Thursday, May 31, 2012
This past Mother's Day was a special one...it was my first! And this is what Mama L and S made for me. So cute and so special. Mama L picked up a small canvas at the local craft store. She mixed some paints, painted it on her feet and made the prints. She then went back and made the black lines of the butterfly and lastly signed it with love.
I will keep this Mother's Day gift forever to remember how little and precious Miss S is.
Thank you Mama L!
Wednesday, May 30, 2012
Slow Oven Cooked BBQ Ribs
2 pounds of pork baby back ribs
Your favorite BBQ rub
1 can of regular Coke
1 onion cut into wedges
1 bottle Sweet Baby Rays BBQ sauce
Preheat oven to 225 degrees.
Rub ribs with your favorite BBQ rub several hours before baking. Spray a 9 X 13 baking dish with PAM. Place onion wedges on the bottom of the dish. Lay ribs on top of the onions. Pour Coke around the ribs. Top ribs with
Sweet Baby Rays BBQ Sauce. Cover with foil and bake 4-5 hours at 225 degrees. The meat falls off the bones. They are really yummy.
Friday, May 25, 2012
A friend of ours bought S a pair of high-top pink Converse, which were super cute, but I felt they needed more pizzaz! So I had some extra pink ribbon lying around so I decided to lace her shoes with it. I also had a bunch of extra rhinestones from my hat business, so I decided to start gluing. 15 minutes later she had the cutest pair of Converse around!
All it took was a little ribbon, some glue and rhinestones and now her shoes turn heads!
Thursday, May 24, 2012
This recipe is really easy and the chicken was really moist.
8 chicken tenders
3 cups of Cheese-its crushed (put in Ziplock baggie and roll with rolling pin)
1 cup sour cream
1/2 c butter (melted)
Roll chicken tenders in sour cream then roll in the crushed Cheese-its. Lay in a baking dish sprayed with PAM or the like. Drizzle with melted butter. Bake at 375 for 45 minutes. This recipe was super easy and the chicken comes out so moist. A great, quick weeknight dinner.
Tuesday, May 22, 2012
Blueberry Maple Refrigerator Oatmeal
1/4 c uncooked old fashioned oats
1/3 c skim milk
1/4 c low fat Greek yogurt
1 1/2 teaspoons dried chia seeds
I didn't have this so I substituted wheat germ
2 tsp maple syrup (or a little more if you like it sweeter)
1/4 c blueberries (I added a few raspberries)
I topped the jar off wih some walnuts I had on hand.
In a half pine (1 cup) mason jar add oats, milk, yogurt, chia seeds and maple syrup. Put lid on jar and shake until well combined. Remove lid, add blueberries and stir until mixed thoroughly. Put lid back on and refrigerate overnight or up to 2 days. Eat chilled.
Thursday, May 17, 2012
How I did my hair -
Step One - The Roots
The first thing you want to do is the dark/roots. I purchased a Medium Brown color. I mixed the color, put on my gloves and went for it. I made sure my roots were all covered, especially in the front around my face. I then just pulled the color down to where I wanted the color to start to fade to lighter. It doesn't have to be exact, in fact you don't want it to be. You want to blend and look like a natural gradation of color. After the dark was on (I only used a quarter of the bottle or so) I let it sit for about 20-30 minutes before I washed with warm water and dried completely.
Step Two - Blond
For the blond color I chose the lightest color of blond dye I could find. My hair has been dyed dark for some time now so I knew to get it blond I needed to go super light. Again I mixed up my color, put on my gloves and went for it. I sectioned my hair down the middle and pulled the sections to the sides, like pigtails. I started on one side and held the hair in one hand and put the dye on with the other. Once there was a good amount of dye on the hair I mixed it in with both hands, slowly moving up the hair to where I wanted the blond to blend into dark. Again there is no exact science to this. Once you have the blond in your hair wrap in foil and let sit. I had to let my hair sit for awhile as it was pretty dark from previous treatments. After about 45 minutes the color was just right. I washed and dried, curled and above is what it looks like.
There are a ton of videos on YouTube to watch and see how people successfully achieved their ombre hair. Everyone has a different procedure. Check out some of the videos before you start, it will make you feel better about dying your hair on your own!
Monday, May 7, 2012
1 10.5 ounce bag mini marshmallows
1 cup peanut butter
6 cups rice crisp cereal
1 pound chocolate-flavored candy melts (Joanns or Michaels has them)
Garnish: 1/4 cup choped roasted, salted peanuts
Spray a 9X13 inch pan with nonstick cooking spray.
In a large saucepan, melt butter over medium heat. Add marshmallows, stirring to coat. Cook 3-4 minutes or until marshmallows are melted, stirring constantly. Remove from heat. Add peanut butter to marshmallow mixture, stirring until well combined. Add rice cereal to marshmallow mixture, stirring to coat evenly. Pour into greased pan. Press into an even layer in pay. Cool completely.
In a small microwave-safe bowl, melt candy melts according to package directions. Pour over cooled rice cereal mixture, spreading to the edges in a smooth layer. Sprinkle with peanuts, if desired. Cool completely and cut into bars. Store any leftovers in an airtight container for up to 3 days.
This is a great dish to take to gatherings. Everyone loves them and they aren't as gooey as traditional rice cereal/marshmallow treats. Enjoy!
P.S. I like to melt the chocolate in a double broiler or actually a small sauce pan with the chocolate in it sitting in a larger pan with water in it, cooking it on the stove over medium heat. Either way works.
Friday, May 4, 2012
Remember when you were a little girl and you invited friends over to spend the night? Didn't you have so much fun playing, laughing, snacking and sleeping very little? Well why not continue to do them as adults?!?
Ever year there is a group of women, family and friends, that get together to have a night of fun. We all bring more food than we can eat and we laugh into the wee hours of the morning, far later than any of us normally stay awake!
When we first started we would play games, but our new tradition is to have an auction to raise money for a charity close to our hearts. We all bring a bag of choice items...think white elephant type gifts, and we bid on them like an auction. It's so much fun to see what people rummage out of their cupboards and dusty garages.
After hours of bidding on items, drinking and snacking we eventually all hit the hay, trying to get at least a few hours of beauty rest.
When the sun rises we all wake for some more eating, yes, more eating. We have a full breakfast spread with muffins, egg bake, fruit and of course mimosas.
We then all start to pack up our cars, say our good-byes and head back to our day to day lives. Only to gether again next year for more fun and laughter!
It's a great tradition that has started and will continue in our family for years to come!
Tuesday, May 1, 2012
These are A-M-A-Z-I-N-G!!
Pinkie's Chocolate Lunch Box Treats
4 cups sweetened flake coconut
Pink or red powdered food coloring
2 cups granulated sugar
1 1/2 c cake flour (not self-rising)
3/4 tsp baking soda
1/2 tsp fine sea salt
3/4 c chopped unsweetened chocolate
1 cup hot, freshly brewed coffee
1 1/2 tsp pure vanilla extract
1/2 c oil
2 large eggs at room temperature
Creamy Coconut Buttercream Frosting
1/2 c all purpose flour
2 1/2 c whole milk
2 tsp pure vanilla extract
2 tsp coconut extract
4 sticks of unsalted butter, softened
2 c granulated sugar
For tinted coconut: Place the coconut in a mason jar or zip-top baggie. Add 3 - 5 drops of food coloring, one at a time. Shake until the coconut is the desired shade and set aside.
For the Cupcakes:
Line your cupcake tin with paper liners. Preheat oven atg 350 degrees. Recipe should make 18 cupcakes.
Meanwhile, place the chocolate in a medium bowl, and pour the hot coffee and vanilla extract over the chocolate. Let the chocolate and coffee mixture stand for about 2 minutes to melt the chocolate, then stir until smooth. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, baking soda and sea salt. Let the mixer run on low for 2 - 3 minutes to incorporate air without sifting.
In another medium bowl, whisk the oil and eggs together quickly so that they combine thoroughly. They should be thick and satiny and light in color. Whisk in the sour cream but leave some visible streaks of white, being careful not to over mix. Pour in the melted chocolate mixture and mix until just combined. Add the chocolate and sour cream mixture to the dry ingredients in the mixing bowl fitted with the paddle attachment and mix on medium speed adding in thirds until just combined, 1 - 2 minutes.
Remove the bowl from the mixer and incorporate with a rubber spatula any ingredients that may be hiding at the bottom of the bowl. The batter will be very wet and chocolaty. So it helps to transfer the better into a liquid measuring cup to make it easier to pour.
Pour the batter into your cupcake lined tin filling each baking cup 2/3 full. Bake 20 - 25 minutes or until inserted toothpick comes out clean. Cool for at least 20 minutes.
Frosting: (a little tricky but well worth it)
Combine the flour and 1/2 c of the milk and vanilla extract in a small saucepan, and whisk until incorporated. Over medium heat, gradually add the remaining 1 1/2 c milk and whisk constantly. (tricky part) Continue to cook the mixture until it comes to a low boil. Reduce the heat to low and continue to whisk until the mixture begins to thicken and starts to burp, 2 - 3 minutes.
Remove the mixture from the heat and transfer to a small heat-proof bowl to cool completely. Stir the mixture occasionally as it continues to cool to keep it lump free. If you do get a few lumps, you can whisk the mixture to dissolve the lumps or pass the mixture through a mesh sieve to get a completely smooth consistency. Set the mixture aside to cool to room temperature.
In a stand mixer with whisk attachment, whip the butter on medium speed until it is soft and creamy, 2 - 3 minutes. Gradually add the sugar and beat on high speed until light and fluffy, 5 - 7 minutes. Gradually add in to cooled milk mixture and increase the mixer speed to medium-high and whip until the frosting is light and fluffy. Add in the coconut extract. Beat to combine.
Once your cupcakes are cool, frost, sprinkle with tinted coconut and enjoy!
A Paula Dean Recipe
A Paula Dean Recipe
- L and L
- My mom, referred to as Mama L, and I have been talking about starting a blog for quite some time now. We are always trying new recipes and making new crafts - always being told by friends and family that we need to sell our creations. Instead of selling them we've decided to share our crafty ideas, yummy recipes along with our funny adventures here on our blog. Please follow us and enjoy. We are always trying to find new places to explore, new recipes to cook for our families and most of all we're just having fun!