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Monthly Archives: August 2011

My City Mommy « AT&T Customers: Free 1,000 Bonus Rollover Minutes!

POSTED BY MY CITY MOMS ON WEDNESDAY, AUGUST 31ST, 2011 AT 11:37 AM

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via My City Mommy « AT&T Customers: Free 1,000 Bonus Rollover Minutes!.

The Easiest Cookie Ever

The Easiest Cookie Ever.

The Easiest Cookie Ever

This is hands-down the easiest cookie I have ever made in my entire life.

There is no use for me to sit here and explain to you that this is the easiest cookie you could ever make.  You must try it for yourself.  There are only 5 ingredients!

Peanut Butter Chocolate Chunk Cookies

  • 1 cup peanut butter
  • 1 cup brown sugar* (I used dark brown sugar because it has more flavor)
  • 1 large egg
  • 1 tsp. baking soda
  • 1/2 cup semisweet chocolate chunks* (I chopped my own chocolate)

Beat first 4 ingredients in mixer.  Stir in chocolate.  Drop rounded tablespoons of dough 2 inches apart on 2 parchment-lined cookie sheets.  Bake at 350 degrees for 10  minutes.  Let cool on pans.  Makes 16.

-Adapted from EveryDay with Rachael Ray Magazine

What I like: They aren’t overly crispy like most peanut butter cookies are.  They still have a chewy texture, and of course, there is still chocolate.

What’s not to like?

Tasters Choice sample

http://www.facebook.com/nescafeusa?v=app_112925635457264

Splenda Essentials sample

http://www.freeflys.com/Free_Samples/ff_box.php?OL=49&Sample=Free_sample_of_Splendar_Essentials&Category=Food

Scalloped Corn with Bacon Recipe

http://pinkepost.blogspot.com/2011/08/scalloped-corn-with-bacon-recipe.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PinkePost+%28Pinke+Post%29&utm_content=FaceBook

Scalloped Corn with Bacon Recipe, Gooseberry #6

Do you have a favorite side dish that makes a complete meal? Side dishes are often an after thought in meal planning for me. A bag of frozen vegetables are a quick solution or most nights this week you’ll find us eating garden fresh tomatoes and corn on the cob. A favorite side dish that I was raised was my mom’s Baked Corn with Bacon Recipe which I have made a few times. I found this new recipe for Scalloped Corn with Bacon in Gooseberry Patch’s Comfort Foods and decided to give it a try. It didn’t disappoint. It’s quick, easy and if you give it a try, it will be a side dish you’ll go back to again for a family pleaser.
To start off you’ll need…
15-1/4 oz. can corn, drained
14-3/4 oz. can creamed corn
3/4 c. milk
1 egg, beaten
1 cup dry bread crumbs
1/2 cup onion, chopped
3 TBSP green pepper, chopped
salt and pepper to taste
4 slices bacon, crisply cooked and crumbled

2 TBSP butter, diced
The recipe calls for 4 slices of cooked and crumbled bacon. (Double it and you have a little extra to snitch and save a few slices for a BLT sandwich for yourself tomorrow for lunch.) While you are cooking up bacon, preheat your oven to 350F.
 Combine first 3 ingredients: corn, creamed corn and milk
 Stir in egg.
 Add remaining ingredients except bacon and butter including dry bread crumbs, green pepper and onion.
 Pour into a lightly greased 1 1/2 quart casserole dish.
 Sprinkle with crumbled bacon and dot with butter.
 Bake uncovered for 30 minutes at 350F.

I served this Scalloped Corn with Bacon recipe alongside grilled (bacon wrapped) pork plus an additional side of Broccoli and Swiss Casserole which is another recipe from Gooseberry Patch’s Comfort Foods I’ll share this week. The Scalloped Corn with Bacon recipe is a keeper.

Blueberry Pie Bars – Betty Crocker

Blueberry Pie Bars – Betty Crocker.

I see these in my future, my man loves blueberries so I always have them in the freezer.
Blueberry Pie in a Bar…Sweet!

With just a few ingredients, including fresh blueberries, you can make these winning pie-inspired bars! 

Contributed by: Jessica Walker
www.lilmissbossy.com

Summer and fresh fruit just go together. Blueberries are a tart and refreshing fruit to add to your breakfast, lunch and dinner. Most importantly, blueberries are a winning addition to your summertime desserts! Using a few pantry ingredients, a time-saver from Pillsbury and some fresh blueberries, I created these Blueberry Pie Bars.

 

Blueberry Pie Bars

 

The cast of characters in this recipe include white and brown sugar, quick-cooking oats, cinnamon, cornstarch (which I forgot in the photo…oops!), lemon, Pillsbury® Refrigerated Sugar Cookie dough and, of course, blueberries.

 

Blueberry Pie Bars
 

First, cut off 1/4 of the roll of cookie dough and set aside. Use your fingers (with a little flour coating) to press the remaining cookie dough into a greased 9-inch baking pan.

 

Blueberry Pie Bars
 

Bake the cookie crust at 375 degrees for 15-20 minutes or until brown. Meanwhile, crumble the remaining cookie dough with the brown sugar, oats and cinnamon; set aside.

Combine the sugar, cornstarch and juice from the lemon. (I put my lemon in the microwave for just a couple of seconds and then roll it on the counter for the most juice.) Gently toss the blueberries with the sugar mixture.

 

Blueberry Pie Bars
Blueberry Pie Bars
 

When the crust is done baking, top it with the blueberries and sprinkle with the crumbly oat mixture.

 

Blueberry Pie Bars
Blueberry Pie Bars
 

Bake for 30-40 minutes until browned and bubbly. For optimal cutting, let the bars sit for at least an hour or put the pan in the fridge to cool. Some members of my family could not wait that long, so they just scooped it up, hot from the pan, and topped with ice cream. It was beyond delicious. Any way you serve it, this blueberry dessert will be a hit!

 

Watergate Salad « A Hot Mama

Watergate Salad « A Hot Mama.

 

Watergate Salad

20AUG

If you are from the South, you know exactly what Watergate Salad is.

If you’re not, you prolly think I’m referring to the 1970s political scandal involving President Nixon.

Listen up you Yankees.

Watergate salad is a yummy, light green staple at all Southern gatherings.

It looks like a pile of green crap, but it is really good and super easy to make.

I love eating it in the summertime bc it’s a nice addition alternative to ice cream.

INGREDIENTS:

  • 1 package instant pistachio pudding mix
  • 1 (20 ounce) can crushed pineapple, with juice
  • 1 cup miniature marshmallows
  • 1/2 cup chopped pecans
  • 1/2 (8 ounce) container frozen Cool Whip, thawed
DIRECTIONS:
 Mix all the above stuff together and refrigerate (covered) for an hour. Eat.
Seeee….told ya it was easy! I don’t really measure much. I always eyeball it with the marshmellows, pecans, and only use half the container of Cool Whip…just because I am naturally deiviant and refuse to follow any recipe step by step.
Have fun with it!
You will be a hit at any cookout, family reunion, or St. Patrick’s Day party.
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