Thursday, March 22, 2012

Scottsdale Beads Supply

I got these beads when we flew to Arizona, the Scottsdale Bead Supply store has a huge variety of inlaid beads. I loved everything I saw, but settled on this set. I turned them into a bracelet, even though I had nothing to wear it with.

TOday when getting dressed I realized they suited my blouse perfectly, so I wore it. Thanks to the new iPhone 4S I took a fair photo of it and thought I'd share it.

Monday, March 12, 2012

States I have Visited

I thought this might be fun.........I've been fortunate enough to travel a little to different states for my hobby, work and pleasure. I've had a desire lately to go on a road trip to the New England States. Got to get over there and see what's there.

Visit the website: and create your own

I had to edit this, I forgot I went to San Diego to see Cirque De Soleil a couple years ago. I need to get on this again! I want to see Niagra Falls!

Friday, March 2, 2012

Recipe Friday March 2, 2012

I can't even begin to tell you how wonderful these are! Try them! You won't be disappointed!!!

I have these 'pinned' on Pinterest..if you aren't doing Pinterest you are missing out! They were amazing! I took them to a potluck at work and they were a hit. Fat Tuesday Potluck, to be exact!

Fudgy Chocolate Chip Toffee Bars:

1/2 C butter, melted
2 C graham cracker crumbs (32 squares)
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract

Grease 13x9 baking dish and heat oven to 350.

Have the roll of cookie dough sitting out for around 10 minutes to soften up.

In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.

In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.

Bake for about 25-35 minutes or until it's golden brown. Cool completely before putting, probably around 2 or more hours.

NOTE: I like mine thicker, so I use the larger package of Chocolate Chip Cookie Dough, it's 30 oz. You will then have to increase your cooking time 15-20 minutes. But they are nice and thick and chewy! Just the way my husband likes them.

Friday, February 24, 2012

Recipe Friday: February 24, 2012

Southern Fried Chicken

Copied from Paula Deen's Foodnetwork


3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil


1. In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange.
2. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning.
3. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

4. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

5. Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

6. Drain on a rack placed over a cookie sheet.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Friday, February 17, 2012

Recipe Friday Feb. 17, 2012

Homemade English Muffin Bread

5 1/2 cups warm water
3 packages yeast
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (bread flour or all purpose works just as well)

1. Mix altogether, let rise in bowl until double in bulk, then spoon into (4) well greased loaf pans.
2. Let rise in pans until dough reaches the top of the pan, and bake in 350 degree oven for 45 minutes or until golden brown.
3. 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting.

Friday, February 10, 2012

Recipe Friday: Homemade Sweetened Condensed Milk

Got this off The Pioneer Woman's comment section:

Homemade Sweetened Condensed Milk

Just 4 simple ingredients in the blender and you have it in 1 minute flat.
This makes the equivalent of one can Eagle Brand or the like.

1 cup dry powdered milk (I use nonfat)
2/3 cup granulated sugar
1/3 cup boiling water
3 Tbsp. melted butter

Mix in the blender. DONE!

For homemade caramel

1 Take can of sweetened condensed milk and remove label. (Do Not Open).
2 Place in a 3-1/2 to 4-1/2 quart crock pot.
3 Pour water in crock pot until the can is completely covered with water. You only need water to be 1/4 in over the top of can.
4 Put lid on crock pot.
5 Heat on high for 3-1/2 to 4-1/2 hours (the longer the milk cooks the darker the caramel will be).
6. Keep the water replenished, do not let it boil dry.
7. At desired time remove can with tongs (Be careful the can will be very hot).
8. Allow to cool to the point that you can touch the can, but the can will be still warm.
9.Open can and pour contents into a bowl that has a good sealing lid.
10 Stir in the vanilla extract.
11 At this point you are ready for dipping.
12 Any leftovers can be placed in the refrigerator.

Friday, February 3, 2012

Recipe Friday Feb. 3, 2012

I'm stealing a recipe from The Pioneer Woman and her photo too, until I take a picture of my own.

Knock You Naked Brownies

1 box (18.5 Ounce) German Chocolate Cake Mix
1 cup Finely Chopped Pecans
⅓ cups Evaporated Milk
½ cups Evaporated Milk (additional)
½ cups Butter, Melted
60 whole Caramels, Unwrapped
⅓ cups Semi-Sweet Chocolate Chips
¼ cups Powdered Sugar


Preheat oven to 350 degrees.
1. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

2. Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

3. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base.

4. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

4. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours.

5. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.