Thanks to my friend Kristi, I have been tagged…
These are the rules:
1. Link to your tagger and post these rules.
2. Share 5 facts about yourself
3. Tag 5 people at the end of your post and list their names (linking to them).
4. Let them know they’ve been tagged by leaving a comment at their blogs.
1. I Love Teen Movies. In fact, Bring It On is one of my favorites!!
2. The first concert I ever went to was Dirty Dancing. I wasn’t allowed to go without supervision so I went with a friend and my Dad. The second concert was Milli Vanilli. LOL
3. I love to make random sound effects for everything from sweeping to working out.
4. I HATE to sleep unless I am sick! I always feel like I am wasting time sleeping.
5. I am obsessed with the ocean. I love the water, the beach the sea life, the sounds and the smell! This might explain why my undergrad degree is in Marine Biology.
I think everyone has been tagged already.
I love this cake. It was my favorite growing up. I didn’t have a lot of time this weekend so I ended up using a cake mix- sorry! Normally I make the batter from scratch also.
1 stick of butter – melted
1 cup brown sugar
Pineapple Cake Mix
Preheat oven to 350. Melt butter and pour into ungreased square baking pan. Sprinkle brown sugar evenly on butter and arrange sliced pineappleon bottom of pan. Fill in holes of pineapple with cherries. Prepare cake mix according to box directions- pour over pineapples. Bake for approx 45 minutes or until toothpick comes out clean. Cool for 5 minutes and then invert pan onto rack or serving platter. Carefully remove pan.
4 Large Baking Potatoes
2 Cups Finely Diced Corn Beef
1 Can Franks Sauerkraut, Rinsed, Drained and Chopped
1/2 Cup Shredded Swiss Cheese
3 Tbsp. Green Onions, Diced
1 Tbsp. Horseradish
1 Pkg. Cream Cheese (Softened)
3 Tbsp. Parmesan Cheese
Bake Potatoes @ 425 for 45 minutes or until tender, Cool. In a bowl combine corn beef, sauerkraut, swiss cheese, onion, garlic, horseradish. Cut potatoes in half lengthwise. Carefully scooping out potatoes leaving just the skins of the potatoes. Mash potatoes with cream cheese and stir in the corn beef mixture, then mound potato mixture into the skins of the potatoes. Sprinkle with parmesan cheese and paprika, return to the oven for 30 more minutes or until heated through.
I love reubens- yes it’s a guilty pleasure of mine! I topped these with a drizzle of Thousand Island dressing. So good!!
I have been looking for new recipes that aren’t full of fat. I found this one on about.com.
4 boneless chicken breasts
1/2 cup flour, seasoned with salt and pepper
2 tablespoons olive oil
2 small zucchini, halved and sliced
8 ounces mushrooms, sliced
1/3 cup dry sherry (can use white wine or chicken broth)
1 (14 to 15 ounce) can diced tomatoes, or use about 2 cups fresh diced
salt and pepper to taste
1 cup shredded mozzarella or Cheddar cheese, or a combination
Dredge chicken pieces in flour mixture. Heat olive oil over medium-high heat in a heavy oven-proof skillet; add chicken pieces to hot oil. When browned, remove chicken to a plate. Saute zucchini and mushrooms for 2 to 3 minutes. Add chicken pieces back into skillet. Pour sherry over all; cook another 4 minutes. Season with salt and pepper; top with tomatoes. Transfer the pan to a preheated 325 degree oven. Cook for about 45 minutes or until chicken is done. Top with shredded cheese just a few minutes before done. Serves 4.
Rating- this was really good. It actually taasted better as leftovers as the chicken absorbed more of the sherry flavor.
I am not the biggest fan of meatloaf but Dave loves them. I searched for a new recipe that wasn’t too bad for you and this is what i found.
(Someday when I find my camera I will take a picture of this)
1 tsp. oil
1 c. chopped onions
1 stalk celery, chopped
3/4 tsp. dried thyme
1/2 tsp. dried sage
1 lb. ground turkey
1 1/2 c. peeled, grated apples
1 1/2 c. fresh bread crumbs from firm bread
1 lg. egg, lightly beaten
2 tbsp. chopped fresh parsley
1 tbsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1 tbsp. cider vinegar
1 tbsp. brown sugar
1 tsp. Dijon mustard
Heat oil in a small skillet over medium heat. Add onions andcelery and saute 3 minutes or until softened. Stir in thymeand sage and let cool slightly. Combine onion mixture inlarge bowl with turkey, bread crumbs, apple, egg, parsley,salt, mustard and pepper. Mix well. Pack into a greased 8 x4 inch loaf pan. Bake at 350 degrees for 30 minutes. Pouroff any fat. GLAZE: Combine ingredients in small bowl and brush over topof loaf. Bake 30 minutes more or until golden and juicesrun clear when pierced.
Recipe from www.Cooks.com
Rating: I actually really liked this. The apple gave it a great flavor!!
Recipe & Picture from Allrecipes.com
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1/3 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, cinnamon and salt; set aside.
Combine bananas, sugar, egg, vanilla and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.