Name something you would categorize as weird. It never fails no matter where I am if there's a mosquito he finds me and bites me as soon as they come out its like they have radar for my body
What color was the last piece of food you ate? white
On a scale of 1-10 with 10 being highest, how much do you enjoy being alone? 8
Fill in the blank: I will _I will________ vote for ____someone_______ in __Nov_____.
Describe your sleeping habits. I stay up till about 1am watching reruns in bed and then if I don't eat after 8pm I will sleep pretty peacefully till about 6am when my cat starts to meow that its time to eat...
Friday, April 25, 2008
The principal use of Grandma's apron was to protect the dress underneath, but along with that, it served as a potholder for removing hot pans from the oven.
It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears.
From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.
When company came, those aprons were ideal hiding places for shy kids.
And when the weather was cold, grandma wrapped it around her arms.
Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.
Chips and kindling wood were brought into the kitchen in that apron.
From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls.
In the fall, the apron was used to bring in apples, that had fallen from the trees.
When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.
When dinner was ready, Grandma walked out onto the porch, waved her apron, and the
men knew it was time to come in from the fields to dinner.
It will be a long time before someone invents something that will replace that 'old-time apron' that served so many purposes.
We would all go crazy trying to figure out how many germs were on that apron,
but what I'd give...
to have my Mother wrap me up in her apron once more...
Monday, April 21, 2008
Prep time: 20 min.
Baking time: 50-60 min.
Decoration time: 45 min.
1 14-oz. bag M&M'S® Brand Milk Chocolate Candies
2 16-oz. boxes pound cake mix
2 16-oz. cans vanilla frosting
Food coloring (yellow & orange)
1 12 x 12-inch piece blue poster board
1 14-oz. bag M&M'S® Brand Peanut Chocolate Candies
2 one quart Pyrex bowls, greased and floured
What to do:
Using the template below, cut a spout and handle from the blue poster board, and then set aside.
Prepare the frostings:
- Tint 3/4 cup of the vanilla frosting with green food coloring to the desired shade.
- Place in a resealable plastic bag, snip the corner, and set aside.
- Tint the remaining vanilla frosting yellow (with orange food coloring) and set aside.
- Trim the tops of the cakes so they are level.
- Place one cake layer—rounded side down—onto the cake platter, and spread it with the yellow frosting.
- Then place the remaining cake layer—rounded side up—on top to create your own teapot.
- Cover the cakes with the remaining yellow frosting, making it as smooth as possible.
- Sort the blue M&M’S® Brand Peanut Chocolate Candies, and then place them in one continuous line around the bottom of the cake.
- To make the lid, outline a 6-inch circle around the top of the cake with the green frosting, and fill it in.
- Outline the circle’s edge with a continuous line of blue M&M’S® Brand Milk Chocolate Candies.Press a lollipop into the top of the lid.
- Decorate the sides of the teapot with flowers, made from pressing M&M’S® Brand Milk Chocolate Candies into the frosting.
- Pipe small green frosting leaves around the flowers.
- Using the tip of a paring knife, cut a slit into the opposite sides of the teapot, and slip in the handle and spout.
Makes 10 servings. Enjoy
Template: click to enlarge and print
Sunday, April 20, 2008
Deadline is April 30th at 12 midnight Pacific time.
Winners will be announced the 1st week of May.......
Tuesday, April 8, 2008
Bread pudding is a dessert that was born of necessity long ago. It was a recipe cooked up by thrifty homemakers to use every bit of leftovers in interesting ways to feed their families. This bread pudding, from an old Amish cookbook, is absolutely incredible.
It is definitely a comfort food, and can be made richer with cinnamon sauce or caramel sauce. You can also substitute berries in place of the raisins for a delicious change of pace. It is a fairly basic bread pudding recipe, but it is truly the soul satisfying treat that most people crave. Nothing beats warm bread pudding on a cold or rainy night.
What do people that love bread pudding also tend to reach for as a treat? Check out our Monkey Bread Recipe for a sweeter, cinnamon-laden delight, or Banana Pudding for a luscious, creamy southern favorite. If you're truly throwing those calorie counts out the window (and we all need to once in a while!), take a look at the cheesecake recipes that will have you convinced that each bite is a velvety, decadent morsel of pure joy.
1. In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins or berries if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set.