Wednesday, November 25, 2009
~copy the logo and place it on my blog
~link to the person who nominated me
~list 7 things people may not know about me
~nominate 7 creative bloggers
~post their links
~leave a comment on each
Annie's Eats: This blog is becoming a go-to for me when I need a delicious, yet unique recipe. The blog is laid out in lovely way, and each recipe has some special flare to it. It makes me hungry just looking at it!
Nesting Place: This blog has wonderful ideas to spruce up your home. It features crafts (that don't look crafty) and other easy do-it-yourself ways to make your house look like a home.
Katy Elliot: I love how crisp and clean everything looks in this blog. Katy has elegant, yet simple and understated taste, so everything looks extremely polished. She also has recipes and other fun tidbits that will have you searching her blog.
Design Dazzle: I don't have children, but if I did, they would have the coolest bedrooms and parties around because I would find my ideas here. Although this website has really fun children's rooms, it also has some creative party ideas that can be translated to an adult setting. It also has the DIY projects that we all love!
Under a Paper Moon: I love the quirky photos, fashion and finds on this blog. There are lots of fun tidbits, and you are sure to find what you are looking for.
Pewter and Sage: This blog provides more inspiration for festive home decorating. I enjoy looking through all of her various home pictures!
Centsational Girl: This blog has lots of home improvement ideas. Each is seems like they could be easily achieved with a little work. Did I mention that she likes to work on a budget... now that's my kind of style!
1. My blog's name is named after my Grandpa. When I was trying to think of a name, I kept thinking and thinking. I called my grandpa Poppy, and they have become my favorite flowers. So, I went with Pink and Poppy. And on a side note, I teach English, so I liked the alliteration of pink with the poppy. My favorite color is really blue. :)
Great Allegheny Passage. We'll see how that turns out.
Saturday, November 21, 2009
- 1 cup sugar
- 6 tablespoons all-purpose flour
- 2 cups grated sharp cheddar
- 2 (20-ounce) cans pineapple tidbits, drained, and 6 tablespoons pineapple juice reserved
- 1 cup cracker crumbs (recommended: Ritz)
- 8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple tidbits, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.
Compliments of Paula Deen, so you know it's good!
Sunday, November 15, 2009
- 1 1/4 cups all-purpose flour
- 1 cup Rice Krispies
- 3/4 cup cornstarch
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon table salt
- 2 large eggs, separated
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
Preheat waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not over-mix; a few streaks of whites should be visible.
Pour 2/3 cup batter into center of preheated waffle iron and use back of dinner spoon or measuring cup to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.
*Makes 8 7" round waffles, or about 14 squares.*
*I somehow ran out of vanilla without noticing but substituted cinnamon, and they still tasted (and smelled) wonderful!
Saturday, November 14, 2009
Tuesday, November 10, 2009
Saturday, November 7, 2009
Photos Compliments of Under a Paper Moon
*6 tablespoons unsalted butter, melted
*1 1/2 cups crushed graham cracker crumbs
*2 tablespoons sugar
*Pinch fine salt
*Brownie mix... follow directions and ingredients from box.
*4 large marshmallows per brownie
Position a rack in the lower third of the oven and heat oven to temperature indicated on box. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie mix according to package directions.
Pour batter into the prepared pan. Bake according to package directions or until a toothpick inserted into the middle comes out mostly clean, with a few crumbs.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
Photo Compliments of Food Network
Thursday, November 5, 2009
Sunday, November 1, 2009
*1 pound lean stew meat
*1 onion (chopped in inch pieces)
*2 medium sized potatoes (inch sized pieces)
*3 carrots (1/2 inch sized pieces)
*1 beef bouillon cube
*1/2 bag frozen peas
*2 cans tomato soup
*enough water to cover the meat and vegetables
*salt and pepper to taste
*flour to thicken the soup
*Begin by cooking the meat through. I use a cast iron pot and add about a tablespoon of olive oil. While the meat is cooking cut up all of your vegetables.
*When the meat is cooked, add the 2 cans of tomato soup, all of the vegetable (except for the peas), and enough water to cover it all. Go ahead and throw in the bouillon cube while your at it.
*Let all of this simmer for at least 3 hours. You know the old phrase.... Set it and Forget it!
*45 minutes before you plan to serve your stew, add half a bag of frozen peas.
*15 minutes before you plan to serve the stew, add enough flour to thicken it. I usually ladle some of the soup into a coffee mug that has about 1/4 cup of flour. I whisk that and then pour it back into the stew. (Never add straight flour to your soups or stews! It will get lumpy!)
*Let it simmer fifteen more minutes to cook out the flour taste.
*Add salt and pepper to taste. (I usually add some garlic salt to give it more flavor.)
That's it. It's very simple, as I like it, and it requires very little effort. Don't forget some cornbread or biscuits to go with it!
And I would have taken a picture, but we ate it too quickly. :)