July 31, 2010

S'more Brownies...

6 tablespoons unsalted butter, melted

1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Copyright 2007 Television Food Network, G.P. All rights reserved

July 29, 2010

Carsy's Collection...

These are her list of Littlest Pet Shop Figurines....and still she has more, but they are in the garage, to be added later. I know it may seem a tad huge, but the girl does play with them. We took some time to mark them and record them for her today.

Carson’s LPS:

1. Pink Angora Bunny- ‘Fluffy’

2. Bunny (tiny)- ‘Cutie’

3. Bunny (big ears)- ‘Tangerine’

4. Purple Bunny- ‘Sugar Plum’

5. White Bunny (nail polish)- ‘Snowflake’

6. Ladybug- ‘Polka Dot’

7. Puffin- ‘Birdie’

8. Penguin - ‘Skippy’

9. Lavender Butterfly- ‘Frosty’

10. Yellow Butterfly- ‘Sweetie’

11. Elephant- ‘Ellie’ (Special Edition)

12. Platypus- ‘Perry’ (Special edition)

13. Grey Schnauzer- ‘Mike’

14. White Schnauzer- ‘Toto’

15. Jack Russell Dog (1 of 2)- ‘Jack’

16. Jack Russell Dog (2 of 2)-‘Jessica’

17. Pomeranian Dog- ‘Hachi’

18. Dachshund (1 of 3)- ‘Sparky’

19. Dachshund- (2 of 3)- ‘Cinnamon’

20. Dachshund- (3 of 3)- ‘Button’

21. Chinchilla (1 of 2)- ‘ChiChi’

22. Chinchilla (2 of 2) Grey w/ nail polish- ‘Chilly’

23. Hamster- ‘Jerry’

24. Pink Mouse- ‘Pinky’

25. Chipmunk- ‘Chippy’

26. Pig (1 of 2)- ‘Piggy’

27. Pig (2 of 2)- ‘Wiggy’

28. Cow- ‘Carlos’

29. Walrus-‘Willy’

30. Poison Dart Frog- (orange) ‘Froggy’

31. One Brown Ear Puppy- ‘Cocoa’

32. Border Collie- ‘Max’

33. White Poodle (1 of 2)- ‘Cotton’

34. White Poodle (2 of 2)- ‘Qtip’

35. Husky Dog (1 of 5) Hair on top- ‘Muffy’

36. Husky Dog (2 of 5)- ‘Puffy’

37. Husky Dog (3 of 5) larger- ‘Puddles’

38. Husky Dog (4 of 5)- larger- ‘Piddles’

39. Husky Dog (5 of 5) larger- ‘Chocolate’

40. Pug (1 of 2)- ‘Yuka’

41. Pug (2 of 2)- ‘Yoda’

42. Dalmatian- ‘Dally’

43. McD Dalmatian- ‘Spot’

44. Grey Terrier- ‘Sparkle’

45. German Shepherd- ‘Smore’

46. Yellow Lizard- ‘Lizzy’

47. Iguana- ‘Liz’

48. White Ferret (grey)- ‘Snowball’

49. White Ferret (pink)- ‘Snowy’

50. Purple Ferret- ‘Grape’

51. Land Turtle (pink shell)- ‘Shelly’

52. Sea Turtle (lime green)- ‘Sheldon’

53. Sea Turtle (sea foam green)- ‘Tippy’

54. Sea Turtle (blue/green)- ‘Algie’

55. Sea Turtle (neon w/ dots)- ‘Neo’

56. Hermit Crab- ‘Crabby’

57. Snake- ‘Slither’

58. Boxer Dog (1 of 3) w/ flowers- ‘Rosey’

59. Boxer Dog (2 of 3)- ‘Ruff’

60. Boxer Dog (3 of 3)- ‘Randy’

61. White Boston Terrier Dog- ‘Joe’

62. Cute Brown Dog (1 of 2)- ‘Brownie’

63. Cute Golden Dog (2 of 2)- ‘Macy’

64. Golden Ret. Dog- ‘Carly’

65. Greyhound- ‘Raindrop’

66. Purple/Pink Cat- ‘Sally’

67. Pink Cat w/ white tip- ‘Grace’

68. Grey cat w/ blue flower- ‘Sara’

69. Pink Cat w/ Pink- ‘Glitter’

70. Tan Cat w/ Orange- ‘Karrey’

71. Black Cat w/ paint- ‘Phillip’

72. Pale Pink Cat- ‘Strawberry’

73. White w/ Black cat- ‘Prissy’

74. Yellow Cat- ‘Sunflower’

75. Orange Cat- ‘Sunshine’

76. Small Pale Pink Cat w/ spots- ‘Crystal’

77. Calico Cat- ‘Mark’

78. Tan/Brown Cat- ‘’Ginger’

79. Yellow w/ streak Cat (missing foot)- ‘Lucky’

80. Fluffy Cat- ‘Tiger’

81. Yellow / Lt Brown cat- ‘’Sidney’

82. Siamese Cat- ‘Sam’

83. Persian Purple Cat- ‘Bailey’

84. Persian White Cat-‘Diamond’

85. Pink Horse - ‘Jewel’

86. Brown Horse- ‘Jill’

87. Yellow Spider- ‘Itsy’

88. Deer- ‘ Bambi’

89. Lamb- ‘Tawni’

90. Peach Duck- ‘Peachy’

91. McD Duck- ‘Duckie’

92. Bassett Hound- ‘Floppy’

93. Brown Panda (1 of 2)- ‘Pandi’

94. White w/ Purple Panda (2 of 2)- ‘Chin Chin’

95. Dragonfly (1 of 3 green)- ‘Dragon’

96. Dragonfly (2 of 3 green)- ‘Flutter’

97. Dragonfly- (3 of 3 green)- ‘Flit’

98. Dragonfly (pink)- ‘Pretty’

99. Monkey (1 of 2) Red- ‘Cherry’

100. Monkey (2 of 2) Pink- ‘Lollipop’

101. Ape (1 of 2)- ‘George

102. Ape (2 of 2)- ‘Jane’

July 22, 2010

fabric flowers...

I'm making some of these today. .....see the easiest fabric flower tutorial here:

Dear Lizzy's Fabric Flowers

July 21, 2010

supper is in the crock!!!

Peg’s TVP Crock Lasagna...

1 box uncooked shells
2 C. hot water
3 C. TVP (add hot water to reconstitute it)
16 oz. Ricotta
Italian seasoning, basil, salt, pepper
Garlic- 3 cloves minced
Olive Oil
2 T. Sugar
Onions and peppers (frozen bag)
1 jar Spaghetti/Marinara Sauce
Mozzarella Cheese- loads to layer
Grated Parmesan- to top off

Start with spraying crock pot with cooking spray (really well). Add noodles and hot water,. Next- in another bowl, add hot water to TVP to make it soft and dump on top of noodles. Add to crock pot-peppers & onions- frozen, then olive oil and seasonings. Now add some Ricotta. Mix sugar in sauce and add some sauce and Mozzarella to cover. sprinkle grated parmesan on top. Cover and cook 2 hours on high then, 2 hours on low.

Make a Cucumber Salad and Garlic Bread.

2-3 Cucumbers. Sliced
3-Fresh medium tomatoes, diced
Black Olives
Italian Dressing
Feta Cheese

Mangia! Mangia!

July 16, 2010

Cherry Vanilla Granola....

Nonstick vegetable oil spray
4 cups old-fashioned oats
1 cup sliced almonds
1 cup unsweetened coconut, flaked or shaved
1/2 cup golden brown sugar, packed
1/4 tsp salt
1/8 tsp ground cinnamon
Pinch of nutmeg
1/4 cup vegetable oil
1/4 cup honey
2 Tbsp sugar
4 tsp vanilla extract
1 cup dried cranberries

1. Position rack in middle of oven and preheat to 300°F. Lightly spray large baking sheet with nonstick spray, or line sheet with parchment paper or silpat.

2. Mix next 7 ingredients in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.

3. Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 20-30 minutes. Add dried cranberries.Transfer sheet to rack. Using a flat metal spatula, pack granola down on bottom and sides of cookie sheets. Cool granola completely. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)

4. Add-in options: Raisins, dried cherries, apples, apricots or blueberries (after cooking)
Makes 6 cups

Prep Time: 15 minutes
Cook Time: 30 minutes

Homemade Blueberry Jam...

Blueberries - 5 pints (which is:10 cups / 3.5 lbs)
Lemon juice - 1/4 cup
Water - 1/2 cup
Sugar - About 4.5 cups of granulated sugar


1. Sterilize jars

2. Wash and sort berries

3. Crush berries.

4. Mix the dry pectin with about 1/4 cup of sugar or other sweetener- Keep this separate from the rest of the sugar. Notes about pectin: I usually add about 20% more pectin (just open another pack and add a little) or else the jam is runnier than I like. With a little practice, you'll find out exactly how much pectin to get the thickness you like.

5. Mix the blueberries with the pectin and cook to a full boil-Stir the pectin, lemon juice and water into the blueberries and put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil

6. Add the remaining sugar and bring to a boil- When the berry-pectin mix has reached a full boil, add the rest of the sugar (about 4 cups of sugar per 6 cup batch of blueberries) and then bring it back to a boil and boil hard for 1 minute.

7. Testing for "jell" (thickness)- I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jam is ready. If not, I mix in a little more pectin (about 1/s to 1/2 of another package) and bring it to a boil again for 1 minute.

8. Fill Jars- Fill them to within 1/4 inch of the top, and wipe off lids. Tighten lids.

9. Process jars in boiling water bath 5-10 minutes

10. Remove jars from bath and allow to cool. (Eat within 6 months)

July 15, 2010

The Puggies love 'Baa-Bette'....

Peg’s Italian Chicken and Vegetable Soup...


• 2-3 tablespoons olive oil

• 1/2 cup sliced carrots

• 1 sliced zucchini

• 4 small vine ripened tomatoes, chopped

• 2 T Italian seasoning

• Salt and pepper

• 1 can red kidney beans, drain and rinse

• 3 boneless, skinless chicken breasts, boiled and cut into bite-sized pieces

• 3 cups vegetable broth

• 3 cups water

• 1 jar spaghetti sauce

• 1-2 cups pasta

• Grated Parmesan, optional

Heat soup pot or Dutch oven pan, add olive oil. Sauté cut up zucchini, carrots and tomatoes. Add garlic and continue to sauté until veggies are tender. Add Italian seasoning, salt and pepper. Add 1 can drain and rinsed kidney beans and the cooked and diced chicken and stir for a few minutes. Add vegetable broth and water and add in 1 jar spaghetti sauce. Now add some pasta…any kind you’d like, about 1-2 cups. Bring to a boil; reduce heat, and simmer, uncovered, for 10-15 minutes. Top each serving with grated Parmesan cheese. Serve with good Italian garlic bread or rolls.

July 12, 2010

i got CUPCAKES!!!!

My kids made me the BEST dark chocolate, white weddng cake frosted, coconut cupcakes for my birthday! And they are delish!!!!

July 3, 2010

vampires and wolves and crazed fans...oh my!

OK so My Mother gave me te sad eyes and I decided to be a good daughter and go with her to see 'Eclipse'. Not a fan, never will be. Not a TEAM player.