Monday, November 30, 2009
Sunday, November 22, 2009
Saturday, November 21, 2009
Wednesday, November 18, 2009
1/2 pound hickory smoked bacon slices, roughly chopped
1/2 cup Danish blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 teaspoon sugar
Salt and freshly cracked black pepper
Preheat oven to 350 degrees F.
Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.
Saturday, November 14, 2009
Wednesday, November 11, 2009
There are four new, great tasting Progresso soups that have 28% of the recommended Daily Value of fiber per serving (7 grams) and have no added MSG* or artificial flavors. The new varieties include Chicken Tuscany, Creamy Tomato Basil, Hearty Vegetable and Noodles and Homestyle Minestrone.
They also sent along with a prize pack that included two branded soup mugs and two branded spoons. And they are offering another prize pack to give away to one of my readers.
So what do you have to do to get these soup-er mugs? Each of these will give you a chance:
- Leave me a comment on how you incorporate fiber into your daily diet.
- Become a follower of my blog, or already be a follower
- Mention this giveaway on your blog
- Mention this giveaway on Facebook
Contest ends Friday, November 20th at midnight! Winner will be notified by email. Good luck!
Monday, November 9, 2009
Friday, November 6, 2009
This is going to be a fun weekend. But before I get way to busy to at least post something, I thought I would give you something easy. Here is another wonderful way to get rid of the Halloween candy. These are so easy and the kids will love them. But it is hard to stop at one!
Enjoy your weekend!!
3/4 Cup Peanut Butter (Smooth)
1 Bag of Mini Snickers Bars
1 Can Sweetened Condensed Milk
2 Cups Bisquick Baking Mix
1 Tsp Vanilla
Baking chocolate bar melted or choc chips melted ( I add a little vanilla)
Preheat oven to 375. Mix the Peanut Butter with the sweetened condensed milk until smooth. Add the Bisquick and vanilla and mix until well blended.
Scoop approx. 1/2 Tbls of dough,flatten a bit and then wrap the dough around the snickers. Roll in your hands to smooth out. Place on cookie sheet approx. 2 in. apart.
Bake 8 - 10 minutes
Melt chocolate. Once the cookies are cool to the touch - dip the top of the cookie in the chocolate.
Monday, November 2, 2009
HOT FENNEL DIP
· 4 slices bacon
· 3 medium fennel bulbs* (8 oz. each)
· 2 cloves garlic, minced
· 1 8-ounce jar mayonnaise
· 1 8-ounce carton dairy sour cream
· 1 4-ounce package crumbled blue cheese
· 20 dried whole black or pink peppercorns, crushed (an easy way to do this is to put them in a little zip lock bag and pound them with a meat mallet), finely shredded Parmesan cheese (about 2 tablespoons), fine dry bread crumbs (about 2 tablespoons, Radishes and/or Belgian endive leaves
1. Preheat oven to 400 degree F. In a skillet cook bacon over medium heat until crisp. Remove bacon. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
2. To prepare fennel, cut off and discard upper stalks of fennel. Remove any wilted outer layers and cut a thin slice from the fennel base. Wash fennel and cut in half lengthwise; remove core. Cut crosswise into very thin slices.
3. Add fennel and garlic to drippings in skillet. Cook over medium heat about 10 minutes until fennel is just tender and begins to brown, stirring occasionally. Remove from heat. Add mayonnaise, sour cream, blue cheese, bacon, and peppercorns to fennel; mix well. Divide mixture between two 16-ounce oven-proof crocks, souffle dishes, or other oven-proof dishes. In a small bowl combine Parmesan cheese and bread crumbs; top mixture in each crock with Parmesan mixture.
4. Bake, uncovered, 15 minutes, or until just heated through and tops are light brown. Do not overbake. Serve with radishes and/or Belgian endive leaves. Makes 6 to 8 servings.