Sunday, November 29, 2015

Wrapped Pickles‬

1 jar kosher dill whole pickles
4-5 packages of Budding beef
Softened cream cheese
Spread the softened cream cheese over 2 pieces of beef (overlap beef slices1-2 inches).
Then place pickle on one end and roll to the other, fulling wrapping it with cream cheese and beef.
Slice in 1 to 1 1/2 pieces


Wednesday, November 11, 2015

Good Thinking

You have a very realistic view of your possible future, but it might feel as if a friend or coworker is standing in your way. Thankfully, you have a specific mission now and you are not inclined to let others run your private affairs. Remember you can still care about someone, even if you won't back down. State what you feel is non-negotiable, but be kind in your delivery.

Tuesday, November 5, 2013

Event: Book Tour - Duck Commander

If you happen to be in the area Milwaukee Wisconsin, Event: Book Tour - Duck Commander

Sunday, September 1, 2013

Kisses Acorn Treats:

These Look Yummy! Just 4 Ingredients, So Cute!
Just in time for fall.

 Kisses Acorn Treats:

Hershey Kisses ...
Mini Vanilla Wafer Cookies
Peanut Butter or Butterscotch Chips
Royal Icing or Decorator's Frosting

Surprise Raspberry Jam Recipe

Family and friends will never guess the secret ingredient in this jam-tomatoes!


  • 5 cups chopped peeled fresh tomatoes

  • 4 cups sugar

  • 1 tablespoon lemon juice

  • 2 packages (3 ounces each) raspberry gelatin

  • Directions

    • Rinse three clean 1-pint plastic containers with lids with boiling water. Dry thoroughly.
    • In a large saucepan, combine tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, 25 minutes. Remove from heat. Skim off foam if necessary. Add gelatin; stir until completely dissolved.
    • Immediately fill all containers to within 1/2 in. of tops. Cool to room temperature, about 1 hour. Wipe off top edges of containers; cover with lids. Let stand at room temperature 3 hours or until set, but not longer than 24 hours.
    • Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Yield: about 5-1/2 cups.



    Wednesday, March 20, 2013

    SO Simple Hard Boiled Eggs

    TIP!!!! Just in time for EASTER!

    Easy Hard "Boiled" Eggs! - Remember this tip for Easter!! Share this post and it will stay on your page.

    Bake at 325 for 30 minutes. Remove with Chef's Tongs and place in an ice bath immediately.
    I have ...shared this before but with Easter fast approaching I thought I would share again! This is by far the best way to make eggs! You can do 1 egg or 24 eggs...time and temp are the same! Eggs are SO EASY to peel, no sticking!

    **Tip: Place them on their side on a mini muffin pan (on their side so the yolks stay in the middle) muffin pan so they don't roll all over

     Grannies Kitchen Tip  so simple hard boiled eggs for Easter

    Thursday, February 14, 2013

    Chocolate-Mint Hearts Recipe

    Someone may be dipping a pear in chocolate fondue this very moment, but for the rest of us, it's breezier to dip cookies in minty chocolate for a quick indulgence.


    • 1 package (10 ounces) mint chocolate chips, divided
    • 1/4 cup butter, softened
    • 1/3 cup sugar
    • 1 egg
    • 1/2 teaspoon vanilla extract
    • 1-1/4 cups all-purpose flour
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon baking soda
    • 1/4 cup shortening
    • Colored sprinkles, optional


    • In a microwave-safe bowl, melt 1/2 cup chocolate chips; stir. Cool slightly. In a small bowl, cream butter and sugar. Beat in the egg, vanilla and melted chocolate. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
    • Cover and refrigerate for 1-2 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-10 minutes or until set. Remove to wire racks to cool completely.
    • In a microwave, melt shortening and remaining chocolate chips; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle chocolate with sprinkles if desired. Place on waxed paper; refrigerate until set. Yield: 2 dozen.
    Nutritional Facts 1 cookie (calculated without sprinkles) equals 131 calories, 7 g fat (4 g saturated fat), 14 mg cholesterol, 67 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.

    Tuesday, February 12, 2013

    Celeriac Fries - Oven Baked

     Note: serve this with a steak or grilled chicken for a low calorie, high protein meal
    You can make also healthy 'chips'. If you make the celeriac: clean, cut into 'chips', no marinade but only a bit ...of oil, put them in the oven en when they come out, you flavour them as you would like your chips: 'salt e pepper', 'salt', 'bbq',.....

    Ingredients (3 servings):
    - 1 celeriac
    - 4 tablespoons olive oil
    - 1/2 tablespoon honey
    - 1/2 tablespoon soy sauce
    - dried italian herbs
    - fresh black pepper en Salt

    - boil water in a large cooking pot
    - preheat the oven at 210 °C
    - cut the peel off the celeriac with a large sharp knife
    - cut the celeriac in to thick fries
    - put the fries in to the boiling water for (3 minutes, no longer)
    - Take the fries out en let them rest for a few minutes
    - make a marinade offf the other ingredients
    - put the fries and the marinade in a big bowl
    - 'stir the' fries until they are covered with the marinade
    - put the fries on a oven plate (the rest of the marinade in the bowl I don't use for lowering the calories)
    - bake in the oven for 30 minutes at 210°C

    Nutritional facts (1serving):
    - energy: 127 cal
    - protein: 1 g
    - carbohydrates: 15 g (sugar 6 g)
    - fat: 8 g (saturated: 2 g)
    - fiber: 2g

    Cajun Rice Dish Recipe

    A variety of vegetables makes this delicious casserole a hit with everyone. I team up generous servings with garlic bread and a tossed salad.—Rose Kostynuik, Calgary, Alberta


    • 5 cups beef broth
    • 2 cups uncooked long grain rice
    • 1 pound ground beef
    • 1 medium onion, chopped
    • 1 cup sliced carrots
    • 1/2 cup sliced celery
    • 1/2 cup frozen corn
    • 1/2 cup frozen peas
    • 1/2 cup chopped sweet red pepper
    • 1 teaspoon salt
    • 1 teaspoon Cajun seasoning


    • In a roasting pan, combine broth and rice; mix well. Cover and bake at 350° for 30 minutes.
    • Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add to rice. Stir in the vegetables, salt and Cajun seasoning.
    • Cover and bake 30 minutes longer or until rice is tender. Yield: 6-8 servings.
    Nutritional Facts 1 serving (1 each) equals 303 calories, 6 g fat (3 g saturated fat), 28 mg cholesterol, 953 mg sodium, 45 g carbohydrate, 2 g fiber, 16 g protein.