I entered you should too!
What's better than a cup of nice tea to unwind or start your day.
As busy WAHMs we sometimes forget to take care of ourselves from time to time. One way I like to take a time out is to make a nice cup of tea. My favorite is Wild Strawberry from Teaporia. In the summer I take a chilled cup and sip on the front porch and take in the evening stars and air. Its a wonderful time to just take a deep breath and enjoy the quiet time to myself.
Read more and enter your name at Liv's WAHM Blog
Tuesday, May 5, 2009
Tuesday, April 28, 2009
Domino's Free Bread Bowl Pasta Wednesday from 11AM to 2PM Only
Appears to be for A Free Bread Bowl Pasta at Domino's, carry out only between 11AM and 2PM.
April 29, 2009
Print Your Coupon Here
Sunday, April 19, 2009
Slow Cooker Beef & Barley Soup
Slow-Cooker Beef and Barley Soup
Serves 6 to 8
The barley, cooked over a long period of time, adds a velvety texture as well as a nutty flavor to the soup. Try substituting 2 tablespoons minced fresh dill for the parsley.
1 boneless beef chuck roast (3-pound), trimmed and cut into 1/2-inch pieces Table salt and ground black pepper
2 tablespoons vegetable oil
2 onions , chopped medium
2carrots , peeled and chopped medium
1/2 cup dry red wine
1 (28-ounce) can diced tomatoes
4 cups low-sodium beef broth
4 cups low-sodium chicken broth
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
2/3 cup pearl barley
1/4 cup minced fresh parsley leaves
1. Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining beef.
2. Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions, carrots, and 1/4 teaspoon salt. Cook until the vegetables are softened, about 5 minutes. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 1 minute, then pour into the slow cooker.
3. Add the tomatoes with their juice, the broths, thyme, and barley to the slow cooker. Cover and cook, on either low or high, until the beef is tender, 6 to 7 hours on low or 4 to 5 hours on high. Before serving, stir in the parsley and season with salt and pepper to taste.
To Make Ahead
The night before (or a day in advance), prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them, but be sure to store the browned meat in one container and the vegetables and wine in another container. In the morning, add the chilled ingredients to the slow cooker, then add the tomatoes with their juice, the broths, thyme, and barley to the slow cooker. Proceed with step 3. The cooking time will run to the high end of the range given in the recipe.
Serves 6 to 8
The barley, cooked over a long period of time, adds a velvety texture as well as a nutty flavor to the soup. Try substituting 2 tablespoons minced fresh dill for the parsley.
1 boneless beef chuck roast (3-pound), trimmed and cut into 1/2-inch pieces Table salt and ground black pepper
2 tablespoons vegetable oil
2 onions , chopped medium
2carrots , peeled and chopped medium
1/2 cup dry red wine
1 (28-ounce) can diced tomatoes
4 cups low-sodium beef broth
4 cups low-sodium chicken broth
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
2/3 cup pearl barley
1/4 cup minced fresh parsley leaves
1. Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining beef.
2. Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions, carrots, and 1/4 teaspoon salt. Cook until the vegetables are softened, about 5 minutes. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 1 minute, then pour into the slow cooker.
3. Add the tomatoes with their juice, the broths, thyme, and barley to the slow cooker. Cover and cook, on either low or high, until the beef is tender, 6 to 7 hours on low or 4 to 5 hours on high. Before serving, stir in the parsley and season with salt and pepper to taste.
To Make Ahead
The night before (or a day in advance), prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them, but be sure to store the browned meat in one container and the vegetables and wine in another container. In the morning, add the chilled ingredients to the slow cooker, then add the tomatoes with their juice, the broths, thyme, and barley to the slow cooker. Proceed with step 3. The cooking time will run to the high end of the range given in the recipe.
April is National Grilled Cheese Month
Kraft is selecting randomly selecting 500 people to receive a coupon every week in April. The coupon is for a FREE pack of Kraft Singles.
All you have to do is tell them in 50 words or less why grilled cheese brings a smile to your face.
Enter here: http://kraft.promotions.com/grilledcheese/splash.do
All you have to do is tell them in 50 words or less why grilled cheese brings a smile to your face.
Enter here: http://kraft.promotions.com/grilledcheese/splash.do
Strawberry Sour Cream Bread
Ingredients
2 1/3 cup baking mix
3/4 cup sugar
1/3 cup sour cream
1/4 cup vegetable oil
1-1/2 teaspoon cinnamon
2 teaspoons vanilla
3 eggs
1/2 cup chopped nuts (optional)
1 cup chopped strawberries
Mix all ingredients except berries and nuts then beat 50 strokes by hand.
Stir in berries and nuts and pour into greased and floured loaf pan.
Bake at 350 for 50 minutes then cool 5 minutes and remove from pan.
2 1/3 cup baking mix
3/4 cup sugar
1/3 cup sour cream
1/4 cup vegetable oil
1-1/2 teaspoon cinnamon
2 teaspoons vanilla
3 eggs
1/2 cup chopped nuts (optional)
1 cup chopped strawberries
Mix all ingredients except berries and nuts then beat 50 strokes by hand.
Stir in berries and nuts and pour into greased and floured loaf pan.
Bake at 350 for 50 minutes then cool 5 minutes and remove from pan.
Baked Fluffy Orange French Toast
Serving Size: 6
6 eggs -- separated
1/2 cup orange juice
3 tablespoons sugar
2 tablespoons milk
2 teaspoons grated orange peel
12 bread slices
1/2 teaspoon salt
powdered sugar
-----sauce-----
1/2 cup sour cream
1/4 cup orange marmalade
Heat oven to 450~. Grease large cookie sheet. In medium bowl, beat
egg whites until foamy. Gradually add sugar, beating until stiff peaks form; set aside. Beat egg yolks; stir in orange juice, orange peel, salt and milk. Fold egg yolk mix into beaten egg whites. Dip bread slices into egg mix until evenly coated. Place on prepared cookie sheet. Bake for 5-8 minutes or until golden brown ( do not turn toast). In small saucepan, combine sour cream and marmalade; heat over low heat just until warmed. Serve immediately with sauce.
6 eggs -- separated
1/2 cup orange juice
3 tablespoons sugar
2 tablespoons milk
2 teaspoons grated orange peel
12 bread slices
1/2 teaspoon salt
powdered sugar
-----sauce-----
1/2 cup sour cream
1/4 cup orange marmalade
Heat oven to 450~. Grease large cookie sheet. In medium bowl, beat
egg whites until foamy. Gradually add sugar, beating until stiff peaks form; set aside. Beat egg yolks; stir in orange juice, orange peel, salt and milk. Fold egg yolk mix into beaten egg whites. Dip bread slices into egg mix until evenly coated. Place on prepared cookie sheet. Bake for 5-8 minutes or until golden brown ( do not turn toast). In small saucepan, combine sour cream and marmalade; heat over low heat just until warmed. Serve immediately with sauce.
Homemade Herbal Baby Powder Blend
Baby Powder
1 ounce powdered chamomile
1 ounce powdered marigold flowers
1 ounce oat or oatmeal powder
1/2 ounce comfrey root powder
1/2 ounce powdered eggshells
1/2 ounce cornstarch (optional)
Sift through a very fine sifter, then bottle. If heat rash is a problem, add cornstarch.
1 ounce powdered chamomile
1 ounce powdered marigold flowers
1 ounce oat or oatmeal powder
1/2 ounce comfrey root powder
1/2 ounce powdered eggshells
1/2 ounce cornstarch (optional)
Sift through a very fine sifter, then bottle. If heat rash is a problem, add cornstarch.
Monday, April 13, 2009
WAH Mommy Biz
I've acquired a new site devoted to the support of promotion of WAH's.
WAH, WAHM = Work At Home, Work At Home Mom
http://wahmommybiz.com
Advertising, online parties coming soon, resources, articles, recipes and so much more! Visit often as we are still building the site and adding our content.
Emeril's® Southwest Seasoning
Emeril's® Southwest Seasoning
Ingredients
2 tbsp. Each chili powder, paprika
2 tsp. Ground cumin
1 tsp. Each black pepper, cayenne pepper, crushed red pepper
1 tbsp. Each ground coriander, garlic powder, salt, dried oregano
Directions
Combine all ingredients thoroughly. Use as needed
Ingredients
2 tbsp. Each chili powder, paprika
2 tsp. Ground cumin
1 tsp. Each black pepper, cayenne pepper, crushed red pepper
1 tbsp. Each ground coriander, garlic powder, salt, dried oregano
Directions
Combine all ingredients thoroughly. Use as needed
Easy Sour Cream Biscuits
Easy Sour Cream Biscuits
These are the easiest and best biscuits ever and a great way to use up
leftover sour cream.
1 cup butter
1 cup sour cream
2 cups self-rising flour
Combine butter and sour cream. Add flour and mix thoroughly. Fill
ungreased muffin pans with heaping tablespoons of batter.
Bake at 400 degrees for about 25 minutes. Cool biscuits for 3 minutes
before removing from pan.
Makes 12 biscuits.
These are the easiest and best biscuits ever and a great way to use up
leftover sour cream.
1 cup butter
1 cup sour cream
2 cups self-rising flour
Combine butter and sour cream. Add flour and mix thoroughly. Fill
ungreased muffin pans with heaping tablespoons of batter.
Bake at 400 degrees for about 25 minutes. Cool biscuits for 3 minutes
before removing from pan.
Makes 12 biscuits.
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