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Feed him with your curser
Happy Friday, everyone! I hope you all had a good week. Ours was good. Nothing exciting, but nothing bad either, so I’ll take it!
Weekend plans? We are getting together at Paul and Joys for a much-needed and long over due visit. Sadly, Sue is on call so we will miss her! 😦 The kids will be able to be outside, I think. I heard it’s supposed to be at least 50 degrees.
As I am writing this, it’s actually Thursday, late evening. We are running out the door to Bailey’s 1st choir concert! He’s all dressed up, looking handsome. 🙂
How was your week? Any weekend plans?
1 pkg sugar free instant butterscotch pudding mix
2 cups reduced fat whipped topping, divided
3 1/2 cups chopped unpeeled apples
1/2 cup chopped peanuts
In large bowl, whisk milk and pudding ix for 1 minute (mixture will be thick). Whisk in 1 cup whipped topping. Fold in remaining topping. Fold in apples. Chill until serving. Sprinkle with peanuts just before serving.
The picture above is not for this but was closest I could find.
From Taste of Home
- 1 package (16 ounces) penne pasta
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup fat-free milk
- 2 teaspoons dried parsley flakes
- 1 teaspoon garlic salt
- 1 teaspoon salt-free lemon-pepper seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon Spice Islands® Dill Weed
- 1/4 teaspoon onion powder
- 1/8 teaspoon pepper
- 1 cup (8 ounces) reduced-fat sour cream
- 2 cups cubed fully cooked lean ham
- 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
- 1/4 cup shredded Parmesan cheese
- Cook pasta according to package directions; drain. In a Dutch oven, melt butter; whisk in flour until smooth. Gradually add milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat; fold in sour cream until blended. Add ham and pasta; cook and stir until heated through. Remove from the heat; stir in Mexican cheese blend until melted. Sprinkle with Parmesan cheese. Yield: 10 servings.
From Taste of Home
1/2 cup grated Parmesan
2 green onions, sliced thin
1 (14 ounces) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 (8 ounces) block cream cheese, softened
1 cup shredded mozzarella
Dash Paula Deen’s Hot Sauce
Dash Worcestershire sauce
Salt and pepper
Preheat oven to 350 degrees F.
In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.
From Paula Deen
Whew. What a week! Josh came down with some sort of plague on Monday evening, and he’s been down with it (and the fevers that went with it) all week. Poor kid was sick on Thanksgiving, although he gave dinner a good try. But he was glassy-eyed and coughing though it all. The food did help make him feel better, although he’s absolutely convinced that it was the wine (we have alcohol-free, and he tasted it)
This weekend, we might do some shopping. Steve needs a new computer, so we’re going to check out what’s available. I’m also looking for a new one, but thanks to a tooth that broke, I won’t be getting one for a while. The money for my computer went to the crown. *sigh*
What about you guys? How was your week? Did you brave the Black Friday crowds? I have more than one friend who was out all night long last night. I don’t do Black Friday. Although I might consider it if I was going with friends, and had a list of stuff to get. What are your plans for the weekend?
So we discussed sexy songs a while back. Now tell me, what songs do you consider “sensual” or “sultry”? ‘Cause I think there’s a difference.
And here’s the first bit of silliness for Joy… Happy Thanksgiving, everyone!
Joy is a little under the weather, and I’m more than a little insane with the new job. So we’ll try and post when we can. I’ll try and get something up here as often as possible.
Meanwhile, I’d like to ask a favor… Please leave a message here for Joy. Something funny, light, fun. We all have times in our lives when we can use a little silliness, and this might be one of those times for her. So go to it…
3/4 cup plus 1 Tbsp. sugar, divided
1/4 cup butter, melted
5 oz. BAKER’S White Chocolate, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
1 tub (8 oz.) PHILADELPHIA INDULGENCE Milk Chocolate
2 cups COOL WHIP Whipped Topping, thawed
1 cup fresh raspberries
HEAT oven to 325ºF.
MIX cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
MELT 4 oz. white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls.
SPOON PHILADELPHIA INDULGENCE into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.
From Kraft Foods