All my Things!

Thursday, March 3, 2011

Teak Rugar

This is Teak, our 110 lb. lap -wanna be- dog.  He is three years old and is a wonderful, playful, lazy, snugly, Chocolate lab. 

I would recommend a Lab to any family looking to add a pet to their family. He was quite the handful when he was just a puppy, he would eat anything, including walls, yes walls!  Which reminds me we really need to fix the wall in Teaks room, otherwise known as the laundry room.   he is funny, every since we brought him home and we would leave to go somewhere we would put him in the laundry room. We did this because he would of eaten everything.  These days he will go to the laundry room and close the door himself.  He knows it is his room. 

Thursday, December 30, 2010


The hubby took the boys up by Flagstaff at Wing Mountain. They had a blast. There wasn't a lot of snow on the ground but enough to enjoy the sleds.  They only stayed the afternoon, they had a wonderful lunch of Jeff's chili and hot cocoa.  A couple more hours of sledding then they came home.  The following day they got about two feet of snow. Might just have to take another trip up there.

Saturday, December 18, 2010

Pretzel Hugs

bag of mini pretzels
candy cane Hershey kisses
red and green m + m's
preheat oven to 200 degrees
place a layer of pretzels on a wax paper covered cookie sheet
top each one with a kiss
bake for about four minutes until the kisses are really soft
immediately place two m + m's on each one
place in freezer to set

Wednesday, December 8, 2010

Decadent Snickers Cupcakes with Chocolate Mousse Filling

1 box Devils Food Cake Mix
1 small box Jello Chocolate Fudge instant pudding mix
4 eggs
1/2 cup vegetable oil
1 cup milk
1 cup sour cream

Chocolate Mousse Filling
2 cups heavy whipping cream
2 cups milk chocolate chips

Chocolate Buttercream Frosting
1 stick softened butter
2 1/2 to 3 cups powdered sugar
1/4 cup cocoa powder
1/2 tsp vanilla
1 bag mini Snickers

1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare the cupcakes, place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 2 minutes. Scoop the batter evenly into the cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through and a toothpick comes clean from center. Remove the cupcakes from the tin and let cool.
2. To prepare the mousse, melt the milk chocolate chips in the microwave, stirring every 30 seconds. Set aside to cool. Meanwhile, whip the heavy cream with a stand or electric mixer until it looks like whipped cream and stiff peaks form. Continue folding until well combined, then transfer batches into a piping bag. When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep. Squeeze the mousse into the cupcake while pulling the tip out. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.
3. To prepare the frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. Spread over cupcakes then top with chopped Snickers.
Makes 24 cupcakes.

Friday, November 19, 2010

Spicy Chocolate Chip Cookies


  • 1 cup unsalted butter, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • 2 cups semisweet chocolate chips


step 1 Preheat oven to 350° F.
step 2 In a mixing bowl, combine butter, brown sugar, white sugar, eggs, and vanilla. Beat until smooth and light.
step 3In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and cayenne pepper. Gradually mix into wet ingredients. Beat until just combined (i.e., when all ingredients are just wet).
step 4Fold in chocolate chips until combined. Scoop cookies into 2-inch balls and place on cookie sheets.

step 5 Bake until lightly golden, about 10 minutes.
step 6 Let cool slightly, then remove from cookie sheets and transfer to a wire rack to cool further.

Pumpkin Cheesecake with Gingersnap Crust


  • 1 1/2 cups gingersnap cookie crumbs, finely ground (about 30 small cookies from a 16-ounce box)
  • 3 Tablespoons butter, melted
  • 1/4 cup granulated sugar
  • Three 8-ounce packages regular or reduced-fat cream cheese, softened
  • 1 3/4 cups canned pumpkin pie mix (half of a 29-ounce can)
  • 1 1/2 teaspoons pumpkin pie spice
  • 3 eggs, room temperature
  • 2 Tablespoons cornstarch

  • For a sweeter cheesecake, add an additional 1/4 cup granulated sugar


step 1Preheat oven to 350 degrees F, with baking rack on lowest level. 
step 2 Mix cookie crumbs, melted butter and sugar together with a fork in medium bowl until crumbs hold together. Press crumb mixture firmly into the bottom and 1 to 2 inches up the sides of a 9-inch round tinplate or steel (not nonstick) springform pan. Bake 6 to 8 minutes until crust is set. Cool and set aside.  

step 3 Add softened cream cheese to large bowl and beat on high speed with hand mixer, scraping down sides and bottom of bowl with rubber spatula until smooth and creamy, about 1 minute. There should be no lumps. 
step 4 Add additional sugar (if desired), pumpkin pie mix and pumpkin pie spice. Blend well with mixer on medium speed, scraping down sides of bowl with rubber spatula. With mixer still on medium speed, add eggs, one at a time, incorporating each one. With mixer on low, add cornstarch until just blended. Pour batter into prepared  pan.

step 5 Bake in oven until edges are cooked and center jiggles slightly when side of pan is tapped, about 50 to 60 minutes. Do not overcook or cheesecake will crack (but it will still taste great). 

step 6 Cool completely on cooling rack, about 2 hours. Cover top of springform pan with saran wrap and refrigerate for at least 3 hours or overnight. Cheesecake will keep in refrigerator for up to 3 days. If freezing, cover top of pan with saran wrap and freeze overnight. It will keep in freezer for up to 1 week. Thaw overnight in refrigerator. Keep chilled until serving

Friday, November 12, 2010

Penne with Ricotta and Pine Nuts

Penne with Ricotta and Pine Nuts
  • 1/3 cup pine nuts
  • 1 pound whole wheat penne pasta (health food store)
  • 1 1/2 pound baby spinach, washed
  • 2 Tb olive oil
  • Course salt and fresh ground pepper
  • 1 cup ricotta cheese
  • 1/4 cup grated parmesan cheese
  1. Preheat the oven to 350*.  Spread the pine nuts on a rimmed baking sheet; toast in the oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
  2. Meanwhile, in a large pot of boiling salted water, cook the spinach penne until al dente according to package directions, adding the fresh spinach during the last 2 minutes of cooking.  Drain; return the pasta and spinach to the pot.
  3. Add the olive oil; season generously with salt and pepper.  Toss well.
  4. Serve immediately, topped with the ricotta, pine nuts, and parmesan.