This recipe is fun and easy. If you have kids,
let them help with this one. They are delicious.
This is an old recipe from my husband's Aunts
in Panama.
Colada Popsicles
1 can coconut milk
1 can sweet condensed milk
1 can evaporated mik
1 1/2 tsp vanilla
1/4 tsp salt
Mix all together and put in popsicles trays.
Freeze for at least 4 to 6 hours, best if
overnight.
Ann's Tip: For adult popsicles add 1/2 cup
of your favorite Rum. YUM!
Sunday, September 28, 2008
Thursday, September 18, 2008
No Bake Chocolate Oatmeal Cookies
Teryn requested this recipe and I am go glad
that she did...thanks Teryn. This is truly a
classic and brings back such memories of my
Mom. The wonderful woman who taught me my
love and passion of cooking.....Enjoy!!!
No Bake Chocolate Oatmeal Cookies
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper
In a heavy saucepan bring to a boil, the sugar,
cocoa, butter and milk. Stir while this is going
on. Once it comes to a boil let it boil for 1 minute
then add peanut butter, vanilla and oatmeal. Stir
together well. Then remove from stove. On a sheet
of waxed paper, drop mixture by the teaspoonfuls or
tablespoonfuls (as I do) and let cool until hardened.
I hope everyone enjoys these as much as I do!!
that she did...thanks Teryn. This is truly a
classic and brings back such memories of my
Mom. The wonderful woman who taught me my
love and passion of cooking.....Enjoy!!!
No Bake Chocolate Oatmeal Cookies
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper
In a heavy saucepan bring to a boil, the sugar,
cocoa, butter and milk. Stir while this is going
on. Once it comes to a boil let it boil for 1 minute
then add peanut butter, vanilla and oatmeal. Stir
together well. Then remove from stove. On a sheet
of waxed paper, drop mixture by the teaspoonfuls or
tablespoonfuls (as I do) and let cool until hardened.
I hope everyone enjoys these as much as I do!!
Tuesday, September 16, 2008
Best Ever Chocolate Chip Cookies
2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter @ room temperature
3/4 cup light brown sugar, packed
1/2 cup fine granulated sugar
2 tablespoons corn syrup (light)
2 large eggs
2 1/2 teaspoons vanilla extract
12 oz. semisweet chocolate chips
6 oz. dark chocolate chips
1 cup chopped walnuts or pecans(optional)
Directions
Heat the oven to 350 degrees F. You will need your
large baking sheets. Line them with parchment or
silicone mats if you have them.
In a food processor or blender, grind the oats to
a very fine powder. (If using a blender, stop it and
stir the oats several times.) In a large bowl,
stir together the oats, flour, baking powder,
baking soda, and salt; set aside.
In another large bowl..............
with an electric mixer on medium speed, beat the butter
until light and fluffy. Add the brown sugar, sugar, and
corn syrup and beat until well blended and fluffy. Add
the eggs and vanilla and beat until evenly mixed in.
Beat in about half of the flour mixture. Beat or stir in
the chocolate morsels, chopped milk chocolate, walnuts
or pecans (if using), and remaining flour mixture until
evenly mixed in. Let stand for a few minutes until the
dough firms up just slightly. Do not over mix.
Shape the dough into nice golf ball size rounds with lightly
greased hands. Spray Pam on them, this helps alot. Place on
the baking sheets, spacing about 2 inches apart. Using your
hands, pat down the balls to 1 inch thick.
Bake the cookies about 9 to 12 minutes, careful not to overbake.
Using a spatula, transfer the cookies to wire racks. Let
stand until completely cooled.
Get a glass of milk and enjoy!!!
Ann's Tip: Refrigerate the dough overnight and then shape
into teaspoonful size dough into balls. Or you could just
slice them about 1/2 to 1 inch thick or so. This makes smaller
cookies which I like better. Watch your baking time.
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter @ room temperature
3/4 cup light brown sugar, packed
1/2 cup fine granulated sugar
2 tablespoons corn syrup (light)
2 large eggs
2 1/2 teaspoons vanilla extract
12 oz. semisweet chocolate chips
6 oz. dark chocolate chips
1 cup chopped walnuts or pecans(optional)
Directions
Heat the oven to 350 degrees F. You will need your
large baking sheets. Line them with parchment or
silicone mats if you have them.
In a food processor or blender, grind the oats to
a very fine powder. (If using a blender, stop it and
stir the oats several times.) In a large bowl,
stir together the oats, flour, baking powder,
baking soda, and salt; set aside.
In another large bowl..............
with an electric mixer on medium speed, beat the butter
until light and fluffy. Add the brown sugar, sugar, and
corn syrup and beat until well blended and fluffy. Add
the eggs and vanilla and beat until evenly mixed in.
Beat in about half of the flour mixture. Beat or stir in
the chocolate morsels, chopped milk chocolate, walnuts
or pecans (if using), and remaining flour mixture until
evenly mixed in. Let stand for a few minutes until the
dough firms up just slightly. Do not over mix.
Shape the dough into nice golf ball size rounds with lightly
greased hands. Spray Pam on them, this helps alot. Place on
the baking sheets, spacing about 2 inches apart. Using your
hands, pat down the balls to 1 inch thick.
Bake the cookies about 9 to 12 minutes, careful not to overbake.
Using a spatula, transfer the cookies to wire racks. Let
stand until completely cooled.
Get a glass of milk and enjoy!!!
Ann's Tip: Refrigerate the dough overnight and then shape
into teaspoonful size dough into balls. Or you could just
slice them about 1/2 to 1 inch thick or so. This makes smaller
cookies which I like better. Watch your baking time.
Sunday, August 31, 2008
Chicken Pot Pie
Chicken Pot Pie
1 can cream of celery OR 1 can cream
of chicken soup
1 cup chicken broth -
(you can tell when mixing if you need more)
1/2 cup cream
2 boiled eggs - chopped
(I actually like the chopped egg in it but
I am sure it is good without it too)
1 chicken cooked and deboned or 4 breasts
cooked and shredded or chopped
1/2 cup finely chopped onion
1 15oz. can Veg-All (drained)
1 15oz. can potatoes sliced or diced (drained)
1 cup frozen green peas (optional)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoning salt
Butter or spray casserole dish. Mix all of
the above together and pour in dish.
Then make Topping:
1 stick butter melted
1 cup Bisquick
1 cup milk
Mix together well and pour over top of casserole
mixture evenly. Bake 350 degrees until top is
good and golden brown. About 40-45 minutes.
I hope you like this one. The guys really like
this one when I fix it for them.
ANN'S TIP: Add a little more cream instead of
broth if you like a creamier texture.
1 can cream of celery OR 1 can cream
of chicken soup
1 cup chicken broth -
(you can tell when mixing if you need more)
1/2 cup cream
2 boiled eggs - chopped
(I actually like the chopped egg in it but
I am sure it is good without it too)
1 chicken cooked and deboned or 4 breasts
cooked and shredded or chopped
1/2 cup finely chopped onion
1 15oz. can Veg-All (drained)
1 15oz. can potatoes sliced or diced (drained)
1 cup frozen green peas (optional)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoning salt
Butter or spray casserole dish. Mix all of
the above together and pour in dish.
Then make Topping:
1 stick butter melted
1 cup Bisquick
1 cup milk
Mix together well and pour over top of casserole
mixture evenly. Bake 350 degrees until top is
good and golden brown. About 40-45 minutes.
I hope you like this one. The guys really like
this one when I fix it for them.
ANN'S TIP: Add a little more cream instead of
broth if you like a creamier texture.
Monday, July 28, 2008
PEA SALAD
Pea Salad
You will like this Pea Salad even if you think
you don't like peas.It is really awesome......
2 cans LeSeur peas (drained)
1 cup mayonnaise
1 tblsp. dijon mustard
1 medium purple onion diced small (use any onion you prefer)
1 medium jar dice pimentos (they're just diced roasted red peppers)
3 eggs (boiled and chopped finely)
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp italian seasoning
Mix all of the above together. Place in fridge to chill
for at least 2 to 4 hours. Best if you can chill it
overnight before serving but not a must. Enjoy!!
ANN'S TIP: Boiling Eggs....Add however many eggs you
need to cool water just covering them. Bring them to a
boil on med-high heat. Add 1 tablespoon salt. Boil 10-12
minutes on med-high. Then turn burner off. Leave
eggs in pan on burner for another 10 minutes. Then
take to sink and peel with cool water. They turn out
perfect every time.
You will like this Pea Salad even if you think
you don't like peas.It is really awesome......
2 cans LeSeur peas (drained)
1 cup mayonnaise
1 tblsp. dijon mustard
1 medium purple onion diced small (use any onion you prefer)
1 medium jar dice pimentos (they're just diced roasted red peppers)
3 eggs (boiled and chopped finely)
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp italian seasoning
Mix all of the above together. Place in fridge to chill
for at least 2 to 4 hours. Best if you can chill it
overnight before serving but not a must. Enjoy!!
ANN'S TIP: Boiling Eggs....Add however many eggs you
need to cool water just covering them. Bring them to a
boil on med-high heat. Add 1 tablespoon salt. Boil 10-12
minutes on med-high. Then turn burner off. Leave
eggs in pan on burner for another 10 minutes. Then
take to sink and peel with cool water. They turn out
perfect every time.
Monday, July 21, 2008
Italian Chicken
Italian Chicken
You will need the following:
6 - 8 chicken breast filets or your favorite chicken pieces
2 to 3 tablespoons olive oil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
1 tsp italian seasonings
1 medium onion chopped
1/2 bell pepper chopped (optional if you don't like it)
1 jar of your favorite spaghetti sauce
1/2 cup of red wine (use one you would drink)
1 pkg. grated mozzarella cheese (about 1 1/2 cups)
1/2 cup parmesan cheese to sprinkle on top
Sprinkle both sides of chicken with seasonings. Place in skillet on medium to
med high with olive oil and brown both sides well. Then remove chicken and add
diced onions and peppers. Carmelize to a light brown color then add chicken back
in. Then pour jar of sauce all over top of chicken. Put 1/2 cup of wine in sauce
jar - place lid on tightly and shake well to remove all sauce. Pour in with rest
of sauce. Turn burner down to low, cover with lid and cook for about 45 minutes
to an hour. Then sprinkle chicken with mozzarella cheese and parmesan and put lid back on for 5-10 minutes. Serve on your favorite pasta. Add a salad and bread for a great meal.
ANN'S TIP......You can also do this same recipe with pork chops....awesome!!
You will need the following:
6 - 8 chicken breast filets or your favorite chicken pieces
2 to 3 tablespoons olive oil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
1 tsp italian seasonings
1 medium onion chopped
1/2 bell pepper chopped (optional if you don't like it)
1 jar of your favorite spaghetti sauce
1/2 cup of red wine (use one you would drink)
1 pkg. grated mozzarella cheese (about 1 1/2 cups)
1/2 cup parmesan cheese to sprinkle on top
Sprinkle both sides of chicken with seasonings. Place in skillet on medium to
med high with olive oil and brown both sides well. Then remove chicken and add
diced onions and peppers. Carmelize to a light brown color then add chicken back
in. Then pour jar of sauce all over top of chicken. Put 1/2 cup of wine in sauce
jar - place lid on tightly and shake well to remove all sauce. Pour in with rest
of sauce. Turn burner down to low, cover with lid and cook for about 45 minutes
to an hour. Then sprinkle chicken with mozzarella cheese and parmesan and put lid back on for 5-10 minutes. Serve on your favorite pasta. Add a salad and bread for a great meal.
ANN'S TIP......You can also do this same recipe with pork chops....awesome!!
Sunday, July 20, 2008
So Easy Roast Chicken
Roast Chicken - This recipe is so easy but
you will think your Grandmother made it.
1 package of Whole Chicken Cut Up (or get
8-10 pieces of your favorite - best if bone
still in and skin on)rinse well and pat dry.
1/2 cup good Extra Virgin Olive Oil
1 teaspooon salt
1/2 teaspoon pepper (more if you like pepper)
1 teaspoon garlic powder (if you use garlic salt
don't add the 1 teaspoon of salt above)
1 teaspoon onion powder (optional - but good)
1/2 teaspoon italian seasoning
1/2 teaspoon seasoning salt
Put all the above into a big bowl. Pour olive oil
and spices all over chicken. Get your hands in there
and toss it up good to coat it well. If it seems a
little dry while you are tossing it - add a little
more Olive Oil. Place on baking sheet.
Bake at 400 degrees for about an hour.
It will be perfect!!! Save a little of the juice
drippings to drizzle over the chicken before
serving....YUM!
Serve with your favorite side dish!! Enjoy!!
ANN'S TIP......If you like Lemon you can put a
lemon slice up under the skin of each piece of
chicken and have some awesome Lemon Chicken and
turn this into a completely different meal.
you will think your Grandmother made it.
1 package of Whole Chicken Cut Up (or get
8-10 pieces of your favorite - best if bone
still in and skin on)rinse well and pat dry.
1/2 cup good Extra Virgin Olive Oil
1 teaspooon salt
1/2 teaspoon pepper (more if you like pepper)
1 teaspoon garlic powder (if you use garlic salt
don't add the 1 teaspoon of salt above)
1 teaspoon onion powder (optional - but good)
1/2 teaspoon italian seasoning
1/2 teaspoon seasoning salt
Put all the above into a big bowl. Pour olive oil
and spices all over chicken. Get your hands in there
and toss it up good to coat it well. If it seems a
little dry while you are tossing it - add a little
more Olive Oil. Place on baking sheet.
Bake at 400 degrees for about an hour.
It will be perfect!!! Save a little of the juice
drippings to drizzle over the chicken before
serving....YUM!
Serve with your favorite side dish!! Enjoy!!
ANN'S TIP......If you like Lemon you can put a
lemon slice up under the skin of each piece of
chicken and have some awesome Lemon Chicken and
turn this into a completely different meal.
Tuesday, July 1, 2008
Teriyaki Chicken w/Orange Marmalade
Teriyaki Chicken w/Orange Marmalade
You will need the following:
6 - 8 chicken breast filets or your favorite chicken pieces
1 small bottle of teriyaki sauce
1 small jar of orange marmalade (sugar free if you prefer)
1 tsp pepper
1 tsp garlic powder
1 - 2 green onions diced
Place all of the above in a gallon size zip lock bag,
seal tightly and mix up with your hands. Put in fridge
to marinate at least 4-6 hours. Over night is better.
Then just place on the grill and cook til done. You can
even do these on the stove if you prefer in a skillet.
Serve with rice or noodles. Add a salad and you have a perfect meal.
You can also do the same thing with a pork tenderloin or pork chops.
ENJOY!!
You will need the following:
6 - 8 chicken breast filets or your favorite chicken pieces
1 small bottle of teriyaki sauce
1 small jar of orange marmalade (sugar free if you prefer)
1 tsp pepper
1 tsp garlic powder
1 - 2 green onions diced
Place all of the above in a gallon size zip lock bag,
seal tightly and mix up with your hands. Put in fridge
to marinate at least 4-6 hours. Over night is better.
Then just place on the grill and cook til done. You can
even do these on the stove if you prefer in a skillet.
Serve with rice or noodles. Add a salad and you have a perfect meal.
You can also do the same thing with a pork tenderloin or pork chops.
ENJOY!!
Monday, June 9, 2008
Easy Yummy Chicken & Dumplins
Chicken:
1 pkg of Whole Chicken Cut Up (disgard little baggy with gizards,etc.)
4 quarts water
2 ribs celery, chopped into large pieces
1 large onion, chopped into large pieces
1 carrot, chopped into large pieces
1 bay leaf
1 chicken bouillon cube (Knorr is a good brand)
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
***You will need to save broth when chicken is done. Disgarding veggies and bay leaf when done.***
Use soups after chicken has boiled and done. See below.
1 (10 3/4-ounce) can condensed cream of celery
1 (10 3/4-ounce) can condensed cream of chicken soup
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water
Chicken: Place the chicken, celery, onion, bay leaves, bouillon, and seasonings in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 45 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot with broth. Keep warm over med. low heat. Stir in soups as well. (Make sure you discard vegetables, bay leaf, etc.)
Preparing dumplins: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax just for a few minutes.
Cut the dough into 1-inch or so pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings are covered and cook evenly. Cook until the dumplings float....3 to 4 minutes.
To serve spoon into big soup bowls. May need to salt and pepper to taste.
Dumplin Tip: If the chicken dumplins are "too thin" it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew. If "too thick" just add some water or chicken broth a little at a time to thin out. You be the judge of how you like them when they are done.
Hope you enjoy them as much as I do.............
1 pkg of Whole Chicken Cut Up (disgard little baggy with gizards,etc.)
4 quarts water
2 ribs celery, chopped into large pieces
1 large onion, chopped into large pieces
1 carrot, chopped into large pieces
1 bay leaf
1 chicken bouillon cube (Knorr is a good brand)
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
***You will need to save broth when chicken is done. Disgarding veggies and bay leaf when done.***
Use soups after chicken has boiled and done. See below.
1 (10 3/4-ounce) can condensed cream of celery
1 (10 3/4-ounce) can condensed cream of chicken soup
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water
Chicken: Place the chicken, celery, onion, bay leaves, bouillon, and seasonings in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 45 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot with broth. Keep warm over med. low heat. Stir in soups as well. (Make sure you discard vegetables, bay leaf, etc.)
Preparing dumplins: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax just for a few minutes.
Cut the dough into 1-inch or so pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings are covered and cook evenly. Cook until the dumplings float....3 to 4 minutes.
To serve spoon into big soup bowls. May need to salt and pepper to taste.
Dumplin Tip: If the chicken dumplins are "too thin" it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew. If "too thick" just add some water or chicken broth a little at a time to thin out. You be the judge of how you like them when they are done.
Hope you enjoy them as much as I do.............
Slow Cooker Very Berry Cobbler
Cobbler Filling:
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup sugar, depending on how sweet you like it
1/2 cup baking mix
Cobbler Topping:
2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
6 tablespoons butter, melted
1/2 cup milk
1 tsp vanilla
1 tblsp ground cinnamon
Spray the insert of a slow cooker with nonstick cooking spray. "This is a must in all slow cookers, it saves you tons on sticking problems and cleanup."
In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker.
In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker.
In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has a puffed golden top and the cobbler is good and bubbly.
ENJOY!! Great with vanilla ice cream.
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup sugar, depending on how sweet you like it
1/2 cup baking mix
Cobbler Topping:
2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
6 tablespoons butter, melted
1/2 cup milk
1 tsp vanilla
1 tblsp ground cinnamon
Spray the insert of a slow cooker with nonstick cooking spray. "This is a must in all slow cookers, it saves you tons on sticking problems and cleanup."
In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker.
In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker.
In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has a puffed golden top and the cobbler is good and bubbly.
ENJOY!! Great with vanilla ice cream.
Saturday, May 31, 2008
New Recipe Coming Soon.....
Just a quick note to those of you reading the blog. I will blog soon and post a incredible new recipe that you just have to try. YUM!
Most of you know and some of you don't that I have severe RA (Rhuematoid Arthritis). It has been giving me a fit the last couple of weeks (more so than usual) so I have had to slow down just a bit. I have had it for years and I don't give into it much...but had to chill out a bit this time.
Went to see the SATC premier last night with a bunch of my girlfriends and had a fantastic time. Thank God for good girlfriends. Don't ever let the special women in your life get misplaced. They are so special. So to all the special women in my life.....I love you very much!!
Blog to you soon.......
Most of you know and some of you don't that I have severe RA (Rhuematoid Arthritis). It has been giving me a fit the last couple of weeks (more so than usual) so I have had to slow down just a bit. I have had it for years and I don't give into it much...but had to chill out a bit this time.
Went to see the SATC premier last night with a bunch of my girlfriends and had a fantastic time. Thank God for good girlfriends. Don't ever let the special women in your life get misplaced. They are so special. So to all the special women in my life.....I love you very much!!
Blog to you soon.......
Wednesday, May 14, 2008
Drain the Rotel
I can't believe I didn't put (drain) beside the Rotel on the recipe I posted on the 12th. So if you make this recipe please drain the Rotel as it can make a touch watery if you don't. Can't call me stupid because I caught this before anyone made it. (I hope). See below...
Now, if you read It's a Pilots Life and Victorias Secrets you will notice they made a list of things they would like to say to someone but don't. Loved it. It is so true though. There are some people who just make you think things that you really shouldn't have to think if they weren't so stupid, thoughtless or so into themselves that they just don't see the whole picture.
I just would like to say that the thing I would like to say (maybe yell) to some people is:
Are you Stupid? What on earth are you thinking? OOOHHH, you're NOT!!
That about covers it for me. I can about sum up the vast majority of stupids that cross my path with that one line.....as for other folks that do other things, well, I will save that for another day.
Everyone have a wonderful day and watch out for the not so smart!! ha,ha,ha. Well, they can't all be smart like we are................lol. Right?
Now, if you read It's a Pilots Life and Victorias Secrets you will notice they made a list of things they would like to say to someone but don't. Loved it. It is so true though. There are some people who just make you think things that you really shouldn't have to think if they weren't so stupid, thoughtless or so into themselves that they just don't see the whole picture.
I just would like to say that the thing I would like to say (maybe yell) to some people is:
Are you Stupid? What on earth are you thinking? OOOHHH, you're NOT!!
That about covers it for me. I can about sum up the vast majority of stupids that cross my path with that one line.....as for other folks that do other things, well, I will save that for another day.
Everyone have a wonderful day and watch out for the not so smart!! ha,ha,ha. Well, they can't all be smart like we are................lol. Right?
Monday, May 12, 2008
Sunday, May 11, 2008
HAPPY MOTHER'S DAY
I want to wish all the Mom's a very Happy Mother's Day today. I hope you get to do all that your heart desires. Let them pamper you all day and enjoy it!! Sometimes it is hard to enjoy your day because we are Mom's. But it is ok......that is what this day is for.
This is for all the Women in My Life..................
Time passes. Life happens. Distance separates. Children grow up. Jobs come and go. Love waxes and wanes. Men don't do what they're supposed to do. Hearts break.
Parents die. Colleagues forget favors. Careers end.
BUT.........The women in your life are there, no matter how much time and how many miles are between you. A girl friend is never farther away than needing her can reach. When you have to walk that lonesome valley and you have to walk it by yourself, the women in your life will be on the valley's rim, cheering you on Praying for you, pulling for you, intervening on Your behalf, and waiting with open arms at the Valley's' end.
Sometimes, they will even break the rules and walk beside you...Or come in and carry you out when you can't make it ........Girlfriends, daughters, granddaughters, daughters-in-law , sisters, sisters-in-law, Mothers, Grandmothers, aunties, nieces, cousins, and extended family, all bless our life!
Thanks for being a part of my life!! Much Love to You All!!
This is for all the Women in My Life..................
Time passes. Life happens. Distance separates. Children grow up. Jobs come and go. Love waxes and wanes. Men don't do what they're supposed to do. Hearts break.
Parents die. Colleagues forget favors. Careers end.
BUT.........The women in your life are there, no matter how much time and how many miles are between you. A girl friend is never farther away than needing her can reach. When you have to walk that lonesome valley and you have to walk it by yourself, the women in your life will be on the valley's rim, cheering you on Praying for you, pulling for you, intervening on Your behalf, and waiting with open arms at the Valley's' end.
Sometimes, they will even break the rules and walk beside you...Or come in and carry you out when you can't make it ........Girlfriends, daughters, granddaughters, daughters-in-law , sisters, sisters-in-law, Mothers, Grandmothers, aunties, nieces, cousins, and extended family, all bless our life!
Thanks for being a part of my life!! Much Love to You All!!
Tuesday, May 6, 2008
My 1st Blog
Today I signed up to do my on own blogspot. Me (a family member - she knows who she is) told me (really me this time) to join so that they can read my wonderful world of goings on. Maybe she will wish I never did this once I start blogging. But oh well, here goes.....
I titled my blog Cooking with Ann because well I just love to cook. I am in the process of writing a cookbook, personal chef'ing for friends and baking lots of cakes that people seem to love. I will be from time to time posting a recipe for those who also like to cook. Though I will not be giving my secrets away to my cakes. So don't ask....I will have to tell you no - but I would love to bake you one. Prices will follow later.....ha,ha,ha. Just kidding. Now that I think about it, I don't bake them for free so I take that back but would still love to bake one for you.
Anyway I look forward to sharing with you recipes, life's ups and downs and of course God's Love for all of us. Wish me luck on this new bloggin thing.....
I titled my blog Cooking with Ann because well I just love to cook. I am in the process of writing a cookbook, personal chef'ing for friends and baking lots of cakes that people seem to love. I will be from time to time posting a recipe for those who also like to cook. Though I will not be giving my secrets away to my cakes. So don't ask....I will have to tell you no - but I would love to bake you one. Prices will follow later.....ha,ha,ha. Just kidding. Now that I think about it, I don't bake them for free so I take that back but would still love to bake one for you.
Anyway I look forward to sharing with you recipes, life's ups and downs and of course God's Love for all of us. Wish me luck on this new bloggin thing.....
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