Tuesday, October 27, 2009

Works for Me Wednesday: Chocolate Covered Raspberries

works for me wednesday Pictures, Images and Photos

My FAVORITE candy from the store is Chocolate-covered Raspberries! Delish!

But I have something even better! This is one of the finest things in life as far as I'm concerned...

Chocolate Covered Raspberries!


Hard and chocolate on the outside...
Sweet and juicy on the inside!

You want to make some?

First you will need to wash and dry your raspberries...

Then space them out on a pan so none of them are touching and throw into the freezer for 30 - 60 minutes.

Next, you'll melt your chocolate - I actually have a "Chocolate Warmer" because I LOVE to dip things in chocolate.

Once your raspberries are nice, cold, and firm you just need to cover them with chocolate and set them on foil or wax paper to set up...

Once the chocolate is set up you can throw them together in a bag or dish. You'll want to let the raspberries thaw so they are nice and juicy when you bite into it.


Seriously - such incredible yumminess for such an easy treat!

If you are going to keep them around for a few days, I would definitely store them in the fridge. (I've never kept them around that long - they are usually gone in the next few minutes because I JUST can't RESIST!)
Chocolate Covered Raspberries - it DEFINITELY works for me!!!

Notebook Experiment: Broom Treat Bags

I came across this Halloween Treat Bag Tutorial at Three Pumpkins Little and knew I needed to try it out!


I did mine real fast so I just used some scissors and folded the bags to cut them, although an exacto knife would probably been just as fast... I then found some halloween ribbon in my stash and wrapped it around... Easy and very festive!

Sunday, October 25, 2009

Menu-Planning Monday

Menu Plan

Monday: BBQ French Dip Sandwiches/Baked Potatoes/Jello

Tuesday: Honey Mustard Chicken/Rice-a-Roni/Mixed Veggies

Wednesday: Manicotti/Salad/Bread

Thursday: Shepherd's Pie/Rolls

Friday: Take-n-Bake Pumpkin Pizza

Saturday: Taco Soup

Sunday: Leftovers

Treats: Banana Bread (see recipe), Zucchini Crisp (tastes JUST like Apple Crisp!)

Banana Bread
Grease and flour bread pans.
Preheat oven to 350 degrees.

1/4 cup butter
1 cup sugar
3 eggs
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
2/3 tsp salt
1 cup sour cream
1 cup mashed bananas
2 cups flour
1/2 cup nuts

Bake for 40 minutes.

Tuesday, October 6, 2009

Works for Me Wednesday: Controlling Toaster Crumbs

works for me wednesday Pictures, Images and Photos

I believe it was my mother-in-law that taught me this trick, but I could be wrong...

I keep my toaster on a cookie sheet and it has made my life SO much easier! Before, I would get bread crumbs all over the cupboard and floor. Now they just pile up on the pan and I can just dump them in the garbage or sink!

Something so simple, but it works for us!


Crab Boil!

My parents are to Washington State this week so we went for a fun little visit this weekend. And on Friday night they spoiled us with a Crab Boil! Such yummy deliciousness!!!

Well, all these years I had never paid attention to how they cook it, so I figured I'd figure it out this time - and guess what!?! I'll even share the goodness with you!

Start by cutting up the red potatoes into nice chunks... we used about a potato per person...

and throw in the pot...

Then sprinkle LIBERALLY with Cavender's Seasoning...

Next throw in the corn-on-the-cob... (we used frozen cobs that were about the size of a third of a normal big ear of corn - and you could probably figure one or two per person)... You should put the corn on it's end the best you can for the first layer and then just throw the other ones on top (gotta pack it in so all this goodness fits!)

Then sprinkle LIBERALLY with Cavender's Seasoning...

Next you add the onions which you just cut into quarters...

Then sprinkle LIBERALLY with Cavender's Seasoning...

Then you add the sausage which is also cut into nice chunks...

And sprinkle LIBERALLY with Cavender's Seasoning...

Next is the Crab Legs! You'll need to lay them all in there and try to get them to fit. (My awesome mom bought too many and we had to cook some on the stove.)

Remember to sprinkle LIBERALLY with Cavender's Seasoning...

And finally the Shrimp!

And sprinkle LIBERALLY with Cavender's Seasoning once again, but make sure you kind of mix it in so it is sprinkled THROUGHOUT the shrimp layer...

Then you add some Worcestershire Sauce (we used 1/3 - 1/2 of the bottle) to the top.

Add about 1.5 cups of water to the bottom (we just poured it down the side)...

Cover and cook on high until the shrimp on top is pink and done! (DON'T over cook!)

Meanwhile spread out newspaper on the table or a plastic tablecloth if all the newspaper has been used for packing boxes...

When shrimp is done, lift basket out of pot to drain and dump on the table!


Personally, I like it with melted butter, but you can serve it with tarter sauce and cocktail sauce...

Once you are done eating just wrap it all up in the newspaper and toss!

Monday, October 5, 2009

Menu Planning Monday

Menu Plan

Monday - Sweet & Sour Chicken Stirfry/Ham Fried Rice

Tuesday - Chili, Rolls, & Saltines

Wednesday - Fish/Veggies/Lemon Rice

Thursday - Cashew Chicken

Friday - Pizza Night

Saturday - Leftovers

Sunday - Crockpot Chicken/Jello/Funeral Potatoes

For more menu ideas, visit http://orgjunkie.com/ every Monday! If you want any of the recipes that I don't have posted or linked... feel free to ask!


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