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Archive for October, 2010

Busy, busy, busy!

What have I done today?  Let’s see… I have washed windows, emptied my flower pots for winter storage, drained 4 rain barrels, cleaned out the garden bed, trimmed back the dead perennials, swept the porch and deck, walked the dog a couple of times, fixed a pot of chili, baked a cake, and washed multiple loads of laundry.  Whew, I’m tired and it’s only 2:00pm!  Time to clean up and wait for all of the little ghosts and goblins.  Happy Halloween to all of my readers!

 

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Thanks to the hot, dry weather we have had the last few weeks (months) and a major windstorm yesterday, our fall foliage is severely lacking.  I decided to look back in my photos to find a pretty fall view, and here it is from way back in November of 2008.  Hope you enjoy…

 

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Chocolate Brownie Trifle

This is an oldie but goodie!  I consider it another semi-homemade recipe since it does use a brownie mix and pudding mix, but it is so good.  This is one of those desserts that I could just sit down with a big spoon and eat the whole thing.  It is definitely a favorite of mine!  If you are not as big a chocolate fan as I am, you could substitute different flavors for this.  Instead of a brownie mix, try a white or yellow cake instead.  I put this dessert together in two bowls since I was taking it to two different dinners, but it looks its best in a big trifle bowl where the layers are really distinct.

1 box brownie mix, baked according to package directions

1 large box chocolate instant pudding mix, prepared to package directions

1 tub frozen whipped topping

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Slice the cooked brownies into 1 inch squares.  In a trifle dish or large bowl, layer the brownie pieces, prepared pudding, and whipped topping until you have at least 2 layers, but preferably 3 in the bowl.  Chill for several hours or overnight and enjoy!  That is all there is to it!

 

 

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Wordless Wednesday

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Menu Plan Monday

Good morning to everyone on this beautiful Monday!  Yes, I know, I am a little too chipper today.  Why, do you ask?   I am on VACATION this week!!  Yay!!!  I guess I should say a staycation because I will be spending most of it in my own little piece of the world.  There is a big shopping day planned later in the week, but before that happens several closets need to be cleaned out and a lot of housecleaning done, but you know what?  I am actually looking forward to getting those things done and having a little de-cluttering party. 

This week’s menu contains a few good meals and a few easy ones as well.  Next Saturday, our church is having their annual chili supper/hay ride and we plan on attending so one of the meals will definitely be chili.  I also plan on taking a quick and easy caramel cake to that, too, but the recipe will be even easier than the first time since I will be using a yellow cake mix instead of making it from scratch.  I’m lazy, ok? The pineapple pork roast is back on this week’s menu since I decided to make the shredded pork bbq instead.

Pineapple pork roast with butter roasted potatoes

Sausage bake with fruit

Grilled hot dogs and chips

Baked ham slices with roasted potatoes and salad

Chili

Quick-and-easy caramel cake

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This recipe comes from another cooking blog that I check out regularly, Real Mom Kitchen.  I think this is the first of her recipes that I have tried and the cookies turned out great!  I will definitely go back to find more things to cook.  These cookies are rich and delicious!!!

3/4 butter, softened

1 cup granulated sugar

1 cup brown sugar

1 cup peanut butter

2 large eggs

2 tsp vanilla extract

1 tsp baking soda

1/2 tsp salt

2 1/2 cups all purpose flour

1 1/2 cups semi-sweet chocolate chips

32 mini Reese’s peanut butter cups, chopped

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Preheat oven to 350 degrees.  Sift together the baking soda, salt & flour; set aside.  With an electric mixer, cream together the butter and two sugars.  Add the eggs one at a time.  Stir in the peanut butter and vanilla.  Add the dry ingredients and mix until combined.  Lastly, fold in the chocolate chips.

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Scoop the dough onto a prepared cookie sheet and use your hand to slightly flatten each cookie.  Cook for 12 minutes.  Remove from the oven and lightly press about 6 to 8 pieces of the chopped peanut butter cups onto each cookie.  Return the cookies to the oven to bake for another 2 minutes.  Cool on the sheet for about 5 minutes before moving to a cooling rack. I like to use two cookie sheets so I can bake the next batch without waiting for the first to cool.  Enjoy with a cold glass of milk!

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Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.

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Almost-Wordless Wednesday

 

Relaxed!

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