Saturday, December 31, 2011

WELCOME 2012


God grant us this year a wider view,
So we see others' faults through the eyes of You.
Teach us to judge not with hasty tongue,
Neither the adult ... nor the young.
Give us patience and grace to endure
And a stronger faith so we feel secure.
Instead of remembering, help us forget
The irritations that caused us to fret.
Freely forgiving for some offense
And finding each day a rich recompense.
In offering a friendly, helping hand
And trying in all ways to understand;
That all of us whoever we are ...
Are trying to reach an unreachable star.
For the great and small ... the good and bad,
The young and old ... the sad and glad
Are asking today; Is life worth living?
The answer is only in, loving and giving.
For only Love can make man kind
And Kindness of Heart brings Peace of Mind.
By giving love, we can start this year
To lift the clouds of hate and fear.

- Helen Steiner Rice -

What was your highlight of 2011?
I am sure you all know what mine was!
HAPPY NEW YEAR & LOVE TO ALL!


Friday, December 16, 2011

Time Flies and Rum Cake

I don't know about you, but to me there aren't enough hours in a day! But somehow it wouldn't be Christmas if we weren't hustling and bustling! Right?
I am almost finished my shopping and have tons of wrapping to do. Tomorrow night
we celebrate with the Talbot Christmas party. Our family has grown so much and I absolutely love family traditions. I just wish my Dad were still with us to share in those traditions.
On Christmas Day we celebrate with the Hernandez clan...lots of food and fun!
What are your family traditions?
I think we will be making some new traditions now that we have a grandchild...
it's going to be SO much fun!!!!
Have a wonderful weekend!


BACARDI RUM CAKE



1 cup chopped pecans or walnuts
1 package plain yellow cake mix
1 (3 3/4-oz.) package vanilla instant mix
1/2 cup Bacardi dark rum
1/2 cup vegetable oil
1/2 cup water
4 large eggs

Glaze:

4 Tbs. butter (1/2 stick)
2 Tbs. water
1/2 cup sugar
1/4 cup Bacardi dark rum

Place rack in the center of oven and preheat to 325 degrees.
Lightly spray a 12-cup a Bundt pan and dust with flour. Sprinkle the pecans or walnuts in the bottom of pan.

Place the cake mix, pudding mix, rum, oil, water and eggs in large mixing bowl. Blend with mixer on low for 1 minute. Scrape down sides of bowl; increase speed to medium and beat 2 minutes more. The batter should look thick and smooth. Pour into pan.

Bake until golden brown and springs back when lightly pressed; 58-60 minutes. Remove pan from oven and cool on rack 20 minutes. Invert onto serving plate. Poke holes in the top of cake with a wooden skewer.

Prepare the glaze. Place butter in small saucepan and melt over low heat. Add the water and sugar, stirring. Increase the heat to medium and bring the mixture to a boil. Reduce heat slightly and let glaze simmer until thickened, 4-5 minutes, stirring constantly. Remove from heat and stir in rum. Spoon over warm cake allowing to seep into holes and drizzle down sides. Allow to cool completely before slicing.

Store cake, cover tightly at room temperature for up to 4 days or refrigerate up to 1 week. Freeze up to 6 months. Thaw overnight on the counter before serving.

Sunday, November 27, 2011



I hope you all had a wonderful Thanksgiving! We sure did...WAY too much food but had fun making new memories! And now onto Christmas! O M G where has this year gone? We spent most of the week cleaning and decorating and we still aren't done! But everything that is done really looks nice! L O V E our tree....


Still lots of things to do but at least its in progress! This Christmas will be so special because we have a new little one to share it with! I cannot wait!! I promise he is not say BAH HUMBUG in this pic!

Anyway, I hope you all had an awesome Thanksgiving and that your week ahead is just as amazing!

Now onto a really good recipe...get ready for some Christmas recipes!
This one is for Eggnog Bread...don't turn your nose up at it,
I promise its really good!!
Try it!



Holiday Eggnog Bread

2 - eggs
1 1/4 - cups sugar
1 3/4 cups eggnog
1/2 - cup butter, melted
1/4 - teaspoon nutmeg
1 - teaspoon rum extract
1 - teaspoon vanilla extract
2 1/4 - cups all purpose flour
2 teaspoon baking powder
1/4 - tsp salt
1 - 3.4 oz package instant french vanilla or vanilla pudding

Eggnog Glaze

1 - Cup Powdered Sugar
Enough eggnog to make a glaze to drizzle over bread

Preheat oven to 350 degrees. Grease bottom of bread pan or mini loaf pans. Beat eggs, add sugar, eggnog, butter, rum and vanilla extract. Sift together the flour, baking powder, salt and nutmeg. Add the flour mixture to the batter and mix well.

Add the instant pudding and blend. Pour into greased mini loaf pans. Bake at 350 degrees for 20-25 minutes. Bread will be golden brown and a toothpick inserted comes out clean. Cool in pans 10 minutes. Remove and cool completely on a baking rack. When cool drizzle eggnot glaze on top.
To make the glaze: Mix (1) cup powdered sugar with enough eggnog to make a pourable glaze. Drizzle over cooled loaves. Let glaze set before storing bread.

Wednesday, November 16, 2011

TECHNOLOGY AND THANKSGIVING



Okay so I finally bit the bullet! My kids have been after me about my antique cell phone...yes you are seeing it correctly...it's a pink flip phone from like 2005 I think!

It served it's purpose and worked just fine for me! When I had it on that is ( I heard that Jordan and Addie). I had been eligible for an upgrade for-ever! So I did it...and I love it...

Why did I wait SO long??? I know, I am a nerd...it's okay for you to think that!

On a different note, who is ready for some Thanksgiving food? I love Thanksgiving and all it stands for and I absolutely love the special foods we prepare. This year we will be having not 1 but 2 Thanksgiving celebrations! Saturday we are getting together @ Kristen and Jordan's for an early Thanksgiving feast since they will be in Tennessee next week. Looking forward to good food, lots of fun, spending time with special people and making new memories! On Thanksgiving Day we will be spending it with extended family...also looking forward to that.

Family is what it's all about right?

Here is an amazing recipe for Cornbread Cake...yes you heard it right...cornbread cake! This is super easy and so moist and is definitely one of my favorite comfort foods!!!

ENJOY!

CORNBREAD CAKE


2 cups flour
1 1/2 cups yellow cornmeal

4 eggs
1 1/2 cups sugar
1/2 cup brown sugar, packed
1 cup oil
1 teaspoon vanilla
One 15-ounce can whole kernel corn, undrained
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
3/4 teaspoon baking powder

Preheat oven to 350 degrees. Coat a 9x13 oblong pan or two 9 inch cakes pans with vegetable cooking spray.

In a large bowl whisk together the flour and cornmeal. Set aside.

To a blender or food processor add the eggs, sugar, brown sugar, oil, vanilla, corn, baking soda, salt, cinnamon, and baking powder. Blend or process for 30 seconds or until well combined (some corn will still be visible).

Pour into the flour mixture and whisk just until flour disappears. Pour into prepared pans. Bake for 45-50 minutes for the long pan, or 35-40 minutes for cake pans - or until a toothpick or tester inserted in the middle comes out with large moist crumbs. Serve warm.

Top with butter...because you can!


Thursday, November 10, 2011

Pumpkin Crunch Cake...and Nippy Weather!

Brrrrr do you feel that? It's downright nippy here and I LOVE it, altho my knees are rebelling! This weather puts me in the mood for the holidays and what better to go with the holidays than baking? Don't you just love the scents of holiday food cooking? It brings back so many good childhood memories...I am truly blessed to have those wonderful memories! Even my baby boy was ready for the cold air this morning......




......I found this recipe on Pinterest.(I SO love Pinterest) It’s also called a “dump cake” because basically you are throwing everything in the dish and baking it. I think crunch cake sounds nicer than dump cake don’t you? If you like pumpkin pie with a crunchy topping, this is the dessert for you. The bottom layer is a creamy pumpkin pie texture, and the top layer is nutty and crunchy. You can use spice cake for this recipe, but yellow, butter or even white would work too. It just minutes to throw together.

Pumpkin Crunch Cake



15 oz can pumpkin; or 2 cups fresh pumpkin puree
1-12 oz can evaporated milk
1 1/2 cups sugar
3 eggs
1 teaspoon cinnamon
1 box cake mix
1 cup melted butter
1 cup chopped walnuts or pecans (optional)

Mix the pumpkin, evaporated milk, sugar, eggs, and cinnamon.

Spread mixture evenly in a lightly greased 9 x 13 baking pan.

Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle the nuts over the top of the cake mix. Pour the melted butter evenly over the top of everything. Do not stir.

Bake at 350 degrees for 50 to 60 minutes or until top is browned. Let cool before serving. If you'd like you can top with whipped cream.
Refrigerate leftovers.

Sunday, November 6, 2011

DEFINTION OF A SUCCESSFUL WEEKEND

LSU WINS IN OT




SAINTS GET REVENGE ON THE BUCS

AND MY BABY BOY LAUGHING AT HIS DADDY

Life is so good...and we are so blessed!

And how was your weekend?


Saturday, November 5, 2011

GEAUX TIGERS & BEER BREAD

WOW you would swear it's the Superbowl and the Saints are in it again! Everyone south of the Mason/Dixon line is hyped up about tonight's LSU -ALABAMA match up! There are parties going on, lots of food, lots of drinking and LOTS of fun shared with friends/family...because that is how we do it in the south. (I was going to say because that's how we roll, but not a good choice of words when you are playing against Alabama) If you are going to be out there partying, have fun, be safe and don't drink and drive! AND when you get home, don't forget to set your clocks an hour back...lucky for you party people, you get an extra hour of sleep!
Have fun and.... GEAUX TIGERS!!!!!!!!


IF you have some beer left over from tonight's festivities..

you MUST make this Honey Beer Bread tomorrow...so simple and delicious!!!

Honey Beer Bread Recipe


Ingredients:

  • 3 cups all-purpose flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. honey or agave nectar
  • 1 bottle (12 ounces) beer
  • 4 Tbsp. (half stick) butter, melted (**You can double this if you’d like**)

Method:

(Makes 1 loaf)

Preheat the oven to 350 degrees F.

Grease a 9″ x 5″ x 3″ inch loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (pop the honey in the microwave for a few seconds beforehand to make it easier to stir in!)

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter.

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.

Serve immediately.

Saturday, October 29, 2011

HAPPY HALLOWEEN WEEKEND!

Is this not perfect Halloween/bonfire weather??? Its nice and cool but a bit windy here, but that's okay because the sun is shining! Do you have any special Halloween plans? I really miss those days when my little ones got all dressed up and were so excited to walk the neighborhood calling out "trick or treat". Then they would come home and dump out their goodies on the floor to see what they had and of course dig into a few treats! And yes, Mom would dig in to! Had to make sure it was good ya know?
This year our sweet little grandson will be celebrating his first Halloween. He will be dressing up as a monster and his costume is adorable! I wonder if he has any idea how much he is loved?
Here is a picture of our family of pumpkins in our front yard, aren't they adorable? I ordered it from Walmart.com and thought they were just too cute.


Have a wonderful weekend and a fun Halloween!

Who doesn't love caramel apples????
Here is a great recipe for
Caramel Apple Nachos!!
Yep you read it right, NACHOS!

Super simple and super yummy!
ENJOY!


Apple Nachos


4 large Granny Smith apples, sliced
35 large marshmallows
1/4 cup butter
35 caramels
1 Tbsp evaporated milk (or half and half)
1/4 cup peanuts
1/4 cup mini semi-sweet morsels
2 Tbsp chocolate syrup
Slice apples and arrange on platter.

In saucepan, melt marshmallows and butter until creamy.
Set aside.

In microwave dish, melt caramels with milk
(cooking in 30 second intervals, and stirring).
Set aside.

Pour marshmallow cream over apple slices, followed by caramel sauce.
Drizzle chocolate syrup and sprinkle with peanuts and
mini chocolate morsels.
Serve immediately and enjoy!

Saturday, October 22, 2011

NEW BLOG DESIGN AND MINI PUMPKIN PIE CRESCENTS

HAPPY SATURDAY!
What a beautiful day it is!!! It's much too nice to be indoors and as soon as I finish typing this, I am heading out with the sunroof open, just cruising along!
So, what do you think about the new blog design? Not super sure that I like it, but it gave me so much trouble to install that it is staying put...for now!
Here is an awesome recipe that I borrowed from shakentogether.blogspot.com

MINI PUMPKIN PIE CRESCENTS


Start with 2 tubes of refrigerated crescent rolls.
Roll each crescent roll out and cut lengthwise in 2.
This recipe will make 32 mini pumpkin pies.
Each crescent roll will get a heaping tablespoon of the pumpkin pie filling:

1/2 block of cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 1/2 tsp. pumpkin pie spice
3 T sugar

Beat together until fluffy and creamy.

Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie crescent in it!
Bake at 375* for 15-18 minutes.
These little goodies are so good and simple and quick to make!


Monday, October 17, 2011

Jinxed, Lost, Betrayed and Cinnamon Rolls!


Okay so here's the deal. Since the beginning of football season, my desktop wallpaper @ work has been the New Orleans Saint's football schedule because, well because I LOVE the Saints. The girls at work know how much I love changing my desktop background but I simply couldn't make myself change this one....

Well, Friday I thought, oh I will just change it for Halloween then after I will put this one back up. SO I did....O M G they all yelled at me saying "that's it, you jinxed the Saints now" and "if they lose Sunday, don't even come back to work Monday". I laughed (just a little because I wondered, maybe I did jinx them) and said you guys are crazy! WELL....1. The Saint's lost....2 Sean Payton was injured on the sideline and had to have surgery...AND....3 I found out today that Paul McDonald got married yesterday! You know Paul McDonald from American Idol's last season right? WHAT? You don't know Paul McDonald???? OK...here he is...is he not a cutie??


Yes...he got married and I was not even invited to the wedding! But that's okay Paul, honey, I forgive you since it was a small wedding, I totally understand (NOT).

SO needless to say, guess who changed their desktop background today? Yep...you guessed it, I did....and NO it's not a picture of Paul (he betrayed me).

Its back to the New Orleans Saints background....

Lord I hope next weekend is a better one!!!!


And now for a recipe for you guys...who doesn't love Cinnamon Rolls? These are amazing and makes an excellent breakfast or brunch treat....enjoy!

CINNAMON ROLL COFFEE CAKE

INGREDIENTS:
2 tablespoons butter, softened
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup finely chopped nuts
1 (12.4-oz.) can Pillsbury® Refrigerated Cinnamon Rolls with Icing


DIRECTIONS:
  • Heat oven to 375°F. Using 1 tablespoon of the butter, butter 9-inch pie pan. Combine sugar and cinnamon; sprinkle 2 tablespoons of the mixture over buttered pan. Sprinkle 3 tablespoons of the nuts over sugar mixture.
  • Separate dough into 8 rolls; cut each into quarters. Place half of pieces evenly over nuts; sprinkle with 1 tablespoon of the sugar mixture. Dot with remaining tablespoon butter; top with remaining roll pieces and sugar mixture.
  • Bake at 375°F. for 18 to 20 minutes or until golden brown. Drizzle icing over rolls; sprinkle with remaining nuts. Cut into wedges. Serve warm.

Thursday, October 6, 2011

ANNIVERSARIES AND MEMORIES




Today is my Friday and I am SO happy about that! Love those 3 day weekends. The weather has been perfect and life is good! How's that for a happy rant? Oh sure, there is lots to complain about but I prefer to focus on the positive....what about you?
This week we celebrated 36 years of marriage. WOW 36 years...that is my entire adult life! I can remember the day we got married just like it was yesterday! It was the wedding fiasco to end all wedding fiasco's! First...one of our groomsman was still drunk from the night before and almost passed out on the altar. As we arrive at the church, someone mentions that the cake STILL had not arrived at the reception hall...they all assured me it would be fine and it was, the cake was there when we arrived!! Ahhhh but the saga of the cake continues! Our best man, RJ, was trying to open the champagne for the toast...well the cork broke in the bottle so as he is trying to get it out, the neck of the bottle cracks and slices his hand...you guessed it...blood splattered ALL over...yes on the cake too! SO we could not drink the champagne, and had to throw away half of the cake!!! He had to go to the ER for stitches so he is not in a bunch of our pictures!!Thankfully, the rest of the reception went well. UNTIL...on the way home, we followed my in-laws because my father-in-law had a little (too much) to drink....as we are following them, they pull over, you guessed it, he had to barf! WELL as he did, he lost his dentures in a ditch full of muddy water. My hubby had to get IN the ditch IN his tux to fish for his Dad's dentures! Luckily he found them and saved the day, sort of! No he did not put the dentures back in his mouth right then, he waited until he got home and soaked them...ewww~! And that my friends, was our wedding day, in a nutshell. We look back on it and have some great laughs about it but as it was unfolding before our eyes, it wasn't so funny!
Here we are on that happy day 36 years ago....

Don't ya just dig those velvet lapels??? And that bow tie...OH MY ! Ahhh good times!

And this is what was delivered to my office on Tuesday....


Aren't they gorgeous? OH and they smell wonderful! Thank you Rene'...here's to 36 more!

ACKKKKKKKKK



Friday, September 30, 2011

WEEKENDS AND ET FOOD



OH how I love the weekends...and this weekend will be g.o.r.g.e.o.u.s.! It is supposed to feel like fall, and you all know that I LOVE FALL! What? You didn't know that??? Hmmm then shame on you, you must not read my blog thru and thru! Anyway, I do love fall...I have said it before and never tire saying it, but it reminds me of my Dad so much. It also reminds me of when we got married....actually this Tuesday, Oct 4, will be our 36th wedding anniversary! HOLY CRAP...36 years! That is my entire adult life!!!! Like any couple married that long, we have had our ups and downs, but in the end, we know that we love one another and wouldn't have it any other way. When we first got married, Rene' was working @ the sugar mill and it was the busiest time of the year for sugar cane farmers. So needless to say, the smell of sugar cane burning, brings back many memories. And I wouldn't change a thing!
Now onto today's recipe...if you love chocolate chip cookies and peanut butter, then you will love this recipe! The Reese's peanut butter chips gives it a nice crunch when you bite into them....they also remind me of the movie ET! OH how my boys loved that movie! They watched it over and over again. Anyway, here is the recipe...make some this weekend...your kids will love you for it!
Have a wonderful fall weekend!!!

Chocolate Peanut Buddy Bars



1 cup creamy or chunky peanut butter
6 tablespoons butter or margarine, softened
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 3/4 cups (11.5-ounce package) chocolate chips, divided
1 cup Reese's Peanut Butter candies
3 Reese's Peanut butter Cups (chopped in chunks)

Preheat oven to 350ยบ F.

Beat peanut butter and butter in large mixer bowl until smooth. Beat in sugar, eggs and vanilla extract. Beat in flour and salt. Stir in 3/4 cup morsels.
Spread into ungreased 13 x 9-inch baking pan.


Bake 25 to 30 minutes or until edges are lightly browned.
Sprinkle the Reese's Peanut Butter candies and chopped Peanut butter cups on top.
Melt the remaining chocolate chips and swirl over the top.
Cool completely in pan on wire rack. Cut into bars.






Saturday, September 17, 2011

PRALINE PULL-APART BREAD

Happy Saturday!
What are you doing on this beautiful Saturday?
Cleaning is done, laundry done, the sound of Rene' hammering NOT done!
But I am not complaining because he is trying to finish hanging the crown molding YEAHHH.
Cannot wait until it's all done...will send pics as soon as I can!
Fall is in the air and we have our mantle to prove it...



Addie did all of the decorating and she did an awesome job!
Speaking of Addie...she starts her new job this week working
with Head Start as a teachers aide!
She is super excited and I think she will do an amazing job!


Not much else going on here, other than spending as much time
as possible spoiling our little man...

isn't he getting so big?

I hope you all have a wonderful weekend!
Here is a yummy breakfast or brunch recipe for you.
ENJOY




PRALINE PULL-APART BREAD





Ingredients

  • 1 cup granulated sugar
  • 4 teaspoons ground cinnamon, divided
  • 1 (2-lb.) package frozen bread roll dough
  • 1/2 cup butter, melted
  • 1 cup chopped pecans
  • 3/4 cup whipping cream
  • 3/4 cup firmly packed brown sugar

Preparation

  • 1. Stir together granulated sugar and 3 tsp. cinnamon. Coat each roll in butter; dredge rolls in sugar mixture. Arrange in a lightly greased 10-inch tube pan; sprinkle with pecans. Cover and chill 8 to 18 hours.
  • 2. Preheat oven to 325°. Beat whipping cream at high speed with an electric mixer until soft peaks form; stir in brown sugar and remaining 1 tsp. cinnamon. Pour mixture over dough. Place pan on an aluminum foil-lined baking sheet.
  • 3. Bake at 325° for 1 hour or until golden brown. Cool on a wire rack 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.
  • Note: works great using Rhodes White Dinner Rolls.




Monday, September 5, 2011

GRATE-FALL


Be thankful that you don't already have everything you desire.
If you did, what would there be to look forward to?
Be thankful when you don't know something,
for it gives you the opportunity to learn.

Be thankful for the difficult times.
During those times you grow.
Be thankful for your limitations,
because they give you opportunities for improvemen
t.
Be thankful for each new challenge,
because it will build your strength and character.

Be thankful for your mistakes. They will teach you valuable lessons.
Be thankful when you're tired and weary,
because it means you've made a difference.

It's easy to be thankful for the good things.
A life of rich fulfillment comes to those who
are also thankful for the setbacks.
Gratitude can turn a negative into a positive.
Find a way to be thankful for your troubles,
and they can become your blessings.



Well, we all survived TS Lee...lots of rain, not too much wind and all we did all weekend was EAT! This storm just lingered and took its good ole time passing thru! It almost feels fall-like outside and I am loving that! The week ahead looks to be nice also...not to mention that I only have to work Wednesday and Thursday this week!
So much to be thankful for...right Matt?

~~~~~~~





Pumpkin Crunch Cake



Ingredients:

  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 1/2 cups chopped pecans
  • 1 cup butter, melted

Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

Thursday, September 1, 2011

STORMS


Well folks there's a storm a brewing in our gulf of Mexico! It's not a named storm just yet, but they are expecting it to be named later this evening. There is hustle and bustle everywhere...folks go into panic mode at the first mention of "storm", especially "storm in gulf". There is water to be bought, batteries to charge, candles ready, gas for the generator, and last but not least...lots of essentials to buy...such as...Lil Debbies, Oreos, Viennna Sausage, Potted Meat, Lil Debbies, bread, sandwich meat, Lil Debbies and lets not forget...Lil Debbies. Hey it's a hurricane staple!!! So we are ready.
I remember when I was a little girl, when there was a storm coming, you better get out of my Dad's way...he was on a mission and God forbid you were in the way! It was kind of exciting, in a strange sort of way. Now as an adult...having been thru several bad storms...I am that person on a mission...well more so my hubby than I. And God forbid you get in his way....thank goodness I am just in charge of getting....yep you guessed it...Lil Debbies ! It's a tough job, but someone has to do it!
Stay safe my friends......

Thursday, August 25, 2011

PILLSBURY AND IRENE


One more day, then it's the weekend!
Allergies are kicking my behind!! I guess it could be worse...
I mean I could be living on the east coast waiting for a visitor named IRENE!
As Jim Cantore would say....."hunker down folks".
Looks like Irene is not going to play nice!
The New England coast has not seen a hurricane like Irene in 50 years!
Prayers for safety for everyone.

Here is a really simple recipe from the good folks over @ pillsbury.
If you love PB&J (and who doesn't) then you will love this recipe!
ENJOY !

P B & J BITES


INGREDIENTS:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 teaspoons extra-crunchy peanut butter
8 teaspoons jam (any flavor)
2 tablespoons whipping cream
1 tablespoons sugar

DIRECTIONS:
Heat oven to 375°F. On cutting board, unroll dough; separate into 8 triangles. From center of 1 longest side to opposite point, cut each triangle in half, making 16 smaller triangles.
Place 1/2 teaspoon peanut butter on center of each triangle; top with 1/2 teaspoon jam. Bring corners to center over filling, overlapping ends; press gently to seal. Place on ungreased cookie sheet. Brush each lightly with cream; sprinkle with sugar.

Bake 10 to 13 minutes or until golden brown.

Saturday, August 20, 2011

SATURDAY'S AND PINTEREST


I really love Saturday's...they are a kind of do nothing sort of day...well other than the normal catch up on housework, but once that's done...its a laid back kind of day! Just sitting here listening to some awesome Christian music, the sound of the lawn mower outside, sipping on lemonade and deciding what to type on my blog today! I have joined this website called http://pinterest.com/
and I am so addicted to it! It's sort of like saving links on your favorites or bookmarks, but this is so simple and so much easier and visual! If you find something you like on a web page, you simply click PIN IT and it saves it all nice and neat in folders you create to suit your needs. Then when you want to re-visit that site, you simply go to your Pinterest and find that photo, click on it and voila...you are redirected to that web page! You can also browse other peoples Pinterest pages and get some amazing ideas. Try it, I promise you will be hooked really quick! If you do, find me http://pinterest.com/pedsnurse/ and check out some of my pins!

Now a quickie recipe that would make another great after school snack for the kiddies!
It's called

Critter Crunch....


Ingredients

  • 1/4 cup butter, cubed
  • 3 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups Crispix
  • 1-1/2 cups Cherrios
  • 1-1/2 cups animal crackers
  • 1-1/2 cups honey bear-shaped crackers
  • 1 cup bite-sized Shredded Wheat
  • 1 cup miniature pretzels

Directions

  • In a saucepan or microwave-safe bowl, heat the butter, brown sugar and cinnamon until butter is melted; stir until blended. In a large bowl, combine the remaining ingredients. Add butter mixture and toss to coat.
  • Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 300° for 30 minutes, stirring every 10 minutes. Store in an airtight container. Yield: about 8 cups.



Saturday, August 13, 2011

SAINTS AND MINI CUPCAKES

How about those SAINTS? Great start to a promising season!
And even better, with the game being on a Friday night, we still have 2 days off to enjoy the weekend! Gotta love that! AND if things go as planned, I might even have my new floor installed in my living room tomorrow! Eeeek I am so excited to see it once it's all done! Rene' has been working so hard and his hard work is finally beginning to show! I will post pictures once its done!

Here is a simple recipe that tastes yummy....would be a good after school snack Mom's!



BANANA CHIP MINI CUPCAKES

Ingredients

  • 1 package (14 ounces) banana quick bread and muffin mix
  • 3/4 cup water
  • 1/3 cup sour cream
  • 1 egg
  • 1 cup miniature semisweet chocolate chips, divided
  • 1 tablespoon shortening

Directions

  • In a large bowl, combine the muffin mix, water, sour cream and egg;
  • stir just until moistened. Fold in 1/2 cup chocolate chips.

  • Fill greased or paper-lined miniature muffin cups two-thirds full.
  • Bake at 375° for 12-15 minutes or until a toothpick inserted
  • near the center comes out clean. Cool for 5 minutes before removing
  • from pans to wire racks to cool completely.

  • For frosting, in a microwave bowl, melt shortening and remaining
  • chocolate chips; stir until smooth. Frost cupcakes. Yield: 3-1/2
  • dozen.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tuesday, August 9, 2011

Joshua Paul Hernandez 1979-1993

This post is not to make anyone sad. It's to celebrate my son's life. In his short 14 years, he lived life to its fullest and loved with so much emotion. So many days, I wonder who he'd be today. Then there are other days that I know that he is the same today as he was 18 years ago...his dark eyes, curly brown hair and sweet smile...and yes even his temper. Not a day goes by that I don't think of him. Not one single day. I love you Joshua Paul and look forward to the day when you wrap your arms around me and whisper...welcome home Mom!

The mention of my child's name may bring tears to my eyes,
But it never fails to bring music to my ears.
If you are really my friend,
let me hear the music of his name!
It soothes my broken heart and sings to my soul!
~Author Unknown ~


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Saturday, August 6, 2011

WALK DOWN MEMORY LANE !




I recently found some old family pictures and posted them on Facebook. OH MY how they brought back some wonderful memories! And you know, no matter what happens in your life, no one can ever take your memories from you...they are yours to keep, close to your heart.

Tattered 'round the edges,
And faded now with time;
Memories that linger still,
Are what they left behind.
Like a precious package,
Kept in a secret room,
Each memory a treasure,
A family heirloom.

On rare and quiet occasions
The package opens wide;
revealing then the memories,
That nestle there inside.
Faces etched in memories
Like photos from the past;
each snapshot printed in the heart,
Are memories that last.

Worn and ragged photographs,
So faded now with time;
Yet the lasting love deep in your heart,
Is what they left behind.

Allison Chambers Coxsey

Sharing some of my memories....


My Dad and I on my wedding day...1975

Joshua...our first born...he was 3 in this picture and it is one of my favorites of him.
I miss him so very much
Jordan..he was a year old in this picture and he is now 27 and a father himself...
a wonderful father !
And my baby, Addie! She was about a year old in this picture.
She will be 20 in less than a month.
She does so much for me, I don't know if I could ever repay her.
She is my sunshine!


And now onto a recipe....

SOPAPILLA CHEESECAKE




3 cans Pillsbury butter crescent rolls
2 (8oz) packages cream cheese (softened)
1 cup sugar
1 teaspoon vanilla
1/4 cup butter (melted)
Cinnamon & sugar

Instructions:
Unroll and spread 1 & 1/2 can crescent rolls on bottom of un-greased pan.
Combine softened cream cheese, sugar, and vanilla.
Spread mixture over crescent rolls.
Unroll and spread remaining crescent rolls over mixture.
Spread melted butter over the top and sprinkle with cinnamon and sugar.
Bake at 350 degrees for 20-30 minutes.










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Monday, August 1, 2011

You Know You Are From New Orleans if.....



Sometimes you don’t realize how unique the city of New Orleans is until you meet a newcomer.

Then you really appreciate the little things that make it special and unique.
Lets try to keep the traditions going for another generation.

  • You cringe when you hear it pronounced New OrLEENS. It’s New OrLINS and we don’t really say N’Awlins.
  • When you travel, everyone asks if you’re from New York, except a New Yorker, they’re just stumped.
  • Even as a kid, you knew the address of Rosenbergs. “Rosenberg’s, Rosenberg’s, 1825 Tulane!”
  • You know the opening date of your favorite snowball stand.
  • When asked the highest point in the city, you reply, “Monkey Hill.”
  • You remember when Monkey Hill was just a hill.
  • You know that a nutria is an overgrown rat, but you still choose it for the baseball team’s mascot. Then name them Boudreaux and Clotile.
  • You actually know what a zephyr is and might have ridden it a time or two at Pontchartrain Beach.
  • Your sense of direction revolves around Uptown, Downtown, towards the lake, or towards the river.
  • You travel East to go to the West Bank and West to the East Bank.
  • You had more faith in a man named Nash with a sharpie than any Supper Doppler or Viper System.
  • Your property can turn waterfront at any time.
  • After every thunderstorm you have to reset your clocks.
  • You never want to see another blue roof, duct taped refrigerator, or hear the name FEMA as long as you live!
  • You refer to your grandparents as Maw-Maw and Paw-Paw and godparents as Nanny and Parran.
  • You refer to a specific shade of purple as K&B purple.
  • You get sad when thinking of all the things that “ain’t dere no more”. Especially, McKenzie’s Bakery and Mr. Bingle.
  • You got excited when you found out you could get a traditional McKenzie’s king cake at Tastee’s.
  • To you, an extensive art collection consists of the best Jazz Fest Posters.
  • You turn your radio down, take a deep breath, and concentrate before crossing the Huey P. Long Bridge.
  • When you are out of town, you think someone is joking when they say everything closes by 8pm. But they’re not!
  • When traveling and you see “Authentic New Orleans or Cajun Food” you giggle and reach for the hot sauce you brought with you.
  • You know you got ‘dem shoes on your feet and standing on Bourbon, Decatur St., or any street you happen to be standing on.

Food

  • There are four seasons: crawfish, shrimp, crab, and oyster.
  • You call winter in Louisiana the perfect gumbo weather.
  • You think of a lobster as an overgrown crawfish.
  • Your momma told ya ‘dey shrunk on ‘der journey to New Orleans and became crawfish.
  • When sitting at a table of boiled crawfish you explain to a rookie how, “not to eat the dead ones,” and that makes total sense.
  • Newspaper makes the perfect table cloth for a boil.
  • You order your po-boy dressed.
  • When going out for oysters you have to figure out what months have R’s.
  • When eating red beans and rice you assume it’s Monday and if it’s not you’re a little “thrown off.”

Mardi Gras

  • You collect Mardi Gras beads in your attic because one day you might ride.
  • You have to reinforce the attic for Mardi Gras beads.
  • You were [insert age here] before you realized that Mardi Gras was not a National Holiday.
  • If you go to Disney World for Mardi Gras, you will run into lots of fellow New Orleanians.
  • You wear purple, green, and gold together and consider yourself stylish.
  • You can find anyone on a float by the terms sidewalk side or neutral ground side.
  • Your family has a traditional spot on the parade route and you know the family next to you that you only see at Mardi Gras.
  • Popeye’s chicken is the perfect food for the parades and you order your chicken ahead of time.
  • You have a ladder for working around the house and a special one for parades.
  • You stay up every Mardi Gras to watch the meeting of the Rex and Comus courts.
  • You really stay up to watch the police horses clear Bourbon Street at midnight.
  • Mardi Gras is judged by the amount of trash left behind. More trash equals more fun.
  • You hate it when people associate Mardi Gras with Bourbon St. and you spend 20 min. explaining otherwise.

Saints Football

  • You remember when paper bags had more uses than carrying groceries.
  • When watching a game you turn down the sound on your t.v. to listen to Jim Henderson and Hokie.
  • Except when playing the Saints, you have a special place in your heart for the Manning boys.
  • Tradition stated that when a game was over you had to hear what Buddy D would say and who he would call a squirrel.
  • You completely understand the Saints – Falcons rivalry, and it makes you smile that only the Saints have rings.
  • A man in your life wore a dress when the Saints were in the Super Bowl.
  • You remember lots of people selling tickets outside the Dome, now everyone is trying to buy tickets.
  • Most importantly, you believe that fairy tales do come true. They start in a Dome and end with a Lombardi Trophy. Geaux Saints!

Wednesday, July 27, 2011

I WANT "MOORE" PEACHES

Bet you are wondering what I want "Moore" of? Well wonder no longer. It's Lance Moore! He has re-signed with the N O Saints for another 5 years..that is 5 years...60 months...1825 days of sweet eye candy! He definitely is easy on the eyes, don't you agree?



When I heard that he was staying I almost fell out on the ground!
Well not quite like that but you get the idea !



Now I am ready for football season to begin !!!

We are in the middle of redoing our entire living room. I wish I had taken some before pictures but I didn't! The sheet rock will be finished tomorrow hopefully, then the clean up begins so we can paint it and then on to laying the new wood floors. I cannot wait to see how it looks once it's all finished! I will post pictures of the finished product.....hopefully soon !

Now on to today's recipe... Addie is making this tonight. Its one of her WW recipes and I can't wait to taste it. Rene' brought home some fresh peaches that smell wonderful. Here is the recipe.

PEACH CRUMBLE


Servings: 12
Preparation Time: 10 min
Cooking Time: 45 min
Level of Difficulty: Easy

Ingredients



2 spray(s) cooking spray
3 large peach(es), pitted and sliced

3 Tbsp packed light brown sugar

6 Tbsp whole wheat flour

6 Tbsp sugar, granulated

1/4 tsp ground cinnamon

1/4 tsp table salt
1 large egg white(s)

4 Tbsp butter, melted

Instructions

  • Preheat oven to 375°F. Coat a 9-inch square baking pan with cooking spray.

  • In a small bowl, gently toss peaches with brown sugar until sugar starts to dissolve; spoon fruit into prepared baking pan.

  • In another small bowl, sift together flour, granulated sugar, cinnamon and salt; add egg white and combine with your fingers until mixture comes together and starts to crumble. Drop clumps of flour mixture over fruit; drizzle with melted butter.

  • Bake until fruit just starts to bubble, about 45 minutes. Allow to cool slightly and serve warm. Yields about 1/2 cup per serving.



Wednesday, July 13, 2011

HUMP DAY AND BISCUITS !

I love HUMP DAY for 2 reasons...
reason #1..every other HUMP DAY I am off and
reason #2 every other HUMP DAY means only one more day to work until my Friday off...meaning a 3 day weekend!
Yes I know I am spoiled having to work only 4 days a week but I promise you this...
being a pediatric triage phone nurse takes it toll on ones nerves and sanity!
I don't know if I could actually do it 5 days in a row!
Perhaps I could but I would not be a nice person.
I pride myself in my job and I love doing what I do...just not 5 days a week!
This would be me...after those 5 days...


OR this?




Anyway...I am glad that tomorrow is MY Friday!
Now on to a great recipe!
My daughter-in-laws uncle makes these amazing biscuits that are to die for!
I searched and searched for his exact recipe and I forgot where I saved it.
So I found this one online and I am hoping the results are just as good!
They don't rise like regular buttermilk biscuits but I assure you,
they are mouthwatering!

SWEET POTATO BISCUITS




2 c. Bisquick
1 (16 oz.) can sweet potatoes
Dash of Cinnamon
Dash of Nutmeg
OR
Dash of Pumpkin pie spice


Drain sweet potatoes, reserving liquid. Mash them on a plate, using a fork. Mix Bisquick and mashed potatoes. Add several dashes of the spice at this time, if desired. There should be about 1 cup of reserved liquid. Slowly add it to biscuit mixture while stirring, until it is the proper consistency for biscuits. You can add a little water, if needed.Sprinkle more Bisquick on counter top and knead biscuits a few times. Pat or roll them to about 1/2 to 3/4 inch thickness. Cut the biscuits with round cookie cutter or the edge of a glass dipped in Bisquick.
Bake at 450 degrees for 8 to 10 minutes or until lightly browned.




Monday, July 11, 2011

CAKE/CORN BREAD AND PHOTO SHOOTS

Last week, Addie and I picked up Zoe and Jillian for an adventure photo shoot!

Addie promised them that she would take some pictures of them as a birthday gift.

We had so much fun, just wish we would have had more time!

They are both so photogenic and so much fun!

Here are a couple of shots..we have way over 100!

And one funny shot..I had the music playing in the car and

of course they HAD to dance!!!

If you click on each photo, you can see it full size...aren't they precious?




Today's recipe is one of my all time favorites!

If you love cornbread, you will LOVE this cake!

Yummy with a little honey butter spread on top while

warm!


Ingredients
Two 8.5 oz. boxes of Jiffy corn muffin mix
One 18.25 oz box of butter cake mix
5 eggs
2/3 cups of milk
4/3 cups of water
1/2 cup of softened butter

Directions
1. Preheat the oven to 350°F.

2. Mix all the dry ingredients together.

3. Add wet ingredients.

4. Grease mini loaf pans or cupcake tins.

I suggest cupcake tins so it will bake better and more quickly.

5. Bake in oven for thirty minutes, or until it is golden brown on top and an inserted toothpick comes out clean.

6. Let cool and serve while warm!


ENJOY!