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Saturday, September 29, 2012

Posting from a tablet....

Wow, this sure is diffy
But atleast I can use the g and the h buttons compared to my laptop.
So atleast I can blog again. It may be slower until I am more familiar with this gadget.
So what's new with me? I wish I could say not much but that wouldn't be entirely true. And I really don't feel like getting into it.  Let's just say things have gotten really complicated in my life and I have some hard decisions to make a head of me.  Please wish me all the luck in the world because I sure do need it.
So the kids are all settled in their new grades.  Dman in middle school grade 8 and Eman in grade 4.  Things for the kids seem to be going well, so atleast there's that.
Time to make the fam jam some din-dins.
Catch up again real soon.

Friday, September 14, 2012

Jalapeno Corn Fritters with Dark Beer Queso Fundido

 Found this amazing recipe on Facebook from a site called Texas Recipes.
Once I try it, I will put up my own picture.


Ingredients:

for the fritters:
...
½ pkg (5 oz.) shredded monterey jack cheese
1 pkg cornbread mix (mixed according to package instructions)
½ cup frozen corn
¼ cup red bell pepper, chopped
¼ cup green onion, chopped
2 tbsp. jalapeno pepper, minced
1 quart vegetable oil for frying

for the fundido:
1 pkg (10 oz.) shredded mozzarella cheese
3 oz. dark beer (Bohemia, Dos Equis Amber or Negro Modelo will work) let sit at room temperature for 2 hours
1 jalapeno pepper, seeded and minced
1 clove garlic, minced

Directions:

Preheat oven to 250°F.

Mix prepared cornbread batter with corn, cheese, peppers and onion. Drop by tablespoonful into hot oil and fry until golden brown on all sides. Drain on paper towels and hold in oven while fundido is prepared.

In medium saucepan over medium-high heat, whisk beer. Bring to a medium boil then add cheese in small batches, stirring to melt each portion before another is added. When all the cheese is melted, stir in garlic and jalapeno, and pour into heated serving bowl.

Serve immediately with fritters.

Tuesday, April 24, 2012

Hey Honey's I'm back!

Wow I can't believe how long it's been since I've last blogged!
Well I'm sort of back.... strugglin a long at this thing called life.
I swear it should come with some sort of instruction manual.
I swear sometimes I just want to jump off the ledge... figuratively speaking.
Lots going on and just too lazy to blog about it.
Stay tuned...
Cheers,
Bonnie

Wednesday, February 1, 2012

February Photo A Day Challenge - February 1st, 2012

"Feb 1st, Your view"

This is not my usual view, but it was a view I was seeing alot today as my son LOVES his new Agent Perry shirt that we got him today.

Enjoy my February 1st View

Hello February.............

Happy February 1st, 2012.
New month and a cool new challenge I've accepted. 
A twitter friend posted that she was going to do  this,
and I've decided..... why the hell not?? I'm going to give it a whirl too!
Toodles,

Tuesday, January 24, 2012

Magic Swirl Chip Bars

Found this recipe on the bag of swirled milk & white chocolate chips by President's Choice.
These chips are deeeeeeeeelish!
Next stop to the store I will be buying the ingredients I need to make these bars,
 if I don't eat up all the chips first lol

Ingredients:
1 1/2 c of Honey Graham Crumbs
1/3 c of Melted Butter
1c coarsely chopped pecan halves
1c sweetened shredded coconut
1 can of sweetened condensed milk
1/2 c decadent swirled chips

Directions:

1. Preheat oven to 350F (180C)
2. Combine 1 1/2c (375 mL) of honey graham crumbs with 1/3c (75mL) of melted butter.
3. Pat into 8 - inch square metal pan.
4. Sprinkle with 1 c (250 mL) each of coarsely chopped pecan halves 
and sweetened shredded coconut.
5. Pour 1 can of sweetened condensed milk evenly over top. Bake in lower third of preheated 350F (180C) oven for 25-27 minutes or until golden.
6. Sprinkle with 1/2c (125 mL) Decadent Swirled Chips, bake 4 minutes longer.
7. Cook in pan on rack completely about 3 hours, before cutting into squares.
Makes 20 squares
( Picture to come when I make them)

Saturday, January 21, 2012

Ultimate Butter Tarts

This recipe is mainly for me to come back and give a try when I get a chance.
Again found on the back of a Golden Crisco Box.
But hey... give it a whirl too!

Ingredients:
Tart Shells:  
2c (500 mL) All purpose flour
1 tsp (5mL) salt
3/4c (175mL) Crisco Golden All Vegetable Shortening Well chilled
4-8 Tbsp (60-120mL) ice cold water

Filling:
1/2c (125 mL) packed brown sugar
1/2c ( 125mL) corn syrup
1/4c (50mL) butter or golden crisco
1 egg slightly beaten
1 tsp (5mL) Vanilla Extract
1/2 tsp ( 2mL) salt
3/4c (175mL) raisins

Directions:

Shells:

1. Blend flour and salt in medium mixing bowl. Cut 1/2 inch (1.5cm) cubes of chilled crisco or butter into flour mixture using a pastry blender or 2 knives until mixture resembles coarse crumbs with pea sized pieces remaining.
2. Sprinkle 4 tbsp (60mL)  of  the ice cold water over the flour mixture.  Using a fork, stirl and draw the flour from the bottom of the top; press chunks down to bottom of bowl with fork.  Add more water by the tablespoon, mixing until dough holds together.
3. Divide dough into 2 balls.  Flatten balls into 1/2 inch (1.5cm) thick disks, wrap in plastic wrap and chill for 30 mintues or up to 2 days.
4. Place ball of dough on lightly floured work surface.  With floured rolling pin, roll out thinly from the centre outward. Cut into 6 round with 4 " (10cm) cutter. Repeat with 2nd ball of dough.
Fit rounds into 12 medium sized muffin cups.

Filling:

5.  Preheat oven to 425F (220c)
6. Combine all filling ingredients except raisins; mix well.
7.  Put raisins into pastry shells. dividing evenly.
8. Fill cups 2/3 full with syrup mixture.
9. Bake on bottom shelf at 425F (220c) for 12-15 minutes or just until set. 
DO NOT OVER BAKE!!!!
Cool completely before removing from pan.

Makes 12 butter tarts.