Friday, January 22, 2010

The diet continues.....

So I have lost 5.5 pounds so far! Yeah me!!! So here is an awesome recipe that I saw on Paula Dean's show the other day that was sooooo yummy!

Magical Peanut Butter Cookies
Recipe courtesy Paula Deen
Prep Time: 15 min Inactive Prep Time: -- Cook Time: 12 min Level:
Easy Serves: 18 cookies
1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 egg
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

Happy dieting!

Monday, January 18, 2010

Challenges for this week!

The card I made for the challenges this week is pet and valentines themed.
I used Pink cardstock and took markers and added red marks. Then I layered the black paper (feels more like thin see through fabric) with gold sparkles. Then I added a piece of basic grey paper with pop-up dots. Then added the pink ribbon across. Cut out on my cricut the puppy from paper pups, the word love from Home Accents, and the letters from Makin the Grade. I cut the love in half and used the magenta stickles to embelish. I then took a stamp (puppy love) and stamped it on the pink basic grey cardstock and then colored over it with christmas red stickles. For embelishing my puppy, I took a brown marker and outlined the cut on the cricut. Then I took gold perfect pearls and colored all of him. I didn't think this was enough so I added light brown flock to him. Then I took brushed cordouroy stickles for the eyes! I also added cotton candy stickles to the letters. Hope you like!

Challenge #20 All About Pets at:
Challenge#50-TEXTURES at:

Thursday, January 14, 2010

Oh My Crafts!: Winners of the Sweet Nothings craft contest!

Oh my GOD!!!! I won! I am so excited!!! I can't contain myself!!!

Oh My Crafts!: Winners of the Sweet Nothings craft contest!

This is what I said to win!
• JoAnn wrote:
My dearest and most beautiful Stickles,
Have I told you lately how much I love you? You make me smile every time I look at you. I can't wait til next time that I get to have the company of your lovely shades of color radiate across my projects. I love you!

Wednesday, January 13, 2010

Recipe of the day

So I am on a diet..... I hate dieting but I gotta lose some weight and stop being lazy. I know I feel a hundred times better once I get started... Just getting started is the hard part... So here is the recipe that I decided to put on here...

This recipe is from the Biggest Loser show. The website that I got this recipe from is:

Creamy Layered Squares
1-1/2 cups boiling water
1 pkg. or 2 pkg. JELL-O brand strawberry flavor sugar free low calorie gelatin
Ice cubes
1 cup cold water
1-1/2 cups thawed cool whip lite whipped topping, divided

Take gelatin and boiling water in a large bowl.
Stir the mixture at least 2 minutes until completely dissolved.
Add enough ice to cold water to measure 1-1/2 cups.
Add to gelatin stir until ice is completely melted.
Refrigerate about 45 minutes or until gelatin is slightly thickened.
Remove 1-1/2 cups of the gelatin keep aside.
Add 3/4 cup of the whipped topping to remaining gelatin.
Stir with wire whisk until well blended and pour into 8-inch square dish.
Refrigerate about 15 minutes until set but not firm.
Carefully spoon reserved gelatin over creamy layer in dish.
Refrigerate 3 hours or until firm.
Cut the creamy layer into 9 squares to serve.
Top each serving with a dollop of the remaining whipped topping.

Just Buggin Challenge #19

Challenge #19: Stamp on your die cut project!
This is the card I made using the indie art cartridge. I absolutely love this butterfly. It didn't take very long to make.... Can I just tell you that stickles are the best thing in the entire scrapbooking world. They make everything look so beautious! Oh how I love thee! I have every single stickle that is out there! I am so obsessed...
Directions for this card:
I placed cardstock down 1/2 inch less that the original card. Then another cardstock 1/2 inch less than that. Cut the butterfly in black cardstock twice and also the shadow.
I made the butterfly 3 inches in height. I stamped the butterfly with a background stamp by inka-dinka-doo (I think) and then used different colored stickles to accent. Placed thickers letters. Then placed layered flower petals together and placed a brad in the middle.
TA-DA!!! Thanks for looking.

Tuesday, January 5, 2010

New card

I will probably add this to a couple of other contests just don't know which ones yet. I know it will go for the cricut contest! I would love to win a swarm for 10 people or the $500 dollars for! I would be so happy!!!!!!! For the Just Buggin' contest... Challenge #18 -In the Shadows . The Challenge 72 - Anything Goes!

I just made this card because I absolutely hate New Year's resolutions. Whoever made them up should be shot! I am going to put this on my fridge so every time that I want something sweet maybe it will deter me from getting in there and making something bad! Can I say fruits and veggies! Lets see how long it last before I rip it to shreds!!!! Tata til next time!
Oh I almost forgot I used Sweet treats cartridge! :)

Sunday, January 3, 2010

Recipes from the Holiday party I had December 11th

Coconut-Cranberry Chews
About 1 1/2 cups (3/4 lb.) butter or margarine, at room temperature
2  cups  sugar
1  tablespoon  grated orange peel
2  teaspoons  vanilla
3 1/4  cups  all-purpose flour
1  teaspoon  baking powder
1/4  teaspoon  salt
1 1/2  cups  dried cranberries
1 1/2  cups  sweetened flaked dried coconut
1. In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth. 2. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes. Mix in cranberries and coconut. 3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets. 4. Bake in a 350° regular or convection oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Nutritional Information
Calories: 92 (45% from fat), Protein: 0.7g, Fat: 4.5g (sat 2.8), Carbohydrate: 12g
Fiber: 0.4g, Sodium: 58mg, Cholesterol: 10mg
By: Sherry Consolin
Peanut Butter Cream Sandwich Cookies
· 1/2  cup chunky peanut butter
· 1/2  cup shortening
· 1  cup packed brown sugar
· 1  egg
· 1  tsp. vanilla
· 1  tsp. baking soda
· 1/8  tsp. salt
· 1-1/4  cups all-purpose flour
·   Granulated sugar
· 1  recipe Peanut Cream Filling, below
1. Preheat oven to 350 degrees F. In bowl beat peanut butter and shortening with electric mixer on medium speed for 30 seconds. Add brown sugar, egg and vanilla. Beat until combined, scraping sides of bowl. Beat in baking soda, salt, and as much flour as you can. Stir in any remaining flour.
2. Form dough into balls, using a level teaspoon each. Place 1-1/2 inches apart on ungreased or parchment-lined baking sheets. Flatten by making crisscross marks with tines of fork dipped in sugar.
3. Bake 7 to 8 minutes or until edges are lightly browned. Cool on baking sheet 1 minute. Transfer to wire rack; cool.
4. Spread one teaspoon Peanut Cream Filling on flat side of half of cookies. Top with remaining cookies. Store in airtight container at room temperature up to 3 days. Freeze unfilled cookies up to 1 month. Makes about 4 dozen sandwich cookies.
Peanut Cream Filling:In medium bowl whisk together 3/4 cup chunky peanut butter, 3/4 cup marshmallow creme, 3 tablespoons milk, 3/4 teaspoon ground cinnamon; and 1/4 teaspoon ground cumin. Gradually whisk in 3 tablespoons powdered sugar.
Nutrition Facts- Calories 98, Total Fat (g) 6, Saturated Fat (g) 1, Monounsaturated Fat (g) 3,
Polyunsaturated Fat (g) 2, Cholesterol (mg) 4, Sodium (mg) 69, Carbohydrate (g) 11,
Total Sugar (g) 7, Fiber (g) 1, Protein (g) 2, Vitamin C (DV%) 0, Calcium (DV%) 0
By: Darci Ross
Rollo Cookies
1/2 cup margarine1/2 cup peanut butter1/2 cup sugar1/2 cup brown sugar1 egg1 1/2 cups flour1/2 teaspoon baking powder3/4 teaspoon baking soda1/4 teaspoon salt24 Rollo candiesgranulated sugar
Preheat oven to 375F. Cream together margarine, peanut butter, egg and sugars. Sift together flour, baking powder, soda and salt. Gradually add dry ingredients to margarine mixture and mix well. Roll dough into balls. Place one chocolate-covered caramel drop in center of each ball. Roll each ball in granulated sugar and place on a lightly greased baking sheet. Bake 10-15 minutes.
By JoAnn Hart
Snowball Cookies
For the Snowballs you'll need:1 stick of butter1 cup white sugar1 egg, slightly beaten1 cup chopped dates2 cups Rice Krispies cereal1/2 cup chopped nuts (walnuts or pecans work best)2 cups flaked coconut
Melt butter, add sugar and beaten egg over medium heat. Add the chopped dates and cook for 10 minutes. Turn off heat. Cool for 3 minutes.
Add the Rice Krispies and nuts. The mixture will be hot, so wait a minute or two before shaping into balls and rolling in coconut. I'm always burning my hands making these cookies, but they're soooo worth it. To avoid hurting yourself try dropping the mixture by teaspoonfuls directly onto the plate with the coconut, cover the drops with coconut and then form them into balls. Place on partchment paper to cool. Makes about 2 dozen if you like them big, or more if you make them a bit smaller.
By JoAnn Hart
Angel Wings
TIME: Prep: 30 min. + chilling Bake: 20 min.
Ingredients:1 cup cold butter, cubed1-1/2 cups all-purpose flour1/2 cup sour cream10 tablespoons sugar, divided1 tablespoon ground cinnamon, dividedColored sugar, optional
Directions: In a bowl, cut butter into flour until the mixture resembles coarse crumbs. Stir in the sour cream. Turn onto a lightly floured surface; knead 6-8 times or until mixture holds together. Shape into four balls; flatten slightly. Wrap in plastic wrap; refrigerate for 4 hours or overnight.
Unwrap one ball. Sprinkle 2 tablespoons sugar on waxed paper; coat all sides of ball with sugar. Roll into a 12-in. x 5-in. rectangle between two sheets of waxed paper. Remove top sheet of waxed paper. Sprinkle dough with 3/4 teaspoon cinnamon.
Lightly mark a line down the center of the dough, making two 6-in. x 5-in. rectangles. Starting with a short side, roll up jelly-roll style to the center mark; peel waxed paper away while rolling. Repeat with other short side.
Wrap in plastic wrap; freeze for 30 minutes. Repeat three times.
Place remaining sugar or place colored sugar if desired on waxed paper. Unwrap one roll. Cut into 1/2-in. slices; dip each side into sugar. Place 2 in. apart on ungreased baking sheets.
Bake at 375° for 12 minutes or until golden brown. Turn cookies; bake 5-8 minutes longer. Remove to wire racks to cool.
Yield: about 3 dozen.Nutrition FactsOne serving: (2 each), Servings: 21, Calories: 144, Fat: 10 g, Saturated Fat: 6 g, Cholesterol: 27 mg, Sodium: 91 mg, Carbohydrate: 13 g, Fiber: 0 g, Protein: 1 g
By: The Brewer Family
7 Layer Cookie Bars

1-1/2 cups graham cracker crumbs,1 stick melted unsalted butter,1 -14 oz can sweetened condensed milk,1 pkg. semi-sweet chocolate chips,1 pkg. butterscotch chips,1-1/2 cup coconut,1 cup chopped nuts. Preheat oven to 350 degrees (325 degrees for glass dish). In a 13 x 9 inch baking pan melt butter in oven. Sprinkle crumbs over it. Mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25-30 minutes or until lightly browned. Cool before cutting. By: JoAnn Hart
1 1/2 lbs confectioners' sugar1 16 oz jar crunchy peanut butter1 cup butter, softened1 12 oz pkg semi-sweet chocolate chips1 tablespoon Crisco or vegetable oil
In the bowl of a food processor, add 1/2 the quantity of the butter, sugar, peanut butter. Process until well combined.
Shape into 1 inch balls. Refrigerate. Repeat this process with remaining ingredients.
In the top of a double boiler, combine Crisco or vegetable oil and chocolate, simmering and stirring until chocolate has melted. (If you don't have a double boiler, melt it in a small metal bowl over boiling water in a saucepan; alternatively, use a microwave). When melting chocolate, be careful not to allow any moisture to touch it (or steam), as this will cause the chocolate to seize and you'll have to start over!
Dip each ball in chocolate until partially coated. Place on wax paper or silicone sheets.
Store, refrigerated, in an airtight container. By: JoAnn Hart


1/4 cup butter1 pkg. regular marshmallows or 3 cups miniature marshmallows6 cups Kellogg's Rice Krispies cereal
In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat.
Stir in the Kellogg's Rice Krispies cereal coating them well with the melted marshmallow mixture.
Using a buttered or silicone spatula, press the mixture evenly into a 13 x 9 x 2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper. Cut into squares when the mixture cools.
Banana bread
1 cup sugar
1/2 cup butter
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
3 well ripened bananas mashed and left out for one hour in open air
1 cup nuts grounded
2 eggs well beaten
Cream sugar and butter; add bananas and eggs. sift soda, salt and flour together. Add banana mixture to flour mixture. Stir just until ingredients are thoroughly combined. Add nuts. Bake in oven at 350 degrees for one hour.
Bourbon Cocktail Meatballs Recipe
48 meatballs
· 1 1/2 lbs lean ground beef
· 1/2 cup plain breadcrumbs
· 1/4 cup finely chopped onion
· 1 teaspoon salt
· 1 teaspoon dry mustard
· 2 tablespoons chili sauce
· 1 egg
· 1 (12 ounce) jar pineapple preserves
· 1/3 cup chili sauce
· 1/4 cup bourbon
· 1/4 teaspoon hot pepper sauce
1. Heat oven to 400°F.
2. In large bowl, combine all meatball ingredients, mix well.
3. Shape mixture into 1 1/4-inch meatballs.
4. Place in ungreased 15 x 10 x1-inch baking pan. Bake at 400°F for 15-20 minutes or until thoroughly cooked.
5. Meanwhile, in a large saucepan, ombine all sauce ingredients and mix well.
6. Cook over low heat until mixture is bubbly, stirring frequently.
7. Add cooked meatballs to sauce, stir gently to coat. Makes 48 meatballs.
Pasta Salad
2 bags rotini pasta, cooked and cooled
Broccoli, tiny pieces
Cauliflower, tiny pieces
Onion, tiny pieces
Bell peppers, tiny pieces
1 bottle Italian dressing
Mix all above ingredients and chill in refrigerator over night. Serve and Enjoy.
6 eggs1 cup butter, melted1½ cups sugarPinch of salt1 teaspoon anise extract1 teaspoon vanilla extract3½ cups all-purpose flour
1. Beat the eggs on medium speed  until pale and thick. 2. Add the melted butter and mix until thoroughly combined. 3. Add the extracts and continue to mix. 4. Reduce the speed to low and gradually add the flour, mixing until combined. 5. Preheat the pizzelle iron according to the manufacturer’s directions. When ready, drop batter by heaping tablespoon onto iron, close, and hold closed for as long as the manufacturer states. 6. When ready, open iron and remove pizzelle with a rubber spatula. Repeat until all batter is used.
Storing: Pizzelle can be stored in either an airtight container or cookie tin. I can’t tell you how long they last because I have never heard of pizzelle going bad!

Hot Totty
Combine 1 gallon of apple juice, 1 half gallon cranberry juice, l cup sugar and 1/2 teaspoon cloves, and 1 teaspoon ginger, 1/2 teaspoon allspice, 1 teaspoon cinnamon  in a large pot bring to a boil and then reduce heat to slimmer, add orange that has cloves stuck in it.  Simmer for 45 minutes, remove from heat and let cool then add 1 bottle of sprite to it.  Put in a pot to keep warm for drinking. My recipe called for rum to be added however we never added it to it.

Festive Punch
1. Two 2 liter bottles of Hawaiian Punch
2. One 2 liter bottle sprite
3. One ½ gallon vanilla ice cream
4. berries

Veggie dip #1
1. Knorr vegetable soup mix 2. Two cups sour cream
Mix well the night before. Place in refrigerator. Serve and enjoy with your favorite cut up veggies or potato chips.
Veggie dip #2
1. Two cups sour cream 2. 4 tablespoons chip and dip mix from Penzey’s spices.
Same as above dip.

(Most of these recipes are from magazines, old cookbooks and/or some other place. I do not in any way claim these recipes as my own. )

Happy New Year

Well I am going to give this a try... I have never blogged like this before but I might as well get on the bandwagon.... SO here goes. Once a week ( I hope) I am going to post a favorite recipe and something that I have scrapbooked and/or crafted. So let me know what you think.