Wednesday, September 7, 2016

Diabetic Friendly Macaroons

    Diabetic Friendly Macaroons
    1 1/2 c shredded coconut
    2 tbsp. Smuckers Apricot Jam, no sugar added (I use the "Just Fruit" brand)
    1/4 c egg whites

    Mix all together. Scoop unto parchment lined baking sheet with an teaspoon or ice cream scoop. Bake in preheated 325 F oven 7-10 min
    Found on Facebook by Jazzy Pixley

Friday, August 26, 2016

Have Not Posted Much Lately!! But new Quilting Project

I haven't posted anything or much in a while but I am hoping to be posting the progress of a new Table Runner/Wall Hanging I am making for my Fall Decor.  The fabrics used in this have an original set of fabrics that I received from my  sister-in-law for my Birthday in July.  The fabrics are NY State Fabrics  The tell places in NY especially upstate New York, where I am from.  My sister-in-law sent this fabric knowing I miss the Upstate NY so much and I am living in Las Vegas, which is a vast difference.  The material has such things as Maple Syrup (which is produced in the spring there) I am including a picture of the two materials that are the basis of my making the Wall/Table quilting project I hope to get done fairly soon.. Hoping!!!  

After looking through my emails within days of receiving these fabrics from her I came across a Maple Leaf pattern for quilting.  Well, needless to say that was my little angel telling me that was to be the theme of this project.  So I mentioned it to my sister-in-law (from now on shorten to SIL) and she had made and had copies she had made of the pattern so she sent that to me along with several fabrics that I am going to be using in the project.  I will at a later date upload a picture of the pattern so you can get some idea of what I will be making.  I had the thoughts after the decision of it being Maple Leaf design that why not make it as a Table Runner but put a Wall Hanging addition on the back then I will hang it on my wall for other times of the year.  This being such a special meaning of the fabrics it originated with I do want to be able to see and use it more than through the Fall season.

Here is a picture of the fabrics she sent and will post later a picture of what the pattern looks like.

So here it is More to Follow with my progress

So here it is More to Follow with my progress

Well,  I just finished cutting out the material and thought I would add the picture of my work and include in the picture a view of what the Table Runner/Wall Hanging will look like..  Feel so good to have this accomplished.  Probably will not work on this any more today but will have it ready for possibly starting the sewing tomorrow.  OH, some cutting that I have not done is of the above fabrics will do those yet today. 

Now that I have posted this picture to me looks a little on the blurry side not as clear as it appeared on the phone.




Spent some time this week working on the Runner and got triangle blocks and setting blocks sewn together.  Really excited the next step is putting rows together.  So here are some more pictures.  Hopefully will be able to work on it more tomorrow but have a REALLY early morning so I will see how I feel after I get home.  

September 11, 2016  

I have been doing quite a bit of sewing the last two days on this Runner I am getting use to the pattern now and it is coming along faster.  I hopefully will be posting some pictures of my progress tomorrow.   That is if I don't get sewing too much and forget to take photos!!!   But, I will try my best to get some photos of the progression of this project.

Wednesday, June 8, 2016

An Easy Flag Fruit Dessert

What a Great idea Corey from Family Fresh Meals has for a simple yet refreshing idea for the Patriotic Holidays to come.   This would be a great addition for any time this summer.

Here is the link to check out the recipe and while there she has a lot MORE ideas for the 4th of July...  Recipes from Family Fresh Meals

Wednesday, May 18, 2016

White Chocolate Fudge (Orange Creamsicle)

Kimberly Waddell Parris commented on FB 12 Tomatoes

White Chocolate Fudge (Orange Creamsicle) it's a bit different and so delicious.

3 cups white sugar
2/3 cup heavy cream 3/4 cup butter 1 (7 ounce) jar marshmallow creme 1 (11 ounce) package white chocolate chips 3 teaspoons orange extract 12 drops yellow food coloring 9 drops red food coloring Add all ingredients to list

Prep 15 minutes
Cook 5 minutes
Ready In 2 hours 20 minutes

Grease a 9 x 13 inch pan.

In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
Chill for 2 hours, or until firm, and cut into squares

Monday, March 14, 2016

Win 2 Spring Fat Quarter Bundles from UnBiased Fabrics!

Win 2 Spring Fat Quarter Bundles
from UnBiased Fabrics!

 Enter Daily this Giveaway lasts one week, then stay tuned for the next Giveaway next week!!!!!

Thursday, March 10, 2016

Suzanne's Crockpot Meatballs


Suzanne's Crockpot Meatballs

2 bags of frozen Italian Style Meatballs

2 bottles of Heinz Chili Sauce found where the ketchup is.
1 large jar of grape jelly

Place all ingredients into a 5 qt crockpot. can be cooked on high for 4 hours or you can do the low for 8 hours depending on your schedule about an hour in you will need to stir the ingredients together as the jelly will have softened by 


**This is my Avon Representatives recipe and sounds really good and NEED to try it.

Win Free Avon Senses Products

Win just click and enter:

Tuesday, February 23, 2016


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Monday, February 1, 2016

Fully Loaded Baked Potato Dip // Presented By BuzzFeed & Chobani

Fully Loaded Baked Potato Dip // Presented By BuzzFeed & Chobani

6 Yukon gold potatoes
1 Tbs. Olive Oil
6oz. Bacon, cooked and crumbled
2 cups. 0% fat Chobani yogurt, plus more for topping
1/4 cup dry onion flakes
2 Tbs. Dried Chives
1 teaspoon onion powder
1/2 teaspoon celery salt
1 teaspoon garlic powder
⅛ teaspoon black pepper
1 cup shredded cheddar cheese, plus more for topping


- Preheat the oven to 375 degrees F.
Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 1 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.

- When the potatoes are cool enough to handle, cut each potato in half. Using a small spoon or a melon baller, scoop out the insides of the cooked potatoes, leaving 1/8 -inch borders around the edges. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Cut the “potato boats” and fry or bake if desired.

To the cooked potato add Chobani yogurt, crumbled bacon, onion flakes, chives, onion powder, celery salt, garlic powder, black pepper and cheddar cheese. Mix until incorporated and add the mixture to a cast iron skillet. Top with cheddar cheese and bake for about 15 minutes until cheese is melted and dip is warmed through. Top with an extra dollop of Chobani. 

- Serve with the baked or fried potato boats.