I am honored

Tuesday, August 31, 2010

I was so honored to find out that my blog has been listed on another site that featured 50 Frugality Blogs Worth Reading! Here's what they had to say...

Saving money is one interest that nearly everyone shares. Being frugal can have excellent rewards, ranging from saving money to feeling satisfied after hitting a sale. If you have exhausted your own ideas regarding saving money, you can turn to the Internet to find out how else to stretch a buck. The following blogs are top-notch when it comes to providing new ways to save on various items.

Pretty cool stuff huh? Well if you like that, then check out what they said about this blog...

The Eat Food Not Money Cookbook : Here you can learn about cooking lasagna in a dishwasher. At this point, the cheap recipes are merely a bonus.

Yeah buddy, that's what I'm talkin' about :)

A big thanks to the folks over at Online Accounting Degree for the shout out! 

If you, my dear readers, would like to check out their site, you can click here and if you'd like to check out the other 49 Frugality Blogs Worth Reading, click here. Have a great day everyone!

My Review

Monday, August 30, 2010


Ice Cream Maker

By Kathy from Winder, GA on 8/30/2010

 

4out of 5

Pros: Easy to use, Great recipes, Quick

Best Uses: Frozen yogurt, Frozen Drinks, Soft serve ice cream

Makes delicious soft serve ice cream. If you like your ice cream firmer, just put it in the freezer for a little while after you make it.

Love the color!

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Tags: Picture of Product

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Tags: Using Product

(legalese)

Cooking Light -- September 2010


THE SEPTEMBER ISSUE OF COOKING LIGHT FEATURES 147 RECIPES AND TIPS FOR THE FAST, HEALTHY COOK---PLUS: THE TOP 20 INGREDIENTS EVERY COOK-IN-A-HURRY NEEDS 
 
With kids heading back-to-school, summer’s lazy days are vanishing and most home cooks find themselves in a hurry to get a healthy and delicious dinner on the table. The editors of Cooking Light have stuffed the September issue with 147 recipes and tips that help the time-challenged cook. 


Presto: Tips for the Healthy Cook in a Hurry (p.134) – This quick-cooking special section features 67 tips, 10 quick side dishes, and 11 superfast entrees that every cook-in-a-hurry should know. From shopping to cleanup, Cooking Light offers a carload of their best ideas and recipes for the healthy cook who’s short on time.


Top Ingredients Every Quick Cook Needs (p. 170) – Keep these essential ingredients on hand and in mind. They can be combined in creative ways to yield delicious, quick and healthy weeknight meals. Pantry and refrigerator staples include: Canned Diced Tomatoes, Plain Greek Yogurt, Boil-in-a-Bag Brown Rice, Eggs, Couscous, and more. 


The Amazing Time-Saving Pressure Cooker (p.156) – Once the tool of only military cooks and fearless grandmas, the new, improved pressure cooker is a safe, quick worker of wonders. It’ll save every home cook time in the kitchen while cooking meals to perfection. 


Summer’s Last Hurrah (p. 26) – Enjoy the late-summer bounty with light, fresh dishes that are chock-full of produce. Recipes include Proscuitto, Fresh Fig, and Manchego Sandwiches and Grilled Yellowfin Tuna with Romaine and Tropical Fruit.


Building a Healthy Sandwich (p. 34) – A sandwich has the ability to be as healthy as you want it to be. The keys are watching portion size and making smart choices as you build it, layer by layer.


Navigating a Pizza Menu (p. 36) – Choose with care at your local pizza shop, or it may be your waistline that’s doughy. It’s easy to consume more than a day’s worth of sodium from just two slices, but it’s also possible to eat healthfully and make smart choices at your favorite pizzeria. Opt for thin crust pies or ones topped with vegetables.


Wines and Spicy Foods (p. 78) – Let three simple strategies guide your selections when choosing wines that work with spicy foods. Opt for a sparkling wine because bubbles help refresh, go for something sweet to counter the spice, and avoid wines that are high in alcohol as they fuel the flames. 


The Best/Worst Restaurant Salads – That bowl of greens may not be as good for you as you think. CookingLight.com navigates the best and worst restaurant salads and shares their top picks.


You will just LOVE September's issue! Go get you one today! Oh, and if you've been wondering where I've been....you can click here to find out. See you soon and remember, Happy Cooking!

Why weren't these plates on Gilligan's Island?

Monday, August 16, 2010

Y'all should know that I love trying new stuff. Especially new stuff for the kitchen. That is, after all, the place that I spend the majority of my time. I need stuff for the kitchen. Lots of it! Right now!

OK, OK, I got a little hyper and greedy there. Sorry. Let me correct that to saying I want stuff for the kitchen. Better?


So imagine my glee (what? Glee is a word. Don't judge me.) when MarxFoods.com offered me the opportunity to test and review their elegant, disposable, eco-friendly, biodegradable Palm Leaf Plates!

I can sense your doubt. Elegant and disposable? Plus eco-friendly and biodegradable? And did I say PALM LEAF plates??

Stop doubting me. These plates are all of that. Gilligan would have traded their radio for some of these plates. Why the Professor didn't invent them I'll never know. They are awesome!!

Wanna see them in action? I guess I can do that...but only because it's for you :)


They are honestly pretty plates...

  
And thick so they held up to the abuse I tried to impose on them...
Mmmm Shrimp Alfredo, mozzarella sticks & garlic bread...my favorites! Um why didn't we ever see them eat shrimp on Gilligan's Island? They were on the ocean... This is one of the things that makes me say hmm.

Anyway, I really piled the Shrimp Alfredo on the plate and it didn't sag at all like a regular disposable plate would...


Lots of sauce too...delicious!

Needless to say, I was super impressed with these plates! I almost didn't want to throw them away! I will definitely buy some more in the future. And hey, they have forks, knives and spoons made out of palm leaves too! Isn't that cool?

If you want to read about how these amazing plates are made, you can click here and if you are just dying to buy you some and try them out yourself, you can click here.

Thanks to MarxFoods for sending me a pack of 12 plates (6 rectangle and 6 square) and letting me try them out! I really enjoyed them!


Frost it up

Saturday, August 14, 2010

Every time I make something that's frosted, I get asked how I made the frosting. It's so simple you wouldn't believe it (maybe you would but it sounded good when I said it lol). I use the same base recipe for all my frostings and then add different items to change the taste.

Base recipe


What you'll need:
  • 1/2 c butter
  • 1 - 2 tsp vanilla
  • 4 - 6 c powdered sugar
Cream the butter and vanilla on high speed of an electric mixer until very smooth and creamy. Gradually beat in sugar on low speed, increasing speed to high as the sugar mixes into the butter/vanilla mixture. If you start it out on high you'll have powdered sugar EVERYWHERE! Keep adding sugar until the frosting gets to the thickness you desire. Frost away! *Make sure your cake/cupcakes are cool before frosting*

For almond frosting: Omit vanilla and add 1 - 2 tsp almond extract

For cream cheese frosting: Reduce butter to 1/4 cup. Allow 1 (8 oz) pkg cream cheese to come to room temperature. Cream with butter and continue as above.

Colored frosting: Add 1 - 4 drops food coloring to bowl after the first sugar addition. Continue adding sugar until desired consistency. The more drops you use, the darker the color will be. Remember, you are starting with a yellow-white base color. If you add more than 6 drops, reduce the vanilla to 1 tsp.

Cherry frosting: Omit vanilla. Reduce butter to 1/4 cup. Add 1/4 cup of cherry pie filling and cream with butter. Continue as above. Alternately you could use cherry juice (like from a jar of maraschino cherries). Use about 1/8 cup of juice and increase sugar. Chop up some of the cherries and mix them in by hand at the end.

Other flavors: You could use any flavored extract in place of the vanilla. I've even tried root beer extract before. It was delicious by the way :) You could even use other flavors of pie filling. I've made cherry, pineapple, peach and blueberry and they were all great! Experiment until you find the flavor you love!

Cost (for base recipe):
butter - $2.38
vanilla (2 oz) - $1.96
powdered sugar - $1.67
Total - $2.09

I scream! You scream! We all scream for ice cream!! {Product Review}

Thursday, August 12, 2010

I told y'all that CSN Stores was allowing me to do another review of one of their great products and what could be better on these hot summer days then fresh made ice cream? Yep, I got to review an ice cream maker! 

I chose the Deni Automatic Ice Cream Maker in Lime. I don't know about you but I just love green :)

If you're not such a fan of green then you could get one in Blueberry, Clear, Raspberry or Platinum. The green is very pretty though... (You should love green as much as I do!) 

We decided to make Snickers® ice cream and let me tell you, it was so delicious! You need to freeze the canister at least 8 hours before use. We've decided to just keep our canister in the freezer all the time so that we can make ice cream or frozen yogurt whenever the urge strikes us :)

Here's the recipe we used:

What you'll need:
  • 2 large eggs or 4 oz egg substitute (we used regular eggs)
  • 1 c sugar
  • 1 c half and half or milk (we used milk)
  • 2 c heavy cream
  • 1 1/2 tsp vanilla
  • 6 or 7 "bite sized" Snickers® candy bars, frozen and chopped into about 1" pieces
Combine eggs, sugar and vanilla in a saucepan. Add cream and half and half (or milk) and mix well. Heat through. 


Pour into a freezer safe bowl and place in freezer until very cold (the colder your mixture is, the firmer it will freeze in the ice cream maker).

Take the canister out of the freezer and place on motor base. (Note: The canister should be used immediately after removal from freezer because it will begin to thaw once placed in room temperature.)



That's my son...he was excited to have ice cream :)


Place the paddle inside the canister, lock the lid into place and turn the machine on. Slowly pour the mixture in the top opening of the lid. Place the cover on machine and let it run for 5 - 30 minutes, until the mixture is the consistency you desire. Ours ran right at 30 minutes.


About 5 minutes before it's done, place candy pieces in the candy crusher and turn the crank to add candy to the ice cream.



That's my daughter adding the candy pieces :)


Then put the ice cream into bowls and enjoy it! Oh, don't use any metal utensils (like a metal spoon) to remove the ice cream because that can damage your machine. Use plastic!



It was so delicious we almost made a second batch! I can't think of anything better in the summertime!


Want one? I know you do! You can buy your own Deni Automatic Ice Cream Maker (in any color you want even though I still say get green!) for $49.99 by clicking here. It's totally worth the money I promise!

For you twitter-holics, follow CSN Stores by clicking here and for you Facebook lovers, become a fan of CSN Stores by clicking here

Writing this is making me have one of those urges....I'm thinking about using some of those fresh cherries I have in my fridge to make some more ice cream! See y'all tomorrow!

I'm back!

Wednesday, August 11, 2010

Hi guys! I bet you thought I ran away :) I've just been moving which is kind of close to running away but better...at least when you move you get a reward...a nice new house! A couple posts back I told you that I was going to get to do another review for CSN Stores. Well I did and I can't wait to tell you all about it tomorrow! See you then!

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