Sunday, December 11, 2011

Crockpot Chocolate Candy

I got this recipe from my friend, Mary-Clare.  I just finished it earlier this morning.  Very good.  Would make great gifts.  Simple & easy too.

  1. Crockpot
  2. 200 small cupcake liners *
  3. 2 pounds salted dry-roasted peanuts
  4. 4 ounces German’s sweet chocolate
  5. 1 12-oz package semisweet chocolate chips
  6. 2½ pounds white almond bark
* I say 200 because I filled them more than I should've & I used probably 150 of the liners.

Place the peanuts on the bottom first.

Then put all the chocolate on the top of the peanuts.
Set the temperature on low and cook for 3 hours. Do not stir the mixture.  After 3 hours, stir the mixture with a wooden spoon until smooth. 

Drop the candy into cupcake pan liners.  Allow the candy to cool completely.

- Posted using BlogPress from my iPhone.

Monday, December 5, 2011

Macaroni and Cheese with Crumb Topping

  • 1 pound uncooked macaroni (any kind you like)
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups milk
  • 1 cup shredded Cheddar cheese
  • 4 ounces processed cheese food (eg. Velveeta), cubed
  • Dry bread crumbs (Planko gives a crunchy topping)

Cook macaroni according to package directions.

In a saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat. Add the cheeses, stirring until cheese is melted.

Drain macaroni.               

Transfer macaroni to a greased baking dish. Pour cheese sauce over macaroni; mix well.

Sprinkle bread crumbs over top.

Bake, uncovered, at 375 degrees F for 30 minutes or until heated through and topping is golden brown.

London's LEGO collection, so far....

List last updated on December 25, 2014

There's no way that I'd be able to remember what LEGO sets/minifigs that London owns.  I decided to make it easier on myself & anyone wanting to get him some.  You're welcome!

Trust me.  If you "collect" something, keep a list of whatever it is.
  • The name of the items are a click-able link.
  • Click it to open a new window with information/photo for that set/minifigure.
  • Minifigs are the characters that come in the sets & can be purchased separately.


LEGO DC Universe Super Heroes
6862 - Superman vs. Power Armor Lex

LEGO The Hobbit An Unexpected Journey
9470 - Shelob Attacks
79001 - Escape from Mirkwood Spiders
79002 - Attack of the Wargs

75022 - Mandal organ Speeder
75040 - General Grievous Wheel Bike
75052 - Mos Eisley Cantina

LEGO Space Police


LEGO Creator
31009 - Small Cottage
6741 - Mini Jet
6742 - Mini Off-Roader
7292 - Propeller Adventures

LEGO Minifigures Series
8833 - Series 8 - Santa
8833 - Series 8 - Red Cheerleader
8833 - Series 8 - Diver

LEGO Ninjago Masters of Spinjitzu
2260-1 - Ice Dragon Attack
9440-1 - Venomari Shrine
9442-1 - Jay's Storm Fighter

LEGO Ninjago Masters of Spinjitzu Minifigs
njo017 - Krazi - Jester's Cap
njo018 - Zane DX - Dragon Suit
njo031 - Zane ZX - with Armor
njo034 - Jay ZX
njo035 - Snappa

LEGO Ninjago Building Toy
2174 - Kruncha

LEGO Power Miners
8188 - Fire Blaster 
8189 - Magma Mech

LEGO Spongebob Squarepants
3833 - Krusty Krab Adventures

LEGO Kingdom/Castle
6918 - Blacksmith Attack

LEGO Boxes
6161 - Brick Box
6166 - Large Brick Box

Building Accessories
626 - Large Green Baseplate
628 - X-Large Grey Baseplate

06824 - Call Of Duty Seal Team

The LEGO Movie
70808 - Super Cycle Chase

Friday, December 2, 2011

2011 Reading Challenge

I'm very proud of myself so far. I just told my bf, Matt that I will not be able to complete this challenge by the end of the year. I am happy to have at least one goal nearly completed this year. Yay, me!

2011 Reading Challenge

2011 Reading Challenge
Hollie has read 91 books toward her goal of 100 books.

quotes Hollie likes

Thursday, October 27, 2011

Peanut Butter & Jam Muffins

Non-Srick Cooking Spray
2 cups Pillsbury Best All Purpose Flour
1 1/2 tablespoon salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup Smuckers Creamy Natural Peanut Butter (or 1 cup Jif Creamy Peanut Butter, stirred)
1/3 cup Crisco Pure Vegetable Oil
1/2 cup Smuckers Seedless Strawberry Jam (or Smuckers Strawberry Preserves)
1/4 cup sugar

1. Heat oven to 375. Spray muffin pan with no-stick cooking spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter & oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.

2. Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with 1/4 cup sugar. Bakes 18 to 20 minutes. Remove from oven & cool for 5 minutes.

- Posted using BlogPress from my iPhone

Witch's Brew

48 oz 7-Up
64 oz Hawaiian Punch Fruit Juicy Red
1/2 cup ReaLemon 100% Lemon Juice
32 oz Canada Dry Club Soda
24 oz Orange Juice
1 qt. Fruit Sherbet

Mix all ingredients. You can also freeze some in ice trays & put in to keep chilled.

- Posted using BlogPress from my iPhone

Wednesday, September 21, 2011

Loving my Kindle DX even more!

I've come across some great news this morning!  If you're a Kindle owner, yet are trying to save money by going to the library (I go to the library sometimes twice a week) to borrow books...this is for you to read.

Kindle books now available at local libraries.  <-------Click link to check it out!

I'm sure each & every library is going to have different time frames for when this will become available for your location.  Just keep checking to see the available date.

Take the time to read a book & show an author you love 'em!

P.S. It is nice to borrow the books through the local library to save money, but if I come across a book or series that I truly enjoy I WILL purchase them for my Kindle DX! Have to help out the authors. Buying their books helps them so much.

Tuesday, September 20, 2011

Enchiladas with Quick Ranchero Sauce

1 package Enchilada Sauce Mix
1 can (8 ounces) tomato sauce
1 1/2 cups water
1 pound cooked meat of your choice (tilapia, hamburger, turkey, chicken)
1 can (4 ounces) diced green chiles, drained
1 cup shredded pepper Jack cheese, divided
8 (6-inch) flour tortillas

  1. Cook Enchilada Sauce Mix according to package directions, using tomato sauce and water for liquid. Spoon 1/2 cup sauce in bottom of 11x7-inch baking dish.
  2. Mix fish with green chiles and 1/2 cup cheese. Spoon 1 tablespoon sauce on one tortilla. Top with 1/2 cup meat mixture. Roll up tortilla and place seam side down in baking dish. Repeat with remaining filling and tortillas. Top with remaining sauce and cheese.
  3. Bake in preheated 375 degree oven 12 minutes or until sauce is bubbling and cheese has melted.

PREP TIME: 15 minutes
COOK TIME: 25 minutes
Makes 4 servings

Thursday, September 1, 2011

Three different dipping sauces

1/2 cup mayonnaise
1 teaspoon Ground Mustard
1/4 cup honey
2 tablespoons orange juice

Mix in a small bowl. Cover & refrigerate until ready to serve.

3/4 cup buttermilk
1/2 cup mayonnaise
1 tablespoon Parsley Flakes
1/2 teaspoon Garlic Powder
1/4 teaspoon salt
1/8 teaspoon Ground Red Pepper

Mix in a small bowl. Cover & refrigerate until ready to serve.

1 cup apricot preserves
1 tablespoon white vinegar
2 tablespoons orange juice
1 teaspoon Ground Mustard
1/2 teaspoon Minced Onion
1/4 teaspoon Ground Ginger

Heat all ingredients in small saucepan over low heat, stirring until preserves are melted & mustard & ginger have dissolved. Let cool slightly before serving.

- Posted using BlogPress from my iPhone

Wednesday, August 31, 2011

Herbed Chicken Fingers

1/2 cup panko (Japanese breadcrumbs)
1/2 cup plain breadcrumbs
1 teaspoon Garlic Powder
1 teaspoon Dill Weed
1 teaspoon Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon Ground Black Pepper
1/2 cup nonfat yogurt
1/2 teaspoon Ground Mustard
2 tablespoons water
1 1/2 pounds chicken tenders

  1. Mix panko, breadcrumbs, Garlic Powder, Dill Weed, salt and Ground Black Pepper in shallow bowl.  Stir together yogurt, Ground Mustard and water in a second shallow bowl.  Moisten chicken lightly with yogurt then roll in breadcrumb mixture.  Place in a single layer on a nonstick rimmed baking sheet.  Spray with nonstick spray.
  2. Bake in preheated 400 degree oven for 10 to 12 minutes or until coating is golden brown and chicken is cooked through.  Serve with dipping sauces.
Prep time: 15 minutes
Cook time: 12 minutes
Servings: Makes 6

My stolen Nikon D80

Above picture I took a few days after I got my camera.

Friday, August 26, 2011

((I will copy & paste my statement I had to make for the front office at our apartment complex removing a few things like address & number.))

To whom it may concern:

I'd called in a repair at 1:26pm to the front office.  At 2:40pm a maintenance worker came to do the repair, which was in the bathroom.  He went to the bathroom to start the repair.  I needed to leave, so I asked him if he had a key to lock the door behind him.  He said yes he had a key, then asked me if there was anything else that needed to be looked at.  I told him the freezer was acting up.  He said he'd look at it.  So I told him bye and left.  Prior to him getting here I closed both doors to the bedroom because there was no reason for him to be in there and due to the room being messy I didn't want him seeing it.  Before I'd walked out of the room I'd turned the over head light off and left on the ceiling fan as we always leave it when we are gone.  I got back home at 3:14pm, looked on the counter by the front door to see if he left the maintenance repair sheet saying what he'd done.  It wasn't there.  I walked to the bedroom, first thing I noticed was that the door wasn't closed all the way.  Second I noticed the light switch wasn't on, when I flipped the switch on the over head light and the ceiling fan both came on.  As soon as the light came on I noticed that my hand gun wasn't how I always have it.  For safety reasons I have the barrel facing away from the bedroom towards the wall.  It was completely turned around facing towards the room.  I then walked over to the other side of the room first thing I looked for was my camera (Nikon D80).  The Nikon wasn't where I left it.  I have it on a shelf against the wall in the corner so that I know it won't be knocked off.  I even checked the floor and moved things from around the bottom of the shelf to make sure it wasn't on the floor.  I did not find it.  The battery charger and the manual for the camera were both still on the shelf.  I have the serial number on the camera & the police report also.

Update: Wednesday, August 31, 2011

The front office manager has said that they will not replace my camera.  They gave all the info to the corporate office.  They will now go over all the info for the investigation.  They will be getting in contact with me about it.  She then said that I will just have to file the camera on our homeowners insurance.

I DO NOT want to file my camera on our insurance bc it's going to cause our insurance to go up (so we will be paying for an asshole that couldn't stay out of our bedroom) & I'm pretty much paying double for the same camera.  Rediculous!

I also got a call from a detective today, but missed the damn call.  I tried to call her back...she was out.  I had to leave a voicemail.  Now I'm waiting for her to call me back.

Seriously thinking about going to nearby pawn shops to look for my camera.

Wednesday, August 17, 2011

Visual Bookshelf

For the past three and a half years I've been keeping a electronic booklist of all the books that I read. I wanted some way to be able to leave my comments/reviews/thoughts on all the books that I read. Well, thankfully to Visual Bookshelf on facebook, that's what I've been able to do.

While using it I was also using GetGlue. I would check in while reading books because I like getting recommendations for other books, that I might not have ever seen or heard of before. I usually check into GetGlue for a few weeks then go update Visual Bookshelf.

I have a horrible memory, I'm an avid reader & oh did I mention my horrible memory?!

That being said is the reason I had over 500 + books saved on there :\ so much for that anymore. I logged onto Visual Bookshelf on August 13, 2011 to update my list of books just to find a message. I copied & pasted below.

This is what shows on the actual page when you go to your bookshelf:
"It's not you. It's us.
First of all, thank you for your enthusiastic support over the past four years. Your continued engagement with our these applications means a lot to us here at LivingSocial, and we're sad that we haven't been able to dedicate the time and effort you deserve to keep this community alive and thriving.

It's not you. It's us. You see — about two years ago — we tried a new idea, which has taken our team and company in a new direction. This community needs tools and products that are fully supported and continually improved, and unfortunately, this is something we just can't support right now.

We know your data is important to you. Before we discontinue the service, we gave you 30 days to save it.

We have helped many of you do just that and migrate to other applications around the internet, such as GoodReads, LibraryThing, etc.

On August 12th, 2011, we shut down this suite of applications.

If you have any concerns/questions or just want to say hi (or grr!), you can reach us at"

Sooooo...yeah, I was a freakin' day late. Lost all that electronic data. I KNOW there's no way in hell I can remember all the books that I've read. Being just a wee bit peeved was a complete understatement that day to find that message. Thanks for the 30 days of a heads up, but being a iPhone user I maybe log onto my facebook on my laptop once a month (if that) since I find it easier to on my iPhone. So I never got the damn warning! Grrr!

I ended up at GoodReads because they have a iPhone App (thank you) & I can check in, update book lists, give my opinion & keep up with my favorite authors. I ended up spending over two hours just adding what few books I can remember. Still about 400 short :( damn it to hell!

Location:Vail St,Dallas,United States

Chili (for crockpot)

2 pounds ground beef

2 (16 ounce) cans kidney beans, rinsed and drained

2 (14.5 ounce) cans rotel tomatoes, undrained

1 (8 ounce) can tomato sauce

2 medium onions, chopped

2 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons salt

1 teaspoon pepper

1 teaspoon crushed red pepper

Shredded Cheddar cheese

In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a crockpot. Add the rest of ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

Friday, May 13, 2011

Pizza Meatloaf

1 1/2 pounds lean ground beef
3/4 cup breadcrumbs
1 cup chopped mushrooms
1/2 cup canned chopped tomatoes, well-drained
3 tablespoons minced onion
1 tablespoon parsley flakes
1 1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 jar (6 oz.) pizza sauce
1 cup shredded mozzarella cheese

Mix ground beef, breadcrumbs, mushrooms, tomatoes, minced onion, parsley flakes, Italian seasoning, salt & ground black pepper in large bowl. Form mixture into a loaf & place in 8x5-in baking pan. Pour pizza sauce over loaf.

Bake in preheated 350 degree oven for 55 minutes. Top with shredded cheese & bake 5 more minutes or until cheese is melted. Let stand 5 minutes before serving.

- Posted using BlogPress from my iPhone

Location:Dallas, Texas

Sunday, May 1, 2011

Minute Chocolate Mug Cake

1 Coffee Mug

4 tablespoons flour (plain flour, not self-rising)

4 tablespoons sugar

2 tablespoons baking cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips

Small splash of vanilla

Add dry ingredients to mug & mix well.

Add the egg & mix thoroughly.

Pour in the milk & oil, mix well.

Add the chocolate chips & vanilla, mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT with some ice cream! (This can serve two if you want to share!)

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

- Posted using BlogPress from my iPhone

Location:Dallas, Texas

Wednesday, March 30, 2011

Boston Cream Pie Made over

1 pkg. (1.0 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1-1/2 cups cold fat-free milk
1 cup thawed COOL WHIP LITE Whipped Topping, divided
1 prepared round angel food cake (10 oz.), cut horizontally into 3 layers
1 square BAKER'S Semi-Sweet Chocolate, chopped

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.

STACK cake layers on serving plate, spreading pudding mixture between layers.

MICROWAVE chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 min. before serving.

Use toothpicks to mark cake into 3 layers. Use a long serrated knife to cut cake, in sawing motion, into layers.

We've taken a classic recipe and made it over by preparing it with JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, COOL WHIP LITE Whipped Topping and an angel food cake. We also eliminated the butter and powdered sugar in the chocolate topping. These changes will save you 170 calories and 10 grams of total fat, including 3 grams of saturated fat, per serving.

Dessert can be made up to 4 hours in advance. Remove from refrigerator 30 min. before serving

Tuesday, March 29, 2011

Fear of Food

For those of you who just don't care for certain foods or are not happy to try something new.  Just think what it would be like to be afraid of food.  Scared enough to make yourself sick.  It's a daily battle for my son.  It's very scary & hard to deal with on a daily basis for him.  I saw a video that was a huge relieve, yet so frightening because if you can't get the correct help (which is different for each & every individual) you could never get over this it seems.

The little girl in this video eats a little differently than what my son does.  Yet, she's limited to a certain amount of food.  My son only eats hard textured foods, they have to be a certain brand also due to his extremely picky eating.  His taste buds are over sensitive.

Some of the main foods you would expect a kid to eat:
  • Pizza
  • Hamburgers
  • Chicken Nuggets
  • Pasta
  • Salad
  • Fruits
  • Vegetables

London's ONLY foods he will eat:
  • Goldfish (Extra Cheddar Cheese)
  • Cheeto Puffs
  • Cheez-it Crackers
  • M&M's (sometimes with peanuts)
  • Cashews
  • Cinnamon Toast Crunch cereal (very rarely though)
  • Hershey's Chocolate candy bars
  • Chocolate Chip Cookies
  • Double Stuff Oreos

London won't have anything to do with any new foods.  He has constant stomach pains.  He takes medicines for acid reflux, he takes a daily vitamin & Carnation Breakfast Essentials.  Which he is getting to where he doesn't like it anymore because his taste buds have changed due to the acid reflux medicine.

Anytime I know that we are going anywhere to eat I pack Zip Lock Bags of whatever food he will eat around in my bag so that at least I will have something for him.  So he's not sitting at the table with nothing while we eat & he doesn't eat just because there's nothing there that he likes.

Until you are in a persons shoes with this problem, you have no right to say anything bad about my parenting.

ABC Nightline video on Food Neophobia <---Please click.

Wednesday, February 23, 2011

Chicken Cacciatore

1/2 tsp. Course Ground Black Pepper

1 tsp. Minced Garlic

1 tsp. Marjoram Leaves

1/2 tsp. Oregano Leaves

1/2 tsp. Crushed Rosemary Leaves

1/2 tsp. Thyme Leaves

1/4 cup flour

1 tsp. Salt

1 lb. Bonless skinless chicken brests, cut into 1-in. cubes

3 tbsp. Olive Oil

1 pkg. (8 oz.) mushrooms, thinly sliced

1 medium onion, coarsely chopped (1 cup)

1 medium bell pepper, cut into thin strips (1 cup)

1 can (14 1/2 oz.) diced tomatoes, undrained

1 can (8 oz.) tomato sauce

Mix flour, salt & pepper in shallow dish. Coat chicken evenly with flour mixture.

Heat 2 tbsp. of the oil in large skillet on medium-high heat. Add chicken; cook & stir until lightly golden brown. Remove chicken from skillet. Heat remaining 1 tbsp. oil in skillet. Add mushrooms, onions & bell peppers; cook until tender.

Stir in remaining ingredients & spices. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover & simmer until chicken is heated through. Serve over rice or pasta.

PREP TIME: 15 mins
COOK TIME: 20 mins
Makes 6 servings

Garlic Lime Chicken Fajitas

1 tsp. Minced Garlic

1 tsp. Minced Onions

3/4 tsp. Ground Cumin

3/4 tsp. Oregano Leaves

1/2 Cilantro Leaves

1/2 tsp. Coarse Ground Black Pepper

1/4 cup Lime Juice

1/4 cup Orange juice

2 tbsp. Olive Oil

1/2 tsp. Salt

1 1/2 lbs. boneless skinless chicken breast, cut into thin strips

1 medium onion thinly sliced

Flour tortillas (8-inch)

Mix juices, oil, all of the Spices & salt in small bowl. Reserve 1/4 cup of marinade. Place chicken in large resealable plastic bag or glass bowl. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

Cook & stir chicken in large skillet on medium-high heat until thoroughly cooked. Remove from skillet; drain left over liquid. Add bell peppers, onion & reserved marinade; cook until tender. Return chicken to skillet. Cook additional 5 minutes.

Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.

Shrimp & Pasta Primavera

1 1/2 tsp. Dill Weed

1 tsp. Minced Garlic

1 tsp. Minced Onions

1/2 tsp. Course Ground Black Pepper

1/4 tsp. Thyme Leaves

8 oz. Linguine

1 lb. peeled & deveined shrimp (any size)

4 1/2 cups assorted cut-up vegetables, such as broccoli florets, sliced carrots, red bell pepper strips & peas

1 cups heavy cream

3/4 cup chicken broth

1/2 cup grated Parmesan Cheese

2 tbsp. butter

1/2 tsp. salt

Cook pasta in large saucepan as directed on package, adding shrimp & vegetables during the last 3 to 4 minutes of cooking. Drain well.

Mix remaining ingredients in same saucepan. Bring to boil, stirring constantly with whisk. Reduce heat to low; simmer 5 minutes. Add pasta, shrimp & vegetables; toss gently to coat well.

PREP TIME: 20 minutes
COOK TIME: 15 minutes
MAKES: 6 servings

Wednesday, January 26, 2011

January 2011 Booklist

I've decided to start keeping a list of the books I read every month.  Just would like to know when & what I do read.

Oh, & yes, I usually read more than one book at a time.

January 1st:
Beauty's Release by A.N. Roquelaure
Bloodsucking Fiends by Christopher Moore

January 4th:
You Suck: A Love Story by Christopher Moore
Budgies by Angela Davids
Parakeets by Nikki Moustaki

January 7th:
Angel Time by Anne Rice put on hold just bc I couldn't get into the book. Made it to page 24.

January 11th:
Bite Me: A Love Story by Christopher Moore

January 13th:
The Hollow Kingdom by Clare B. Dunkle

January 15th:
Faerie Wars by Herbie Brennan
Your Happy Healthy Pet Parakeet by Julie Rash Mancini
Parakeets by Bobbie Kalman
National Geographic Kids Mummies by Christopher Sloan

January 19th:
Close Kin by Clare B. Dunkle

January 20th:
The Fledgling Handbook 101 by P.C. Cast

January 21st:
Once Bitten by Stephen Leather
Freckleface Strawberry by Julianne Moore
Freckleface Strawberry and the Dodgeball Bully by Julianne Moore
In the Coils of the Snake by by Clare B. Dunkle

January 27th:
 Awakened by P.C. Cast