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The things I plan on posting here will be things of interest to me & maybe you too!
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October 31, 2009

Rice Krispies Treats


3 tablespoons margarine or butter
1 package (10 oz. about 40) marshmallows
       or 4 cups miniature marshmallows
6 cups KELLOGG'S® RICE KRISPIES® cereal

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

York Peppermint Patties


1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 − 16 oz. bag semi−sweet chocolate chips

In large mixer bowl, combine Eagle Brand, extract and food coloring if desired. Add 6 cups sugar; beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly to form smooth ball. Shape into 1−inch balls. Place 2 inches apart on wax paper−lined baking sheets. Flatten each ball into a 1 ½−inch patty. Let dry 1 hour or longer; turn over and let dry at least 1 hour.Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double−boiler over low heat. With fork, dip each patty into warm chocolate (draw fork lightly across rim of pan to remove excess coating). Invert onto wax paper−lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator.

Twix Bars


35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 − 12 oz. bags milk chocolate chips

Combine the caramels with the water in a small pan and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a small amount of caramel onto each cookie. Refrigerate cookies until the caramel is firm. In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just heat the chips for 1 minute on high, stir, then heat for another minute. Remove the cookies from the refrigerator. Rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocoloate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65−70F). This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes.

Tootsie Rolls


1 Cup Sugar
1/2 Cup light corn syrup
2 Tablespoons shortening
4 teaspoons cocoa
2 Tablespoons evaporated milk
1/2 teaspoon vanilla

In a bowl, combine sugar, shortening and cocoa. Mix well, and pour into a saucepan. Bring to a boil, and then simmer until temperature reaches 275 degrees (you will need a candy thermometer). Allow to cool for about ten minutes; add the evaporated milk and vanilla. Use an electric mixer to beat until very thick. Scrape candy onto a lightly greased cookie sheet and allow to cool. When cool, mold pieces into desired size and shape.

Snickers Candy Bar


1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1/2 teaspoon salt
3 cups powdered sugar
35 individual Kraft caramels
1 cup dry−roasted unsalted peanuts
1 − 12 oz. bag milk−chocolate chips

With the mixer on high speed, combine the corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar. When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9x9−inch pan. Put in the refrigerator.

Melt the caramels in a small pan over low heat. When the caramel is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in the pan. Let this cool in the refrigerator.

When the refrigerated mixture is firm, melt the chocolate over low heat in a double boiler or in a microwave oven set on high for 2 minutes. Stir halfway through cooking time. When the mixture in the pan has hardened, cut it into 2x1−inch sections. Set each chunk onto a fork and dip into the melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate. Then place the chunks on waxed paper to cool at room temperature, or refrigerate for quicker cooling.

My Mom’s Famous Creamy, Moist, & Delicious Fudge Candy



2 C Sugar
½ C Milk
¼ C Kings Syrup Molasses
- - - - - - - -
2 heaping Tbs Peanut Butter
2 heaping Tbs Marshmallow Crème
2 Tbs Butter

Boil first three ingredients for 3 minutes...
Then add following three ingredients
   and beat until thick
   then pour into small butter pan
Cool & cut into squares.

My Mom used to put it all in the freezer.
That way Mom & Dad could hear when us kids were trying to sneak some!!

You can even add chocolate chips to add some cocoa taste.

Reese's Peanut Butter Cups


6 oz. Pkg semi sweet chocolate chips
4 Nestles milk chocolate bars
1 1/4 cups Peanut butter

Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top of double boiler over HOT, not boiling water, stirring till smooth. Use small muffin tin liners, or cut regular cupcake liners down to a 1" depth. Spoon HALF of the chocolate mixture equally into the liners. Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer. Top with remaining chocolate. Refrigerate to allow cups to set up before serving.

Makes: 24 tiny/12 large

Popcorn Balls


1 cup sugar
1/3 cup white corn syrup
1/3 cup water
1/4 cup butter
3/4 Teaspoon salt
3/4 Teaspoon vanilla
     Or whatever flavor you desire!
3 quarts popped corn
     Optional: Food Coloring

Put sugar, syrup, water, butter and salt in a saucepan. Cook, stirring until sugar is dissolved. Continue cooking without stirring until it reaches 250 degrees. Add vanilla and stir only enough to mix. Pour over corn and mix well. Form into balls. You can add food coloring along with the vanilla for colored popcorn balls.

Old Fashioned Peanut Brittle


2 cups sugar
1 cup light corn syrup
1/4 cup water
1 1/2 cups salted peanuts (or, try cashews for a unique flavor!)
4 tablespoons butter or margarine
2 tablespoons baking soda
1 teaspoon vanilla

Combine the sugar, corn syrup and water in a heavy 3−quart saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved. Continue cooking, stirring occasionally, until the mixture reaches the soft crack stage (285 degrees F.) on the candy thermometer. Add the peanuts and butter. Cook, stirring constantly, to the hard crack stage (300 degrees F.) on the candy thermometer. Remove from the heat. Rapidly stir in the baking soda and vanilla. (Mixture will foam up.) Turn the mixture onto 2 greased baking sheets. Spread out with a metal spatula as thin as possible. When the candy begins to set, loosen from the baking sheets. Turn the brittle over, then stretch and pull brittle as thin as possible using two forks. When completely cooled, break into pieces.

Old Fashioned Hard Candy


2 cups sugar
1/2 cup light Karo syrup
1/2 cup water

Stir over low heat until dissolved. Turn heat to high. Using a candy thermometer cook until temperature reads 310 F. REMOVE IMMEDIATELY and pour into an 8" greased metal pan. After a few minutes check for firmness and when you can cut and a top imprint holds, start cutting with a knife one way in one inch sections, turn pan and make one inch squares. Continuously cut squares, working fast, until squares are almost cut through to the bottom. Turn out into wax paper, and finish breaking by hand.

Flavorings and Colors (a few drops of food coloring)
1/4 tsp. peppermint oil − green
1/4 tsp. clove oil − yellow
1/4 tsp. cinnamon oil − red
1/4 tsp. lemon oil − yellow

Mix desired color and flavor in the beginning with sugar, syrup, and water.

Marshmallows


1 cup confectioners' sugar
3 1/2 envelopes (2 tbls. plus 2 1/2 teas.) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115F.)
1/4 teaspoon salt
2 large egg whites
1 teaspoon vanilla

Oil bottom and sides of a 13− by 9− by 2−inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften. In a 3−quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand−held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand−held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1−inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.

Licorice Drops


1 cup granulated sugar
1/4 cup brown sugar
1/4 cup water
1/4 cup light corn syrup
1 Tablespoon black food coloring
1/4 Teaspoon anise extract or pulverized anise seeds

Put the sugars, water and corn syrup into a pot, set the pot over medium heat and stir. When the batch has boiled for the first time, wash the sugar crystals down from the sides of the pot. Put the thermometer in the pot and cook without stirring to 290F [soft crack stage]. Take the pot from the heat and add the food coloring and the anise flavoring and stir them in gently.

With a teaspoon, drop round patties about the size of quarters onto a greased baking sheet. If the candy in the pot gets too firm for spooning, reheat it gently until it softens.

Cool the drops completely but not in the refrigerator or the pieces will stick. Wrap the drops individually in wax paper.

Kit Kat Bars


Ritz Crackers
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 cup white sugar
3/4 cup butter or margarine
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter

Put graham crackers, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes. Put a layer of crackers in a 9x13 inch pan and pour 1/2 of the mixture over it. Put another layer of crackers and pour the remaining mixture. Add one last row of crackers. Melt, over low heat, the butterscotch chips, chocolate chips, and peanut butter. When melted, spread evenly over the top. When cool, cut into desired bars or squares.

Heath Bar Candy


1/2 lb Butter
1 cup Sugar
1/2 cup Nuts, finely chopped
1/3 cup Chocolate chips

Combine first 3 ingredients and boil, stirring constantly until it thickens and looks like a brown paper bag. Pour on greased cookie sheet. Sprinkle the chocolate chips on top. Let melt and spread smooth over the mixture.

Let cool and harden. Break into pieces.

Gummi Bears


1 small box Jello with sugar (any flavor)
7 envelopes unflavored gelatin
1/2 cup water
Plastic Candy Bear Molds

Mix in a saucepan until the mixture resembles playdough.

Place pan over low heat and stir until melted.

Once completely melted:
   Pour into plastic candy molds
   and then place in the freezer for 5 min.

When very firm, take out of molds and eat! Have fun!

Gum Drops



1 package (a 3/4 ounces) powdered fruit pectin
3/4 cup water
1/2 teaspoon baking soda
1 cup sugar
1 cup light corn syrup
2 teaspoons imitation strawberry extract
red food coloring
sugar

Combine fruit pectin, water and baking soda in a medium−size pan. (Note, mixture will foam).

Combine sugar and corn syrup in large saucepan. Place both saucepans over high heat. Cook, stirring alternately until foam disappears from fruit pectin mixture and sugar mixture boils rapidly for 5 minutes.

Pour fruit pectin mixture into boiling sugar mixture in a thin stream until all pectin is added. Boil, stirring constantly 1 minute longer. Remove pan from heat. Stir in extract and a few drops of coloring. Immediately pour mixture into and 8x8x2 inch pan. For fancier shapes spoon mixture into tart or similar little pans. Allow to stand at room temperature (do NOT refrigerate) about 3 hours or until candy is cool and firm.

Cut gum drop mixture into fancy shapes with small cutters or into cubes with a knife dipped in warm water. Roll in granulated sugar.

For green gumdrops: Substitute oil of anise for strawberry extract and green food coloring for red.

For yellow: Substitute oil of lemon and yellow food coloring

For red: Substitute oil of clove for strawberry extract

Makes about 1 1/4 pound.

Fruit Roll−ups


2 Cups Sliced Peaches
2 Tablespoons Honey
Vegetable Spray
Plastic Wrap

Puree sliced peaches in a blender with honey. Pour into a non−stick baking sheet coated with vegetable cooking spray. Dry in a 140F oven until the sheets peel away easily from the baking sheet. Store by rolling on plastic wrap and keeping in a covered container in the refrigerator.

Carmel Apples


12 tart apples, washed and dried
3/4 cup chopped salted peanuts
1 cup light corn syrup
dash of salt
1/2 cup butter
2 cups firmly packed brown sugar
1−14 ounce can of sweetened condensed milk
1 teaspoon vanilla

In 2 quart saucepan melt butter and add salt, syrup and sugar. Cook over medium heat, stirring occasionally until mixture comes to a full boil, 10−12 minutes. Stir in milk and continue cooking, stirring occaisionally, until small amount of mixture dropped in ice water forms a ball or candy thermometer reaches 245 F. Remove from heat, stir in vanilla. Dip apples in carmel mixture. Place coated apples on waxed paper. Put peanuts in a small bowl so you can dip the apples in. Allow to dry completely and then place in air tight container.

Candy Corn


1 cup sugar
2/3 cup white corn syrup
1/3 cup butter
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon salt
1/3 cup powdered milk
food coloring (optional)

Combine sugar, butter, and corn syrup in pan and bring to a boil stirring CONSTANTLY. Turn heat low and boil 5 minutes. Stir occasionally. Remove from heat and add vanilla. In a separate dish, combine powdered sugar, salt, and powdered milk. Add all at once to the mixture in the pan. Add food coloring if desired. Stir until cool enough to handle. Shape into creative pieces.

Cadbury Eggs



1/2 cups light corn syrup
1/4 cup butter, softened
1 teas. vanilla
1/4 teas. salt
3 cups powdered sugar
4 drops yelllow food coloring
2 drops red food coloring
1 − 12 oz. bag milk chocolate chips
2 Tbls. shortening

Combine corn syrup, butter, vanilla and salt in large bowl. Beat well with electric mixer. Add sugar, one cup at a time, mixing by hand after each addition. Remove about 1/3 of the mix and place in small bowl. Add yellow & red coloring and stir. Cover both mixes and refrigerate at least 2 hours. When mixes are firm, roll a small ball from the orange filling and wrap around it a portion of the white filling that is twice that size. Form into the shape of an egg and place onto a cookie sheet that has been brushed with shortening. Repeat with remaining ingredients. Refrigerate 3−4 hrs. Combine chocolate chips with shortening in glass bowl. Microwave on high for 1 minute. Then stir and microwave another minute. Use a fork to dip each center into the chocolate. Place candy onto wax paper to dry. After 1−2 hours of chilling, dip each candy one more time and chill.

Butterfingers



1 Cup Peanut Butter
1/3 cup light corn syrup
1 cup sugar
1/3 cup water
Melted Milk Chocolate

Cook syrup, sugar, and water to 310 F. Remove from heat.
Stir in warmed peanut butter (warm slightly in microwave)
until well blended. Pour into a greased (buttered) 8" X 8" pan.
Score mixture into desired size bars.
When COMPLETELY cool, dip in melted milk chocolate
(use a double boiler to SLOWLY melt) and set on wax paper
until chocolate has hardened.

Baby Ruth Bars



Filling:
1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter

Melt margarine.
Add brown sugar,
       syrup,
       peanut butter,
       oatmeal
       and vanilla.
Put in 9x13 cake pan.
Bake 350 for about 15 minutes.

Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts

Melt together and spread on top.
Cut into bars when cool.

Almond Joys or Mounds


4 c (8 1/2−oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2−oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1−oz)
     If you want to make Mounds, don't use the nuts!

Line two large cookie sheets with waxed paper.
Set large wire cooling rack on paper; set aside.
Place coconut in large bowl; set aside.

Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup.

Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up.

Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.

Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. (If you want to make Mounds, don't use the nuts!) Let stand to set or place in refrigerator. Store in a single layer in airtight container.

Keeps best if refrigerated. Makes 26.

Sometimes you feel like a nut.
Sometimes you don’t.
Almond Joy’s got nuts.
Mounds don’t.
Almond Joy’s got rich milk chocolate
Coconut and crunch nuts, too.
Mounds’ got deep dark chocolate
And chewy coconut ...oooh.

Happy Halloween?? Nah, Happy Candy Day!!!

Today, so many people will celebrate Halloween, but not I...
To me October 31st is:
CANDY DAY!!!
So, if you look at all my blogs today, you will see recipes for Candy Bars, yes, Real Candy Bars!!!

Almond Joys
Baby Ruths
Butterfingers
Cadbury Eggs
Candy Corn
Carmel Apples
Fruit Roll−ups
Gum Drops
Gummi Bears
Heath Bar Candy
Kit Kat Bars
Licorice Drops
Marshmallows
Old Fashioned Hard Candy
Old Fashioned Peanut Brittle
Popcorn Balls
Reese's Peanut Butter Cups
My Mom’s Famous Creamy, Moist, & Delicious Fudge Candy
Snickers Candy Bar
Tootsie Rolls
Twix Bars
York Peppermint Patties
& Rice Krispies Treats

October 30, 2009

Only two things are infinite...

Only two things are infinite...
The universe & human stupidity;
And I'm not so sure about the first.
--Albert Einstein
Error406=filecorrupt=config-earth--reboot universe (Y/N)

October 29, 2009

Are You Getting Enough Sleep?

This test will determine if you're getting enough sleep or if your mind has really lost it!

The test consists of three parts:

You'll be shown 12 photos in the first part...

You'll be shown another 12 photos in the second part...

You'll be shown 48 photos in the third part and asked if you saw them in the first part, the second part - or never saw them at all.

When you have finished the third part, your results will be given to you...

Click HERE to begin.

I took the test today & captured my results! I guess I get A LOT of Sleep!!!


Good Luck!

October 28, 2009

My Living Will...


Last night,


My kids and I...


were sitting in the living room


& I said to them...


"I never want to live in a vegetative state...

Dependent on some machine and fluids from a bottle...

If that ever happens, just pull the plug..."


I know they heard me...


& Understood what I said,


But...


They got up...


& unplugged the Computer,


and threw out my wine...

- - -

They're such smart asses...

October 25, 2009

Generations

- The Silent Generation...
Are people born before 1946…

- The Baby Boomers...
Are people born between 1946 and 1959…

- Generation X
Are people born between 1960 and 1979…

- Generation Y
Are people born between 1980 and 1995…
Why do we call the last one Generation Y???
I did not know,
But a cartoonist explains it eloquently below...

I learned something new today!
Now, make someone else laugh. Have a great day!
The secret to happiness is a good sense of humor and a bad memory.

October 23, 2009

Okay, so LookFantastic Still has the Best Deal!

November of last year, I told you about a really great Hair Product called:

OSIS+ Dust It - Mattifying Powder (By: Schwarzkopf )


   With its liquefying powder consistency, its the perfect choice when you want a matt finish and textured style without feeling as if any product is on your hair.

Benefits:
• Powder consistency.
• Lightweight texture and separation.
• 2nd day soft matt effect.
• Natural movement of hair.
• Light natural style control.


Style agents:
• Silica Powder and film formers provide a dry light hold.

Application:
• Sprinkle a small amount of powder into palms and rub together.
• Rake through dry hair and lift into style for a matt finish and natural touch.
• For extra root volume apply directly to the roots.
• For extra line separation apply more powder in small amounts where needed.

Control level: 1 Light Control

Today, I did some research
& found the following info:

For the BEST DEAL go to:
LookFantastic.com             ---Product Code: 8494
       has the BEST PRICE With MORE Product!
They have a 50 ML for ONLY £15.95 with Shipping!
                                   (£11.20 without shipping)
Conversion As of Today 10-23-09 is:
    UK£ 15.95 = 26.01 U.S. dollars
    UK£ 11.20 = 18.27 U.S. dollars

A 1.69070113 oz Container for ONLY $18.27
       That's a Great Deal...
Compared to their .35 oz - that's about 4.83% more Product!!!
That's almost 5x MORE PRODUCT than the other guys

I found everyone else on this list to only have the .35 oz jar...
       For More than Double the price /per ounce
Amazon.com
       has a .35 oz as low as $10.00 US-Dollars
             PLUS SHIPPING!!!

BrightonBeautySupply.com
       has a .35 oz for $15.15 US-Dollars
             PLUS SHIPPING!!!

Beautymart.com
       has a .35 oz for $18.70 US-Dollars
             PLUS SHIPPING!!!

HairFlix.com
       has a .35 oz for $20.59 US-Dollars
       But if enter OSIS30 in as a promotional code,
              you'll get it for only $14.41
             PLUS SHIPPING!!!

ECrater.com
       has a .35 oz for $21.95 US-Dollars
             PLUS SHIPPING!!!

DiscountBeautyCenter.com
       has a .35 oz for $17.59 US-Dollars
             PLUS SHIPPING!!! 

SleekHair.com
       has a .35 oz for $16.45 US-Dollars
             PLUS SHIPPING!!!

Even a local Beauty Parlor, who happened to have it, was $22. for the .35 oz jar!

So if you are gonna get this, get it from www.LookFantastic.com ---Product Code: 8494

October 20, 2009

Oh, What a Wonderful Life!

Oh I Found the Most Adorable Baby Sling!! You have to check it out!! Kaycee Bassett makes them & sells them! She has a Blog, so you can Click Here to see them --> OhWhatAWonderfulLife

   Here is ONE of her Photos, I hope she doesn't mind "a little extra advertisement"...


Kaycee is Truly Talented & Blessed with a True Gift!


October 9, 2009

Snow Ball Fight 2009...

Let it SNOW!
Only 77 days
'til CHRISTMAS!

October 8, 2009

Stress Management

A lecturer when explaining stress management to an audience,
raised a glass of water and asked
"How heavy is this glass of water?"
Answers called out ranged from 20g to 500g.

The lecturer replied, "The absolute weight doesn't matter.
It depends on how long you try to hold it.

If I hold it for a minute, that's not a problem.

If I hold it for an hour, I'll have an ache in my right arm.

If I hold it for a day, you'll have to call an ambulance.

In each case, it's the same weight, but
the longer I hold it, the heavier it becomes."

He continued,
"And that's the way it is with stress management.

If we carry our burdens all the time, sooner or later,
as the burden becomes increasingly heavy,
we won't be able to carry on. "

"As with the glass of water,
you have to put it down for a while and rest before holding it again
When we're refreshed, we can carry on with the burden."
"So, before you return home tonight, put the burden of work down .

Don't carry it home.
You can pick it up tomorrow.

Whatever burdens you're carrying now,
let them down for a moment if you can."


So, my friend, Put down anything that may be a burden to you right now.
Don't pick it up again until after you've rested a while.

Here are some great ways of dealing with the burdens of life:

* Accept that some days you're the pigeon,
and some days you're the statue.

* Always keep your words soft and sweet,
just in case you have to eat them.

* Always read stuff that will make you look good
if you die in the middle of it.

* Drive carefully. It's not only cars that can be
recalled by their maker.
* If you can't be kind, at least have the decency to be vague.

* If you lend someone $20 and never see that person again,
it was probably worth it.

* It may be that your sole purpose in life is simply be kind to others.

* Never put both feet in your mouth at the same time,
because then you won't have a leg to stand on.

* Nobody cares if you can't dance well.
Just get up and dance.

* Since it's the early worm that gets eaten by the bird, sleep late.

* The second mouse gets the cheese.

* When everything's coming your way,
you're in the wrong lane.

* Birthdays are good for you.
The more you have, the longer you live.

* You may be only one person in the world,
but you may also be the world to one person.

* Some mistakes are too much fun to only make once.

* We could learn a lot from crayons...
Some are sharp, some are pretty and some are dull.
Some have weird names, and all are different colors,
but they all have to live in the same box.

*A truly happy person is one who
can enjoy the scenery on a detour.

Have an awesome day!

October 5, 2009

I was invited to my 2nd Tastefully Simple Party!

I was invited to my 2nd Tastefully Simple Party, by my niece, Spring... But - Unfortunately, I couldn't make it...
However, I did order a few things…

Item #      Item Name                                    Price
172505    Merlot Sauce (Steak Sauce)        $8.99
737409    Sesame Teriyaki Stir-Fry Sauce   $8.99
175108    Absolutely Almond Pound Cake   $6.69
155108    Bountiful Beer Bread Mix            $5.49

Okay, the Merlot Sauce is incredible! We never use any other steak sauce now! The Sesame Teriyaki Stir-Fry Sauce, I’ve never tried, but my girlfriend told me it’s Really Good, & since we LOVE Asian food, what the Heck! I tasted the Absolutely Almond Pound Cake the last time I was at a party & I don’t remember why I didn’t buy it back then! I’ve been craving it ever since!! The Bountiful Beer Bread Mix is The BEST – Period. Don’t ever run out of this stuff!!
   Pam Rae, the Tastefully Simple Sr. Team Manager here who runs the parties is awesome! If you EVER want to have a Great Party at your house that is different & not the “Same-Old-Same-Old” Party you’ve had a dozen times before… Call her up & schedule one!! She’s great! Oh, and trust me, If you’re ever invited to one of these parties, Don’t EVER-EVER Miss it!!! You’ll kick yourself, if you do! You gotta go, just to try all their wonderful food...

You can check out her website & even watch some great cooking videos & there's some Simply Awesome Recipes there too!!! Their website is:





Check it out & be sure to tell Pam that:
Chrissy Whale Sent ya!

October 2, 2009

The Best Ever Cookie Collection, that I've Found!

WOW! The Best Recipes I've been able to find on the web have been at the Best-Ever-Cookie-Collection Website & OMG They are Awesome!!! You have got to try some of them!! Below is their Best Oatmeal Raisin Cookie Recipe Which can be Found on their website: http://www.best-ever-cookie-collection.com/



Best Oatmeal Raisin Cookies Recipe


3 cups old-fashioned rolled oats (not instant or quick cooking)
1 cup plus 2 tablespoons all-purpose flour
1/2 cup toasted wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup raisins

1.  Preheat oven to 350F. Line baking sheets with parchment paper and set aside.

2.  In a large bowl, whisk together oats, flour, wheat germ, baking soda, baking powder, and salt until well combined; set aside.

3.  In a large bowl beat butter and sugars at medium speed with an electric mixer until light and fluffy. This will take about 5 minutes.

4.  Add eggs and vanilla and beat until well blended. Scrape down the sides of the bowl to make sure everything is well combined.

5.  Gradually add the oat/flour mixture to the butter/egg mixture, with the mixer on low, just until combined.

6.  Stir in raisins just until incorporated.

7.  Using a 1 1/2-inch ice cream scoop, drop the dough onto the parchment paper lined baking sheets, about 2 inches apart. Flatten the cookies slightly, to about 1/2-inch thickness. An easy way to do this is with slightly damp hands.

8.  Bake until the edges are golden and the cookies are just set (They will still be soft in the center), about 12 to 15 minutes. You may want to turn the cookie sheet around halfway through the cooking time to insure that the cookies bake evenly.

9.  Remove from the oven and let cool on the cookie sheets for about 5 minutes and then transfer the cookies to wire racks to cool completely.

This Oatmeal Raisin Cookies Recipe Yields About 2 Dozen Larger or 4 Dozen Smaller Cookies.

ENJOY!

October 1, 2009

Cherry Chocolate-Brownie Cheesecake



1 box (8oz.) Fudge Brownie Mix
1 Egg
3 TBS Oil
1/2 Cup Mini Semi-Sweet Chocolate Pieces
3 Packages (8oz. Each) Cream Cheese, at Room Temp
3/4 Cup Sugar
3 Eggs
1 Can (21oz.) Cherry Pie Filling
Thawed Whipped Topping

Preheat oven to: 350°
Coat a 9” Springform pan with cooking spray; set aside.
In a medium bowl, stir together Brownie Mix, 1 egg, & oil, until combined.
Stir in Chocolate pieces.
Spread batter in Prepared Pan.
Bake for 10-12 minutes or until Brownies are just set (It will not be done at this point!)
    Meanwhile in large bowl, user Electric Mixer on medium speed
    Beat Cream Cheese & Sugar until well combined & smooth.
    Beat in 3 eggs on LOW Speed, just until combined & set aside.
        Carefully spoon ½ can of cherry pie filling into center of brownie,
        Leaving a 2” Brownie Border Along sides of pan
        Dollop Cream Cheese mixture over surface,
           carefully spread to edges of the pan
        Bake for 35-40 minutes or until center is set,
           but jiggles when the pan is lightly tapped
        Cool in pan, on a wire rack for 1 hour
        Cover & Chill at least 4 hours before serving
Top Cheesecake with the remaining Cherry Pie filling
& Garnish with Whipped Topping!

Posted on Carol's Blog...

Carol's Blog is at: www.MySurveyPanel.blogspot.com

.....This past spring our family (minus one son) moved from Florida to Pennsylvania. We moved in with my Lonely Mom, because Dad died last November. But that was NOT a good idea! Two Mothers in the same house – Not working! So this FALL SEASON brings with it the chance to start anew for our family, we’re moving yet again, but still close enough to Mom we can visit whenever!

.....It’s a time of anticipation, a time of joyfulness, a time of inspiration for all of us! … A time when things like Making what we want; Watching what we want; Doing what we want; & Having People over… All When we WANT - - - Comes into Play, just like the season of Football…

.....Although my family & I are not big fans of Football, we do enjoy hearing that the Pittsburgh Steelers Won! Not because we live in PA, but because our nephew (James, who lives in Florida) Loves the Pittsburgh Steelers! He loves Football altogether, but really does love the PITTSBURGH STEELERS!!! GO! GO! GO! STEELERS!!!

.....But the best thing about this Fall, is that I’ll be able to do MORE & MORE Surveys!! So keep sending them & may you and everyone around you be Blessed with Tranquility & Thoughtfulness… God Bless You All…