tag:blogger.com,1999:blog-57491314509320208852024-03-13T08:41:30.413-07:00Laced With LoveRead, Laugh, Love, Eat Good Food!Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.comBlogger201125tag:blogger.com,1999:blog-5749131450932020885.post-46541525547901113482014-10-04T20:53:00.000-07:002014-10-04T20:53:56.452-07:00Banana Bread Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDUg-NhH3GIZFHAwlg-f022nOUw79-lLj0cAIwtC4EtWvmPl2ZSyJBpQI6iS38f-zsbl8LsuPDVq_QbaEtCZ83_OO1VHAaZtr5_83waXVz_sOxPpMNg2ZU-lSbw6KPcwf7fvHt7yi27Y/s1600/banana+bread+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDUg-NhH3GIZFHAwlg-f022nOUw79-lLj0cAIwtC4EtWvmPl2ZSyJBpQI6iS38f-zsbl8LsuPDVq_QbaEtCZ83_OO1VHAaZtr5_83waXVz_sOxPpMNg2ZU-lSbw6KPcwf7fvHt7yi27Y/s1600/banana+bread+1.jpg" /></a></div>
The best part about ripe bananas is making banana bread! I have found the easiest recipe on a website called Simply Recipes. I use it all the time and the only thing I changed was adding some cinnamon. Cinnamon makes everything better. Well almost everything! Jessica has a Pampered Chef brownie pan and I used that to make the bread in. The bread turned out great and it's not exactly bite size but you can hold it one hand and your cup of coffee in the other. Perfect!<br />
<br />
<b>Banana Bread Bites</b><br />
adapted from <a href="http://www.simplyrecipes.com/recipes/banana_bread/">Simply Recipes</a><br />
<br />
3 very ripe bananas<br />
1/3 cup butter, melted<br />
1 cup of sugar<br />
1 egg<br />
1 teaspoon vanilla<br />
1 teaspoon baking soda<br />
1/2 teaspoon cinnamon<br />
pinch of salt<br />
1 1/2 cups of flour<br />
<br />
Pre-heat the oven to 350 degrees. In a bowl mash the bananas. Mix in the melted butter. Add the sugar, egg, and vanilla. Mix in the baking soda, cinnamon, and salt. Add in the flour. What is great about this recipe is that you don't need a mixer you mix everything up in one bowel with a whisk or a spoon.<br />
<br />
Spray a 4x8 loaf pan or a brownie pan or make muffins. Pour the batter into the loaf pan or distribute evenly into the brownie pan. If you are making a loaf bake for an hour to an hour and ten minutes. Check after 50 minutes by sticking a toothpick in the center to see if it comes out clean. For the brownie pan bake 20 to 30 minutes. Mine cooked for 25 and came out perfect.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulicm3V5U58J2BTxcd_0wU-wOVUPsYOqhk3zsaEctNES433kPTbKz7huaJcr6s_k5qUhVGc0Uk4HtC6r63Z9aPv7C2y5FrWd2r5FfvUmlSm9XTvj_x5LXPrgdPfDVGVf2e79s2VeWNbo/s1600/banana+bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulicm3V5U58J2BTxcd_0wU-wOVUPsYOqhk3zsaEctNES433kPTbKz7huaJcr6s_k5qUhVGc0Uk4HtC6r63Z9aPv7C2y5FrWd2r5FfvUmlSm9XTvj_x5LXPrgdPfDVGVf2e79s2VeWNbo/s1600/banana+bread.jpg" /></a></div>
<br />Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com6tag:blogger.com,1999:blog-5749131450932020885.post-61275169391686503392014-10-03T22:42:00.000-07:002014-10-03T22:42:05.164-07:00Blueberry and Butterscotch Scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhtN9xN2NEk6jFH0tYTwv28J41nmQk1yiDn61BU5-ARCuJZjak8LPMgYUnwxnvK95sZr7nb6FWsUnMQPHpNCJNEJWX_Q4zbgUh8GAXHkXO_nLXx-wh4qVtpRykYgijz8IkZW0uaMAYXbg/s1600/438.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhtN9xN2NEk6jFH0tYTwv28J41nmQk1yiDn61BU5-ARCuJZjak8LPMgYUnwxnvK95sZr7nb6FWsUnMQPHpNCJNEJWX_Q4zbgUh8GAXHkXO_nLXx-wh4qVtpRykYgijz8IkZW0uaMAYXbg/s320/438.JPG" height="239" width="320" /></a></div>
On Main St. in Hobart there is a Tea Room and one day I had a butterscotch scone. It was really good but, I thought to myself, "Self you could make this." So that is what I did. Then I served them at my book chat program. Those ladies were always my guinea pigs!<br />
<br />
Both the butterscotch and the blueberry were delicious! <br />
<br />
<br />
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<br />
Butterscotch Scones<br />
from <a href="http://bakingdom.com/2012/07/brown-sugar-butterscotch-scones.html">Bakingdom</a><br />
<br />
<strong>Ingredients</strong><br />
<br />
Scones<strong> </strong><br />
<br />
3/4 cups heavy cream<br />
1 egg<br />
2 teaspoons vanilla extract<br />
2 cups all-purpose flour<br />
1/4 cup brown sugar, packed<br />
1 tablespoon baking powder<br />
1/4 teaspoon salt<br />
5 tablespoons cold unsalted butter, cut into chunks<br />
1 cup butterscotch chips<br />
<br />
Glaze <br />
<br />
1 tablespoon heavy whipping cream<br />
2 tablespoons brown sugar, packed<br />
<br />
Preheat the oven to 425 degrees.<br />
<br />
In a small bowl, whisk together the cream, egg, and vanilla extract; set aside.<br />
<br />
Add the flour, sugar, baking powder, and salt to the bowl of a food
processor. Pulse the ingredients 5 or 6 times to combine. Distribute the
butter evenly over the top of the flour mixture and pulse another 5 or 6
times until the butter is cut to about pea sized. Pour the mixture into
a large bowl and add the butterscotch chips. Pour in the heavy cream
mixture and mix until the ingredients just come together as a dough.
Pour the mixture onto a lightly floured surface and lightly pull any
loose pieces together to form a more cohesive dough.<br />
<br />
Once your dough is formed, shape it into a disk about an inch thick
and 7 to 8 inches across. Using a sharp knife or a dough cutter, cut the
disk into eight equal wedges and transfer them onto a baking sheet
lined with parchment paper or Silpat mats.<br />
<br />
To make the glaze: Lightly brush the tops of the scones with the 1 tablespoon heavy cream and sprinkle the brown sugar on top.<br />
<br />
Bake for 14 to 16 minutes, or until golden brown. Allow to cool on a
wire cooling rack for 5-10 minutes before serving. Serve warm.<br />
<br />
<b>Blueberry Scones </b><br />
from <a href="http://sallysbakingaddiction.com/2014/07/22/my-favorite-blueberry-scones/">Sallys Baking Addiction</a><br />
<div class="left">
<h3 style="clear: left;">
<span style="font-size: small;"><span style="font-weight: normal;">Ingredients:</span></span></h3>
<div class="ng-scope" data-purpose="lp" id="SPX_standard-button" style="cursor: pointer; display: inline-block; margin: 0px; padding: 0px;">
<ul>
<li class="spx_inspected_extr spx_global">2 cups all-purpose flour<a href="http://sallysbakingaddiction.com/measuring-101/"><br /></a></li>
<li class="spx_inspected_extr spx_global">1/2 cup granulated sugar</li>
<li class="spx_inspected_extr spx_global">2 and 1/2 teaspoons baking powder</li>
<li class="spx_inspected_extr spx_global">1/2 teaspoon ground cinnamon</li>
<li class="spx_inspected_extr spx_global">1/2 teaspoon salt</li>
<li class="spx_inspected_extr spx_global">1/2 cup unsalted butter, frozen</li>
<li class="spx_inspected_extr spx_global">1/2 cup heavy cream</li>
<li class="spx_inspected_extr spx_global">1 large egg</li>
<li class="spx_inspected_extr spx_global">1 teaspoon vanilla extract</li>
<li class="spx_inspected_extr spx_global">1 heaping cup blueberries <em>(fresh or frozen, do not thaw)</em></li>
<li class="spx_inspected_extr spx_global">coarse sugar for sprinkling on top before baking</li>
</ul>
<h4>
<span style="font-weight: normal;">Glaze</span></h4>
<ul>
<li class="spx_inspected_extr spx_global">1 cup confectioners' sugar</li>
<li class="spx_inspected_extr spx_global">3 Tablespoons heavy cream <em>(or half-and-half or milk)</em></li>
<li class="spx_inspected_extr spx_global">1/4 teaspoon vanilla extract</li>
</ul>
</div>
</div>
<div class="right">
<h3 style="clear: left;">
<span style="font-size: small;"><span style="font-weight: normal;">Directions:</span></span></h3>
<div class="instructions">
Preheat oven to 400F degrees. Adjust baking
rack to the middle-low position. Line a large baking sheet with
parchment paper or a silicone baking mat. Set aside.<br />
<br />
In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and
salt. Grate the frozen butter. Toss the grated butter into the flour mixture and
combine it with a pastry cutter, your fingers, or two knives until the
mixture resembles coarse meal. Set aside.<br />
In a small bowl, whisk the cream, egg, and vanilla together. Drizzle
it over the flour mixture and then toss the mixture together with a
rubber spatula until everything appears moistened. Slowly and gently
fold in the blueberries. Try your best to not overwork the dough at any
point. Dough will be a little wet. Work the dough into a ball with
floured hands as best you can and transfer to the prepared baking
pan. Press into a neat 8″ disc and cut into equal wedges with a very
shape knife. Top with a sprinkle of coarse sugar.<br />
<br />
Bake for 20-25 minutes or until lightly golden and cooked through.
Remove from the oven and allow to cool for a few minutes. To make the
glaze, simply whisk all of the glaze ingredients together and drizzle
lightly over scones right before serving. Scones are best enjoyed right
away, though leftover scones keep well at room temperature for 2 extra
days. Scones freeze well, up to 3 months.<br />
</div>
</div>
Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-33719624285387533592014-10-03T22:16:00.000-07:002014-10-03T22:16:02.605-07:00Taco Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiixfn32rAVhMf9HOZpfFwGyiS66mDc8E2mpadx1CnQSrjlONOt4015vF1W8-8nEMziv2hOoRZOHFcvc6E6PTSDgL7isrZb_PbX17cFMQ-m5iPlRzYdHfPVVE7DcSqRcucyfvlzPeVAWzw/s1600/449.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiixfn32rAVhMf9HOZpfFwGyiS66mDc8E2mpadx1CnQSrjlONOt4015vF1W8-8nEMziv2hOoRZOHFcvc6E6PTSDgL7isrZb_PbX17cFMQ-m5iPlRzYdHfPVVE7DcSqRcucyfvlzPeVAWzw/s1600/449.JPG" height="239" width="320" /></a></div>
This dip is super easy and it is out of this world yummy! It is great for picnics, parties, and just making for yourself at home.<br />
<br />
I put it in cute little cups for a work party so that everyone could have their own individual dip. Normally you put it in a round pie plate or square dish. If you are just making it for yourself, I recommend keeping everything separate because the tomatoes can make the sour cream mix soupy.<br />
<br />
<br />
Taco Dip<br />
from <a href="http://www.kraftrecipes.com/recipes/2-step-taco-dip-50703.aspx">Kraft </a><br />
<br />
What you need:<br />
<br />
1 (16 oz) sour cream<br />
2 (1 oz) packages of taco seasoning<br />
2 to 3 tomatoes, diced<br />
1 small package of shredded lettuce<br />
1 package of shredded Mexican cheese<br />
Bag of tortilla chips <br />
<br />
In a bowl mix together the sour cream and the taco seasoning. Refrigerate for 2 hours to overnight. Some taco seasonings have dried onions that need to soften and I think that refrigerating it makes the flavors meld.<br />
<br />
If taking to a party, spread out the sour cream onto a glass pie plate or square dish. Then layer on the cheese, lettuce, and tomatoes. Or you could make them in individual clear cups. Or if you are making it just for yourself just do as above enough for one person. Leave the separate ingredients separate so that it doesn't get soupy. Serve with chips.Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-79043305411576619582014-10-03T21:04:00.000-07:002014-10-03T21:04:35.045-07:00Nutella Chocolate Chip Cookie Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_kI6PJHL6VLQXju5SQo3UHl1bO9fyrDn2ZEGXw_Gt3zX8kIcwqF4y7VzIXtqg5tUZ78GdNUK0qE0g9d_LBj5L9l0KOyCQ76l-eABQuxWJb-sw13cLvatIh3y9OILodloRbUsx9PcpsCc/s1600/454.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_kI6PJHL6VLQXju5SQo3UHl1bO9fyrDn2ZEGXw_Gt3zX8kIcwqF4y7VzIXtqg5tUZ78GdNUK0qE0g9d_LBj5L9l0KOyCQ76l-eABQuxWJb-sw13cLvatIh3y9OILodloRbUsx9PcpsCc/s320/454.JPG" height="239" width="320" /></a></div>
These little babies are like little bites of love! They are so good and you can't stop with one. I made them for a co-workers birthday and they were a hit.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b>Nutella Chocolate Chip Cookie Bites</b><br />
from <a href="http://www.baked-in.com/2012/10/08/nutella-stuffed-chocolate-chip-cookie-bites/">Baked In</a><br />
<br />
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">1 cup all-purpose flour</li>
<li class="ingredient" itemprop="ingredients">½ teaspoon baking powder</li>
<li class="ingredient" itemprop="ingredients">¼ teaspoon salt</li>
<li class="ingredient" itemprop="ingredients">1 stick (4 oz) butter, at room temperature</li>
<li class="ingredient" itemprop="ingredients">1 cup firmly packed light brown sugar</li>
<li class="ingredient" itemprop="ingredients">2 large eggs</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon vanilla extract</li>
<li class="ingredient" itemprop="ingredients">1 cup miniature chocolate chips</li>
<li class="ingredient" itemprop="ingredients">1 cup Nutella, at room temperature</li>
</ul>
</div>
<div class="ERSInstructionsHeader ERSHeading">
Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Preheat oven to 350. Line two mini muffin pans with paper liners and set aside.</li>
<li class="instruction" itemprop="recipeInstructions">In a medium bowl, whisk together flour, baking powder, and salt. Set aside.</li>
<li class="instruction" itemprop="recipeInstructions">In
a large bowl or the bowl of a stand mixer, cream butter and brown sugar
together on medium speed until well-combined and fluffy, about 2
minutes. Add eggs one at a time, beating each until combined. Beat in
vanilla.</li>
<li class="instruction" itemprop="recipeInstructions">Turn off the mixer and add the flour mixture. Beat on low speed until just incorporated. Fold in chocolate chips with a spatula.</li>
<li class="instruction" itemprop="recipeInstructions">Place
about ½ tablespoon of batter in each cup. Dollop about ½ teaspoon of
Nutella into the center of each. Then top with another teaspoon or so of
batter.</li>
<li class="instruction" itemprop="recipeInstructions">Bake for 12-14 minutes, until lightly browned. Cool completely in pans.</li>
</ol>
Yields: 36 Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-27617293639795052792014-10-03T19:32:00.000-07:002014-10-03T19:32:09.935-07:00Strawberry Jello Trifle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUZJ4ikO02eV_t7J6NWU2KCGz8lW8uiPQzDisJ_H3CvAWnspWn2jyWDg7dUoSJwpw0h0GFVQhnnx2XQgUyBqHr7YvwZY92kCfz0AVf5Ideup3Zd7sxNyoX302NQgAg4UIvXj0AKM4VFww/s1600/441.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUZJ4ikO02eV_t7J6NWU2KCGz8lW8uiPQzDisJ_H3CvAWnspWn2jyWDg7dUoSJwpw0h0GFVQhnnx2XQgUyBqHr7YvwZY92kCfz0AVf5Ideup3Zd7sxNyoX302NQgAg4UIvXj0AKM4VFww/s320/441.JPG" height="239" width="320" /></a></div>
<span style="font-size: small;">I made this dessert a long time ago for a co-workers birthday and it was so, so good! It really wasn't that hard to make. It does take a few steps but it is well worth it.</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>Strawberry Jello Trifle</b></span><br />
<span style="font-size: small;">from <a href="http://www.flourmewithlove.com/2011/06/strawberry-shortbread-trifle.html">Flour Me With Love</a></span><br />
<br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: medium;"><i><span style="font-size: x-small;">Shortbread:</span></i> </span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span>1 C butter, <span><i>softened</i></span></span></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span>1/2 C powdered sugar</span></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span>2 C flour</span></span>
<span style="font-size: small;"><span>1/2 tsp. salt</span></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br /></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><i>Layers:</i></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span>4 small boxes of <span><i>(sugar-free)</i></span> strawberry jello </span></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span>4 C boiling water</span></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span><br />
</span></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span>16 ounces <span></span>cream cheese, <span><i>softened</i></span></span></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span>1 1/2 C powdered sugar</span></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span>1 tsp. vanilla</span></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span>16 ounces<i><span> </span></i>frozen whipped topping <i><span>(cool whip)</span></i></span></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span><br />
</span></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span>1 pint fresh strawberries, <span><i>diced</i></span></span></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br /></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br /></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span>Directions:</span><span> </span></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><span>Preheat oven to 350 degrees. Grease a cookie sheet.</span></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span><br />
</span></span></div>
<span style="font-size: small;">
</span><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span>Mix together the boiling water and jello; stir until dissolved. Place in the fridge to start setting up <i><span>(you don't want it to set up completely). </span></i></span><span>Cream together the butter, powdered sugar, flour and salt. </span><span>Spread evenly onto prepared cookie sheet. </span><span>Bake for 20-25 minutes or until golden brown; set aside to cool. </span></span><span>Cream together the cream cheese, powdered sugar and vanilla. </span><span>Fold in the frozen whipped topping <i><span>(cool whip)</span></i>; set aside. </span><span>Take the cooled shortbread and break it into crumbs. </span><span>Place a layer of crumbs into the bottom of a trifle bowl. </span><span>Spread an even layer of the cream cheese
mixture on top of the crumbs. Add an even layer of jello. Then a
layer of strawberries. </span><span style="font-size: small;"><span>Repeat the layers until all the
ingredients are gone. Place in the fridge to allow the jello to
finish setting up; about an hour.</span></span><span style="font-size: small;">
</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span><i><span><br /></span></i></span></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><span><i><span> </span></i></span></span></div>
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<br />Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-64816499779094867522014-10-03T19:12:00.000-07:002014-10-03T19:14:40.483-07:00Donuts!<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUNJ9Uzs5KZmviQhE94O8Y3R-E_Jak677dj3-ZEKpeHWerS5sypNnx8Bz0T6ykuhFSfLpHaOzGr6yvlN8rTl5WH6c8sdScC0AqC2Ic8Lu0H19a43NEmUmQJdvdvjwjlmFvgxioMr05T8/s1600/donut1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUNJ9Uzs5KZmviQhE94O8Y3R-E_Jak677dj3-ZEKpeHWerS5sypNnx8Bz0T6ykuhFSfLpHaOzGr6yvlN8rTl5WH6c8sdScC0AqC2Ic8Lu0H19a43NEmUmQJdvdvjwjlmFvgxioMr05T8/s1600/donut1.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vaAJbYahs2kOGj_W6a7MbJ8iNarIhHke-KIEqTxjuorekbm-vROqHLfkI77ZVhU5i7TE9c9E_oRctExB_yHEsFUTOrKOycGWKJHO7A6Z-3VnQySOArMAHt8h2dznrQqeIWH95lFujaY/s1600/donut1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>Who doesn't love donuts?! Who wouldn't like to make yummy donuts at home? These donuts are super easy and hardly takes any time at all.</div>
<br />
Donut Waffles<br />
from <a href="http://www.pillsbury.com/recipes/doughnut-waffles/5109ec22-b8d5-48a7-8932-e6f0a8cc145a">Pillsbury </a><b><a href="http://www.pillsbury.com/recipes/doughnut-waffles/5109ec22-b8d5-48a7-8932-e6f0a8cc145a"> </a></b><br />
<br />
<b>Ingredients
</b><br />
<div class="recipePartIngredients">
<div class="recipePartIngredientGroup">
<h2>
</h2>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1<span class="type"></span> can (16.3 oz) Pillsbury™ Grands!™ refrigerated original buttermilk biscuits
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1 1/2<span class="type"></span> cups powdered sugar
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
3<span class="type"></span> tablespoons milk
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
2<span class="type"></span> teaspoons vanilla
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
3<span class="type"></span> tablespoons unsweetened baking cocoa, if desired
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
<span class="type"></span>sprinkles </dt>
<dt> </dt>
<dt>Instead of the powder sugar glaze I used canned Whipped Butter Cream and Milk Chocolate Frosting. It worked out great.
</dt>
</dl>
</div>
</div>
<div class="recipeDealsNearMe">
<div class="sny">
</div>
</div>
<div class="recipeStepsSection">
<b>Steps</b><span class="verticalView"></span><span class="horizontalView"></span>
</div>
<div class="recipesteppedlistcontainer" style="display: block;">
<ul class="liststyle">
<li class="liststyle" itemprop="recipeInstructions">
<div class="slidecontainer">
<span class="recipePartStepHeading"></span><span class="recipePartStepDescription">Spray waffle maker with cooking spray; heat waffle maker.</span>
</div>
</li>
<li class="liststyle" itemprop="recipeInstructions">
<div class="slidecontainer">
<span class="recipePartStepHeading"></span><span class="recipePartStepDescription">Remove
biscuits from can; separate into 8 biscuits. Place 1 biscuit in center
of waffle maker. Close lid; cook 2 minutes or until golden brown. Repeat
with remaining biscuits.</span>
</div>
</li>
<li class="liststyle" itemprop="recipeInstructions">
<div class="slidecontainer">
<span class="recipePartStepHeading"></span><span class="recipePartStepDescription">In
large bowl, stir together powdered sugar, milk and vanilla with whisk
until combined. To make a chocolate glaze, add baking cocoa; stir until
combined.</span>
</div>
</li>
<li class="liststyle" itemprop="recipeInstructions">
<div class="slidecontainer">
<span class="recipePartStepHeading"></span><span class="recipePartStepDescription">Dip 1 side of each doughnut waffle into glaze. Top with sprinkles. Serve immediately.</span></div>
<div class="slidecontainer">
<span class="recipePartStepDescription"> </span>
</div>
</li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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<br />Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-16526845196136073772014-10-02T16:12:00.000-07:002014-10-02T16:12:05.953-07:00Pumpkin Roll Bars <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipcLMltOLoHD8DwfNaME9e-FexvXWoKrMoRzMFkWormv9izzEHUmowplHp51z-QKGeU0f1jlic4bu-pMmM9Osr1rV2eP7rPyHyUjHkE60mDNVSmAQ-jUriI3jfzrWI00_JXKUlSe0Krzc/s1600/pumpkin+roll+bar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipcLMltOLoHD8DwfNaME9e-FexvXWoKrMoRzMFkWormv9izzEHUmowplHp51z-QKGeU0f1jlic4bu-pMmM9Osr1rV2eP7rPyHyUjHkE60mDNVSmAQ-jUriI3jfzrWI00_JXKUlSe0Krzc/s1600/pumpkin+roll+bar.jpg" height="240" width="320" /></a></div>
I love pumpkin! I am not sure why I wait until the fall to make yummy pumpkin desserts. I should be making them all year round. I got the recipe from the Six Sisters. I love their stuff and I recently got to see two of the sisters when I was in Vegas. Plus I got a signed copy of their newest cook book. I was a very happy camper. These babies turned out so good and they are so easy to make.<br />
<br />
All you pumpkin lovers out there: Ready, Set, Go get baking!<br />
<br />
I did forget to swirl the cream cheese with the pumpkin but they still tasted really good! <br />
<br />
<b>Pumpkin Roll Bars</b><br />
adapted from <a href="http://www.sixsistersstuff.com/2011/11/cream-cheese-pumpkin-roll-bars-recipe.html">Six Sisters Stuff</a><br />
<br />
<b>Ingredients</b>:<br />
<br />
<i>Cake</i><br />
<br />
6 tablespoons unsalted butter, melted<br />
1 1/2 cups granulated sugar<br />
2 large eggs<br />
1 (15 oz.) can pumpkin<br />
1/4 cup water<br />
2 cups all-purpose flour<br />
2 teaspoons ground cinnamon<br />
1 1/2 teaspoon pumpkin pie spice<br />
1 teaspoon vanilla<br />
1 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon salt<br />
<br />
Cream Cheese Filling<br />
<br />
8 ounces cream cheese, softened<br />
1/4 cup granulated sugar<br />
1/2 teaspoon vanilla<br />
1 large egg<br />
<br />
<b>Directions</b>:<br />
<div>
<div>
<div>
<div>
<div>
<div>
<div>
<div>
<div>
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with
non-stick cooking spray. In a bowl, with an electric mixer on medium
speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs,
pumpkin, 1 teaspoon of vanilla and water until well blended. In a
separate bowl, mix flour, cinnamon, pumpkin pie spice, baking soda,
baking powder, and salt; add the dry ingredients to the pumpkin/butter
mixture and combine until well blended. Spread about 2/3 of the batter
evenly into the prepared pan.</div>
<div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
In a bowl, with an electric mixer on medium speed, beat cream cheese,
1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth. Spread
cream cheese mixture evenly over the pumpkin batter. Dollop the
remaining pumpkin batter over the cream cheese batter and spread out as
evenly as possible. Use a table knife to swirl together the cream
cheese and top layer of pumpkin batter. Bake for 30-35 minutes, or
until the center of the pumpkin batter springs back when touched. Cool
completely in pan, then cut into bars.<br />
<br />
<div>
*Serve room temperature or cold. Refrigerate the leftovers.</div>
Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-91171818473011061022013-01-01T17:31:00.000-08:002013-01-31T08:42:26.720-08:00Pumpkin Crunch Cake<img class="CSS_LIGHTBOX_SCALED_IMAGE_IMG" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHPcZE85DNfDH15U_FPd7jd3UXxnm6l_gQbRDI3NWwrS8IILMyQ3zd2fGylNLuXA5oSIv1Rwewwq64jtdNjwexHF3aw8lvGCugY07JnOI0gt3ZEseCbFsSBm6V5RcY1BqsHTTJjs8kNc/s400/003.JPG" width="400" /><br />
<br />
I find this cake addictive. I think I like it better than pumpkin pie. I can't make it very often or if I do I have to share it or I will eat the whole pan. I like it that much. It is pretty much pumpkin pie on the bottom and then cake mix with butter and nuts on the top. I compare it to cherry dump cake. If you love pumpkin than you should try this asap!<br />
<br />
<b>Pumpkin Crunch Cake</b><br />
from various sources<br />
<br />
Printer Friendly Version<br />
<br />
<b><span style="font-size: x-small;">INGREDIENTS</span></b><br />
<br />
<div style="margin-bottom: 0in;">
1 box yellow cake mix</div>
<div style="margin-bottom: 0in;">
1 (15 oz) can pure pumpkin</div>
<div style="margin-bottom: 0in;">
1 (12 oz) can evaporated milk</div>
<div style="margin-bottom: 0in;">
3 whole eggs</div>
<div style="margin-bottom: 0in;">
1 cup sugar</div>
<div style="margin-bottom: 0in;">
1 TB. cinnamon</div>
<div style="margin-bottom: 0in;">
1 tsp. pumpkin pie spice</div>
<div style="margin-bottom: 0in;">
1 cup chopped pecans</div>
<div style="margin-bottom: 0in;">
1 cup melted butter</div>
<div style="margin-bottom: 0in;">
<br /></div>
<h2 class="western">
<span style="font-size: x-small;">DIRECTIONS</span></h2>
<ol>
<li><div style="margin-bottom: 0.01in;">
Pre-heat oven to 350 degrees
and grease a 9X13 pan.</div>
</li>
<li><div style="margin-bottom: 0.01in;">
In a large bowl, mix pumpkin,
milk, eggs, sugar, pumpkin pie spice, and cinnamon until well
blended. Spread pumpkin mixture in prepared baking dish. Mixture
will be very wet.</div>
</li>
<li><div style="margin-bottom: 0.01in;">
Sprinkle cake mix evenly on top
of the batter. If adding pecans, sprinkle them over the cake mix.
Pour melted butter over the top of the cake mix. Bake 60 minutes.
</div>
</li>
<li><div style="margin-bottom: 0.01in;">
Cool. Top with whipped cream or
ice cream.
</div>
</li>
</ol>
Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-14584068281642518332013-01-01T17:01:00.000-08:002013-01-01T17:02:30.495-08:00Apple Turnovers<img class="CSS_LIGHTBOX_SCALED_IMAGE_IMG" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUiEG8TPlXDLPn1_LJrtYCH0rqOlWDbM49fviW0bD8s2Mb2yi_6GRscYOXJeoqXWBHSmEUw6EHKoD_US6gFAkJn4S-JDPuErmrNxZ9uEN4gIADvGsPJjp3jCoZPR5cHqqJtXHWkYY2Uts/s400/001.JPG" width="400" /><br />
<br />
These turnovers are so easy to make. They are so yummy. I am not a huge fan of apple but these are very good and I have made these turnovers in cherry. I picked this recipe to make for my Simple, Easy, Cooking Class at the library. They were a big hit. The recipe calls to make them them big but I have cut them down and made the turnovers smaller.<br />
<br />
<b>Apple Turnovers</b><br />
from Taste of Home<br />
<br />
<a href="https://docs.google.com/document/d/1cVlLfRZqgJhdg8t76ElUppeIdyBljKKceyShEZpX1S8/edit">Printer Friendly Version </a><br />
<h2 class="western" style="color: black;">
<span style="font-size: x-small;">INGREDIENTS</span></h2>
<h2 class="western" style="color: black;">
<span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">1/3
cup </span></span><b><span style="font-style: normal;"><span style="font-weight: normal;">sugar</span></span></b><span style="font-weight: normal;"> </span></span><span style="font-size: small;"><span style="font-weight: normal;"> </span></span></h2>
<h2 class="western" style="color: black;">
<span style="font-size: small;"><span style="font-weight: normal;">1 TB.</span>
<span style="font-style: normal;"><span style="font-weight: normal;">all-purpose
flour</span></span></span><span style="font-size: small;"> </span><span style="font-size: small;"> </span></h2>
<h2 class="western" style="color: black;">
<span style="font-weight: normal;"><span style="font-size: small;">1/2
teaspoon cinnamon</span></span><span style="font-size: small;">
</span></h2>
<h2 class="western" style="color: black; font-style: normal; font-weight: normal;">
<span style="font-size: small;">4
cups chopped peeled apples</span></h2>
<span style="font-size: small;">
</span>
<h2 class="western" style="color: black; font-style: normal; font-weight: normal;">
<span style="font-size: small;">1
package (17.3 ounces) frozen
puff pastry, thawed</span></h2>
<div style="color: black; font-style: normal; font-weight: normal; margin-bottom: 0in;">
</div>
Topping:<br />
<br />
<div style="color: black; font-style: normal; font-weight: normal; margin-bottom: 0in;">
3 TB. Butter, melted</div>
<div style="color: black; font-style: normal; font-weight: normal; margin-bottom: 0in;">
</div>
<div style="color: black; font-style: normal; font-weight: normal; margin-bottom: 0in;">
2 TB. Sugar</div>
<div style="color: black; font-style: normal; font-weight: normal; margin-bottom: 0in;">
</div>
<div style="color: black; font-style: normal; font-weight: normal; margin-bottom: 0in;">
¼ tsp. Cinnamon</div>
<div style="color: black; font-style: normal; font-weight: normal; margin-bottom: 0in;">
</div>
<div style="color: black; font-style: normal; font-weight: normal; margin-bottom: 0in;">
vanilla ice cream, optional</div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
</div>
<h2 class="western">
<span style="font-size: x-small;">DIRECTIONS</span></h2>
<ol>
<li><div style="margin-bottom: 0.01in;">
In a large bowl, combine the
sugar, flour and cinnamon; add apples and toss to coat. On a lightly
floured surface, roll out each pastry sheet into a 12-in. square.
Cut each into four squares. Or eight if you want smaller turnovers.
</div>
</li>
<li><div style="margin-bottom: 0.01in;">
Spoon 1/2 cup apple mixture
into the center of each square; fold diagonally in half and press
edges to seal. If doing eight squares per sheet do about 2 TB of mixture. Place on a parchment paper-lined baking sheet. Or I like to use my spill mat sheets.</div>
</li>
<li><div style="margin-bottom: 0.01in;">
<span style="font-style: normal;"><span style="font-weight: normal;">In
a small bowl, combine the butter, sugar and cinnamon; brush over
pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve
warm with ice cream if desired. </span></span><span style="font-style: normal;"><b>Yield: </b></span><span style="font-style: normal;"><span style="font-weight: normal;">8 or 16
servings. </span></span></div>
<div style="margin-bottom: 0.01in;">
</div>
<div style="margin-bottom: 0.01in;">
<span style="font-style: normal;"><span style="font-weight: normal;">If you want cherry use a can of cherry pie filling. </span></span>
</div>
</li>
</ol>
<br />Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-51978729151482142342012-10-07T15:48:00.002-07:002012-10-07T15:49:24.596-07:00Mashed Potato topped Meatloaf Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScbhm5-7qP1HmHKy6CyZeLffx3HtU4itFHWDMbY5a49hdPc4iz0QiSL7LnhoKJwwKDVgibboN66GzLd7Ei5GmKfMmF26hiPVZvrm2z-uLI5b-TERfi117m_H0WzMYRkDNEXAGHP57RLc/s1600/IMG_0346.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScbhm5-7qP1HmHKy6CyZeLffx3HtU4itFHWDMbY5a49hdPc4iz0QiSL7LnhoKJwwKDVgibboN66GzLd7Ei5GmKfMmF26hiPVZvrm2z-uLI5b-TERfi117m_H0WzMYRkDNEXAGHP57RLc/s320/IMG_0346.JPG" width="320" /></a></div>
I'm not a huge fan of meatloaf but these babies were really yummy. You could really taste the A1 sauce and I think that just gave them really good flavor along with the Stoved Top Stuffing. Top them with cream cheese mashed potatoes and beef gravy and you have a very delicious meal!<br />
<br />
<b>Mashed Potato topped Meatloaf Cupcakes</b><br />
from <a href="http://www.kraftrecipes.com/recipes/potato-topped-mini-meatloaves-119193.aspx">Kraft Recipes</a><br />
<br />
<a href="https://docs.google.com/document/d/1dJvpTJhTga7v9rgIDckcC02ZU0vF4kae4C-cd7JlJ40/edit">Printer Friendly Version</a><br />
<br />
1 lb. very lean ground beef<br />
1 pkg. 6oz Stove Top Stuffing<br />
1 cup water<br />
2 T. A1 sauce<br />
6 oz. low fat cream cheese, softened and cubed<br />
1 T. minced garlic cloves<br />
3 cups hot mashed potatoes<br />
1/4 cup fresh parsley, optional<br />
1 jar (12 oz) beef gravy, warmed<br />
<br />
Heat oven to 375<br />
<br />
Mix meat, stuffing, water and steak sauce together and press into 12 muffin cups sprayed with cooking spray.<b> </b>Bake for 20 to 25 min. or until done.
<br />
<span rel="v:instructions">
</span><br />
<br />
<br />
<br />
<br />
<br />
<br />
Add cream cheese and garlic to potatoes; stir
until cream cheese is melted. Stir in parsley. Scoop over meatloaves.
Serve with gravy.
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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<br />Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-25979998441166562372012-09-06T19:11:00.001-07:002012-10-07T15:50:19.386-07:00Open Face Lasagna SandwichesI was going to make meatballs and it just sounded like too much work so I decided to make Italian sloppy Joes. After I cooked the meat and poured the spaghetti sauce in I thought putting provolone cheese sounded good on it and then I thought why not add cottage cheese while I was at it. There you have it, Open Face Lasagna Sandwiches. Oh my were these yummy!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx17Ci5VqXafjvizZrd5HbBznxQw-BBhnqRIvRCIlpduCWe5DIMgvRwL6Azc1nLqM75429piRJ7xerJYJSTPFJ8uYNz7b2wwOmkutuUHvDA4weXTkNKSYVFcdymv07FTGoZNs3KjRvQR8/s1600/blogger-image--1065263368.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx17Ci5VqXafjvizZrd5HbBznxQw-BBhnqRIvRCIlpduCWe5DIMgvRwL6Azc1nLqM75429piRJ7xerJYJSTPFJ8uYNz7b2wwOmkutuUHvDA4weXTkNKSYVFcdymv07FTGoZNs3KjRvQR8/s400/blogger-image--1065263368.jpg" width="400" /></a><b>Open Face Lasagna Sandwiches</b><br />
a Lacey Creation<br />
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6 servings, 13 WW points per serving<br />
<a href="https://docs.google.com/document/d/1_p914Y78dUV3UJIKPacuLe3ptqGYlSPinAlMoxTR5II/edit"><br /></a>
<a href="https://docs.google.com/document/d/1_p914Y78dUV3UJIKPacuLe3ptqGYlSPinAlMoxTR5II/edit">Printer Friendly Version</a><br />
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1 lb. very lean ground beef<br />
1 jar of spaghetti sauce<br />
1 1/2 cups fat free cottage cheese<br />
6 French Bread rolls<br />
12 slices of provolone, I used Sargento's thin sliced<br />
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Pre-heat oven to 350 <br />
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In a skillet brown the ground beef. Drain. Place back in pan and add the spaghetti sauce and heat through. On a baking sheet place the 6 French bread rolls opened up. Spread 1/2 cup of the meat mixture on each roll. Spread 1/4 cup of cottage cheese on top of the meat mixture. Place two slices of the provolone on each roll. Bake for 10 minutes or until the cheese is nice and melty. The bread gets nice and crusty.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWF9tYcX5ZE3QyUmyZNHRa_lnr6LWGK4JTC_Sr1eY1dpUTjB_JGF6Aia2kN-VI2zjSAhM9F38oCxaoMbyd8V_vP6l8i_VY2Z6MUqI5m-A8kAeCVbwbt2t2GfLCIcQ4pHe_cyARCyODh8/s640/blogger-image--1105347841.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWF9tYcX5ZE3QyUmyZNHRa_lnr6LWGK4JTC_Sr1eY1dpUTjB_JGF6Aia2kN-VI2zjSAhM9F38oCxaoMbyd8V_vP6l8i_VY2Z6MUqI5m-A8kAeCVbwbt2t2GfLCIcQ4pHe_cyARCyODh8/s400/blogger-image--1105347841.jpg" width="400" /></a>Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-11113109349974156732012-08-29T22:26:00.000-07:002012-08-29T22:26:27.902-07:00Lazy Woman's Banana Cake<div class="separator" style="clear: both; text-align: center;">
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I think we all know how much I love banana's. I really wanted banana cake one night but was feeling lazy so I just whipped up a white cake and threw in some mashed banana's. It turned out really good and it's very moist. I added some canned buttercream frosting and it was finished.<br />
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<b>Lazy Woman's Banana Cake</b><br />
a Lacey Creation<br />
<br />
<a href="https://docs.google.com/document/d/1R_E1kxhcIsNnuL-caGmjAQ0iqpaup8d_bmfSmgaNU84/edit">Printer Friendly Version</a><br />
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1 box of white cake mix<br />
1 1/4 cup of water<br />
1/3 cup oil<br />
3 egg whites<br />
4 mashed ripe banana's<br />
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Pre-heat oven to 350 degrees<br />
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In a bowl mix together the cake mix, water, oil, egg whites, and mashed banana's. Spray a 9X13 pan with cooking spray and pour in the cake mixture. Bake for 25 to 30 minutes or until a toothpick comes out clean. Once cool frost with icing of choice. I like the canned buttercream frosting but cream cheese frosting is great too.Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-90331384390245662962012-08-29T21:18:00.000-07:002012-08-29T21:18:06.586-07:00French Bread Pizzas<div class="separator" style="clear: both; text-align: center;">
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It's nice making pizza at home because I can put whatever I want on it and I don't have to spend a fortune. And I like the veggies and Will likes the meat so this way we get what we want. French bread pizza is so easy. You don't have to hassle with making your own crust.<br />
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<b>French Bread Pizza's</b><br />
a Lacey Creation<br />
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<a href="https://docs.google.com/document/d/1L9DtqM6LEoCroU-78MIvAqwwoQhsZWhVGpTFqvAypig/edit">Printer Friendly Version</a><br />
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1 loaf of wide French Loaf Bread<br />
1 cup of pizza sauce<br />
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cut up veggies (green peppers, onion, tomatoes, mushrooms)<br />
pepperoni<br />
4 cups of mozzarella<br />
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Pre-heat oven to 350 degrees<br />
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Cut the French Loaf in half length wise. Spread a 1/2 cup of sauce on each half. On one half put veggies of choice. On the other half put pepperoni. Or do both halves the way you want them. Top each half with 2 cups of cheese.<br />
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Bake for 15 to 20 minutes or until cheese is nice and melted.<br />
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Enjoy!Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-81092962430839977652012-08-29T20:29:00.000-07:002012-08-29T20:29:21.984-07:00Blueberry Banana Bread with Walnuts<div class="separator" style="clear: both; text-align: center;">
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This bread is so yummy! Banana bread is great and then you add blueberries, genius. I will be making this bread a lot.<br />
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<b>Blueberry Banana Bread w/walnuts</b><br />
adapted from <a href="http://www.momontimeout.com/2012/04/banana-blueberry-bread-recipe.html#more">Mom on Timeout</a><br />
<br />
<a href="https://docs.google.com/document/d/1aKmXNvkBlAYgnm7QW5Zn_Xv3WHARdInahT7Grnjl23I/edit">Printer Friendly Version</a><br />
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4 ripe bananas, mashed<br />
1 cup fresh blueberries<br />
1 1/4 cups flour<br />
3/4 tsp baking soda<br />
1 stick butter, softened<br />
3/4 cup light brown sugar<br />
1 egg<br />
1 tsp vanilla<br />
1/2 cup chopped walnuts<br />
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Pre-heat oven to 325<br />
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In a bowl cream together the butter and sugar. I use my Kitchen Aide mixer. Add the bananas, egg, and vanilla. Mix in the flour and baking soda slowly until incorporated. With a spatula mix in the blueberries.<br />
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You can make 1 large loaf of bread or 4 small loaves of bread. Spray your pan/pans with cooking spray and pour the mixture in.<br />
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For one loaf bake for 60 to 70 minutes or until a toothpick comes out clean. For the mini loaves bake for 30-40 minutes or until the toothpick comes out clean. Enjoy! <br />
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<br />Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-33339312180712195362012-08-04T22:32:00.002-07:002012-08-15T22:35:42.123-07:00Banana Cake made Light<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qnhe7FE1SsBj7AP59sLMq6NHCcG05SmfhbSIANH12IbOqP-fRvQi2Bk1ShgcicYR8yp_1_YOITFZSrkiAR6PW35Bzn_pXUPj38hT-YE1jJlgFtGRD-d5PMeJ9V1V1gcLzHjDtnoKKhs/s1600/P3240259.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5725843389952177490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qnhe7FE1SsBj7AP59sLMq6NHCcG05SmfhbSIANH12IbOqP-fRvQi2Bk1ShgcicYR8yp_1_YOITFZSrkiAR6PW35Bzn_pXUPj38hT-YE1jJlgFtGRD-d5PMeJ9V1V1gcLzHjDtnoKKhs/s320/P3240259.JPG" style="cursor: hand; cursor: pointer; float: left; height: 240px; margin: 0 10px 10px 0; width: 320px;" /></a><br />
Have I mentioned my love of banana's lately? I haven't. Shame on me. I <3 banana's! I found this recipe on my Taste of Home app. Have I mentioned my love of my iPhone? Love it! I made this cake several months ago but I have some banana's on my counter just begging to be made into this cake or maybe bread. I haven't decided yet.<br />
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<b>Banana Cake made Light</b><br />
from Taste of Home<br />
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<a href="https://docs.google.com/document/d/1h2jnWIAZcHVOzYSdBNHsdK6GbEhm5RNBMbzoxPQpogU/edit">Printer Friendly Version</a><br />
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3 tablespoons butter, softened<br />
1 1/2 cups sugar<br />
2 eggs<br />
1 1/2 cups mashed ripe bananas<br />
1/4 cup unsweetened applesauce<br />
1 tsp vanilla extract<br />
2 cups all purpose flour<br />
1 tsp baking soda<br />
dash salt<br />
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For Frosting:<br />
1 package reduced fat cream cheese <br />
1/3 cup butter, softened<br />
3 cups confectioner's sugar<br />
2 tsp vanilla extract <br />
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In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the bananas, applesauce and vanilla. Combine the flour, baking soda and salt; stir into butter mixture just until blended.<br />
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Transfer to a 9x13 baking pan coated with cooking spray. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.<br />
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For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioner's sugar and vanilla; beat until smooth. Frost bars. Refrigerate leftovers.<br />
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<br />Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-51465520165294249212012-08-04T22:06:00.000-07:002012-08-15T22:35:12.510-07:00Blueberry Banana Baked OatmealI love McDonald's Blueberry Banana Oatmeal. It is really yummy and you can get it all day long. But as you know eating out can get expensive so I figured I could make this at home. I found a recipe for baked banana oatmeal which I love baked oatmeal so I gave it a whirl. I thought it was okay. I like the peach blueberry baked oatmeal I make better so next time I might use that recipe and add banana's. I was trying to eat healthy so I made up fruit bowls. Fresh fruit is yummy and having it cut up and ready to grab out of the fridge is handy.<br />
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<b>Blueberry Banana Baked Oatmeal</b><br />
adapted from <a href="http://www.katheats.com/?page_id=2661">Kath Eats Real Food </a><br />
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4 jumbo muffins, 9WW points per muffin<br />
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<a href="https://docs.google.com/document/d/1d4t26f2JM8Oh1PJhOskx7BUdFANG_F_aZpdICc_DerY/edit">Printer Friendly Version</a><br />
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2 cups rolled oats<br />
1 tsp baking powder<br />
1/4 tsp salt<br />
1 egg, beaten<br />
1 mashed banana<br />
1 1/2 cups milk<br />
1 tsp vanilla<br />
1 cup blueberries, fresh or frozen<br />
1/2 cup chopped walnuts <br />
1 banana, sliced<br />
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Pre-heat oven to 375 degrees<br />
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In a bowl combine the dry ingredients. In a bigger bowl combine the wet ingredients. Mix together the dry ingredients with the wet ingredients. Mix in the blueberries and walnuts. Evenly distribute in a jumbo muffin tin. Top with sliced bananas.<br />
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Bake for about 30 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxjE5wK1ilyyAQVAENnvfZH9QByHA1eqRC_DBgOZVCrcmKW3kfTmVS-AnW4auZjTESEnx6eOwBteoi2QvSkD-PqMKyA91DY3JEZ32xkZZqxN6nn7FPbiXmqu7tLDVI8Mlrn981fbwhv8/s640/blogger-image-882449561.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxjE5wK1ilyyAQVAENnvfZH9QByHA1eqRC_DBgOZVCrcmKW3kfTmVS-AnW4auZjTESEnx6eOwBteoi2QvSkD-PqMKyA91DY3JEZ32xkZZqxN6nn7FPbiXmqu7tLDVI8Mlrn981fbwhv8/s320/blogger-image-882449561.jpg" width="320" /></a>Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-58775872394284103692012-08-04T20:18:00.000-07:002012-08-04T22:08:17.390-07:00I heart Owls I never used to be a huge fan of owls but I was a convert last year after going to New Orleans. I saw quite a few pieces of owl jewelry there and fell in love with a necklace. I just had to have it and so I bought it. Now I have quite the owl jewelry and hair accessory collection. The office I have now at work has a wall decal tree that I inherited. But it's plain and I think it needs sprucing up. After doing some research on owl wall decals I saw some patterns like what is below and I thought I can make that. So that is what I did. I used decorative card stock that you use for scrapbooking. I will hang it on the wall with the sticky tacky stuff that is safe for walls. I can't use nails or tacks or tape at work. I found some flowers on Ebay that I think I might buy to add to the tree. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWjHQ2sFWR6mqQPT66XNsa2XLGJSdmkVZfwU3GfNCjezUg8XsWdrxhTj4P1WM7fY0i3MRbHMs_y6ik8rkN8L9ZqP4m66JLyOwaPJcXNnkjGJwz2Dgfx5ktQFGa39mhHaDSfShh_ZRQ1-k/s640/blogger-image--1624611930.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWjHQ2sFWR6mqQPT66XNsa2XLGJSdmkVZfwU3GfNCjezUg8XsWdrxhTj4P1WM7fY0i3MRbHMs_y6ik8rkN8L9ZqP4m66JLyOwaPJcXNnkjGJwz2Dgfx5ktQFGa39mhHaDSfShh_ZRQ1-k/s320/blogger-image--1624611930.jpg" width="239" /></a>Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-29384089110675533442012-08-04T14:25:00.001-07:002012-08-15T22:34:17.786-07:00Birthday Baklava<br />
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For birthday's at the library I like to make a special treat for the birthday girl or boy and get them a card for the staff to sign. For Helen's birthday I had over heard her talking about liking baklava and I figured, "I could do that." I have a lot of confidence in myself, ha ha. I do have to pat myself on the back because for never having made baklava before this turned out very well. Baklava tastes really good too. I have never had it before. It's like eating crispy pecan pie. Quite yummy.<br />
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Baklava seems very intimidating to make but I didn't think it was that bad. If you are a beginning baker then you might not want to tackle baklava for your first project but sooner or later you should give it a try. I used Pioneer Woman's recipe and I'm just going to leave you with her <a href="http://thepioneerwoman.com/cooking/2011/12/baklava/">link</a>. The only thing I did differently was butter the phyllo sheets in the pan. It was easier for me. Enjoy!Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-66635525331897851892012-08-03T22:29:00.000-07:002012-08-15T22:33:38.714-07:00Tarts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUWM6_66Jpsi4ViXKH4NiGdsUWSE4StPoYCjBEVDRVKZKf173YkTwpLzvJoOoibl_rTA7xl_69jsY7MYJG3KHq0QViFK-zlQFFw7I5t4nMMm_X-ccPckSCRJpQnezCjSQGemLmO6My07A/s1600/Cherry+tart1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUWM6_66Jpsi4ViXKH4NiGdsUWSE4StPoYCjBEVDRVKZKf173YkTwpLzvJoOoibl_rTA7xl_69jsY7MYJG3KHq0QViFK-zlQFFw7I5t4nMMm_X-ccPckSCRJpQnezCjSQGemLmO6My07A/s320/Cherry+tart1.jpg" width="320" /></a><br />
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I've been baking again. Cooking healthy, not so much, but baking yes, yes, yes. For my last book discussion I wanted to make an almond crumble cherry pie but didn't get around to it the night before. So the day of I improvised and made tarts. I have made streusel topping several times but I liked the idea of this one since it was different. It called to use marzipan which is a mixture of almond paste, egg whites, and sugar. I couldn't find marzipan so I just used almond paste and the crumble turned out fine. The tarts turned out great. They are so simple to make. Since I have to keep my co-workers fed and happy I had to make the tarts again since not all of them got it the first time. The second time around I wanted to make a strawberry tart as well. I used a short cut and went with the pre-made glaze but I think it turned out fine. Next time I'm going to make homemade. My spoiled staff at CN got a taste as well. Like I said I have to keep them fed.<br />
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<b>Almond Crumble Cherry Tart</b><br />
from <a href="http://www.bettycrocker.com/recipes/almond-crumble-cherry-pie/1bce9509-82a6-48bd-8ba6-c80d8cda5373?nicam4=SocialMedia&nichn4=Facebook&niseg4=BettyCrocker&creativeID4=Post">Betty Crocker</a><br />
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<a href="https://docs.google.com/document/d/18HmCcBqYbo2Sgl7zVzAyOfWteCc9K5mgSjQitg2v5vQ/edit">Printer Friendly Version</a><br />
<ul>
<li>
1 box refrigerated pie crusts, softened as directed on box</li>
<li>8 oz Almond paste</li>
<li>6 tablespoons butter or margarine, softened
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1 cup old-fashioned oats
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1/2 cup all-purpose flour</li>
<li>2 cans (21 oz each) cherry pie filling</li>
<li> 1/2 teaspoon almond extract </li>
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Pre-heat oven to 350 degrees<br />
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In a bowl place the almond paste and butter. Cut together with a pastry blender or fork until well blended. Add the oats and flour until crumbly. You may need to add more flour until you get the right consistency. <br />
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On a baking sheet unroll one of the pie crusts and place it on one side of the pan. Open one can of the cherry pie filling and mix in 1/4 teaspoon almond extract. Pour the cherry filling onto the middle of the crust. Sprinkle half of the crumble mixture over the filling and fold up the crust around the filling to seal it in. Repeat with the remaining ingredients. You can fit two tarts on a large baking sheet.<br />
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Bake for 30 minutes or until crust is cooked through.<br />
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<b>Strawberry Tart </b><br />
A Lacey Creation<br />
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<a href="https://docs.google.com/document/d/1g47BFldcaoDqVwUlgwLmDmaMojl9tU-TiVOmh8Ajc6E/edit">Printer Friendly Version</a><br />
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<ul>
<li>1 box refrigerated pie crusts, softened as directed on box</li>
<li>2 pints fresh strawberries</li>
<li>2 containers strawberry glaze</li>
<li>1 8oz light cream cheese</li>
<li>1 8oz light cool whip</li>
<li>1/2 cup powdered sugar </li>
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Pre-heat oven to 350 degrees<br />
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Slice strawberries in half. Place them in a bowl and mix with glaze. On a baking sheet unroll a pie crust. Arrange strawberries cut side down all around the middle. Spoon some more glaze over the strawberries. Fold the crust over the filling to seal it in. Repeat with the remaining ingredients. You can fit two tarts on a large baking sheet.<br />
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Bake for 30 minutes or until crust is cooked through.<br />
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In a bowl mix together the cream cheese and powdered sugar until well blended. Add the cool whip. Once the tarts are cool garnish with the cream cheese mixture.<br />
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<br />Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-57925768234781501222012-07-13T20:02:00.000-07:002012-08-15T22:32:36.999-07:00I'm Back with Strawberry Shortcake Cake<br />
I swear I haven't fallen off the face of the planet I just took a break. For awhile I wasn't feeling very good but now I'm feeling so much better. Once they figured out some of my health issues I felt like a brand new girl! Which is a good thing.<br />
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I wanted to share some of the amazing, wonderful things going on in my life. First off I went to Anaheim, California for a library conference. It was such an amazing experience. My friend Jessica and her mom Joy got to meet me there. We had a great time getting to go to Disney Land and California Adventure. At my conference I got to meet so many wonderful authors like Jodi Picoult and her daughter Samantha Van Leer. Chris Colfer from Glee was there. I love him. I just got so inspired by all the programs I went to and the other librarians I talked to.<br />
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<tr><td class="tr-caption" style="text-align: center;">Jessica and I with the Goofy Statue at Disney's Paradise Pier Hotel</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Me with Stich (He was very mischievous)</td></tr>
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I also became a new mommy to Sadie Deville. I forgot what it is like to have a kitten. She is so loving and playful. My hands and arms are all scratched up but its worth it. My other babies are slowly starting to like her. Her and Sage are bonding. I found them today in the laundry basket together. Of course they were on top of my clean clothes, but that's what I get for leaving them out.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sadie says Hi</td></tr>
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Today I got a promotion at work. I am now the Hobart Township Manager. I am really going to miss working with Carol on a day to day basis but life changes and you have to change with it. She is off to Central and they are lucky to get her. I am very happy to stay at Hobart.<br />
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<tr><td class="tr-caption" style="text-align: center;">A Vision in Red</td></tr>
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On to the food. This Strawberry Shortcake Cake is so good. It would be great to take to a summer party, just don't leave it outside. It does better keeping it in a cooler environment. Everyone who eats this will be really impressed and will think you slaved away over it in reality it's super simple.
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<b>Strawberry Shortcake Cake</b><br />
as found on <a href="http://www.thecountrycook.net/2012/03/strawberry-shortcake-cake.html">The Country Cook </a><br />
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<a href="http://www.blogger.com/goog_169162773">Printer Friendly Version</a><br />
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1 box white cake mix prepared according to the directions on the box in a 9x13 pan, cooled <br />
1 (8 oz.) package reduced fat cream cheese, softened<br />
1/2 cup powdered sugar <br />
1 (8 oz.) container Cool Whip<br />
1 (13.5 oz.) container strawberry glaze<br />
3 cups fresh strawberries cut into bite size pieces<br />
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In a mixing bowl mix together the cream cheese and powdered sugar until smooth. Mix in Cool Whip. Spread over the cooled cake. In another bowl mix together the strawberries and glaze. Spread it over the Cool Whip mixture. Refrigerate until ready to serve.<br />
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<br />Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-74949396345538032972012-03-30T16:57:00.003-07:002012-03-31T20:49:23.239-07:00The Librarian<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRz0_iG7f-25u28n1nXJm0YvGdpueoO6p6kjjRPZBaY0J5i7hrkCNClnvEeuS1PjSH68u4AABbAtGyTD3n8NmRnCeP3sBneB9uXJJjEe65scWwTt8Bxsa4_7ZuwA20cotdIEbosUQEsLk/s1600/P3270264.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRz0_iG7f-25u28n1nXJm0YvGdpueoO6p6kjjRPZBaY0J5i7hrkCNClnvEeuS1PjSH68u4AABbAtGyTD3n8NmRnCeP3sBneB9uXJJjEe65scWwTt8Bxsa4_7ZuwA20cotdIEbosUQEsLk/s320/P3270264.JPG" alt="" id="BLOGGER_PHOTO_ID_5725843706237871746" border="0" /></a>I have been in Arizona this past week having a great time on vacation. I'm sad that my time here is almost up. I celebrated my 30th birthday yesterday in style. Jessica and her mom got me roses and donuts to start the day with. Then they took me shopping and we had our nails done. Later that evening we had a small party with ice cream cake. They made turning 30 without mom really special. I didn't miss her so much. Tomorrow we are going to the Renaissance Fair. That should be fun other than it supposed to be 90 some degrees.<br /><br /><br />Now on to The Librarian. Jessica and her family are from Indiana and they love Lincoln's Carry Out. Jessica's favorite sandwich is The Steel Worker. I don't know the story behind it. The sandwich is roast beef, cheese, lettuce, tomato, onion, and mayo on rye bread but she gets it on Vienna bread. Jessica had been craving a Steel Worker so I set out to recreate it. The only problem is around here is that they don't have a very big selection of Vienna or French bread so I choose round hard rolls but they were still soft. For the beef I got Charlies Pride from the deli sliced thin and American cheese from the deli. They turned out really good. Jessica said that when she got a bite of the beef with the cheese and the mayo it tasted a lot like The Steel Worker. It wasn't exactly the same but pretty darn close. I don't know why it's named The Steel Worker but Jessica renamed my creation The Librarian since I'm a Librarian.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv_FS4w47xIWD9XUVzepLlV9txif4kRfRRoUKDNfBKDTli7cyi8nFpVBaAA1RdwPYjCywGY8ubJQVSfJaIU_IHX5UshvS5pEQP-eYIUi5xsJvSX5fvGDTh5R9RJME8McM1QONXLPb230I/s1600/P3270261.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv_FS4w47xIWD9XUVzepLlV9txif4kRfRRoUKDNfBKDTli7cyi8nFpVBaAA1RdwPYjCywGY8ubJQVSfJaIU_IHX5UshvS5pEQP-eYIUi5xsJvSX5fvGDTh5R9RJME8McM1QONXLPb230I/s320/P3270261.JPG" alt="" id="BLOGGER_PHOTO_ID_5725843712283798738" border="0" /></a><br /><span style="font-weight: bold;">The Librarian</span><br />inspired by The Steel Worker<br /><br /><a href="https://docs.google.com/document/d/1SPK16Iqnf0giM7F-QEyBQ6QLzsr1ppB5NQUal8LzXoM/edit">Printer Friendly Version<br /></a><br />6 hard rolls, Vienna bread, or French rolls<br />1 pd. Charlies Pride deli meat sliced thin<br />12 slices American cheese, I used Prima Della<br />lettuce<br />tomato slices<br />onion slices<br />mayo<br /><br />Spray a skillet with cooking spray. Place a few slices of meat on the skillet and heat for 2 to 3 minutes on one side and flip over and heat on the other side for 2 to 3 minutes. While the meat is heating slice your bread open and spread mayo on each side. Place a cheese slice on one half and place one slice of heated meat on top of it. In the pan if the slices are long fold them over and stack three or four slices on top of each other and place a cheese slice on top. Let sit until cheese gets melty. Place on top of the waiting sandwich. Repeat with the rest of the sandwiches. Depending on how big your skillet is you could probably do 2 sandwiches at a time. Garnish each sandwich with lettuce, tomato, and onion if desired.Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-74446835909245401782012-03-30T11:25:00.003-07:002012-03-30T16:52:13.881-07:00Chocolate Crescents<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlvu_w6wwplT6VviwwKeeMA2AGQA7kgI6Fl-htzDYgWveB2qfP6XZ2gk7p3ONPv8iAD1ZHI8xPFIPMxoM2Y9cFWsTCNBCJ0KdXgtxUj4c3Jsa8VkYXcOo1kHR1TF6NRqR2E9hIJ-fBe8/s1600/P3180249.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlvu_w6wwplT6VviwwKeeMA2AGQA7kgI6Fl-htzDYgWveB2qfP6XZ2gk7p3ONPv8iAD1ZHI8xPFIPMxoM2Y9cFWsTCNBCJ0KdXgtxUj4c3Jsa8VkYXcOo1kHR1TF6NRqR2E9hIJ-fBe8/s320/P3180249.JPG" alt="" id="BLOGGER_PHOTO_ID_5725758263652679186" border="0" /></a>One night Will wanted ice cream. We didn't have any and neither of us wanted to get out and get any. I knew I had crescent rolls in the fridge and chocolate chips so I made chocolate crescents for him and cherry pies for me. Chocolate crescents are very tasty and satisfied Will's sweet tooth. These a very easy to make.<br /><br /><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br />Chocolate Crescents</span><br />a Lacey creation<br /><br />8 crescents, 4 WW points per crescent<br /><br /><a href="https://docs.google.com/document/d/1R7yfiQ_RFZXyaztBH6EtuuaOihHCyMhvTR1_2v8lhlQ/edit">Printer Friendly Version</a><br /><br />1 tube reduced fat crescent rolls<br />8 T milk chocolate chips<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pre</span>-heat oven to 350 degrees<br /><br />Unroll the tube of crescent rolls. If your rolls unroll okay you should have 8 triangles. When I made these I was having difficulties and mine were not unrolling very well. That is why I didn't end up with crescent shapes. I separated the dough as best as I could and ended up <span class="blsp-spelling-error" id="SPELLING_ERROR_1">smooshing</span> each piece of dough into a round, filling it with 1 T of chocolate chips, and closed up the round so the chocolate chips were completely enclosed. If you don't have those type of problems and your triangles come out okay you can place 1 T of chocolate chips on each triangle and than roll each triangle up starting at the wide side working towards the point making sure to keep the chocolate chips in. Place the crescent rolls unto a baking sheet sprayed with cooking spray and cook for 10 to 15 minutes or until lightly golden brown. Enjoy all the chocolaty goodness.Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-72872062615107554192012-03-23T11:23:00.002-07:002012-03-30T11:09:56.476-07:00Mini Cinnamon Rolls made Light<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5fh78qh2qThzOVEAFqpTFithEIQRycCa92B1wrSRPysb_Yc3KSUcA6CSJQxsJaakfTAZt4XM3Y1pYvgAJGdxHXOLUuB9OMWf0Gju6jrsa7_4rHaBPTpvMmXvUQnT45nYGZdAMsgEBYQ/s1600/032012+003.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5fh78qh2qThzOVEAFqpTFithEIQRycCa92B1wrSRPysb_Yc3KSUcA6CSJQxsJaakfTAZt4XM3Y1pYvgAJGdxHXOLUuB9OMWf0Gju6jrsa7_4rHaBPTpvMmXvUQnT45nYGZdAMsgEBYQ/s320/032012+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5723160170561415826" border="0" /></a>I love cinnamon, but not cinnamon candy. But cinnamon rolls are right up my alley and these were delicious. What's even better is these are low in points, but that doesn't mean I can eat the whole pan. :)<br /><br /><span style="font-weight: bold;">Mini Cinnamon Rolls</span><br />a Lacey creation<br /><br />24 mini rolls, 3 WW points with cream cheese frosting, 2 WW points without<br /><br /><a href="https://docs.google.com/document/d/1IU6k5LOMC0-gdma59--PZQozosrwCHn1ls0w1tJwXEo/edit">Printer Friendly Version</a><br /><br />2 tubes reduced fat crescent roll<br />1/2 cup brown sugar, divided<br />2 T Cinnamon, divided<br />2 T Light Butter<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pre</span>-heat oven to 350 degrees<br /><br />On a lightly floured surface unroll one of the tubes of crescent rolls. It would be easier to use the seamless crescent rolls which is low in fat but I can never find it in <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Walmart</span> so I work with what I have. Piece together the eight rolls and pinch them together so it is one flat rectangle. Spread 1 T of the light butter over the rectangle. In a bowl mix together 1/4 cup of brown sugar and 1 T Cinnamon. Sprinkle over the butter and spread to the edges. Roll the crescent up starting at the long side into a tight tube. Spray a pie plate with cooking spray. Cut the tube into 12 pieces and place them into the pie plate close together. Repeat instructions with the other tube of crescent rolls. You will have 24 cinnamon rolls when finished.<br /><br />Bake for 15-20 or until lightly browned.<br /><br />To make the frosting:<br /><br />4 oz Fat Free cream cheese, softened<br />2 1/2 T powdered sugar<br />1 tsp milk<br /><br />Mix all together. Add more milk if the consistency is too thick.Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-60994873855937238892012-03-23T11:22:00.002-07:002012-03-30T10:12:21.169-07:00Cake Batter Cheesecakes made Light<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8GjWl6iedsiHXbVbEh0aWHo8mRqE6xB9Vq_5P8y6StPBOlurPZvfCofi49EDkZrvmdycUqn7WHVKJMi0DWmGafy1b_DgjSQYSOBA-LXBHhVVlHBMn6uYFzJD9IAWp0z8zIzQ8hB7BkI/s1600/032012+002.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8GjWl6iedsiHXbVbEh0aWHo8mRqE6xB9Vq_5P8y6StPBOlurPZvfCofi49EDkZrvmdycUqn7WHVKJMi0DWmGafy1b_DgjSQYSOBA-LXBHhVVlHBMn6uYFzJD9IAWp0z8zIzQ8hB7BkI/s320/032012+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5723159855713386082" border="0" /></a>For my book discussion last week I made these and mini cinnamon rolls. I wanted to make them less fattening so I tweaked the recipe a little bit. I think they turned out pretty good.<br /><br /><span style="font-weight: bold;">Cake Batter Cheesecakes</span><br />adapted from <a href="http://cassiecraves.blogspot.com/2012/03/cake-batter-cheesecake-cupcakes.html">Cassie Craves<br /></a><br />24 servings, 3 WW points with Oreo crusts<br />2 WW points without Oreo crusts<span style="font-family: Verdana, sans-serif; font-size: 85%;"><br /><br /><a href="https://docs.google.com/document/d/15GlQ1Gy3MoOILPmwSFGeKr26CkNFpR03kdwYpt1yGnk/edit">Printer Friendly Version</a><br /><br /><span style="font-size:100%;"><span style="font-size:85%;">24 Reduced Fat Oreos, optional</span><br /></span></span><span style="font-size:100%;"> <span style="font-family: Verdana, sans-serif; font-size: 85%;">16 ounces Fat Free cream cheese, softened</span><br /><span style="font-family: Verdana, sans-serif; font-size: 85%;">1/2 cup sugar</span><br /><span style="font-family: Verdana, sans-serif; font-size: 85%;">1/2 teaspoon vanilla extract</span><br /><span style="font-family: Verdana, sans-serif; font-size: 85%;">2 large eggs, lightly beaten</span><br /><span style="font-family: Verdana, sans-serif; font-size: 85%;">1/2 cup Fat Free sour cream</span><br /><span style="font-family: Verdana, sans-serif; font-size: 85%;">2/3 cup Sugar Free yellow cake mix</span><br /><span style="font-family: Verdana, sans-serif; font-size: 85%;">2 tablespoons rainbow sprinkles</span><br /><br /><span style="font-family: Verdana, sans-serif; font-size: 85%;">Preheat the oven to 275 degrees. Prepare cupcake pans with paper liners. Place a whole Oreo in each cupcake liner if you are using the Oreos.</span><span style="font-family: Verdana, sans-serif; font-size: 85%;"> In a bowl of a stand mixer with the paddle attachment, mix the cream cheese for 3 minutes on medium speed until smooth. Add in the sugar and mix for 2 more minutes.</span><span style="font-family: Verdana, sans-serif; font-size: 85%;"> Add in the vanilla and mix. Slowly pour in the lightly beaten eggs on medium low speed and mix to combine. </span><span style="font-family: Verdana, sans-serif; font-size: 85%;">Add in the sour cream and mix on medium low speed. Be careful not to over mix the cheesecake batter.</span><span style="font-family: Verdana, sans-serif; font-size: 85%;"> Sift the cake mix over the bowl with the cheesecake batter to remove any lumps. Stir in 2 tablespoons sprinkles. Fold in gently.</span><br /><br /><span style="font-family: Verdana, sans-serif; font-size: 85%;">Using a cookie dough scooper or a 1/4 measuring cup, place cheesecake batter on top of each Oreo, if using.</span> <span style="font-family: Verdana, sans-serif; font-size: 85%;">Bake the cheesecakes at 275 degrees for 30 minutes. Once they’re done baking, chill them in the refrigerator overnight before serving.</span><br /></span>Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0tag:blogger.com,1999:blog-5749131450932020885.post-12834879511223733622012-03-20T20:09:00.004-07:002012-03-20T20:43:47.133-07:00Sausage Egg Breakfast Cups<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKD6bxPXnYH1u2ymQ8J1WUw8TG5k77meP9PeGFujd2ZLBcvN92imVjqHtSH-201iYHPUozoagoX39qtG_EOnsMdqmb1dhhEcNdfPxdJ3unU18rM3AWk0umZasXyBDM82etmI5RddzHUXM/s1600/P3140246.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKD6bxPXnYH1u2ymQ8J1WUw8TG5k77meP9PeGFujd2ZLBcvN92imVjqHtSH-201iYHPUozoagoX39qtG_EOnsMdqmb1dhhEcNdfPxdJ3unU18rM3AWk0umZasXyBDM82etmI5RddzHUXM/s320/P3140246.JPG" alt="" id="BLOGGER_PHOTO_ID_5722182458114142354" border="0" /></a>I saw this recipe for Crescent Sausage Egg and Cheese Bake on Cassie Craves and I knew I wanted to try it. It is super simple so that was just an added bonus. It has eggs, sausage, cream cheese, and crescents, whats not to love about it. The original recipes calls for making into a casserole which I intended on doing but I didn't have enough crescent rolls so I improvised and made muffins. These turned out awesome and were really good. I will be making these again and trying different variations like ham or bacon.<br /><br /><br /><span style="font-weight: bold;">Sausage Egg Breakfast Cups</span><br />adapted from<a href="http://cassiecraves.blogspot.com/2011/03/crescent-sausage-egg-and-cheese-bake.html"> Cassie Craves</a><br /><br />8 servings, 4 WW points per serving<br /><br /><a href="https://docs.google.com/document/d/1MZHknSUbbMOh9VRDZsCfzTWljMRQF3UKb0qXaA5IF5k/edit">Printer Friendly Version<br /></a><br />1 roll reduced fat crescent rolls<br />1 cup Egg Beaters<br />1 cup Jimmy Dean Turkey Sausage Crumbles<br />4 0z fat free cream cheese<br />2/3 cup Weight Watchers Mexican shredded cheese<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pre</span>-heat oven to 350<br /><br />Unroll the crescent roll tube. In a muffin pan place a crescent in each well. You will have eight. With your fingers stretch the dough up the sides of the well and so that you have some dough hanging out. Set the pan aside. Heat a skillet and spray with cooking spray. Cook the Egg Beaters until scrambled. Once done add the cream cheese and melt. Add the sausage crumbles and stir well with the eggs and cream cheese. Add the shredded cheese and melt. Take off heat. Place heaping tablespoon full of the sausage mixture into each crescent. Once all of the sausage mixture is divided between the eight crescent rolls then close each muffin up. Take the dough that was over lapping on top and seal up over the sausage mixture. Place pan in oven and bake for 10-15 minutes or until crescents are cooked through. Enjoy.Laceyhttp://www.blogger.com/profile/06739229890094288129noreply@blogger.com0