Ladybugs

 

I love ladybugs not only because of their beautiful polka-dots, or that they come in red or orange – not to mention they are so darn cute.  I really, really like them because they eat other bad bugs that are in the garden, like aphids. 

Also, ladybugs lay hundreds of egg in the colonies of aphids and other plant eating pests.  When they hatch, the ladybug larvae immediately begin to feed.  By the end of its three-to-six week life, a lady bug may eat some  5,000 aphids.  Pretty amazing, uh?

 

 

Egg Salad Sandwich

 

Egg & Olive Sandwich

An old classic that I enjoy from time to time.

You’ll need:

Hard-boiled Eggs, Chopped
Olives with pimento, Chopped
Mayo
Mustard
Dash Celery Seed
Dash Dried Dill

Spread on Sandwich and enjoy.

Shrimp Creole

This is a recipe I got from Tasty Kitchen and it is so good!  So quick and easy to put together for a weeknight meal.

Recipe adapted from: Tasty Kitchen

Shrimp Creole

• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1 cup Yellow Onion, Chopped
• 3 Stalks Celery with Leaves, Chopped
• 1 large Red Bell Pepper, Chopped
• 3 cloves Garlic Chopped
• 3 Tablespoons Flour
• 1 can 8 Ounce) Tomato Sauce
• 1 can (14 Ounce) Chicken Broth, low sodium
• ⅛ teaspoons Black Pepper
• ⅛ teaspoons White Pepper
• 1/2 to 1 tsp. Creole seasoning
• 1 pound Medium Shrimp, Peeled And Deveined
• 1 teaspoon Lemon Juice
• 2 whole Bay Leaves

Directions:

1. In a large skillet melt butter.

2. Add oil.

3. Over medium heat sauté all seasonings until wilted, about 5 minutes.

4. Add flour and blend well.

5. Add tomato sauce and broth.

6. Add black pepper, white pepper and creole seasoning.

7. Bring to a low boil then reduce the heat and simmer for 30 minutes.

8. Add shrimp, lemon juice, Bay leaves, cover and simmer for 20 minutes longer.

9. Remove pot from the heat and allow to stand, covered, at room temperature for about 10 minutes before serving.

Serve with Brown Rice and add Hot Sauce to your liking.

Enjoy!

Cheesecake

Recipe adapted from: Allrecipes.com

Cheesecake Bites

Ingredients

• 12 vanilla wafers
• 2 (8 ounce) packages low-fat cream cheese, softened
• 2 eggs
• 1  tablespoon fresh lemon juice
• 2/3 cup white sugar
• 1 tsp. vanilla extract
• 1 (21 ounce) can cherry pie filling or topping of your choice

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spray a 6 cup silicone muffin pan with a non-stick cooking spray.  Put two Nilla Wafers in the bottom of each cup.
3. In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, sugar and vanilla. Beat until smooth and thoroughly combined.
4. Fill each baking cup full with cream cheese mixture.
5. Bake in preheated oven for 15 to 17 minutes. Cool on a rack.
6. Top with fruit pie filling.

**My Notes:  When the cakes were finished baking I turned the oven off and left them in there for about 15 minutes.  Take them out and let them cool. 

They’ll pop right out of the silicone muffin pan. 

Top with fruit of your choice.

Enjoy!

 

Nutella Fudge Pops

Fudge Pops

Remember those frozen fudge pops at the grocery store.  Now, they are about $8 bucks a box, or more.  Why not make them at home and save money.

You’ll need:

Low-Fat Chocolate Milk

Nutella

& Freezer Pop Molds

For my little four-packer molds.  I measure about 1-1/2 cups chocolate milk and 1/3 cup of Nutella.  Stir with whisk until well combined.

Pour into molds and freeze.

Voila!  Fudge-sicles! 

They are dreamy, low fat and good for you!

Enjoy!

Homemade Baby Wipes

This is the best moneysaver-idea I’ve come across in a while!  I’m so excited how easy these are to make.  It’s very cost-effective and you’ll save money because you won’t have to buy anymore of those expensive wipes at the store.

You’ll need:

1 – roll Bounty Select-A-Size paper towels

1-1/2 Tablespoons baby bath

1 Tablespoon baby oil

1 Tablespoon baby lotion

2 – cups water

Using a sharp non-serrated knife, cut the roll in half.  Save the other half of your paper towels for the next time you make wipes.

In a large container: whisk all the ingredients to combine.

Place you paper towels into the container and turn the container upside down until the paper towels are soaked through.

Once soaked through, remove the cardboard center out of the paper towels.

Viola!  You have baby wipes!

Be sure to put you lid back on so they will not dry out.

Happy January / February!

I haven’t been around in a while – after the holidays our work went south. CUPUT… it hit a big BANG ZERO! I’m not sure whose to blame? HAHAH!  Pffff.   The Pres. maybe?  Who knows. Blame it on the rain!

Anyway… my spirits are lifted, I want to start cooking again. Looking forward to healthy meals – after this bread recipe!   HAH!

It has been so warm here in north GA, almost Spring-like. I can only imagine what the Summer months will hold for us. Let me guess … high power bills?

I wish I could afford solar panels. From my experience with the little solar lights I have out front… they burned out within a few months of having them… which leads me to my next adventure … sourdough bread starter.  This may or may not happen! HAH!

~~~~~~~~~~~~

I’ve started a new project – making my own sourdough starter. This could be a disaster in the making!

01/26/12 Day 1 - 8 hours later

The recipe I used:

Allrecipes

Day 1:

8 hours later it’s starting to separate just a little. Tomorrow, I’ll stir it – and feed it. Which means, just giving it more water and flour, and with the recipe I used, add just a pinch of sugar. I’ll add equal parts water & flour

This will continue for about 6 to 7 days. Keeping the starter at a pancake batter consistency, this means that I may need to add more water or flour, depends on environmental factors.  Humidity being one example.

Day 2

The starter is bubbly and looking good on day 2.

I added a cup of flour and a cup of warm water and stirred.

Day 3

Still bubbly and very scientific looking.  I’m getting skeered, as this is going to plan so far! 

Oh, almost forgot.  I can smell a little bit of alcohol coming from the starter.  I think they call it hooch.

Anyhoo, it all gets stirred and fed … no wonder it’s bubbly and happy!

Day 4 -

It’s Sunday January 29th.  The starter is still healthy looking and alive!  I haven’t killed it yet! *YAY*  Today, I will be refrigerating the starter.

UPDATE:  Although, I haven’t made any bread yet,  I wanted to tell you that the starter is still doing fine!

Feb. 18th – I’ve been feeding the starter weekly and stirring it.  Guess what?  Even though it’s in the fridge and cold – it’s alive!! After I stir it little bubbles just keep percolating.  That’s a good thing!