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Drea0208

Drea0208

In a small nutshell: Loving wife and mommy, training in Kenpo Karate, food enthusiast, an original Boondock Bettie, designer shoe and handbag addict, proud member of the Republican National Committee, bookworm, NY Yankees fan, and soon-to-be-Southern-resident

Home page: http://www.facebook.com/andrea.dotterer#!/andrea.dotterer

AIM: belle2999

Posts by Drea0208

Another Entertainment Weekly Interview

2

Ladies! We have been mentioned in another Entertainment Weekly interview on The Walking Dead! Here is the link!

http://insidetv.ew.com/2011/11/07/the-walking-dead-cherokee-rose/

Frosted Apricot Jewels

0

Ingredients

  • 1 1/4 cups sifted all-purpose flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1 small package (3 ounces) cream cheese, softened
  • 1/2 cup flaked coconut
  • 1/2 cup apricot preserves

Frosting

  • 1 cup sifted confectioners’ sugar
  • 1 tablespoon soft butter
  • 1/4 cup apricot preserves

 

Method

Sift together the flour, sugar, baking powder, and salt; cut in butter and cream cheese until fine. Blend in coconut and apricot preserves. Drop by teaspoonfuls onto ungreased baking sheet. Bake at 350° for 15 minutes, or until lightly browned. Cool and frost. Sprinkle with chopped nuts or more coconut if desired.

To make frosting, combine frosting ingredients and beat until smooth. Makes about 2 1/2 dozen.

Coconut Raspberry Thumbprint Cookies

0

Ingredients

  •  1/4 cups grated sweetened coconut
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups rolled oats
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2/3 cup raspberry jam

Method

Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.

Place the grated coconut in a shallow bowl and set aside.

Combine the flour, baking soda, salt and oats in a large mixing bowl.

In another bowl, cream together the butter and brown sugar until light and fluffy. Then beat in the egg and vanilla. Add the flour mixture and mix just until combined.

To shape cookies, roll the batter between your hands to form balls the size of a large walnut. Roll in the grated coconut to coat, then place on the cookie sheet and flatten to 2 inch circles with the palm of your hand. With your thumb, make a depression in the center of each and fill with a generous teaspoon of jam. Bake 20 to 25 minutes, until lightly browned. Transfer to racks to cool.

Nana’s Thanksgiving Pork Stuffing

8

Thanks to Nana, this stuffing has been a Thanksgiving tradition in our family for decades.  It is absolutely delicious and compliments our feast perfectly.  Pretty sure most of us love it more than the turkey.  In fact, it’s the reason I am not a fan of any bread stuffing (except the smoky cornbread one) – I’ve been too spoiled with this!  It’s so hearty and flavorful that it could be a main dish.  See for yourself…

Ingredients

3 lbs fresh ground pork
1 cup plain bread crumbs
1 onion, finely chopped
1 celery stalk, finely chopped
1 tablespoon of Bell’s Poultry Seasoning
7 eggs
3 large potatoes (mashed with butter and milk)
Salt/pepper

Method

Preheat oven to 350.

Peel and chop potatoes then boil until fork tender.  Mash with a little butter and milk.  Store in refrigerator and allow to completely cool.  (can be done ahead of time)

In a large bowl, combine the remaining ingredients.  Mix in the cold mashed potatoes then add a few pinches of salt and some freshly ground black pepper. 

Transfer to a large baking dish.  Cover and bake for about 90 minutes.  Uncover for the last 30 minutes

Vegetable Comfort Soup

1

This is the type of soup that doesn’t really have any set measurements or ingredients.  Aside from the aromatics like onions, garlic, and celery that should be included in this recipe, it’s a “throw in any kind of veggies you like” soup especially if you are cleaning out your fridge/freezer.  These just happen to be the veggies I ended up using.   You can make this completely vegetarian by using vegetable stock instead of a meat-based stock.   And it’s perfect for those cold rainy and/or snowy days when all you want to do is stay warm and cozy indoors with a blanket, roaring fire, and good book!

Ingredients

3 cups water
2 cups chicken or vegetable stock
1 large onion, chopped
3 cloves garlic, minced
6 celery stalks, chopped (include the leafy tops for extra flavor)
6 medium sized carrots, peeled and chopped
1 cup frozen sweet peas
1 cup frozen sweet corn
14.5oz can diced tomatoes
15.5oz can red kidney beans, drained
15.5oz can garbanzo beans, drained
1 ¼ cup uncooked brown rice
2 bay leaves
Fresh ground black pepper
Salt
Olive oil

Method

In a large soup pot, cook onions in about a tablespoon of olive oil over medium heat for about 5 minutes or until onions are translucent.  Next add the can of diced tomatoes and cook for about 2 minutes.  Then add the water, stock, carrots, celery, corn, bay leaves, garlic, and beans.  Grind some black pepper in there and add a few pinches of salt (the stock may have some sodium in it so go easy with the salt, you can always add more later).  Cover and simmer over medium low for about an hour- stirring occasionally.  About 20 minutes before serving, add the rice so it cooks thoroughly (unless it’s “Minute” rice in which case, 10 min before).  Then about 5 minutes before, add the sweet peas so they remain a bright green color (if added too early they turn a muted “pea soup” color).  Remove bay leaves before serving.  Top with a little grated parmesan cheese and serve with some warm crusty garlic bread.

For the garlic bread, toast  a few slices of whole wheat Tuscan bread (Trader Joe’s has an amazing one) with a little butter.  Once toast is slightly browned and still warm, rub a clove of garlic over the surface of each piece.  You don’t need to use the entire clove; all you need is the flavor of the garlic.  It’s so delicious and beats the heck out of *gasp* garlic powder!
This soup can last for days in the fridge and be eaten all week or you can freeze the leftovers in small containers for later use.

 

Nicholas’ Dreamy Orange Coconut Cupcakes

0

Ok these were just supposed to be “Dreamy Orange Cupcakes” but my eager little helper (Nicholas) dumped the cup of coconut into this batter instead of the coconut cupcake batter after I had added the orange zest.. so there you have it. Dreamy Orange Coconut Cupcakes, courtesy of Nicholas! lol

Ingredients

1 cup softened butter
2 cups sugar
4 eggs
2 tsp. vanilla extract
1 tsp. coconut extract
1 cup shredded coconut
Zest of one orange
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2/3 cup cold milk

Method

Preheat oven to 350°F.

Yield: 24 cupcakes.

Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in extracts then fold in shredded coconut.

In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.

Pour about two tablespoons of the batter in a lined cupcake baking pan. Bake 18-24 minutes. Allow to completely cool before frosting.

Toasted Coconut Orange Buttercream Frosting

1 box confectioners sugar
1/2 cup softened butter
1 tsp. orange extract
1 tsp. coconut extract
½ cup shredded coconut to toast
2 tbsp. milk
Orange food coloring (I part red, 2 parts yellow food coloring)
Orange segments and zest for garnish (optional)

Combine butter and sugar. Then add extracts and milk. Mix until creamy. Add food coloring and combine thoroughly. Toast coconut over low heat until slightly browned- do not burn. Let cool. Frost cupcakes and top each one with toasted coconut, a pinch of zest and an orange segment (size of a jelly bean).

Sloppy Joe Tater Tot Casserole

31

I told you I’d be experimenting with these tater tot recipes- especially since Jesse just purchased an 8 POUND bag of them at Sam’s Club! Ha! As I said before, I am quite aware these casseroles are not the healthiest but they are fine in moderation! So don’t freak out and get all health nut on me. The weather is cooling down and it’s the perfect time for some comfort food.

Ingredients

1 bag tater tots
2 lb ground lean beef
1 26.5 oz can of Manwich sauce
Fresh ground black pepper
Salt (optional)

Method

Preheat oven to 400°F. Coat an 11×7 baking dish with nonstick cooking spray.

In a large skillet over medium high heat, meat for 4 to 5 minutes, or until cooked through, stirring occasionally. Discard any excess fat if needed. Season with salt and pepper if desired. (the Manwich sauce contains sodium so use the salt sparingly). Add Manwich sauce and combine. Spoon mixture into baking dish. Arrange tater tots on top in a single layer.

Bake uncovered for about 45 minutes, or until tater tots are golden brown and meat mixture is bubbly.

For a cheesy twist, top with your favorite shredded cheese about 5 minutes before the casserole is done

Sausage Ragu Fettuccine

1

I know this dish looks a lot like some of the others but trust me, it tastes completely different! YUM!

Ingredients

1 lb fettuccine
1 lb bulk sweet or hot sausage (meat that hasn’t been stuffed into a casing)
1 28 oz can ground peeled tomatoes
1 bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup red wine
Handful of chopped fresh flat leaf parsley
Grated Pecorino Romano cheese
Olive oil
Salt/pepper

Method

Cook fettuccine according to package directions.  In a large skillet, sauté onions and peppers in a little olive oil for about 5 minutes.  Add sausage and break up into small chunks.  Cook until no longer pink.  Add the wine and let reduce, about 5 minutes.  Next, add the tomatoes, garlic, a dash of salt (the sausage should already have plenty of salt) and some freshly ground black pepper.  Cover and let simmer on medium low for about 15-20 minutes, stirring occasionally.  Once fettuccine is cooked and drained, toss with meat mixture, top with parsley and some grated Pecorino Romano cheese and serve

Tater Tot Casserole

2

This is one of my favorite casseroles especially now that the weather is cooling down.   I have so many ideas on different variations of this recipe so please keep an eye out for those….


Ingredients

1 bag tater tots
1lb ground turkey (or lean beef)
1 medium onion, diced
1 can cream of celery soup
1 can cream of chicken soup
1 cup cheddar cheese fried onions
Salt/pepper to taste

Method

 Preheat oven to 400°F.  Coat an 11×7 baking dish with nonstick cooking spray.

In a large skillet over medium high heat, brown onions and meat for 4 to 5 minutes, or until cooked through, stirring occasionally. Discard any excess fat if needed.  Season with salt and pepper if desired. (the soups contain sodium so use the salt sparingly).  Allow meat mixture to cool for about 5 minutes then pour into a large bowl and combine with both soups.  Spoon mixture into backing dish.  Sprinkle half of the fried onions over mixture then arrange tater tots on top in a single layer.  Top with the remaining fried onions.

Bake uncovered for about 45 minutes, or until tater tots are golden brown and meat mixture is bubbly.

Slow Cooker Chili

1

Ingredients

1lb ground beef (or turkey)
1 28oz can ground peeled tomatoes (or two 15oz cans of diced tomatoes)
1 can red kidney beans
1 onion, diced
1 bell pepper, diced
4 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons ground cumin
1 jalapeno pepper, diced (optional)
Salt/pepper

Method

Brown meat in a nonstick skillet (if using turkey add a little bit of olive oil so it doesn’t dry out) until no longer pink.  Meanwhile, add the remaining ingredients to the slow cooker in the order above.  Cover and either cook for 10 hrs on low or 6 hrs on high.  Serve with tortilla chips or cornbread.  You can top with shredded cheese, sour cream, or sliced green onions…

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