before you need the hearts. Additionally, you will need special food-coloring markers for writing on the hearts, such as the "Gourmet Writer" markers from AmeriColor.

Ingredients:

  • 1 packet (1/4 oz, or 2 tsp) unflavored gelatin
  • 1/2 cup water
  • 2 tsp light corn syrup
  • 2 lbs powdered sugar, plus additional for dusting
  • Assorted flavoring extracts of your choice
  • Assorted food colors of your choice
  • Heart-shaped cutters
  • Food coloring markers

Preparation:

1. Place the corn syrup, gelatin, and water in a small microwave-safe bowl. Stir until the gelatin is well-distributed. Microwave the mixture for 30 seconds, so the gelatin dissolves, and stir well.

2. Pour the gelatin mixture into the bowl of a large stand mixer fitted with a paddle attachment. Alternately, if you are using a hand mixer, pour the gelatin mixture into a large bowl. Add 1 cup of powdered sugar and turn the mixer to low, mixing until the sugar is incorporated.

3. Once the sugar is mixed in, add another cup of sugar, again mixing on low until it liquefies. Continue to add the remaining powdered sugar, one cup at a time, pausing in between additions to allow the sugar to mix in, until the full two pounds of powdered sugar is added. Periodically, stop the mixer and scrape down the bottom and sides of the bowl. The candy will progress from a thin, watery liquid to a very stiff dough.

4. Once all of the sugar is incorporated, dust a work surface (counter or large cutting board) with powdered sugar and scrape the candy out onto the work surface. The candy will be very sticky and stiff. Generously dust the top of the ball of candy with powdered sugar, and begin to knead the candy like bread dough: fold the ball of dough over onto itself, then use the heel of your hand to push it down. Give the candy a quarter-turn, and repeat the process, dusting it with more powdered sugar as often as necessary to prevent it from sticking to the board or your hands. Knead until the candy is satiny and not sticky.

5.Decide how many colors/flavors of conversation hearts you want to make, and divide the candy dough into that many portions. To flavor and color the candy, take one of the balls and flatten it into a palm-sized disc. Add a few drops of food coloring and flavoring extract to the center of the disc, and fold it over on itself. (It is a good idea to wear disposable plastic gloves during this step to keep your hands free of colors and odors.) Knead the dough ball, just as you did before, until the color is evenly dispersed throughout the candy, and all streaks have disappeared. Repeat this process with remaining candy balls and colors/flavors, until all of your candy is colored and flavored.

6. Dust your work surface and a rolling pin with powdered sugar, and roll out one of the candy balls to your desired thickness. Small store-bought conversation hearts tend to be fairly thick, generally over 1/4” thick. I find that this thickness works well for small hearts (under 1”), but it makes larger heart sizes very substantial and a little overwhelming. However, the thickness is entirely a matter of personal preference and does not affect the taste of the final candy.

7. Use heart-shaped cutters to cut hearts out of the rolled candy, and transfer the hearts to a baking sheet lined with parchment paper. Smaller hearts are more realistic, but larger hearts are easier to write messages on. Once you have cut out your hearts, you can re-roll the scraps to get more shapes out of the candy. Repeat with remaining candy balls.

8. Allow your hearts to air-dry for at least 24 hours before you write on them. This step is VERY important, because the extra moisture in the hearts will cause the ink to run if you do not let them dry properly.

9. After the hearts have dried for a day, use the food writing markers to write messages or draw designs on the hearts. Store your conversation hearts in an airtight container at room temperature.

Rock Pop Candy Part 2



Allow the sugar syrup to cool for approximately 10 minutes off the heat. Place a large-mouthed funnel over the top of the jar.




Carefully pour the hot syrup into the jar through the funnel




Carefully lower the sugared skewer or string until it hangs about 1 inch from the bottom and fasten at the top with clothespins or balanced from a pencil. Do not let the end of the skewer or string come too close to the bottom or sides of the jar, or else the rock candy will grow into the sides of the jar. Carefully place your jar in a cool place, away from harsh lights, where it can sit undisturbed. Cover the top loosely with plastic wrap or paper towel. You should start to see sugar crystals forming within 4-6 hours. If you have seen no change to your skewer or thread after 24 hours, try boiling the sugar syrup again and dissolve another cup of sugar into it, then pour it back into the jar and insert the string or skewer again.




Allow the rock candy to grow until it is the size you want. This process will take up to a week, depending on how large you want your rock candy. Don’t let it grow too large, otherwise it might start growing into the sides of your jar! Once it has reached the size you want, remove it and allow it to dry for a few minutes, then enjoy or wrap in plastic wrap to save it for later.

**Dog Note-We wrapped ours in clear candy wrappers & used colored twist ties to hold wrapped secure on stick.**

Rock Pop Candy Part 1

We had done this one in the pass the dogs & I It did take a week & a few days to get the stick covered nicely but it was well worth it....Rex handed them out to his class- We used the others with our afternoon hot tea... We prepared 4 mason jars worth... In the lids I cut holes to hold the skewer stick in place This work better then the clothes pins for me. I hope we get around to it & do it again this week-end for Rex;s class this year & Valentine's day. I'll post back what ours turned out looking like next week!
Enjoy recipe below:




Rock candy is a simple sugar candy that can double as a science experiment. The process can take up to a week, but it’s fun to watch the sugar crystals growing over time. Note that the exact quantity of sugar syrup you will use depends on the size of the jar you have. If you want to make several pieces of rock candy, use multiple jars and skewers, and double or triple the sugar syrup solution as necessary. For easily printable instructions, please see the rock candy recipe. Begin by assembling your ingredients:
  • 2 cups water
  • 4 cups granulated sugar
  • 1/2-1 tsp flavoring extract or oil (optional)
  • food coloring (optional)
  • glass jar
  • skewer or thread (see below)
Prepare your materials: wash a glass jar thoroughly with hot water to clean it. To make rock candy on a wooden stick, cut a thin skewer until it is slightly taller than your jar. Use clothespins balanced across the top of the jar to clip it into place. This method is illustrated above. Alternately, you can make your rock candy on a string instead. Cut a length of thick cotton thread or kitchen twine a few inches longer than the height of the jar, and tape it to a pencil. Place the pencil across the lip of the jar, and wind it until the thread is hanging about 1 inch from the bottom of the jar. Attach a paper clip to the bottom of the thread to weigh it and ensure it hangs straight down.



Wet your thread or wooden skewer, and roll it in granulated sugar. This base layer will give the sugar crystals something to “grab” when they start forming. Set the thread or skewer aside to dry while you prepare your sugar syrup.





Place the water in a medium-sized saucepan over medium heat and bring it to a boil.




Begin adding the sugar, one cup at a time, stirring after each addition. You will notice that it takes longer for the sugar to dissolve after each addition.




Continue to stir and boil the syrup until all of the sugar has been added and it is all dissolved. Once the syrup is entirely liquid and smooth, remove the pan from the heat.



If you are using colors or flavorings, add them at this point. If you are using an extract, add 1 tsp of extract, but if you are using flavoring oils, only add ½ tsp, and make sure you don’t stand right in front of the pan—the scent can be very strong as it rises in the steam. Add 2-3 drops of food coloring and stir to ensure even, smooth color.

Cinnamon Heart Pops



**Moon Dog Note**These were always one of my favorites as a child**

Heart pops are a sweet treat for Valentine’s Day. These candies have a cinnamon kick and a cute heart shape. Make sure you have an accurate candy thermometer for this recipe!

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

  • 1 cup sugar
  • ½ cup light corn syrup
  • ¼ cup water
  • 1/8 tsp cinnamon oil
  • Red food coloring
  • Heart lollipop molds and lollipop sticks

Preparation:

1. Prepare your molds by spraying them with nonstick cooking spray and inserting lollipop sticks into the molds.

2. Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Insert the candy thermometer and stir until sugar dissolves.

3. Allow to boil, without stirring, until candy reaches 295 degrees (hard-crack stage).

4. Once the candy reaches 295, remove it from heat. Stir in the cinnamon oil and 1-2 drops of red food coloring.

5. Spoon the candy into the mold cavities, making sure to cover the back of the stick.

6. Allow to cool completely and remove once hardened.

Variation: Mint extract can be substituted for cinnamon.

Huge Chocolate Kiss




This Huge Chocolate Kiss is a large-scale take on the familiar Hershey’s Kiss candy. Perfect for Valentine’s Day, anniversaries, or any occasion when a small “kiss” just won’t do. Make sure you purchase good-quality chocolate for this one: since the kiss is solid chocolate, it pays to buy the best.

You can use any size funnel you have on hand, but bear in mind that the quantity of chocolate you need might change.

Prep Time: 20 minutes

Ingredients:

  • 1 pound milk or dark chocolate, finely chopped
  • 1 large funnel

Preparation:

1. Prepare a large measuring cup or wide-mouthed vase by stuffing it with loosely crinkled aluminum foil.

2. Wrap a piece of foil around the bottom of the funnel’s opening and keep it in place with a rubber band or with tape. Securely place the funnel in the measuring cup, adding more crumpled foil at the sides to keep it from moving, if necessary.

3. Temper the chocolate. Pour it slowly into the funnel until it almost reaches the top.

4. Allow the chocolate to cool to room temperature, then refrigerate until completely set (at least 5 hours, or overnight).

5. Once set, remove from refrigerator and unmold by rapping the bottom of the funnel on the counter top. The chocolate should pop right out.

6. Wrap the kiss in a square of foil, twisting at the top. Include a note on a paper “flag” if desired.

Chocolate Dipped Strawberries


Chocolate covered strawberries -- how much more decadent can you get? These luxurious treats are so easy to make and ideal to serve at a dinner party.

I simply melt some dark semi-sweet chocolate buds in a double boiler and then dip in the strawberries. The chocolate needs to set so I place the chocolate strawberries on a waxed baking sheet in the fridge for half an hour.

To make the strawberries extra special I like to melt some white chocolate and then dot on white chocolate seeds.

They're a guaranteed hit every time.

Ingredients:

  • 15-20 small - medium strawberries, washed and patted dry
  • 1 1/4 cups of dark semi-sweet chocolate buds
  • 1/4 cup of white chocolate buds (optional)
  • Double boiler or metal bowl to melt chocolate

Preparation:

Wash the strawberries well and then pat dry with a paper towel.

Line a plate with waxed paper. Set aside.

Fill a pot with warm water and then place a metal bowl over the pot. Make sure the water doesn't touch the bottom of the bowl.

Place the dark chocolate buds into the bowl and turn up the heat to medium-high.

Stir the chocolate while it melts to make sure it's smooth. Keep stirring until it's completely smooth.

Turn the heat down low but keep it warm enough that the chocolate doesn't harden.

Dip in each strawberry 3/4 of the way. Let any excess chocolate drip off and then place berry gently onto the waxed paper. Repeat process.

Once all the berries are coated place them in the fridge for 30 minutes and then serve.

If you want to decorate them with some white chocolate, then clean and dry the metal bowl. Place the bowl over the pot of water and then repeat process with the white chocolate buds.

Remove the strawberries from the fridge and then use a wooden or metal skewer to dot small amounts of white chocolate onto the dark chocolate coating. Repeat process and refrigerate for another 20 minutes. Serve.

Wednesday, February 4, 2009

I'm cleaned....

I just finished doing what to me is a Scary Thing
I just finished cleaning out my eMails
I had some from as far back as 2004
Now I have about 32 folders to go through full of information BUT,
From over 3,600 eMails to 30 is Amazing for me.

Plus with tax time here-
I had to clean off my desk....
Now i don't have a small or even regular computer desk
I have one of those EXTRA LARGE Half moon shaped Executive desk
(bought off cheap-plus I need it)
I have only 1/3 of it cleaned BUT, that is one third less to clean.
LOL Still have the other two thirds to finish...LOL

I can FULLY see ALL keys on my keyboard....
That is AMAZING!!!

I have to admit-
I'm not the neatest person when it comes to my desk
the bad part is about half of it Isn't for me-
The kids drop off stuff on my desk
or I'll stick something here to hid from them
so I don't have to hear them fight for it
The only thing to that is IT gets lost...
Eatten' up by my desk clutter!!!!!

Now I have my 2 under desk storage drawers
to go through-One holds ALL Freebies
The other holds crafty thing to do with boys-
Each unit has 4 drawers...

Plus I have 2 XL drawers (suppose to be filling cabinets)
I have my sewing items in...That needs a cleaning out as well

I DO have a filling cabinet next to my desk
that is already CLEAN-It's a 4 drawer system.

1Drawer:
All my pictures on CD/DVDs
Important CDs for computer to work correctly

2 drawer:
Recipes, Cooking ideas, "Top Secret" Recipes,
Cook Books, & notes with recipes for cooking!!

3 drawer:
Gifts, rewards, specials-
this group goes for the boys
good grades, kindness, helping out
cleaning up after ones self with out mom asking
Over all-them being good dogs!!
I have in that drawer what each one likes
for Rex-train magazines & books & special items for his "one day" train city table
for Spot-firetrucks, & construction truck books & stickers
for Juicy-monkey stickers, Blue's Clues stickers, & mini books

I have folders in one drawer-
One folder for each expense such as:
electric bills
phone bills (house & cells)
water bills (house & delivery)
house note
my truck notes
hubby's truck notes
truck insurances
life insurances
health insurances
cable bill
clothes receipts
food receipts
fuel receipts
Donations receipts
Pay Check Invoices
Yard
(
this is for the spray of bug control
& our Yard maintenance
)

Education
(
anything that has to do with the subject
I don't to my son's school for different events
)

Entertainment Folder
(
that is anything else to do with our family
outings OR what we may spend for others
ex: rent movies, buy PPV UFC, parties,
dinners here at home for guest, vacations)

Hurricane Folder
(
when it is that time of the year
I like to keep track of all the spending
that is involved with what it takes to
evacuate, feed, fuel, & live in the event
Plus what my hubby is missing in work as well...BLAAA)

This way come tax time I can find
everything with out going "Mad dog"
on our house-Also comes in handy when
I need to find bills for certain departments-
Keeps everything in order!!!

I hope some of my organizing skills helps y'all out
It does tend to help MY life run just a tad smoother

TTFN-HAGD

Tuesday, February 3, 2009

Shark Farts

Friday, January 16, 2009

Home-Made: Cocoa for Two



Make the perfect hot chocolate for your special valentines.


THERE’S ONLY ONE THING better than chocolate—in all its heavenly rich and creamy variety—and that’s chocolate shared with someone you love. We suggest making that sentiment a part of your Valentine’s Day gifts this year, giving the ones you love an invitation—adoringly created by you, of course!—to join you at different times for a sublime cup of cocoa. Simply whip up the cocoa mix, divide it into batches big enough to make two cups, and personalize each batch with just the right flavor to suit your best friend, a wonderful kid (or kids) and (of course!) the special person in your life. Finally, enclose each batch of cocoa mix in a pretty handmade card that invites the recipient to chat over a sweet mugful. Then smile, knowing that you’ve got at least three great dates to look forward to.

The Invitation
Start by downloading our invitation images here. Print onto regular computer paper and use pinking shears to cut around the edges of the image. Using paper glue, secure the image to the center of the front of a “matchbook” (available at crafts stores or Paper Source, 888-727-3711). Pink the top of the matchbook. Spoon 3 heaping tablespoons of the flavored cocoa mix into a glassine envelope (also available at crafts stores or Paper Source), folding over the top and securing with tape. Repeat to make a second packet. Place both packets of cocoa, overlapping, under the flap of the matchbook so that you can punch two holes through all of the layers at once. Starting from the back of the matchbook, thread  -inch ribbon through the holes and tie in a pretty bow. To close, simply tuck the front under the flap, the way you would with a real matchbook.

The Cocoa Mix
Start with this basic mix: Combine of a cup of bittersweet cocoa powder, 1/2 cup of nonfat dry milk powder and 1/2 cup of granulated sugar. For each serving, use 3 tbsp of the mix (you will have enough for 6 cups of cocoa) and 8 ounces of hot water. And try adding in one of the flavor variations below for a twist on the classic cocoa.

Sophisticated Citrus
6 tablespoons basic cocoa mix
2 teaspoons dried orange zest
Pinch of ground cinnamon

Treat Time
6 tablespoons basic cocoa mix
2 peppermint tea bags (put one in each serving, steep for a few minutes in the mix after adding water, then remove)
Crushed peppermint candy

Hot & Spicy
6 tablespoons basic cocoa mix
2 teaspoons ground cinnamon
1 vanilla bean, scraped, with pod discarded
Small pinch of cayenne pepper

Home-Made: Herbed Oil & Vinegar



Transform olive oil or vinegar into a delicious gift by adding sprigs of herbs.

HERBS ARE A GREAT WAY to enhance and deepen the taste of food. And preserved in olive oil or vinegar, they are a delightfully aromatic condiment to give as a gift. Dunk pieces of fresh country bread in our homemade Rosemary Olive Oil or drizzle it over poached chicken or steamed vegetables. The oil also makes a great topping on heirloom tomatoes and avocados. The Tarragon Vinegar, which works just as well with thyme or mint, is a refreshing change in a favorite vinaigrette recipe. Package your oils and vinegars in vintage bottles with custom tags, available here. The little parcels are perfect as thank-you gifts or party favors or simply as tokens to mark the season. Be sure to keep a few bottles for yourself!

The Recipes

Rosemary Olive Oil

1 bottle (12 ounces) extra-virgin olive oil
1 fresh rosemary sprig (3–4 inches)
Pour out one-fourth of the olive oil from the
bottle and set aside in a measuring cup. Add the sprig of fresh rosemary to the bottled oil. Pour back enough of the reserved oil to completely cover the rosemary in the bottle. Let the rosemary oil sit for at least 1 to 3 days to develop flavor (taste after first day). Strain the oil into a vintage jar and seal.

Tarragon Vinegar
4 or 5 fresh tarragon sprigs
2 cups red wine vinegar
Place 3 or 4 sprigs of fresh tarragon in a 1-quart glass jar. Pour in red wine vinegar. Cover and store at room temperature for at least 4 days and up to 1 week. Strain the vinegar into a decorative bottle, discard the tarragon and seal the bottle. As an option, add a fresh sprig of the herb before sealing.

Home-Made: Linen Spray


Homemade linen sprays are such a luxurious yet simple gift that you’ll want to mix an extra bottle for yourself.

SPRITZ A LITTLE on your sheets, or into the air of your bedroom, and breathe deeply. When it’s time to retreat indoors, a quick-to-concoct handmade linen spray can infuse your every day with the lighthearted scents of summer. And unlike pricey store-bought sprays that can be overly perfumed, all three of these unique combinations are fresh-smelling. With just four easy-to-find ingredients and these free Hallmark Magazine custom labels, you can create a thoughtful and personalized present.

JASMINE BERGAMOT A heady combination of potent floral and clean citrus, this is a gift for your most romantic and flower-loving friends.

LAVENDER SANDALWOOD Help soothe stress with the relaxing scent of lavender, rooted in the earthiness of sandalwood.

VANILLA GINGER Give the comforting aroma of vanilla, spiced up with a hint of ginger, to welcome the chilly weather.

The Recipe

Makes 1 liter of linen spray

2 tablespoons 100 proof vodka
1 teaspoon jasmine oil and ½ teaspoon
bergamot oil
or
1 teaspoon lavender oil and ½ teaspoon
sandalwood oil
or
1 teaspoon vanilla oil and 2 drops ginger oil
16- or 32-ounce bottle and sprayer
Distilled water

Mix the vodka and desired oils in a bottle. Add the distilled water until just full, screw on cap and shake to combine. (The alcohol helps disperse the oils evenly throughout the liquid.) Shake lightly before each use.

Oils: .5-ounce oils, $10–$47, frontiercoop.com.
Madera Bottle: $.52 and Fine Mist Sprayer, $37; containerandpackaging.com; Boston Round Bottle, $1.50 and Metal Cap $.61; freundcontainer.com. NOTE: Both sites charge a $10–$15 processing fee on small orders.