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Thursday, December 18, 2014

Freedom Fridays With All My Bloggy Friends #59

Welcome My Friends to another week of sharing, bloggy love and lots of fun!! 
This party is a Rules Free Party and we welcome all your recipes, crafts, projects, giveaways, etc!!
 Jamie @ Love Bakes Good Cakes , Linda @With A Blast and I love to see what you are doing and we work hard sharing as many of your links as we can on our social media sites!! 


If you don't already like us on Facebook, I would love for you to follow us - you can even do it right here:







Features!



Eggnog Pie from Meatloaf and Melodrama ***Most Viewed*** 
DIY Minion Christmas Ornament from Momma D Jane
Andes Mint Chocolate Cupcakes from Sassy Girlz
Amarretta Crepes with Strawberry & Raspberry Sauce from The Gold Lining Girl
Cupcake Paper Angels Christmas Craft from Christianity Cove
Stamped Christmas Gift Bags from The Casual Craftlete
Peppermint Cups from Written Reality

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Disclaimer: By submitting a link to this party, you are allowing authorization for your projects to be shared and/or featured on social media and our blogs. All features will be linked directly back to the original site.  Any links shared will either link directly to your post or it will link back to the party and your corresponding number in the party.






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Tuesday, December 16, 2014

New V-8 Protein Shakes and Bars

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LoveV8Protein #CollectiveBias

Have you seen these yet?

                 #shop #cbias
V-8 Protein Shakes
&

#shop #cbias
V-8 Protein Bars

No worries, I just learned about them!! 
These V-8 Protein Shakes and V-8 Protein Bars are NEW!

I found them at my local Walmart in the Health and Beauty Aisle near the Pharmacy! I can always find something great at Walmart!!
#shop #cbias

Since I am very aware of maintaining energy and watching those pesky calories by using protein, I am loving these babies!   They are really rocking the protein!

You can find these awesome V-8 Protein Shakes in flavors of Chocolate, Vanilla and Chocolate Raspberry. The protein for the shakes comes from milk, soy, pea, brown rice and Quinoa, the veggies are from sweet potatoes and carrots and they are sweetened with honey, brown rice syrup and sugar. 

The V-8 Protein Bars come in flavors of Chocolate Peanut Butter (my favorite), Oatmeal Raisin and Chocolate Pomegranate with Cranberry and contain 10 grams of protein and 5 grams of fiber. 

When one needs a nutritious snack that's easy and satisfying, these Bars and Shakes will not let you down!
They are perfect for on-the-go!!!

As you prob know, I live on a Ranch and the jobs never end, (I know I am supposed to be retired but....).   I may be out in the fields when I need a snack and I always try to be prepared by packing a small cooler on the tractor filled with "good-for-you choices of snacks that will get me through the job.


  See my blue cooler waiting on the Tractor steps for me?  Oh yes, so is Cassie, our Border Collie, she loves to work with me!!  


Driving the Tractor with my V-8 Protein Bar!!
  I know it's winter in West Texas but there is still field work to be done and I do need the nutrition and energy these bars give me!!  Not to mention that I deserve to indulge myself with these awesome Chocolate Peanut Butter Bars!



In the evening we head down to the ponds (dirt tanks in Texas) to check on the deer feeders!  And these shakes and bars make a perfect snack for a late evening picnic! 
 Lenny, another one of our Border Collies, is guarding the bike and my snacks, He really loves to r-i-d-e!)  
(No worries, the gun is only for snakes!)



See how these V-8 Protein Bars and Shakes are an awesome fit in this cup holder on the Four Wheeler!




Perfect winter evening at the Dirt Tank with the best of snacks!! 
It's been a great day!!

What would be your favorite way to enjoy these shakes and bars?

For more fun Inspiration on V-8 Protein Shakes and Bars visit


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Monday, December 15, 2014

Pineapple Glaze

#ham #Chicken glaze, #Glaze

This is an easy glaze for Ham, Chicken or a Pork Roast.  

Pineapple Glaze for Ham

Ingredients
  • 1 cup of dark brown sugar (packed)
  • 1 tablespoon of cornstarch
  • 1/4 teaspoon salt
  • 1 8.5 oz can of crushed pineapple with syrup
  • 2 tablespoons lemon juice
  • 1 tablespoon prepared mustard
Instructions
1. Stir all ingredients together in a small saucepan over medium heat
2 Stirring constantly cook until mixture thickens and boils
3. Boil and stir for 1 minute.
4. Remove from heat and brush on ham 30 minutes before it's done
5. May be applied several times during the last 30 minutes of cooking time for the ham.
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Thursday, December 11, 2014

Freedom Fridays With All My Bloggy Friends #58

Welcome My Friends to another week of sharing, bloggy love and lots of fun!! 
This party is a Rules Free Party and we welcome all your recipes, crafts, projects, giveaways, etc!!
 Jamie @ Love Bakes Good Cakes , Linda @With A Blast and I love to see what you are doing and we work hard sharing as many of your links as we can on our social media sites!! 


If you don't already follow us on Pinterest, I would love for you to follow us - you can even do it right here:

With a Blast

Love Bakes Good Cakes

My Turn for us



Features!

Chocolate Cream Slices from Year-Round Giving ***Most Viewed*** 
DIY Advent Wreath from Army Wife to Suburban Life
Peppermint Mocha Ice Cream from The Simple Sweet Life
Front Porch Christmas Decor from Kathe with an E
Starbucks Copycat Cranberry Bliss Bars from Pink Recipe Box
Washi Tape Gift Bags and Gift Tags from The Pin Junkie
Butternut Squash Ravioli from Cooking on the Front Burner

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Disclaimer: By submitting a link to this party, you are allowing authorization for your projects to be shared and/or featured on social media and our blogs. All features will be linked directly back to the original site.  Any links shared will either link directly to your post or it will link back to the party and your corresponding number in the party.






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Monday, December 8, 2014

Sweet Potato Pie


I had never made sweet potato pie before and since I had loads of sweet potatoes left from Thanksgiving, I thought I would give it a try.
Total success, I do believe I love it more than pumpkin pie!!
No canned ingredients here, just fresh sweet potatoes from now on!


Sweet Potato Pie

Ingredients
  • 2 lbs of sweet potatoes
  • 3/4 cup of brown sugar
  • 3/4 cup of sugar
  • 2 teaspoons cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 6 eggs
  • 1 12oz can of evaporated milk
  • 16 or more pecan halves
  • 2 pie crusts
Instructions
1. Preheat over to 375 degrees
2.. Peel sweet potatoes, cube and place in a large pot. Cover the potatoes with water and cook until fork tender
3.. Drain sweet potatoes and process in a food processor until completely mashed
4.. In a large bowl, combine the mashed sweet potatoes, sugars, cinnamon, ginger, nutmeg and 1/2 teaspoon salt
5.. Add eggs and lightly beat them with a fork until incorporated into sweet potato mixture. Add the evaporated milk and mix well.
6. Pour into prepared pie shells and cover with a tents of aluminum foil, bake for for 50-60 minutes, removing foil for the last 10-15 minutes to brown crust.
7. Pies are done when knife, inserted off-center comes out clean.
8. While the pies are still hot, place pecan halves in a decorative manner on top of pies
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Sunday, December 7, 2014

Chocolate Peppermint Bars


Christmas is a very special time of the year and I always wish to have extra special treats around.  These layer bar cookies are extra special but fairly easy to make.   They are not too sweet and are perfect with a latte or being served at one of the many Christmas Parties that we attend this time of the year!


Black and White Peppermint Bars

Ingredients
  • For the Sugar Cookie Layer
  • 1 1/2 cups of flour
  • 1/4 teaspoon salt
  • 10 Tablespoons butter, softened
  • 1/2 cup sugar
  • 3/4 cup white chocolate chips
  • For the Brownie Layer
  • 3/4 cup flour
  • 3/4 cup unsweetened dark cocoa powder
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 10 Tablespoons butter, melted
  • 1 egg
  • 3/4 cup milk
  • 1/4 teaspoon mint extract
  • 3/4 cup semi sweet chocolate chips
  • Topping
  • 1 1/4 cup white chocolate chips
  • 5 chocolate mint candle canes
Instructions
1. Heat oven to 350 degrees and line a 13 X 9 inch baking pan with non stick aluminum foil.
 Sugar Cookie Layer
1. In a bowl, whisk flour and salt
2. In a separate bowl, beat melted butter and sugar until fluffy about 2 minutes.
3. Add flour mixture to butter and sugar mixture and beat to combine.
4. Stir in White chocolate chips.
5. Press firmly and evenly into the foil lined pan
6. Refrigerate 15 minutes
Brownie Layer
1. In a large bowl, whisk flour, cocoa powder, sugar and salt. Beat in melted butter, egg, milk and mint extract. Stir in semi sweet chocolate chips.
2. Dollop evenly over sugar cookie layer and spread with a spatula dipped in warm water to prevent sticking. (re-dip as needed)
 To Make
1. Bake at 350 degrees for 30 minutes, cool.
2. Remove from pan and place on work surface.
3. Meanwhile melt the remaining (1 1/4 cups) white chocolate chips per package directions.
4. Drizzle or spread over bar cookies
5. Crush candy canes and sprinkle over the top
6. After white chocolate is cooled and hardened, cut into squares
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Saturday, December 6, 2014

Christmas Mistletoe in Texas

I was working around the ranch and noticed the mistletoe was loaded with the most gorgeous white berries!
Since the last freeze all the leaves are gone from the mesquite trees and the mistletoe is thriving!




This tree with loads of mistletoe is right outside my back door and you have to walk under this to get to the patio area! 
 I call it the Kissing Tree!


This is just gorgeous to me!!



Loving life in Texas!




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Thursday, December 4, 2014

Freedom Fridays With All My Bloggy Friends #57

Welcome My Friends to another week of sharing, bloggy love and lots of fun!! 
This party is a Rules Free Party and we welcome all your recipes, crafts, projects, giveaways, etc!!
 Jamie @ Love Bakes Good Cakes , Linda @With A Blast and I love to see what you are doing and we work hard sharing as many of your links as we can on our social media sites!! 


If you don't already like us on Twitter, I would love for you to follow us - you can even do it right here:





Features!
Millionaire Fudge from Cooking With Kay ***Most Viewed*** 
Skillet Lasagna from Platter Talk
Broccoli Cheese Bake from An Italian in my Kitchen
Maple Pecan Tarts from The Crafting Foodie
How to Make Yarn Dolls from Little House Living
Easy Mercury Glass Christmas Ornaments from Fern Avenue
Easy DIY Hot Chocolate Bar from Scattered Thoughts of a Crafty Mom

If you were featured grab your lovely feature button





Disclaimer: By submitting a link to this party, you are allowing authorization for your projects to be shared and/or featured on social media and our blogs. All features will be linked directly back to the original site.  Any links shared will either link directly to your post or it will link back to the party and your corresponding number in the party.






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Wednesday, December 3, 2014

How to Keep Lettuce Crisper Longer


I live on a Ranch 14 miles from the nearest Mom and Pop Grocery store and almost 40 miles from the nearest warehouse store.   I have to find ingenious ways to have all my favorite fresh foods like fruits and veggies without having to travel to "Town" every few days.   One of the big issues was lettuce, I crave a fresh salad at almost every meal and limp, lifeless lettuce is not appealing to anyone!  So I have learned to do these few simple steps and now I always have fresh, crisp lettuce in the refrigerator, weeks after buying it.  

I buy a large package of Romaine lettuce from the warehouse store, usually about 6 heads of Romaine Lettuce and then follow these procedures:

First separate all the leaves and place in a clean sink of fresh cold water.


Remove the lettuce leaves from the water and let drain on a kitchen towel for a few minutes. Then place in a salad spinner!   Salad Spinners are not that expensive and will save you money in the long term.


I spend extra time spinning the lettuce drier and it really pays off!!  I have two packages of lettuce in my fridge right now that I purchased almost 3 weeks ago and it's crisp and fresh.  Yep, Salad Spinner!!


Place the leaves on a dry paper towel, I used the length of two paper towels. Gently roll up the lettuce inside the towels and place in a plastic ziplock baggie


Make sure all the air is out of the bag and place in the crisper section of your refrigerator. 

  
Now I have fresh lettuce for the next few weeks!!
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Tuesday, December 2, 2014

Bacon, Cheese and Chive Scones


I remember when my son was in the fourth or fifth grade and was into all things Medieval such as Knights, Hobbits and Jousting!!   In fact I believe we still tell the tale when he stole borrowed a plastic spaghetti serving spoon from the kitchen for his catapult!!   No, it wasn't clean, still had spaghetti sauce on it from dinner!   Unfortunately Fortunately the missile aka rock was flung straight into the dirt from his invention.  The catapult was abandoned with the offending spoon still attached, HA!! 
   
Loved the challenge of raising children!!

Around this same time he asked me to make scones, I had never made them and not sure what happened but they were just horrible, I still remember his sad face that when he learned that he did not like a dish that was served in most of his beloved movies/books!  #bestmomeverNOT

I have now learned to produce a great scone!  
I know he would love these, maybe he will serve them in his Mead Hall (aka Man Cave).  

Bacon, Cheese and Chive Scones

Ingredients
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon of salt
  • 1 stick of butter (1/2 cup)
  • 1 cup milk
  • 1/2 cup of cheddar cheese, shredded
  • 8 slices of bacon, crumbled
  • 2 tablespoons of fresh chives
  • 1/2 teaspoon of freshly ground black pepper
Instructions
1. Preheat oven to 450 degrees
2. Stir together flour, baking powder and salt in a large bowl
3. Cut butter into 1/2 inch cubes and cut into flour mixture with a pastry blender or a fork until crumbly
4. Place in freezer for about 5 minutes
5. Add milk, (saving about 2 tablespoons for tops)
6. Add cheese, bacon, chives, and pepper, stirring just until dry ingredients are moistened
7. Turn dough out onto dough board and gently press or pat dough into a 7-inch round (it will be crumbly)
8. Cut round into 8 wedges and place 2 inches apart on a lightly greased baking sheet
9. Brush tops of wedges with remaining milk
10. Bake for 13 to 15 minutes or until golden
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