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Feed him with your curser
- 1-1/2 pounds red potatoes (about 6 medium), baked
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound sliced bacon, cooked and crumbled
- 3 cups (24 ounces) Daisy Brand Sour Cream
- 2 cups (8 ounces) shredded mozzarella cheese
- 2 cups (8 ounces) shredded cheddar cheese
- 2 green onions, sliced (optional)
- Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
- Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 Servings
Nutritional Facts 1 serving (1 each) equals 594 calories, 38 g fat (23 g saturated fat), 128 mg cholesterol, 702 mg sodium, 34 g carbohydrate, 3 g fiber, 24 g protein.
Recipe from- Taste of Home
Happy Friday, everyone. Things have been quiet around here, so I thought I’d put up a T.G.I.F. to check in more or less. Joy has had a long, hard week but things are turning around and she’s feeling much better. She is home from the hospital now, however she won’t be around here for a while. Her eye sight isn’t good enough to read yet. I’m not sure when that will get better, but lets all hope it’s very soon! It’s a side effect from the chemo she had last week. *I think* don’t quote me on that. It is temporary though, that much I know. Keep her in your thoughts, and I’ll try to keep this updated as well.
How was your week? Any fun weekend plans you’d like to share? I’ll be getting most of my Christmas shopping done. Are you finished shopping, or haven’t you started yet? I’m always waiting till the last minute, and having it done by the end of the weekend *fingers crossed* will be extremely early for me.
Have a great weekend, and we’ll catch up next week!
…albeit an unconventional one.
Let me start this by saying I Brad Paisley. If I could afford it, I’d own every single one of his albums. And when he does a Christmas Album? I’m all over it. So I heard this the other day when I was trolling iTunes for “Penguin, James Penguin” (also done by Brad, and pretty stinkin’ cute), and HAD to share it with you guys. I love funny Christmas songs, and this one hits the spot for me this year:
Just crack me up. By the end, Steve and I were both in stitches.
Have you got any favorite “silly songs” for Christmas? I’ve got a couple others, but this is my current one.
Well, this one snuck up on me. I didn’t realize it was Friday already. I suppose that’s better than it seeming like a very long week. Although, I’m sure it has felt long for some.
Bailey and I are planning on going to a couple of Trinity’s basketball games on Saturday. Jason will be working on a buddies van most of the day. My brother is coming over to help, and he’s bringing a big roast for me to cook. Other than that, not much going on around here.
We got our Christmas tree up on Sunday. We found a new tree farm, about 10 miles outside of town. Better trees, and less expensive than the farms closer to town. So far, the tree has fallen down twice, due to some very unruly cats! I think I scared them enough last time, because they have not messed with it since.
What’s going on with everyone? Any weekend plans? Do you have your Christmas tree up yet? Here’s a picture of ours, and one of the demon cats underneath. 😉
- 2 tablespoons crumbled blue cheese
- 4-1/2 teaspoons dry bread crumbs
- 4-1/2 teaspoons minced fresh parsley
- 4-1/2 teaspoons minced chives
- Dash pepper
- 4 beef tenderloin steaks (4 ounces each)
- 1-1/2 teaspoons butter
- 1 tablespoon all-purpose flour
- 1/2 cup reduced-sodium beef broth
- 1 tablespoon Madeira wine
- 1/8 teaspoon browning sauce, optional
- In a small bowl, combine the blue cheese, bread crumbs, parsley, chives and pepper. Press onto one side of each steak.
- In a large nonstick skillet coated with cooking spray, cook steaks over medium-high heat for 2 minutes on each side. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
- Bake at 350° for 6-8 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
- Meanwhile, in a small saucepan, melt butter. Whisk in flour until smooth. Gradually whisk in broth and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve with steaks. Yield: 4 servings.
From Taste of Home
Make Your Groceries Last As Long As Possible.
Check THIS out. I found this on Pinterest and wanted to share. Quite a few I think are great ideas.
- 2/3 cup sugar
- 1/3 cup water
- 1/2 cup light rum
- 2 tablespoons lime juice
- 1 teaspoon grated lime peel
- 2 cups each cantaloupe, honeydew and seedless watermelon balls
- 2 cups cubed fresh pineapple
- 3 mint sprigs
- Additional mint sprigs, optional
- In a small saucepan, combine sugar and water. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Stir in the rum, lime juice and peel. Cool.
- In a large bowl, combine the melon, pineapple and mint. Add marinade; toss to coat. Cover and refrigerate overnight.
- Discard mint. Spoon fruit with syrup into serving cups. Garnish with additional mint if desired. Yield: 10 servings.
From Taste of Home
- 1/2 cup chopped onion
- 1-1/8 teaspoons paprika, divided
- 3 teaspoons Filippo Berio® Extra Virgin Olive Oil, divided
- 1-1/4 cups water
- 1/4 cup tomato paste
- 1 bay leaf
- 1/2 teaspoon reduced-sodium chicken bouillon granules
- 1/2 teaspoon Italian seasoning
- 1/4 cup all-purpose flour
- 1-1/2 teaspoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1-1/2 pounds chicken tenderloins
- In a small saucepan, saute onion and 1/8 teaspoon paprika in 1 teaspoon oil until tender. Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- Meanwhile, in a large resealable plastic bag, combine the flour, Parmesan cheese, salt, garlic powder, oregano and remaining paprika. Add chicken; seal bag and shake to coat.
- In a large nonstick skillet coated with cooking spray, cook half of the chicken in 1 teaspoon oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm; repeat with remaining chicken and oil. Discard bay leaf. Serve sauce with chicken. Yield: 6 servings.
From Taste of Home