tag:blogger.com,1999:blog-9967427825067706712024-03-05T04:07:34.932-05:00Dinner is PinnedTiffanyhttp://www.blogger.com/profile/15844298567558154009noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-996742782506770671.post-28136404004993460002013-02-08T22:27:00.000-05:002013-02-15T16:05:00.474-05:00Quick and healthy small-batch oatmeal<span lang="EN">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4E_rTEwqd26xw_9bUYCv04rW_sx_yGF3H4EftixnsRm4_qE7eqwnAUN_fr-HIvpZG9yEj359fLKDefIyUMHVbHxFpfX7eheuEguNqzvKNfSUiS5gBKNTXztGePsNpQTnOQjC94SBaFM/s1600/oatmeal01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" jea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4E_rTEwqd26xw_9bUYCv04rW_sx_yGF3H4EftixnsRm4_qE7eqwnAUN_fr-HIvpZG9yEj359fLKDefIyUMHVbHxFpfX7eheuEguNqzvKNfSUiS5gBKNTXztGePsNpQTnOQjC94SBaFM/s320/oatmeal01.jpg" width="320" /></a></div>
Here’s one of my favorite breakfasts this week. I liked it so much that I threw together a batch as fridge oatmeal (see below) to enjoy throughout the rest of the week without having to prepare and cook it each morning. <br />
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<strong>Ingredients:</strong> <br />
1 cup of water<br />
½ cup old-fashioned oats<br />
1-2 T. pure maple syrup<br />
¼ cup or so of fruit: I used peeled/chopped Braeburn apple, homemade canned unsweetened pears and raisins. Add more or less if desired<br />
½ T. flax seeds<br />
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<strong>Directions:</strong><br />
Heat water and maple syrup in saucepan. Add oats, raisins, apples and flax seeds and cook as directed on oats package. Add pears before removing from heat as directed on package.<br />
Serve hot. I like to top mine with yogurt, or mix in some milk. I love mine with a nice whole-grain toast :) <br />
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Serves 1-2<br />
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<a href="http://www.theyummylife.com/Refrigerator_Oatmeal" target="_blank">Refrigerator Oatmeal</a> is something that is new to me, but has been around for a long time with different names. I’ve tried it with a few different varieties and loved them all. Basically, however you like your oatmeal you can do it ahead of time and enjoy on the go. This is especially great if everybody in your home likes their oatmeal different ways. Kids will enjoy assembling their own cups, and everybody gets what they want without messing with store-bought flavored packets. Enjoy cold or heat it in the microwave and you’ve got a speedy wholesome breakfast!</span><div class="separator" style="clear: both; text-align: center;">
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Tiffanyhttp://www.blogger.com/profile/15844298567558154009noreply@blogger.com0tag:blogger.com,1999:blog-996742782506770671.post-78007395916843768062013-01-28T21:22:00.000-05:002013-01-28T21:39:06.089-05:00Back with lots of unhealthy eats - yum!Whew, I'm back! Morning sickness really derailed my love for food for a while - and my motivation in general.. my husband had to do the dishes for like 9 weeks because I didn't have the energy to stand there and wash them. He's a good man :)<br />
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Here are a few delicious things we've had since I've gotten back to normal.* Actually, these are just from yesterday and today.<br />
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<b>Black Forest Brownies.. or Cheesecake.. or something?</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5-2FVMfVzhGc5gZ7-ByB62p8XXYfpGRNLdmPzwYMDHqrtXH6W3qleQfXRdprMh3qN8yjIErgGgM2ySIlxHuNBbgYred8pSISgxj1PozjizhL-kx1wieYGpRlEwlg72finV60GU4ujZ8/s1600/IMG_2183x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5-2FVMfVzhGc5gZ7-ByB62p8XXYfpGRNLdmPzwYMDHqrtXH6W3qleQfXRdprMh3qN8yjIErgGgM2ySIlxHuNBbgYred8pSISgxj1PozjizhL-kx1wieYGpRlEwlg72finV60GU4ujZ8/s1600/IMG_2183x.jpg" height="240" width="320" /></a></div>
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* this was created in a moment of temporary pregnancy insanity. This was created from a pregnancy craving, and my husband's chocoholic mind.<br />
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I thought the can of black cherry pie filling we had would be <i>amazing</i> mixed with chocolate cake mix or brownies. My original idea was to put the pie filling on top of the baked brownies, but I saw that there was a recipe for Black Forest brownies on the can and it said to put the cherries in the batter. I spooned the cherry filling onto the batter in the pan and then swirled it in.<br />
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Add to that the desire for creamy cheesecake *drools*. We had a box of Jello No-Bake so we mixed up the filling and spread it on top of the baked and cooling brownies. Then my husband melted chocolate frosting and drizzled it on top. These were mouth-watering good. I want another one just thinking about it.. but I sent the leftovers with my husband for his poker buddies so I'll stop eating them. (They were good warm, but even better after being in the fridge.) All of the textures were perfect together, and I couldn't get enough of the sweet cherries hidden in the brownies. <br />
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<b>Boneless wings and Buffalo Chips with cheese</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeJlla7g-Rwz-7UvkSMbIAmQp9sjzb7LO5BLYkyQpiP83IK3xZvwIUG34xmSplTJaqgVkmBxQAb1qi997-rOtBGKUKRgw2TznkC4YYvoS6iUWOFMTkLsMAf4cJhGWxSSLsqORrt3BruM/s1600/IMG_2189x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeJlla7g-Rwz-7UvkSMbIAmQp9sjzb7LO5BLYkyQpiP83IK3xZvwIUG34xmSplTJaqgVkmBxQAb1qi997-rOtBGKUKRgw2TznkC4YYvoS6iUWOFMTkLsMAf4cJhGWxSSLsqORrt3BruM/s1600/IMG_2189x.jpg" height="240" width="320" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8apahxwred4RqZHN_md2CnQIO8PWg9_vZPLIflJpxaNeWg8Cu6wTm9CBmZxo9yfu4EXbrWepTbPtnFrjpll0k6imskxnkJSwsNo1Pv2YTJFX2mLKc3TouMKHoN046LfLHtlXSP5MTv-E/s1600/IMG_2190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8apahxwred4RqZHN_md2CnQIO8PWg9_vZPLIflJpxaNeWg8Cu6wTm9CBmZxo9yfu4EXbrWepTbPtnFrjpll0k6imskxnkJSwsNo1Pv2YTJFX2mLKc3TouMKHoN046LfLHtlXSP5MTv-E/s1600/IMG_2190.JPG" height="240" width="320" /></a></div>
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My husband's longed-for birthday meal: Homemade "Buffalo Wild Wings" boneless chicken and "buffalo chips" with cheese. I use <a href="http://www.cdkitchen.com/recipes/recs/80/Boneless_Buffalo_Wings42342.shtml" target="_blank">this recipe</a> for boneless chicken, though we don't use the hot sauce recipe. Hubby prefers BWW's Caribbean Jerk, so he buys a bottle or two from the restaurant. Instructions are the same, just skip the sauce-preparing steps and coat with sauce of your choice. (FYI, this does work with powdered buttermilk. I never buy actual buttermilk because it goes to waste. For this recipe, I mix the buttermilk powder and water until smooth and use rather than following the directions on the canister.)<br />
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I have no idea how the "buffalo chips" are made in the restaurant but I fry thick-sliced potatoes in oil until tender, cover with cheddar cheese and bake until cheese is melted. My husband loves them! <br />
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<b>This is a cinnamon roll waffle. Genius.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpv5HolqnaRkzbuzdXmLtusmOQocCMLDcE1_BR7a3aXWJOhC-4lWbZD3_q_WyVBFPIhPx1nvV9nyhjWpt2IgAX4m5dBAE_ZPevGx29p6kcWGlc2iYBUo-aTlPG8tl5mQuMVQShyUXQFRc/s1600/IMG_2188x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpv5HolqnaRkzbuzdXmLtusmOQocCMLDcE1_BR7a3aXWJOhC-4lWbZD3_q_WyVBFPIhPx1nvV9nyhjWpt2IgAX4m5dBAE_ZPevGx29p6kcWGlc2iYBUo-aTlPG8tl5mQuMVQShyUXQFRc/s1600/IMG_2188x.jpg" height="240" width="320" /></a> </div>
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Finally, a pinterest find! I wanted to surprise my husband for breakfast this morning - his birthday - and decided on waffles.. something I usually hate to make for some odd reason. We had a tube of cinnamon rolls in the fridge so I decided to go with those rather than mixing up a waffle batter. To make, drop a cinnamon roll or two (the photo is of one) in each waffle spot, on a hot waffle maker. Cook until desired crispness. Serve with cream cheese icing or syrup.<br />
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<br />Tiffanyhttp://www.blogger.com/profile/15844298567558154009noreply@blogger.com0tag:blogger.com,1999:blog-996742782506770671.post-49614772592082240212012-10-14T20:35:00.000-04:002012-10-14T20:35:21.449-04:00DIY Cheap Autumn DecorationYou know how I said I'm not a food writer or a photographer? Yeah, I'm also not a crafter. I did get bored last night and decided to do something with the construction paper I've had for years.. put up for "someday", I guess. Here are some autumn-y things I made. (I won't show you the hand-shape turkeys I attempted. They weren't pretty.)<br />
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<br />Tiffanyhttp://www.blogger.com/profile/15844298567558154009noreply@blogger.com0tag:blogger.com,1999:blog-996742782506770671.post-48575211119785763522012-10-14T20:19:00.002-04:002012-10-14T20:41:17.237-04:00Halloween craft: Spooky Floating Ghosts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_8gUUdaq5JhNKGiwqBbL3gJh1ZFwqZsiEby6ALtm1NqMUUPDbKNMqpXPyJtSMyOb8KcJWHgj8mvTuaN29vKaGxDxjSwfQbtLZ2fYy_gdlK1O9jkaill2-IdzMzXsag8kJxOfsgJsEZo/s1600/ghosts13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_8gUUdaq5JhNKGiwqBbL3gJh1ZFwqZsiEby6ALtm1NqMUUPDbKNMqpXPyJtSMyOb8KcJWHgj8mvTuaN29vKaGxDxjSwfQbtLZ2fYy_gdlK1O9jkaill2-IdzMzXsag8kJxOfsgJsEZo/s320/ghosts13.jpg" width="240" /></a></div>
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I actually made these guys several years ago, and only used them once. I went upstairs- where we store all of our junk - last night to get something and found these.. and a possible one-time rodent problem -- yuck! I brought them down, tore them apart and started over with clean supplies. I thought it'd be a good opportunity to trick you all into thinking I'm crafty (mwahahaha!) ;)<br />
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<b>What you need:</b><br />
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Styrofoam balls - or any lightweight ball. I think mine were about 4" across, but any size will work depending on your desired ghost size. I had these left over from my wedding over 4 years ago.<br />
Plastic grocery bags<br />
Tulle<br />
A marker<br />
Floral wire or sturdy thread<br />
Scissors<br />
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<b>How to make them:</b><br />
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Start off by cutting off the handles of your plastic bag. Cover the styrofoam ball with the plastic bag.</div>
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Cut out any large logos. Smaller things can be hidden when you gather the bag.</div>
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Cut a strip of plastic (or thread, or wire.. whatever. The bag handles work well though) and use it to gather the plastic under the ball, tucking in anything you want hidden, and tie.</div>
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Draw a spooky face. I know, mine isn't very spooky.</div>
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Tulle, since I forgot to take a picture of it with everything else..</div>
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Cut some strips of tulle in the desired length. Mine were a little longer than the plastic. Cover your ghost's head with tulle, letting it drape over to form the body. Secure with a thin strip of tulle.</div>
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Cut some strips of floral wire or thread. Again, this depends on how far you want yours to hang. (I so wish I had a tree to hang mine on!)</div>
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Form a hook on each end and put through the tulle (Sorry this picture is upside down)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9F7B0nVPld_aYAjfXEFtYYeHFhC2yCTLdCbHLof6OLxmUMYtf6YfYL40JCb9icQ_IUutQADtRsVqb5FTBZ0SgqbmNKI93jOUAvPnBseDet85Mvablh65aKiHCbOeF1vp3ulop70B58Vw/s1600/ghosts09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9F7B0nVPld_aYAjfXEFtYYeHFhC2yCTLdCbHLof6OLxmUMYtf6YfYL40JCb9icQ_IUutQADtRsVqb5FTBZ0SgqbmNKI93jOUAvPnBseDet85Mvablh65aKiHCbOeF1vp3ulop70B58Vw/s1600/ghosts09.jpg" /></a></div>
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Secure by twisting or pulling over to close.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmg5KYx3jTHje4vziCmCh1diY2nEzOo6UhaAe6Pz3NTCYJySHUEjZm1Wj02qQkp1mW6UjYMJbwR31PgdNMfy7Q_lLVt6IzNE93tdjH0OwU3Xh32-GXCnsymEcLrZLIg1WNeiMVD3AgzY/s1600/ghosts10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmg5KYx3jTHje4vziCmCh1diY2nEzOo6UhaAe6Pz3NTCYJySHUEjZm1Wj02qQkp1mW6UjYMJbwR31PgdNMfy7Q_lLVt6IzNE93tdjH0OwU3Xh32-GXCnsymEcLrZLIg1WNeiMVD3AgzY/s1600/ghosts10.jpg" /></a></div>
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Hang!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lAfI1u4-L9eLo8MmC_Bc-Q1dRMVt2Rex8aV0FOlFNl6oS-AVwvvrHKMIen4YdAQUaI37DR2EIyCtI7twxP9djj-xR7Zpkq0s5aONxLhE_t9eQ_g4xNpmtzsFHLTdvlUGreMWupUvYnc/s1600/ghosts11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lAfI1u4-L9eLo8MmC_Bc-Q1dRMVt2Rex8aV0FOlFNl6oS-AVwvvrHKMIen4YdAQUaI37DR2EIyCtI7twxP9djj-xR7Zpkq0s5aONxLhE_t9eQ_g4xNpmtzsFHLTdvlUGreMWupUvYnc/s1600/ghosts11.jpg" /></a></div>
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Mine blowing in the wind.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ssCYE0U0-BkWajGV5tCiCiJPk0qbIWtf-uuhd2Kl4SrUdjfDVCKQALB90FxeHMuxhmpA_6GwcLo4XKYM3DBsT0o2TSXIwU9cjK-lrvZxSbnNN-XrPuQRipz2Do1xe0CYBeN27zqBH0Q/s1600/ghosts12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ssCYE0U0-BkWajGV5tCiCiJPk0qbIWtf-uuhd2Kl4SrUdjfDVCKQALB90FxeHMuxhmpA_6GwcLo4XKYM3DBsT0o2TSXIwU9cjK-lrvZxSbnNN-XrPuQRipz2Do1xe0CYBeN27zqBH0Q/s320/ghosts12.jpg" width="320" /></a></div>
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Like this idea? <a href="https://pinterest.com/pin/168322104794277576" target="_blank"><img border="0" src="http://assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></div>
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And here's a cheap remake of a Halloween decoration I didn't think was creepy enough. This was a bound guy that's motion activated. He howls and makes all kind of noise trying to get loose. I wrapped him with store-bought spiderweb.. stuff.. and attached a couple spider. Now I just need a giant spider web to attach him too..<br />
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(ugh, how can I get blogger NOT to flip my pictures when I upload them?)</div>
Tiffanyhttp://www.blogger.com/profile/15844298567558154009noreply@blogger.com0tag:blogger.com,1999:blog-996742782506770671.post-26749409297569883762012-10-14T16:09:00.002-04:002012-10-14T16:09:48.873-04:00Guilt-free chocolate chip oatmeal cookiesYesterday, my 2 year old (which will be lovingly referred to as DD - dear daughter - on this blog) randomly decided she wanted cookies. Of course she does.. because we're out of cookies. I usually am not up for making cookies because I tend to not have the patience for baking. I over- or under-cook a lot of things. I knew we had everything we needed to make cookies, though, and figured I could find a "healthy" recipe. <br />
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I looked through my Jessica Seinfeld cookbook but didn't have the chickpeas I'd need, so I went to Pinterest. I found these: <a href="http://chocolatecoveredkatie.com/2011/04/27/worlds-healthiest-chocolate-chip-cookies/" target="_blank">World's Healthiest Chocolate Chip Cookies</a>. (Also I'm pretty sure <a href="http://chocolatecoveredkatie.com/" target="_blank">Chocolate Covered Katie</a> is going to become a new favorite food blog! Healthy desserts? I'm sold!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5PKHvsEIyzGlpDQGa4WdpsyiEdilXoyJV1TELGg9TlwYsV4SOcfgFwm6AumNXC3WZOGJBpzsarPl3x8a3fCfX85XlexdDE7-AgMQvsypM0gWei7q1hLDPGSm6Fwn_7HV0y79yHmpGrk/s1600/healthycookies.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5PKHvsEIyzGlpDQGa4WdpsyiEdilXoyJV1TELGg9TlwYsV4SOcfgFwm6AumNXC3WZOGJBpzsarPl3x8a3fCfX85XlexdDE7-AgMQvsypM0gWei7q1hLDPGSm6Fwn_7HV0y79yHmpGrk/s320/healthycookies.jpg" width="320" /></a></div>
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Because I don't want to inadvertently claim credit for this - or any - recipe by reposting on my blog, click the link above for the original recipe. Here is how I made the cookies:<br />
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I used 1/4c. whole wheat flour and 1/3c. unbleached all-purpose flour<br />
I didn't measure how much chocolate chips I used, I just poured my bag of mini chocolate chips until it looked like enough<br />
I used brown sugar, white sugar and melted Best Life Buttery Spread<br />
I also added about a tablespoon of flax seed and a handful (1/3c?) of old-fashioned oats.<br />
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I made 9 cookies.<br />
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I didn't chill the dough but the cookies still came out soft and delicious. Even my picky husband loves these! <br />
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<strong style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Nutrional Info*</strong><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Guilt-free Chocolate Chip Oatmeal Cookies</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Calories: 98</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Total Fat: 3g</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Saturated Fat: 1g</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Sodium: 81mg</span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="line-height: 18px;">Potassium: 17mg</span></span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Carbs: 17g</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Fiber: >1g</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Sugars: 9g</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Protein: 2g</span>Tiffanyhttp://www.blogger.com/profile/15844298567558154009noreply@blogger.com0tag:blogger.com,1999:blog-996742782506770671.post-44439518720802902872012-10-12T15:47:00.001-04:002012-10-12T15:47:30.360-04:00Slow Cooked Chicken Pot Pie<div class="separator" style="clear: both; text-align: left;">
Last night I tried a recipe for something I've never made before: Chicken pot pie. I and my husband really like chicken pot pie but most recipes I've looked at called for cream of chicken soup, and just the idea of "cream of" soup turns me off - bad experience once, so I try not to use them. I also don't like making pie crust because I usually have no luck rolling out dough - I just don't have the patience for it.</div>
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I found <a href="http://crockpotladies.com/recipe-categories/entrees/crockpot-chicken-pot-pie/" rel="" target="_blank">this recipe</a> for slow-cooker chicken pot pie that uses chicken broth, flour and milk for the sauce, and figured I'd give it a try. I had originally planned to have my husband make the pie crust, but he wouldn't be home until later, so I thought I'd just throw Pillsbury biscuits on top. I nixed that idea and just made a pie crust myself. I knew my two year-old would want to help, so I figured why not give it a shot. (Woo-hoo.. I didn't even mess it up!)<br />
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As usual, I did make some changes to the recipe. Obviously, I used a homemade pie crust (The recipe in the Better Home and Gardens cookbook is my go-to) instead of pre-made. I added green beans - all veggies were fresh from the garden - and a little more chicken broth and milk to make up for the extra solids. I had cooked a few chicken breast in the crock pot and shredded them up earlier in the week. Some of it went for chicken salad and the rest went in the freezer. For this recipe, I just threw in as much frozen chicken as I wanted. I also sprinkled with pepper (I love pepper) and a little Seasoned Salt.<br />
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After reading the comments on the original recipe, I mixed in a little cornstarch (about 1/2t. for my halved recipe). I also did not put the pie crust on the mixture in the crock after reading comments. Once the mixture was cooked, I transferred it to a casserole dish, covered it with the crust, cut some slits for venting and baked it at about 400 degrees until the crust was flaky and slightly browned (because I usually burn my pie crust!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphhnJD1ZgbPbX2FcbRO9XOBCuRDMV-lyyrspdOwo3hzv6HGe_tgiOcyGP2_6ZxzvTqm_GGWSgNurOfl7P2Afv-yYDttXGzC31MVkQ-Frwi9wpXg4dRJJ6ppRZpHrOgv2iQcJG9rhhUR4/s1600/potpie01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphhnJD1ZgbPbX2FcbRO9XOBCuRDMV-lyyrspdOwo3hzv6HGe_tgiOcyGP2_6ZxzvTqm_GGWSgNurOfl7P2Afv-yYDttXGzC31MVkQ-Frwi9wpXg4dRJJ6ppRZpHrOgv2iQcJG9rhhUR4/s320/potpie01.jpg" width="320" /></a></div>
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Here's a tip: Do not cut into this right away. Let it sit for a few minutes to thicken up.<br />
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<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh31S6cxa1GhzgtkiXUyz2awJlPV6ya0h9LiX4FH9chiP5MsTgYascQDpm7Ee4b2PLnDUqA_NZFY5ghR7tZyZujed1c96D7XHVAb85GcWP66g3KM-i4D5xnBPf_LT-HGQ7Lat7AxrBigQk/s320/potpie03.jpg" width="320" /> <img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kekKhM1Fy_AdeyqX5hhRtgd9iYjDMFDMSwmW9ywgVp2Vo5BcwB-3usv2iTp8V3J3OODlh_5slUdJVNOvTYli8HWC7Ui48d7NW1VXWrzFnnVNYB2FHLvbAo_my-vS3o7ZKQpG9qqgvcE/s320/potpie02.jpg" width="320" /> </div>
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This was very good! I wasn't sure how it'd turn out since I'd never used fresh green beans or peas in a slow-cooked recipe. Everything turned out perfectly!<br />
<blockquote class="tr_bq">
<strong>Nutrional Info*</strong><br />Slow Cooker Chicken Pot Pie<br />Calories: 315<br />Total Fat: 10g<br />Saturated Fat: 4g<br />Polyunsaturated Fat: 1g<br />Cholesterol: 40mg<br />Sodium: 493mg<br />Carbs: 37g<br />Fiber: 4g<br />Sugars: 7g<br />Protein: 17g</blockquote>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">*Nutritional info is approximate, is calculated using </span><a href="http://www.myfitnesspal.com/" style="background-color: white; color: #919191; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;" target="_blank">MyFitnessPal</a><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">, and accounts for all revisions/substitutions made.</span>Tiffanyhttp://www.blogger.com/profile/15844298567558154009noreply@blogger.com0tag:blogger.com,1999:blog-996742782506770671.post-62997921343016967322012-10-11T15:14:00.000-04:002012-10-12T16:03:55.659-04:00Hassleback potatoes: take two<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ3u10umgXAAwyh0EV7ft9umwvTITgzyrfBhVF4fFQDvUwguRdC73qycJSbxwIMxrUUEJxgFTfEh-AM5Qk6vDQUFlTOFgVexbB5wrQ_qUSYGXM0WvGspKRmvAPhXTB7nqz9B0Cb_Hav0Q/s1600/hasselback.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ3u10umgXAAwyh0EV7ft9umwvTITgzyrfBhVF4fFQDvUwguRdC73qycJSbxwIMxrUUEJxgFTfEh-AM5Qk6vDQUFlTOFgVexbB5wrQ_qUSYGXM0WvGspKRmvAPhXTB7nqz9B0Cb_Hav0Q/s320/hasselback.jpg" width="320" /></a></div><br />
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Okay, so I tried <a href="http://dinnerispinned.blogspot.com/2012/10/a-tasty-pinned-meal.html">that Hassleback Potatoes</a> recipe again last night. I forgot to add butter this time *sigh* but it was delicious anyway! I just pulled it apart and ate it with my fingers. This is definitely a Pinned recipe that's being moved onto my "favorite recipes" board.Tiffanyhttp://www.blogger.com/profile/15844298567558154009noreply@blogger.com0tag:blogger.com,1999:blog-996742782506770671.post-53088176239880264222012-10-11T14:45:00.001-04:002012-10-12T16:06:19.807-04:00ApplesauceThis is usually the time of year my husband loves and I dread: Pear and apple canning time. Don't get me wrong, I love having canned and frozen foods that we grew - or at least picked - ourselves*, and had total control over every ingredient added. I just don't like all the prep work. Peeling, slicing, washing jars, finding rings, waiting forever for our canning to boil, and so on. About 3/4 of the way through the process, I get on board and get excited too. Up until that point, I'm pretty much an unwilling participant.<br />
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We have about 13 quarts of canned pears at the moment - we filled a large laundry basket from a neighbor's Pear tree in exchange for some of our garden goodies - as well as peaches from last year. (Never again - I hate canning peaches!) We also grew our own pumpkins, which were roasted, pureed and frozen. And applesauce.. oh boy, do we have applesauce!<br />
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About a month ago, Husband and I went to his aunt and uncle's house to pick their "leftover" apples (whatever is left after they and their kids get what they want - and we're happy to do it!) We brought home about 35lbs. I'm not exactly sure what types they have, but there's a tree with reddish apples and a tree with yellowish apples (helps, right?) After I complained a bit about having to make applesauce, we started. We got 9 quarts of applesauce from that batch. I didn't want to can the applesauce, so I froze it in gallon bags - 6 cups per bag.<br />
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Then Wal-Mart had a sale on Golden Delicious apples that my husband couldn't resist. So he bought <i>more</i> apples. They sat around for a while until we finally got motivated enough to make more applesauce.. which was last night.<br />
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<b>Making applesauce is a lot easier than you may think. Here's how to do it:</b><br />
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Quarter and core the apples - you do <i>not</i> need to peel them. To keep them from turning brown, place them in a large bowl of water treated with Fruit Fresh or lemon juice. Place a handful of treated apples into a pot with about an inch of water; heat until very tender. Transfer them to for saucing.. <br />
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I don't know what this thing is called, but this is what my Mother-in-Law has always used to make applesauce, so this is what we use. It's a bit more work than some other options, but not a big deal if you don't mind using a little elbow grease.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3ZTF8u7aXPJvTkeXzZFPcx021rEVL865tLCwSiNrqRedVrUY8zVefrFAboQ2l_RGARBNz0MoC8cU7QBIBTCukM_N0fp9SqnIEedvMRP8XgGLm7j3zOerOvE350M_ig3H0Dt-Po1umQY/s1600/applesauce01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3ZTF8u7aXPJvTkeXzZFPcx021rEVL865tLCwSiNrqRedVrUY8zVefrFAboQ2l_RGARBNz0MoC8cU7QBIBTCukM_N0fp9SqnIEedvMRP8XgGLm7j3zOerOvE350M_ig3H0Dt-Po1umQY/s320/applesauce01.jpg" width="284" /></a></div><br />
With this method, after apples are boiled to soften, you use the wooden stick to mash and squish the apples into sauce, which is strained out into your dish.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2cpwBD-FAh5ClZB27J-Y-7w4_EXG6CjwtxIPQQB2TDU9DpeyevXV0EjMLwYPWX3lIBPeXBtRSwahaSzu_ue1_hO-kwKAptb97kvwX59HGgGt8dm-vK2r_T95zIauMizmLc1XaeS-aJLg/s1600/applesauce03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2cpwBD-FAh5ClZB27J-Y-7w4_EXG6CjwtxIPQQB2TDU9DpeyevXV0EjMLwYPWX3lIBPeXBtRSwahaSzu_ue1_hO-kwKAptb97kvwX59HGgGt8dm-vK2r_T95zIauMizmLc1XaeS-aJLg/s320/applesauce03.jpg" width="320" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdptZZ58rkNq4lbb5pQ8AIjkwwvSQ-NeoR1PNJA_H28f_BkfY1NRtvidhoe5CvSmvTL4RZseNM3720BkJylFeFUaSJK_iffox-hL2viBHixYerYGKLxHvjg1_M7mC7RNy44NKNL0mCTJs/s1600/applesauce02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdptZZ58rkNq4lbb5pQ8AIjkwwvSQ-NeoR1PNJA_H28f_BkfY1NRtvidhoe5CvSmvTL4RZseNM3720BkJylFeFUaSJK_iffox-hL2viBHixYerYGKLxHvjg1_M7mC7RNy44NKNL0mCTJs/s320/applesauce02.jpg" width="320" /></a></div><br />
What you're left with is a much drier version of this if you are as persistant as my husband. Discard.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKMqdRTxMSv3dhBgP3sVN7W5z5UUMYQeP0VEURWy9797IoPNUNZInuMxoEhB_xh6-BMbikFMiNPLT9TEARp6OAXJAdCxhk_5v1kqeHMy68qdnaY-JloAsnDaMempPCnW1w9mzJ_vWa7E/s1600/applesauce04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKMqdRTxMSv3dhBgP3sVN7W5z5UUMYQeP0VEURWy9797IoPNUNZInuMxoEhB_xh6-BMbikFMiNPLT9TEARp6OAXJAdCxhk_5v1kqeHMy68qdnaY-JloAsnDaMempPCnW1w9mzJ_vWa7E/s320/applesauce04.jpg" width="320" /></a></div><br />
Once you have a full dish of applesauce, you can sweeten if you wish. Our first batch of applesauce was perfect so we didn't add any sweeteners. This batch, however, needed a little sugar. I added about 1/8c sugar per 6 cups. It really all depends on <i>how</i> sweet you like your applesauce. I typically like unsweetened applesauce just fine.<br />
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Now, here's a trick for mess-free bagging of applesauce: Put your gallon bag inside a pitcher or any tall container you can fit it in. Fold the top over, and pour applesauce in!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYZZq5RQS2cX1kMFjIZHs2WBbOPWHDy8wjafKfICtSWdnajcQDsehvQpUuqiFPtPjvS2L9z13667HXuSg5E6Hj2N4sLwM1HzNToo6z5oxtihCPZT9i1zSFcfT1VLlKBTdnmmI-CPBzfs/s1600/applesauce05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYZZq5RQS2cX1kMFjIZHs2WBbOPWHDy8wjafKfICtSWdnajcQDsehvQpUuqiFPtPjvS2L9z13667HXuSg5E6Hj2N4sLwM1HzNToo6z5oxtihCPZT9i1zSFcfT1VLlKBTdnmmI-CPBzfs/s320/applesauce05.jpg" width="265" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9I7qbnEc40OR3BSaQN7yHbqlVuUTfumhfNICTvZWSs8zCdsqQ-bVYRIRUr235PddE2tldVmCnDkD2YdFPT4v6_vJ9jRk5Xb9Mz1QH1JHHZOV_tpNJlQa9GCYOEVQxgn2nxHDizxxXxpM/s1600/applesauce06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9I7qbnEc40OR3BSaQN7yHbqlVuUTfumhfNICTvZWSs8zCdsqQ-bVYRIRUr235PddE2tldVmCnDkD2YdFPT4v6_vJ9jRk5Xb9Mz1QH1JHHZOV_tpNJlQa9GCYOEVQxgn2nxHDizxxXxpM/s320/applesauce06.jpg" width="320" /></a></div><br />
Try to get as much air out as possible, seal and lay flat to freeze.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnRsNMz_2g5KnTEVcx2gCs6kF4HlSRVzXxhtiFTCBWRM24fw-vV8f5FpoZGyS4xBk-qCXVINI7-kEsrcKgHSwE2KOCgGsZpcnmuK6HZjG63puaxY_2VnbJXU_ojWJ7FqoEkjzEOnujgQQ/s1600/applesauce07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnRsNMz_2g5KnTEVcx2gCs6kF4HlSRVzXxhtiFTCBWRM24fw-vV8f5FpoZGyS4xBk-qCXVINI7-kEsrcKgHSwE2KOCgGsZpcnmuK6HZjG63puaxY_2VnbJXU_ojWJ7FqoEkjzEOnujgQQ/s320/applesauce07.jpg" width="310" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>And now you have delicious homemade applesauce!<br />
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This time we got 19 cups of applesauce. I'm pretty sure we're set for applesauce for a whole year!<br />
<span style="font-size: x-small;"><br />
</span> <span style="font-size: x-small;">*We recently bought a can of pumpkin puree while we waited for our pumpkins to get ripe in the garden. I was shocked when I realized the pumpkin was "Made in China". As if we cannot grow pumpkins in our own back yards!</span><br />
<br />
<i><span style="font-size: x-small;">I have two main sources for canning information: The Ball Blue Book (mine was published in 1995, but there are much newer ones) and <a href="http://www.pickyourown.org/" target="_blank">PickYourOwn.org</a>. PYO has step-by-step instructions, with lots of photos, for about anything you can think of to can.</span></i><br />
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Tiffanyhttp://www.blogger.com/profile/15844298567558154009noreply@blogger.com0tag:blogger.com,1999:blog-996742782506770671.post-74869901918951583812012-10-09T23:50:00.000-04:002012-10-12T16:06:14.537-04:00A tasty Pinned meal<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGmA7b9mBNb_zq1KbkvpRRYnkrbUTp6KC_KHW-sYCBCIGszaU_M7pgBmkYBRRXcwU1W_CizMkc0wetbgjv1auxw0axoasbLwzUz5sxaS4cl5iLmK9-CCtjJCsOGFa9jqxxMAfBHuN-k4/s1600/pinnedmeal-ribs.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGmA7b9mBNb_zq1KbkvpRRYnkrbUTp6KC_KHW-sYCBCIGszaU_M7pgBmkYBRRXcwU1W_CizMkc0wetbgjv1auxw0axoasbLwzUz5sxaS4cl5iLmK9-CCtjJCsOGFa9jqxxMAfBHuN-k4/s320/pinnedmeal-ribs.jpg" width="240" /></a></div><br />
Here is an example of a full meal planned with Pinterest. I know the picture isn't very pretty because I <br />
used my phone rather than my digital camera - not that it's much better sometimes - so I apologize for that. Anyway, I had to post this because these pork ribs were amazing! <br />
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My husband usually like to use certain sauces on his ribs, and he had planned to grill these pork spare ribs. However, he'd decided to go play golf or something (my how my memory is short these days!) and I didn't want to wait around for him so I hopped on Pinterest to search for BBQ pork ribs. What I found now has a permanent place in my recipe book.<br />
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<a href="http://www.cookingnook.com/bbq-pork-ribs.html" target="_blank">These ribs</a> were moist and the sauce was bone-sucking good. (I kid you not: I literally sucked the sauce off one of the ribs before my husband threw them to the dogs) I like nice sticky ribs, and these were definitely that! I did make a couple changes:<br />
1. I used vinegar because I didn't have lemon juice. I figured it wouldn't matter since it was probably the acidity needed, not the lemon flavor; it didn't seem to matter.<br />
2. I threw in some sliced onions before baking simply because I love onions. (I'm sure glad my love for garlic and onions didn't scare away my husband.)<br />
3. I didn't use garlic salt <em>and</em> salt. We aren't big salt junkies, so we were fine with just the garlic salt.<br />
<br />
<strong>Delicious!</strong><br />
<br />
The noodles are Taste of Home's <a href="http://www.tasteofhome.com/recipes/parmesan-herbed-noodles" target="_blank">Parmesan Herbed Noodles</a>. We're kind of on a whole-grains kick and I didn't want to use the egg noodles called for in the recipe, BUT I did have egg noodles to use.. and proably the last of our fresh basil (left out the thyme). I liked them, my husband needed more flavor. (I threw together a similar side dish last night with whole wheat shells.. but they were a little bland. My husband actually reheated his with milk and Velveeta *sigh*)<br />
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The <a href="http://seasaltwithfood.com/2009/05/hassleback-potatoes.html" target="_blank">Hassleback potatoes</a> looked yummy, but I didn't cook them long enough. I won't give my opinion on those until I give them a fair shot.<br />
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This was not exactly a "healthy" meal, but the ribs were a worthy splurge.<br />
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<strong>Nutrional Info*</strong><br />
<blockquote class="tr_bq">BBQ Pork Ribs (Calculated as about a 5-ounce serving)<br />
Calories: 455<br />
Total Fat: 20.6g<br />
Saturated Fat: 7.6g<br />
Monounsaturated Fat: 7.4g<br />
Cholesterol: 82.4mg<br />
Sodium: 290.2mg<br />
Carbs: 49g<br />
Sugars: 46g - yowza!<br />
Protein: 20.4g</blockquote>Parmesan Herbed Noodles (As a side dish, I calculated these as 1/2c. servings)<br />
Calories: 200<br />
Total Fat: 14.7g<br />
Saturated Fat: 4.7g<br />
Polyunsaturated Fat: 1.3g<br />
Monounsaturated Fat: 6.7g<br />
Cholesterol: 15mg<br />
Sodium: 106.7mg<br />
Potassium: 9.2mg<br />
Carbs: 13.7g<br />
Sugars: 1g<br />
Protein: 4.7g<br />
<br />
<blockquote class="tr_bq">Hasselback Potatoes (info only for one 5oz potato, not including the drizzle of olive oil, garlic or pad of butter I used)<br />
Calories: 139<br />
Total Fat: 0<br />
Cholesterol: 0mg<br />
Sodium: 21mg<br />
Potassium: 1645mg<br />
Carbs: 3g<br />
Fiber: 7g<br />
Sugars: 3g<br />
Protein: 8g</blockquote><br />
*Nutritional info is approximate, is calculated using <a href="http://www.myfitnesspal.com/" target="_blank">MyFitnessPal</a>, and accounts for all revisions/substitutions made when I made these dishes.<strong><br />
</strong>Tiffanyhttp://www.blogger.com/profile/15844298567558154009noreply@blogger.com0tag:blogger.com,1999:blog-996742782506770671.post-33091227831755934992012-10-09T16:43:00.001-04:002012-10-09T16:43:46.533-04:00IntroductionWell, I couldn't stay away from the blogging world for too long. If you were one of the handful of followers I had at allthatblooms.net.. well, this blog probably won't be a whole lot different. Maybe a little more interesting.. I hope. <br />
<br />
Because I'm slightly addicted to <a href="http://www.pinterest.com/" target="_blank">Pinterest</a>, I decided I'd start a blog again and use it to share my favorite pinned recipes and projects (You know, if I ever feel creative and start a project.) I love pinning things - yes, mostly food stuffs - and then sharing the good stuff. This will be my place to do that.. instead of boring my Facebook friends to death with pictures of food.<br />
<br />
So this is it. My new "place". I'm still getting settled in, so don't mind the mess. :)Tiffanyhttp://www.blogger.com/profile/15844298567558154009noreply@blogger.com0