Wednesday, September 30, 2009
Friday, September 18, 2009
Thursday, September 17, 2009
The decorations and my flowers were done by Randy's cousin Stephanie.
One last picture of us enjoying our special day.
Monday, September 14, 2009
Country Style Boneless Pork Ribs
package of pork ribs
1 cup Kraft thick n' spicy honey barbeque sauce
1 cup Jack Daniel's honey smokehouse barbeque sauce
1/2 cup ketchup
2 tablespoons liquid smoke
Mix the above ingredients together in a medium size bowl. I chose to chill overnight for use in the morning but if you plan on cooking right away there is no need to chill the sauce. Place the ribs in the crockpot and pour the sauce over top. Turn the crockpot to low. I started the ribs at 7:30 this morning so they were cooking for 8 hours, when I got home from work I turned them down to low for another two hours.
Friday, September 11, 2009
Wednesday, September 9, 2009
Banana Peach Smoothie
1 banana, sliced
1 can peaches
2 cups non fat vanilla ice cream
In a blender on high speed combine banana, peaches and ice cream until smooth. Serve immediately.
* Since I made so much I will have some more of this to enjoy tomorrow morning with my breakfast.
Monday, September 7, 2009
Thursday, September 3, 2009
Sugar-Topped Applesauce Muffins
2 cups biscuit/baking mix
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 cup applesauce (I used country berry flavor applesauce)
1/4 cup milk
2 tablespoons vegetable oil
1/4 cup sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
In a bowl combine the baking mix, sugar and cinnamon. In another bowl, beat the egg, applesauce, milk and oil. Stir into dry ingredients until moistened Fill paper-lined muffin cups two thirds full. Bake at 400 degrees for 10 to 12 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. In a small bowl, combine sugar and cinnamon. Dip muffin tops in melted butter then in cinnamon sugar.
Makes 12 muffins
*An update on yesterday's post, Randy came home from work late last night so he has yet to try the stuffed peppers. I did end up telling him that they were made with tofu and I said you really will like them, so I am hoping he does end up trying them.
Wednesday, September 2, 2009
Tofu and Rice Stuffed Peppers
1 cup uncooked rice
2 tablespoons olive oil
1 teaspoon minced garlic
1 (12 ounce) package firm tofu, drained and diced
1/2 cup marinara sauce
salt and pepper to taste
1 red and 1 yellow pepper, top cut out and seeded
Preheat oven to 350 degrees. Cook rice according to directions on the box. Set aside. Heat olive oil in a large skillet over medium heat, stir in garlic and tofu. Cook for about 5 minutes. Mix in marinara sauce, season with salt and pepper. Continue to cook and stir until tofu is evenly brown. Add the cooked rice into the tofu and sauce. Stir until well blended well. Fill each pepper to the top with tofu and rice mixture. Place stuffed peppers in a glass baking dish. Bake for 25 to 30 minutes.