Friday Favorites

November 6, 2020

This past week’s forecast included Halloween, a hurricane, a time change, and an election. Despite the election, I have Friday Favorites and I have to say…

I’m so grateful for Friday!

This week also included the birthday of my firstborn

Favorite # ONE

Stephanie

I’ve published posts about Stephanie which you can read here and in a story here.

Stephanie likes to challenge me to create interesting birthday cakes like I mentioned in this post. For her birthday this year she asked for a Halloween murder cake. I did the best I could to recreate the photo she sent to me…She has a unique sense of taste.

To celebrate Stephanie’s birthday, many of our family gathered together on Sunday night.

One of the appetizers that I served at the party was a hit and a new favorite…

Favorite # TWO

Baked Artichoke Dip

Servings: 6
Time: 40 mins
Difficulty: easy
Print

Ingredients

14 oz. can artichoke hearts – chopped
1/2 cup mayonnaise
1/2 cup sour cream
8 oz. room temperature cream cheese
1 1/2 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon red pepper flakes
1 teaspoon black pepper
French baguette

Directions

Preheat oven to 350 degrees.
Mix all ingredients in a mixing bowl. Spread in a small casserole dish and bake for 30 minutes. Serve with sliced baguette, crackers or pita chips.

~

Favorite # THREE

Peanut Butter and Jelly

We DID go out for a few minutes on Halloween to the annual Ballasso Halloween Party. Due to COVID concerns, the party was held outdoors. The evening was cut a bit short because it RAINED!

~

Favorite # FOUR

The GOP

The Grand Old Party (GOP) is also known as the Republican Party and is one of the two major political parties in the United States of America. During the 19th century the Republican Party stood against the extension of slavery into our country’s new territories and, ultimately, for slavery’s complete abolition. In the 21st-century, the Republican Party supports lower taxes, free market capitalism, restrictions on immigration, increased military spending, and the right to keep and bear arms.

Tuesday was election day and it began as a good day, but while we were sleeping something happened. I know this because I was checking my FOX NEWS app between 3AM and 4AM.

I’m not one to make waves nor do I want to debate politics. I love all things American including its history, the constitution, democracy, the right to vote, and the TRUTH. I hope the truth is revealed. And I hope God will continue to bless our country.

~

Favorite # FIVE

A Good Laugh

Along with this picture of a lovely pink moon was an explanation…

“Hello, I got tired of waiting for the Pink Moon so I got drunk and put a slice of bologna on the window”.

~

Thank you for taking time out of your day to stop by my blog.

What’s Up Wednesday

August 26, 2020

What’s Up Wednesday is a monthly compilation of

What’s Up

posted on a Wednesday.

Here it is…

What we’re eating

WE are counting calories on our MyFitnessPal app so WE don’t overdo it (WE = ME). But at the same time, still enjoying a tasty treat here and there, though LB enjoys them more than I do.

And speaking of tasty, a no-bake pie recipe caught my eye on Pinterest. I tweaked it a bit to make it mostly sugar free and gluten free and not over 494 calories per serving.

Chocolate Peanut Butter Pie

Servings: 8
Time: 45 mins
Difficulty: easy
Print

Ingredients

Chocolate Crust

1/4 cup of melted unsalted butter
1 cup almond flour
1/4 cup unsweetened cocoa powder
1/4 cup Swerve confectioner’s sugar-substitute
¼ teaspoon of salt

Peanut Butter Filling

12 ounces of cream cheese, room temperature
1/2 cup Swerve confectioner’s sugar-substitute
1 cup all natural peanut butter
1/4 teaspoon salt
1 cup heavy whipping cream
2 teaspoons of vanilla extract

Chocolate Drizzle

2 1/2 ounces of sugar-free chocolate chips
1 tablespoon of melted coconut oil

Peanut Butter Drizzle

2 tablespoons of creamy peanut butter
1 tablespoon of coconut oil

Instructions

Chocolate Crust

In a medium-sized bowl combine the almond flour, Swerve, cocoa powder, and salt.
Add the melted butter and mix well.
Lightly grease a 9-inch pie plate with butter or coconut oil.
Press crust to the bottom of the pie pan and slightly up the sides of the pan.
Place in the pie pan with the crust in the freezer while you make the pie filling.

Peanut Butter Filling

In a large bowl, using an electric mixer beat the softened cream cheese, vanilla extract, all-natural peanut butter, Swerve, and salt.
Add the heavy whipping cream and combine.
Spread the pie filling evenly over the chocolate crust and place back in the freezer.
Next make the chocolate and peanut butter toppings.

Chocolate Topping

Melt the sugar-free chocolate chips with the coconut oil in a microwavable bowl in 30-second intervals or using a double boiler. Stir until well combined. Set aside.

Peanut Butter Topping

In a small microwavable bowl melt the tablespoon of coconut oil and combine with creamy peanut butter for about 30 seconds. Set aside.
Remove pie from freezer and drizzle the peanut butter topping on top of pie, then do the same with the chocolate topping.
Alternate the peanut butter and chocolate drizzles until you are satisfied that you have enough.
Place the pie in the freezer to chill for 30 minutes to fully set or 2 hours in the refrigerator before slicing.
When ready to serve, garnish the top of the pie with salted peanuts and optional whipped cream.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

It won’t last that long in this house.

LB hasn’t complained, but I did not like the taste of the almond flour crust and if I make this again will use a store bought chocolate graham cracker crust. No shame in that, and not many more calories.

~

What I’m loving

Since we are confined… I am loving the fact that I have a big yard and part of the back yard includes a screened in pool. This COVID confinement is stifling, but it is great to be able to go outside of the house and relax without having to wear a mask.

~

What we’ve been up to

Still working from home and, as I previously mentioned, doing a lot of baking, which leads to a lot of time on the treadmill.

~

What I’ve been working on

I recently started listing items for sale on Poshmark and try to list or update at least one item per week. It is slow going, but that is pretty much what I expected.

Still in the early stage, but I have a landscape project that I am planning with the help of Better Homes and Gardens…

Not exactly the same, just using as a guide.

~

What I’m excited about~

What I’m dreading

INDS 400

I am trying to be positive and have every reason to be because I have begun the last class I will need in order to graduate.

Class of 2020 WOO HOO.

Why I’m dreading it is because the class is described as “research intensive” and I’m not in the mood for research, especially the intensive kind. It is going to be a rough 8 weeks. Keep me in your prayers.

~

What I’m reading

The 7 Habits of Highly Effective People by Stephen R. Covey

and

The Cengage Guide to Research/MINDTAP, Miller-Cochran/Rodrigo, 3rd edition.

Only because I have to.

~

What I’m watching/listening to

My most recent obsession, which may eventually drive LB crazy, is Erin Busbee.

Her blog is BUSBEE Style

but I really love watching/listening to her on BUSBEE Style TV

She has great style tips.

~

What I’m wearing

same as you…

~

What I’m doing this weekend

I’m not sure yet!

Probably working on one or more of the many things I mentioned earlier.

~

What I’m looking forward to next month

Taking a couple of days off from work. I can’t wait!

~

Thank you for taking time out of your day to stop by my blog.

Friday Favorites

March 6, 2020

This has been a long week, but now…

All this week I have been trying to follow a keto diet plan. It isn’t as easy as you think. There is more to keto than low carb. Also, it does matter how much protein (chicken, tuna, etc.) you consume. To guide me on this fat fueled journey, I’ve found a couple of websites that have been helpful.

Favorite # ONE

Learning about Keto

Wendy told me about

Diet Doctor

which provides a lot of information about low carb and keto.

And

Keto Diet Yum

where I learned about the Chaffle

which I made last Saturday.

At this point, I’ve lost the same three pounds twice, but at least I’m no worse for the wear. On the bright side, I’ve discovered a couple of recipes that I love. The first is one I mentioned previously. Today I’m sharing the recipe and naming it as my

Favorite # TWO

Keto Reuben in a Skillet

As I mentioned in my Instagram post last week, I found it [here] as Reuben in a Bowl. I reworked it a tiny bit and renamed it because it is made in a skillet.

Here is the recipe:

Reuben in a Skillet

Servings: 6-8
Time: 20 mins
Difficulty: easy
Print

Ingredients

One bag coleslaw mix
1 pound corned beef cut into bite size pieces
2-3 tbsp butter
1 cup Swiss cheese

Dressing

1 cup mayonnaise
1/4 cup sugar free ketchup
4 tsp horseradish mustard
1 tsp hot sauce
1 tsp Worcestershire sauce
1/2 tsp salt
pinch of pepper

Instructions

Melt butter in skillet.
Add corned beef and saute for 5 minutes.
Add coleslaw, cover and cook for 5 minutes.
Stir together coleslaw and corned beef then top with cheese. Cover skillet and allow the cheese to melt about 5 minutes
Drizzle with dressing.

~

Favorite # THREE

This Story

Recently during a phone conversation with a customer, I heard a doorbell ring. She asked if I could hold for one moment while she answered the door.

While I waited, I could hear that she opened the door, and unmistakably hear the following

MOOOOOO

(Surely a cow did not ring the doorbell)

When she returned to the phone, she explained that she lives on a farm. Her daughter-in-law had found a newborn calf that had been abandoned. The calf was hungry and she was looking for the bottle. Apparently this is a common thing. We ended our call so this emergency could be handled with the promise I would follow up with her.

When I opened my email the following day, I found that she sent me a picture

which is my

Favorite # FOUR

I appreciate that she let me know the little calf was okay.

~

If that isn’t enough to bring a smile to your face, this week my nephew Clay and his wife Chynna blessed us with a new addition to our family

Welcome to

I love her name!

And I love the photo of Clay showing this new baby to her siblings Levi, Thea, and Adrian.

Favorite # FIVE

~

Thank you for taking time out of your day to stop by my blog.

What’s Up Wednesday

November 20, 2019

is a recap of everything that has been going on this month…

and as always, What’s up Wednesday begins with the very important topic:

What we’re eating

Today was Thanksgiving at work – my team participated in a pot luck dinner.

There was mac & cheese, green bean casserole, mashed potatoes, pecan pie bars, and ham.

I love ham.

It is the best part of Easter Sunday dinner.

However Thanksgiving is a time for turkey. So I made a turkey and dressing casserole.

What I’m loving

Turkey and Dressing Casserole

It is GOOD!

Turkey and Dressing Casserole

Servings: 10
Time: 30 mins
Difficulty: easy
Print

INGREDIENTS

4 to 5 cups diced turkey

1 10.75 ounce can cream of mushroom soup

1 8-ounce carton sour cream

3 cups Pepperidge Farm Herb-seasoned stuffing mix

1 cup chicken broth

½ cup (1 stick) butter, melted

DIRECTIONS

1. Preheat the oven to 350 F. Spray a 13 by 9 inch glass casserole dish with vegetable oil cooking spray

2. In a medium bowl, stir together the turkey, soup and sour cream

3. Place the mixture in the prepared dish and pat down evenly with the back of a spoon

4. In a clean medium bowl, stir together the stuffing mix, butter, and broth. Spread evenly over the turkey mixture

5. Bake for 30 to 40 minutes, until the stuffing topping is browning and the casserole is hot and bubbly

prettyis.me

This will be a great way to use your leftover turkey!

~

What we’ve been up to

The one thing that comes to mind is a re-focus on family. LB and I have each experienced a loss very recently. There have been two funerals.

Most recently LB’s Dad passed away.

LB has spent the last couple of years concentrating on spending time with his Dad, who has been in poor health, and went to be with Jesus on November 8^th.

Also, on the subject of family focus… I am absorbed with thoughts of Glammy-hood and how I can get to those Glam-babies. Last week Emily came to town for a family event related to a wedding and also came to spend time with her family-in-law.

Glammy got to see the babies!

What I’m looking forward to

Richard is coming to town this weekend. It made me feel special when he faced-timed me on Sunday. It also made me realize how much I miss him.

~

What I’ve been working on

There has been a lot of focus on trying to get the house back in order. Since recently painting, taking down curtains, and replacing furniture, it seems like I can’t get organized. There is stuff everywhere! With the fast-approaching holiday season, things may not be organized until 2020.

~

What I’m excited about

An upcoming trip to tour the Biltmore House in Asheville, North Carolina.

~

What I’m dreading

I’m dreading next Monday.

Although you’d never know it by the smile on my face!

What I’m wearing

These are this week’s sunrise shots in the daily parking space (my garage).

~

What I’m watching/reading

We have subscribed to The Walt Disney Company’s streaming service (Disney+). So far we have watched Lady and the Tramp (2019) and Lady and the Tramp (1955). The more recent of the two presented a few unappreciated deviations from the 1955 version.

But overall, it was a sweet movie.

~

What I’m doing this weekend

This Sunday I will host my annual Sunday Before Thanksgiving Dinner. It is going to be a bit different this year as LB and I attempt to remove our 60” round table and bring in temporary replacement tables to accommodate the large group.

~

What I’m looking forward to next month

Christmas!

Although I am nowhere close to being ready, I’m always excited when it arrives.

~

Thank you for taking time out of your day to stop by my blog.

Friday Favorites

July 19, 2019

It has been a BUSY week

and I’ve enjoyed most of it!

Here are the HIGHLIGHTS courtesy of my

Friday Favorites!

Favorite # ONE

The Right Stuff

Thirty years later, this “boy band” has still got it!

New Kids On The Block may not be New (formed in 1984), but they are undoubtedly better than ever!

After their split in 1994, NKOTB reconnected in 2007 and have been going strong since!

On Friday night LB and I had the opportunity to see them in concert.

You can read all about that adventure HERE.

~

Favorite # TWO

Saturday Afternoon

Spending the day with the birthday girl!

Before we launched Barbie and a new boat,

I learned all sorts of things from Lydia.

She explained that there are others meant to be a part of this particular boating adventure. With Lydia looking on, I checked into this on my iPhone and found

this review.

Both Lydia and I were equally mesmerized.

Lydia was convinced that I could buy them all right from my phone.

Immediately.

Instead we decided to explore further.

We moved our investigation upstairs to watch on the big screen and found more!

Although it had escaped my attention, I learned that Barbie and her family are featured in a variety of programs to view on internet/television.

There is

Barbie Dreamhouse Adventures

and

Barbie Dreamtopia

and the pièce de résistance

Barbie meets Isla:

and so…

Favorite # THREE

Isla

The Transforming Mermaid

which I ordered on Amazon Prime Day. This surprise will be presented to Miss Lydia on a day when a surprise is deemed necessary.

~

Favorite # FOUR

Bread

The low carb kind.

This week, for the second time, I made a low carb, gluten free bread:

this recipe from Castle in the Mountains is very good!

Although it will never replace Sunbeam or Wonder Bread, it will satisfy a carb craving for the carb starved Paleo, Keto, and gluten free folks.

~

Favorite # FIVE

A Mid-Week Date Night Surprise to see a

Movie

The Lion King

remake of Disney’s 1994 animation has been a much anticipated film.

LB and I got to see it before opening night!

The Lion King

was awesome!

From the very first scene, I was captivated, much the same way I was when I saw the original. The animals were amazing. The hyenas were SCARY! Timon and Pumbaa were hilarious! If I didn’t find myself tearing up, I had a smile on my face.

I highly recommend!

Thank you for taking time out of your day to stop by my blog.

National Dessert Day

October 14, 2018

October 14th has been declared

National Dessert Day!

The NationalDayCalendar suggests: observe National Dessert Day by going out to a dessert shop or restaurant and indulging in a sweet treat. Post photos on social media using #NationalDessertDay

It must have been women’s intuition because I set into dessert making mode before I knew about the celebratory day.

I’d lost that lovin’ feeling for the apples that I had been taking to work for lunch

and decided I would make them into something LB couldn’t resist.

This is an EASY dessert recipe and there’s no easier way to make something LB cannot resist than creating dessert!

At bettycrocker.com I found this recipe for

Apple Dump Cake

Thank you Betty Crocker!

Aside from pumpkin, apple is the flavor of the season. While baking, the fragrance of apples and cinnamon wafted through the kitchen creating an atmosphere of autumn.

This dessert is delicious served warm and topped with cool whip!

Apple Dump Cake

Servings: 8-10
Time: 60 mins
Difficulty: easy
Print

Ingredients

6 cups chopped apples

1/2 cup chopped walnuts (optional)

1/2 cup sugar

1 1/2 teaspoons ground cinnamon

1 box yellow cake mix

3/4 cup melted butter

Directions

Heat oven to 350°F.

Spray 13×9-inch glass baking dish with cooking spray.

In baking dish, mix chopped apples, walnuts, sugar and cinnamon. Spread evenly in pan. Top with dry cake mix; shake to distribute evenly. Pour melted butter over top, covering as much of the top with butter as possible.

Bake 45 to 50 minutes or until top is light golden brown and bubbly around the edges.

Cool 15 about minutes before serving.

It is apparent that the apple dessert is not going to last all week.

Thank you for taking time out of your day to stop by my blog.

The More You Weigh

March 13, 2018

…the harder you are to kidnap.

Stay Safe.

Eat Cake.

Good Advice!

Sometimes I have a yearning to bake.

It makes me happy.

Luckily LB also has a yearning…

A never ending yearning

for dessert.

Specifically CAKE!

Pinterest provides me with a great deal of inspiration.

Recently I found a recipe on Pinterest that I knew I to had try. As usual, I didn’t feel like going to the store for two of the ingredients that were missing from my stock: Meyer lemons and Greek yogurt.

Not a big deal, I used lemons in place of Meyer lemons (yes, they are a bit different) and buttermilk in place of Greek yogurt (yes, I actually had buttermilk on hand).

This cake was adapted from the recipe for meyer lemon iced raspberry yogurt cake

For the cake:

9 tablespoons unsalted butter, softened
1 cup sugar
3 eggs, separated
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 cup raspberries, fresh or frozen

To make the cake:

preheat the oven to 320F. grease and line two 8″ or 9″ cake pans with parchment paper and set aside.
cream the butter and sugar until light and fluffy. add the egg yolks one at a time, mixing after each addition.
add the flour, baking powder, salt, and baking soda and mix until mostly combined. add the buttermilk and mix until combined.
in a separate bowl, beat the egg whites to medium peaks and fold into the cake batter.
fold the raspberries into the cake batter.
divide the batter evenly between the pans and bake 25-30 minutes, or until a toothpick comes out clean.
let the cakes cool in the pan for about 10 minutes before turning them out onto a wire rack to cool completely before icing.

For the icing:

8 ounces cream cheese, softened
8 tablespoons unsalted butter, softened
zest and juice of 2 lemons
pinch of salt
4 cups powdered sugar

To make the icing:

cream the cream cheese and butter together until smooth.
add the lemon zest, lemon juice and salt; mix until combined.
add the powdered sugar and mix (beginning on low speed) until combined.
mix on medium speed for a couple minutes until light and fluffy.

if your buttercream is softer than you’d like, you can either add more sugar or chill it for 30 minutes before spreading.

Mine turned out perfect!

Thank you for taking time out of your day to stop by my blog.

Kim