Saturday, November 27, 2010

Christmas cards for kids to give & receive!

These cute cards are wonderful for your child to give to friends, teachers, care givers and family!
You can customize with your own text and child's name if you like! 


Hubs gets a tattoo...

So after the whole truck in the mud debacle the hubs decided (completely on a whim) to get a tattoo to commemorate the event. ~lol~    He contacted a friend of ours who does tattoos last night at 9pm, he was still in the shop, so we headed into Clarion.

Here are the pics, it turned out great!  If you are in the Clarion, PA stop by Resolute Custom Tattooing and ask for Gary!

It's says "Let's Go Muddin"  
You'll see it better when it heals and lightens up. ^-^  

What's for dinner tonight

I'm having a craving for Chocolate gravy and biscuits! We might just have that for dinner tonight!      

If you've never had Chocolate Gravy and Biscuits you have severely missed out!  

I was introduced to this by my {step} great Grandma Payne, and boy am I glad I was, it's total awesomeness!

Chocolate Gravy Recipe below...  


  • 1/4 cup cocoa
  • 3 tablespoons all-purpose flour
  • 3/4 cup white sugar
  • 2 cups milk
  • 1 tablespoon butter, softened
  • 2 teaspoons vanilla


  1. Whisk cocoa, flour, and sugar together in a bowl until there are no lumps. Pour the milk into the mixture and whisk until well incorporated. Transfer the mixture to a saucepan and cook over medium heat, stirring frequently, until its consistency is similar to gravy, 7 to 10 minutes. Remove from heat and stir the butter and vanilla into the mixture until the butter is melted. Serve immediately.

Serve over warm biscuits... homemade are the best, but any will do!  

Friday, November 26, 2010

What's for dinner tonight

Tonight we're having breakfast for dinner... eggs, ham (left-over from Thanksgiving) and silver dollar pancakes. ^-^   Quick and easy ... so I can get back to work!   

Fun in the Mud

Okay so Thanksgiving Day was awesome... although it wasn't so great that night. LOL  It was hilarious!!
Bro-in-laws came to get the old fridge "Beer-erator" off of our back porch. Hubs thought it would be easier to just back our Titan to the back door, load it in and drive it out to the driveway and put on the trailer bro-in-law had on behind his Hummer.  So... did anyone ask me?  Take a look at the pics from last night... 


To be fair... we just had a well dug and a fresh ditch was dug across the backyard for the water line, it's been raining and our yard is very wet... so... it wasn't that the Hubs couldn't get unstuck *USUALLY*, but that ditch did him in. LOL   Bro-in-law tried to pull him out of the ditch with his Hummer... which might have worked except, like I said, the backyard is complete mud.  He almost got too!  Luckily he didn't get near the ditch!  LOL


They regrouped this was much easier in the light of day, and they went at it from the dry side of the yard. LOL  It took a little doing, and mud and water flying but they did it. 
Here are the pics from this morning....

It doesn't look so bad, but the back tires were in a fresh ditch that was full of mud and water... they just spun in the air

Talk about flying mud!  All he needed was his brother to pull him back enough to touch the edge of the ditch, then we was able to get out without too much problem.. he just didn't stop until he was  completely out. The refrigerator almost flew out of the back.. that's one way to unload it! LOL

Bro-in-law almost buried his Hummer in the only muddy area on this side of the yard, but he was able to back up a couple of feet to get a running start at it and got out.

My poor truck sooo needs a good washing now!

Thursday, November 25, 2010

After Thanksgiving Turkey Casserole

 This is an awesome way to use up leftover turkey! :)

2 cup chicken broth, low sodium
1 cup fresh chopped celery
1/2 cup fresh chopped onion
1 cup frozen green peas , thawed
1 1/2 cup plain croutons , dry
1 1/2  cooked turkey breast , 
skinless, diced 1 tsp dried parsley 1 tsp ground sage 1/8 tsp black pepper 1  can Cream of Chicken Soup

1. Preheat over to 375 degress (F)

2. Mix 1 cup chicken broth, celery and onion in large saucepan. Cook over med. heat until vegetables are tender. Add diced turkey breast, peas,
croutons, parsley flakes, poultry seasoning, and black pepper.
 In a bowl, mix together the remaining 1 cup of chicken broth and cream of chicken soup. Add this to the other ingredients.

 Spoon mixture into an 8-by-8-inch baking dish sprayed with butter-flavored cooking spray and bake for 45 to 50 minutes.

 Remove from oven and let sit for 5 minutes before dividing and serving.

Dietary Exchanges
1/4 Fat, 1 Meat, 1 Starch, 1/2 Vegetable, 1 Very Lean Meat
Makes 6 servings.  Serving Size 1.5 cup
Calories 111

Tuesday, November 23, 2010

I'm a Sugar Cookie!

II'm a Sugar Cookie. What Kind of Cookie Are You? Enter the $15,000 Holiday Giveaway and take the Holiday Cookie Personality Quiz.
Tracey took the Holiday Cookie Personality Quiz.
Enter the $15,000 Holiday Giveaway and take the Holiday Cookie Personality Quiz.

Monday, November 22, 2010

On the drawing board: Scrapbook Elements

I love digital scrapbooking as well as paper scrapping... the chunkier the better, but I have problems finding certain elements that meet my needs, so I am working on scrapbook elements and papers.  You will be able to use them to scrap digitally as well as print and use.  (Please remember you will only be able to use them for personal use, not commercial.)     Stay tuned... these will start being available end of December 2010- January 2011.

If you would like to see specific collections leave me a comment below and I will do my best to include it!

Dinner Tonight

If you are like me, you often find yourself stuck when trying to decide what to make for dinner. So I thought I would share what I'm cooking. Hey, maybe you'll like it or hate it, but it may give you an idea for what you want to make for dinner! ;)    Will include recipes when available.  I often make things as I go with what I have on hand, so no recipe... but it tends to work well.  I'll give those Kudos to my Mom, Grandma and Mamaw, for being such great cooks and letting me watch and be in the way when I was growing up. 

Okay so tonight I have a small pork roast in my kitchen kettle (it's like a crock pot, except way faster... it can be used as a deep fryer also... I usually use mine as a crock pot)   seasoned with a bit of sea salt. fresh ground pepper, lime juice and a little of the left over mulled spiced apple wine we had Saturday night. YUMo!

Also will be making peas and carrots and cheesy scalloped potatoes.

Left over brownie with vanilla ice cream for dessert!

Will be making peanut butter pies tonight... one for home and one to take to Mom in laws for Turkey day! ;)

Discount Codes for this week!

25% Off Everything! Use Code: GIVETHANKS Sale ends 11/25 - Midnight

Buy Tracey Smith Art prints, posters and framed wall art. Shop art from your favorite artists at

Free shipping on orders of $50 or more! Use Code: FREESHIPFORU

Remember most items you will be able to add your own personalization to.

Sunday, November 21, 2010

Peanut Butter Truffles

Peanut Butter Truffles

1 cup Peanut Butter, reduced sodium , chunky or creamy 
4 tbsp Butter, unsalted , softened 
12 oz Baking Chocolate, bar, bittersweet , cut into small pieces (or semisweet chocolate chips) 
1 cup Cocoa Powder, unsweetened 

1 Using an electric mixer, combine peanut butter and butter until creamy.
2 Spread the mixture into a 2-inch-deep baking pan and let freeze for 30 minutes or until firm (it should have the consistency of fudge). 
3 Scoop balls out of the mixture using a melon baller or small spoon. 
4 Arrange on a baking sheet covered with wax paper. 
5 Re-freeze balls for 15 minutes or until hard. 
6 Take balls out of freezer and roll between your hands to form even spheres, (try to do this fast, or they'll become too soft).
7 Place the truffles back in the freezer while making the chocolate glaze. 
8 Add the chocolate to a large bowl over a pot of gently boiling water and whisk frequently, until the chocolate is completely melted. 
9 Take chocolate off of the heat and let rest at room temperature, stirring frequently, until the chocolate starts to firm up at the edge of the bowl. 
10 Dunk the truffles into the melted chocolate and coat fully. 
11 Take them out with a fork, letting extra chocolate drop off. 
12 Coat immediately with cocoa powder. 
13 Arrange truffles on a lined baking sheet and let them set in the refrigerator for 5 minutes.
Additional Information
Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in a tightly sealed container.

Dietary Exchanges
1 1/4 Fat, 1/4 Other Carbohydrate  

Saturday, November 20, 2010

Cranberry Relish

  • 2 cups sugar
  • 1 cup orange juice
  • 1 teaspoon grated orange peel
  • 4 cups fresh or frozen cranberries
  • 1 cup pecans (chopped)
1 cup chopped apples

In a slow cooker, combine sugar, orange juice and peel; stir until sugar is dissolved. Add the cranberries and appels. Cover and cook on low for 6 hours. Mash the mixture. Add chopped pecans if desired. Chill several hours or overnight.

Monday, November 15, 2010

My Chocolate Eclair Recipe.. YuMo!


  • 2 individual packages graham crackers
  • 2 (3 ounce) packages instant vanilla pudding mix
  • 3 cups milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (16 ounce) container chocolate frosting, melted .. but not too runny!


Line the bottom of a 9x13-inch pan with graham crackers. 

In a large bowl, combine pudding mix and milk.  Stir well. 

 Stir in whipped topping to pudding mixture. 

 Spread half of mixture over graham cracker layer. 

 Top with another layer of graham crackers and the remaining pudding. 

 Top all with a final layer of graham crackers and frost with chocolate frosting. 

 Refrigerate until serving.       

Don't forget to make up recipe cards to give out.. everyone will want this recipe! ^-^


MmMmMm Cocojito (Frozen Mojito)


  • 4 cups ice cubes
  • 2 1/2 limes, rind removed
  • 7 fluid ounces sweetened cream of coconut (such as Coco Lopez®)
  • 2 1/2 (1.5 fluid ounce) jiggers white rum (such as Bacardi®)
  • 5 sprigs fresh mint leaves
  • 2 mint sprigs, for garnish (optional)
  • 2 lime wedges, for garnish (optional)

Blend the ice, limes, cream of coconut, rum, and mint leaves together in a blender until smooth. Pour into two glasses and garnish each with a mint sprig and lime wedge as desired.                

Wednesday, November 10, 2010

My newest banner...

If you would like to exchange banners please grab mine above and link back to this blog.. contact me and tell me where I can find yours!

Cabbage Rolls

Cabbage Rolls


  • 10-12 leaves of cabbage
  • 1 cup cooked long grain rice
  • 1 egg, beaten
  • 1/4 cup milk
  • 1/4 cup minced onion
  • 1 pound extra-lean ground beef
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground black pepper
  • 2-3 cups spaghetti sauce (or a can of tomato sauce)
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce


  1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
  2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up like a burrito (remember to tuck the ends in!)
  3. In a small bowl, mix together spaghetti sauce (or tomato sauce), and Worcestershire sauce. Pour over cabbage rolls.
  4. Cover, and cook on Low 8 to 9 hours or on high 4 hours.  (I use an electric roaster to cook mine in - pan and all, but you can use a slow cooker also). 

Freezes wonderfully!  Make a pan for dinner and an extra pan to put in the freezer for another day!