I'm Learning To Love The Color Brown....

shocker!

I'm learning to love the color brown ...

you see I'm very affected by color

 and I know what I like and don't

for instance orange is not a fav

and yellow is not top on my list either.

don't get me wrong - I love daffodils, the centers

of a fresh daisy in bloom, forsythia, a perky Gerber in

bright orange, a juicy, sweet orange or tangerine.

anywhoo

now I like brown

yup, I do, I do!

choco-orange fluff

Ingredients:

1/3 cup sugar 1/4 cup       HERSHEY'S Cocoa 1 envelope unflavored gelatin 2 cups nonfat milk 1 teaspoon vanilla extract 1/8 to 1/4 teaspoon orange extract 1-1/2 cups frozen light non-dairy whipped topping, thawed Additional whipped topping (optional) fresh orange wedges (optional)

Directions:
1 Stir together sugar, cocoa and gelatin in medium saucepan. Stir in milk; let stand 2 minutes to soften gelatin.
2 Cook over medium heat, stirring constantly, until gelatin is completely dissolved, about 5 minutes.
3 Pour mixture into medium bowl; stir in vanilla and orange extracts. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon (do not allow to gel). Add 1-1/2 cups whipped topping to chocolate mixture; beat with whisk until well blended. Refrigerate about 10 minutes to thicken slightly.
4 Spoon into dessert dishes. Cover; refrigerate until firm, about 3 to 4 hours. Garnish with additional whipped topping
Skill Level: Intermediate   Prep Time:15 Minutes
 
Nutrition Info:
Total Calories: 110

Amount Per Serving %DV *
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 35mg 1%
Total Carbohydrate 19g 6%
Sugars 12g
Calcium 0mg 8%
*Percent Daily Values are based on a 2,000 calorie diet.

Fit To Be Tried! Greek Green Bean Recipe

ready

set

go!

I've been working nights and weekends with special needs adults and one of the tasks they have is exercise. We have a complete work-out room in the complex. Each client is supposed to work-out for 30 minutes 3 times a week and some 5 times a week.

 Why would I simply watch? 

So I go on the treadmill, the bike, lift weights too.

It makes me healthier, encourages all of us and the smiles....oh! our smiles.

So after a very long day of my regular job and my 2nd job, I don't want a heavy meal.

I LOVE GREEN BEANS - HOT OR COLD

A CUP OF COOKED GREEN BEANS IS 44 CALORIES

I ALSO LOVE GREEK OLIVES...

YOU KNOW THE KIND YOU GET AT THE GROCERY
STORE AT THE SALAD BAR?

1/2 OZ. 1 TABLESPOON 35 CALORIES
SO...
I STEAM MY GREEN BEANS WITH THE OLIVES, SIT BACK....
read, dose off and it's all good. J

Helping You Not Have To Roam! Shopping Ideas For You...

Where You wander...

Where You Roam...

Hope You Find...

Cool Things...

For Your Home!

mittens = always a hit!

6Miles at Etsy

Adopt a Shelter Pet

a dvd or a book

cookbooks & journals too!

groovy hats Tosweetpeafromme at Etsy

grab a recipe and bake some cookies

from one of the wonderful blog bakers

check out Mennonite Girls Can Cook!

Ornaments...

I don't even have grandchildren yet!

baby gifts made by everyone at Etsy

so get on the ball!

quit fooling around!

fight like a girl!!!

not really... just have fun! Jenn

Making Memories and Snowflake Sugar Cookies! CT Scans Clear a bonus!

Am I blue? Not me!

Sugar Snowflake Cookies

by Woman's Day Magazine

Recipe Ingredients
3 sticks (1 1/2 cups) unsalted butter, softened

1 cup granulated sugar

1/4 cup packed light-brown sugar

1 large egg

2 tsp vanilla extract

1/4 tsp lemon extract

1/2 tsp salt

4 1/3 cups all-purpose flour

Decorating Icing (see recipe)

You also need: 4-in. tree, snowflake and flying-dove cookie cutters; small ziptop bags; green, blue and yellow paste food colors; candy flower and star decors; and fine white decorating sugar
Recipe Preparation

1. Beat butter and sugars in a large bowl with mixer on low speed until fluffy. Beat in egg, extracts and salt. Beat in flour just until blended.
 2. Divide dough in thirds. Shape each third into a 1-in.-thick disk; wrap separately. Refrigerate 1 hour or until firm.
 3. Heat oven to 375°F.
 4. On floured surface, roll out 1 disk at a time to 1/4 in. thick. Using floured cutters, cut out trees, snowflakes and doves. Place 1 in. apart on ungreased baking sheet(s). Reroll scraps and cut once.
 5. Bake 10 to 12 minutes until golden at edges. Cool slightly on sheet on a wire rack; move to rack to cool completely.
 6. Tint 1 cup icing green, 3 Tbsp icing yellow and 1/4 cup icing blue. Spoon 1/2 cup white icing into a ziptop bag. Put remaining white icing in a bowl.
 7. To thin icing for spreading: Add drops of water to tinted and white icing just until thin enough to spread.
 8. Trees: Spread green icing on cookies. Let dry 3 hours. Cut tip off corner of bag of icing; pipe garland. Add decors.
 9. Doves: Spread thinned white icing on cookies, leaving beaks un-iced. Let dry 3 hours. Dip a fine brush or a toothpick into yellow icing; paint on beaks and eyes. Using icing in bag, pipe wing outlines. Immediately sprinkle with white decorating sugar.
 10. Snowflakes: Spread thinned white icing on cookies. While wet, use a toothpick to drop on dots of thinned blue icing. Drag the pick through both colors to marbleize. Let dry 3 hours. Pipe outlines; sprinkle with white decorating sugar.
 11. Let cookies dry at least 6 hours.Storage tip: Store airtight with wax paper between layers at cool room temperature up to 3 weeks.

DECORATING ICING: Beat 1 lb confectioners’ sugar (3 1/4 cups) and 1/4 cup Just Whites (see Note) in a large bowl with mixer on low speed until combined. Add 1/3 cup water; beat until blended. Increase speed to high; beat 8 minutes or until icing is very thick and white. Makes 2 1/2 cups.

Note: Find Just Whites (powdered egg whites) in your store’s baking section

call a friend and you can double the batch while you chat over Life's ups and downs.....

cherished memories of Mom or Grandma
my kids talk about how much it meant to them...
start a tradition...or just treat someone special

I like to bring containers to people I don't always think of:
the building service people in my school, the security staff,
the next door neighbor that collects my mail when I go away,
the sweetest checkout person at the grocery store, the woman at the pharmacy that always treats me with kindness. Sometimes they look so surprised when I tell them they make a difference in my day, make my life easier - but it's true. Amen.
P.S. 3 month chest scans, ct scans, blood work and tests - clear for cancer! whoopppeee!

Thank You Lord! jennifer
pssst do have have any suggestions for a different direction with my blog - I write about what I like, what I know, how I feel...what are you wanting to hear about?
What tweeks your interest?

Benvenuto! My Door is Open and my Recipe Book Too!

Come Over and Cook!

headed for my recipe box...thinking of fall... in the mood for cooking

somehow being in my kitchen trying new or favorite recipes has always been fun

my friends Marty and Gretchen have harvested their honey for the year
"BUCK NAKED FARMS"
and
my recipe for you is:

Spicy Sausage Dip
Ingredients:

1 (16 oz.) package spicy/zesty sausage

1 (15 oz.) can diced tomatoes with green chiles, undrained

2 (8 oz.) packages cream cheese

Hot sauce, to taste
Favorite crackers or scoops to enjoy
Directions:
In a large skillet over medium-high heat, cook the crumbled sausage until browned. Drain off any excess fat. Reduce the heat to medium and mix in the tomatoes, cream cheese, and hot sauce. Continue to cook, stirring frequently, until the mixture is warmed through and the ingredients are well blended. Taste and adjust seasonings as necessary. Serve warm.

why don't you pack a bag and spend the night?

 

AN APPLE A DAY AUTUMN RECIPE

For times when a little indulgence is deserved, this sweet and buttery, gooey and crunchy treat is just right.

APPLE CARAMEL BARS

Servings: Makes 16 Bars

Ingredients:

1 1/4 cups all-purpose flour

1/4 cup plus 1/2 cup firmly packed brown sugar

1/2 cup (1 stick) butter or margarine

2 large eggs, beaten

1 teaspoon vanilla extract

2 Golden Delicious apples, cored and chopped

1 cup caramel candies, each cut in quarters

1/2 cup chopped walnuts or pecans

Method:

1) Heat oven to 350 degrees F. Lightly grease a 9-inch square baking pan. In medium-size bowl, combine 1 cup flour and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Transfer mixture to pan and press in an even layer in bottom of pan. Bake 10 minutes.

2) In same mixing bowl, combine eggs, vanilla, 1/2 cup brown sugar, and remaining 1/4 cup flour; stir in apples, caramels, and nuts. Pour over bottom crust. Bake 30 to 35 minutes or until golden. Cool slightly; cut into quarters lengthwise and crosswise to make 16 bars. Cool completely.

Nutrition Information:

Protein: 3g; Fat: 9g; Carbohydrate: 32g; Fiber: .8g; Sodium: 113mg; Cholesterol: 41mg; Calories: 215.

Monday's Mushroom Soup Southern Living Style!

Oven Roasted Mushroom Soup

Serves: 4
Yields: 7 cups
Oven Temp: 400

Ingredients:
1/3 cup(s) olive oil
1 1/2 pound(s) shiitake mushrooms, stems discarded and caps roughly chopped into large pieces
1 1/2 pound(s) cremini mushrooms, roughly chopped into large pieces
3/4 teaspoon(s) salt
3/4 teaspoon(s) coarse-ground pepper
1/2 cup(s) very finely chopped shallots
3/4 cup(s) white wine
3 cup(s) low-sodium chicken broth
1 1/2 teaspoon(s) chopped fresh thyme leaves
2 tablespoon(s) heavy cream
1 tablespoon(s) lemon juice

 Directions:
Roast the mushrooms: Heat oven to 400 degrees F. Place the olive oil in a large (about 16- by 13-inch) nonstick roasting pan. Add the mushrooms and 1/2 teaspoon each salt and pepper and toss. Roast on the lowest shelf in the oven for 20 minutes. Add the shallots, stir to combine, and continue to cook for 10 more minutes. Remove about 1 1/2 cups of the mushrooms, set aside and keep warm.
Make the soup: Remove the roasting pan from the oven and pour in the wine; stir, scraping the browned bits from the bottom of the roasting pan. Add the low-sodium chicken broth, 2 cups of water, and thyme leaves. Return the pan to the oven and let cook, simmering, for about 20 more minutes. Remove pan from the oven and transfer its contents to a large serving bowl.
Finish the soup. Remove 3/4 cup of the mushrooms with a slotted spoon; puree with 1/4 cup of the soup liquid in a blender. Stir the puree, cream, lemon juice, and remaining salt and pepper into the soup. Serve hot, topped with the reserved mushrooms.