Don't stress the holidays - If the tree doesn't get trimmed or extra cookies don't get baked, does it really matter?
Take time to enjoy what's important and the rest will take care of itself.
Tina
Friday, December 4, 2009
Wednesday, December 2, 2009
Question of the Week - College Football
If lower football divisions can have playoffs, why can't the BCS?
And the argument about them not making as much money is insane. It could add games to the current system and they could still bowls for the teams that didn't make it into the play-off.
So what's the really reason for them not having a playoff?
Just wondering,
Tina
And the argument about them not making as much money is insane. It could add games to the current system and they could still bowls for the teams that didn't make it into the play-off.
So what's the really reason for them not having a playoff?
Just wondering,
Tina
Monday, November 30, 2009
Benjamin Franklin Quote
"An investment in knowledge pays the best interest."
Have an awesome week,
Tina
Friday, November 27, 2009
Herbed Cheese-and-Cracker Bits
2 (10 oz) boxes cheese crackers bits, Ritz cheese bits, not peanut butter
1/2 cup vegetable oil
1 (1 oz) package salad dressing mix (recommend Hidden Valley Original Ranch)
1 heaping tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt
Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers. Cover the container and invert to coat all the crackers with the seasoning.
Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in the refrigerator.
Jennifer Robins
www.jenniferrobins.com
1/2 cup vegetable oil
1 (1 oz) package salad dressing mix (recommend Hidden Valley Original Ranch)
1 heaping tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt
Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers. Cover the container and invert to coat all the crackers with the seasoning.
Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in the refrigerator.
Jennifer Robins
www.jenniferrobins.com
Thursday, November 26, 2009
Wednesday, November 25, 2009
Tracie's Sausage Dip
A recipe from the 2008 recipe book.
1 pound Owens sausage (mild or hot, you decide)
3 (8 oz) packages cream cheese
1 can Ro*Tel (chopped peppers and tomatoes, mild or hot)
Brown sausage in skillet. Drain fat when sausage is completely cooked. In saucepan melt cheese and Ro*Tel together. When cream cheese is melted add sausage. Blend together. Serve warm with Doritos or other chips.
Carol Braswell
When the Past Came Back published by The Wild Rose Press
www.carolbraswell.com
1 pound Owens sausage (mild or hot, you decide)
3 (8 oz) packages cream cheese
1 can Ro*Tel (chopped peppers and tomatoes, mild or hot)
Brown sausage in skillet. Drain fat when sausage is completely cooked. In saucepan melt cheese and Ro*Tel together. When cream cheese is melted add sausage. Blend together. Serve warm with Doritos or other chips.
Carol Braswell
When the Past Came Back published by The Wild Rose Press
www.carolbraswell.com
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