Tuesday, March 31, 2009
It is a friend of mines blog. We went to school together back in Athens. I have several memories of this friend. Preschool..when her dad was standing down the hall yelling her name and I swear I thought he was calling for me and I took off after him like it was my dad calling my name (and yes our dads did look somewhat alike, at least from a distance). And another memory is when we were in 4th grade, inventing a product and trying to sell it to our class. I remember I was the "energizer bunny" running into the room several times, one time even going down on my knees and getting severe carpet burn. But we got a good grade so that's all that matters right?!
Anyways, enough reminiscing..that's not why you are here, you saw the word "GIVEAWAY" in my blog title and that's why you are here!
So, all you have to do is follow click the link to go to my friends blog and read her entry. Its really her giveaway. Read her entry HERE It is her review on the SwitchFlops Then follow her directions on how you can be entered for the giveaway!
Friday, March 27, 2009
Thursday, March 26, 2009
Tuesday, March 24, 2009
We had the other kiddos baptised at the same church.
Jacob and his godparents: Aunt Linda, Nicole and Josh
Monday, March 23, 2009
Saturday, March 21, 2009
Friday, March 20, 2009
Thursday, March 19, 2009
This time its from The Container Store.
Save 25% off your entire shopping trip now through April 13th!
All you have to do is print the coupon or you can shop online.
To print the coupon and/or get the code to get the discount online, just CLICK HERE.
I just love The Container Store!
Wednesday, March 18, 2009
After we ate, we headed over to watch some rodeo. I love to watch the rodeo. Its amazing to see what those cowboys can do with those big animals!
Keith Urban was amazing! I love him to pieces and love his concerts. He is such a true entertainer! He even walked around the whole arena and even jumped the fence and sang right infront of these people, they could touch him even! Jealous!!!
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened
1/2 cup honey
1/3 cup packed brown sugar
2 cups miniature semisweet chocolate chips
Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.
Monday, March 16, 2009
As you all know, I went on bedrest back on December 30th, 2008 and since then I was on bedrest for 3 weeks and then my little guy came at 37 weeks. I have since been adjusting to life as a busy mom of 3 kiddos.
And now that my little man in 6 weeks old and I have the clearance from my doctor to work out and get back in shape I will be doing new menu plans for myself and for my family. I plan to get back into Weight Watchers and working out more so my recipes and menu planning will be more healthy and also give you points values in case you are a fellow weight watcher! If you are, lets cheer each other on!
Look for a new menu plan(weight watcher friendly) starting in April!
Monday, March 9, 2009
Little man is up to 9lbs 1 ounce and 20.75 inches long! He is growing like a weed and is absolutely perfect!
The pediatrician is saying she would not be suprised if at his 2 month appointment he is 12lbs! Which she said is perfectly fine and healthy!
He recieved his 2nd Hep B shot while we were there and took it very well. Such a big boy!
Unfortunately at the 2 month appointment he will be getting 2 more shots as well. But since he is such a big strong boy, I am sure he will be fine!
Monday, March 2, 2009
via Barefoot Contessa
2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.
Cornmeal fried onion rings
via Barefoot Contessa
2 large Spanish onions (or 3 yellow onions)
2 cups buttermilk
Kosher salt and freshly ground black pepper
1 1/2 cups all-purpose flour
1/4 cup (medium) yellow cornmeal
1 quart vegetable oil
Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.
via Barefoot Contessa
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
Triple Chocolate and Vanilla Cheesecake
via All Recipes
1 1/2 cups finely crushed creme-filled chocolate sandwich cookies
3 tablespoons butter or margarine, melted
4 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
4 large eggs
1/3 cup Pillsbury BEST® All Purpose Flour
1 tablespoon vanilla extract
2 (1 ounce) squares semisweet chocolate, melted
Chocolate Glaze (recipe follows)
1. Preheat oven to 350 degrees F. Combine cookie crumbs and butter; press firmly on bottom of 9-inch springform pan.
2. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter.
3. Bake 50 to 55 minutes or until center is set Cool. Top with Chocolate Glaze. Store leftovers covered in the refrigerator.
4. Chocolate Glaze: In small saucepan over low heat, melt 2 (1-ounce) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. Makes about 1/3 cup