Peachy Banana Split Cake

Peachy Banana Split Cake

By: Cecilele Esperanze

Peachy Banana Split Cake

Ingredients: serve 4 to 6

2 pieces pound cake loaves

1 cup all purpose cream, well chilled

¼ cup powdered sugar

¾ cup sliced peaches

¾ cup sliced bananas

½ cup slivered almonds, divided into 2 portions

Procedures: 

With a serrated knife, slice each pound cake horizontally into 2 equal portions. Set aside.

In a mixing bowl, whip the cream and sugar until fluffy. Divide the resulting cream into 4 portions.

On a serving platter, place one layer of pound cake and cover with 1 portion of the cream mixture, sliced bananas and 1 portion of nuts. Top with another portion of peach cream mixture on top and garnish with the bananas and peaches. Repeat with the other sliced pound cake loaf using the remaining cream mixture and fruit toppings. Chill before serving. 

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Chocolate Fruit Cake

Chocolate Fruit Cake

Recipe by Norma chikiamco

Chocolate Fruit Cake

Ingredients:

1 loaf fruitcake

8 ounce semisweet baking chocolate

1 cup all purpose cream

Rainbow sprinkles, optional

Procedures: 

Cut the fruitcake into 1 ½ x 1 ½ inch slices.

Line the jelly roll pan or baking tray with the waxed paper. Position the wire rack on jelly roll pan. Arrange fruitcake slices on top of the rack about 1 inch apart.

Put chocolate in a heat proof bowl.

In a saucepan, heat all purpose cream just until bubbles appear on the sides. Pour cream into the chocolate and cover bowl for about two mixture with a wooden spoon until chocolate melts and mixture is smooth.

Pour chocolate over fruitcake slices, distributing evenly. Let the chocolate drip on the pan(the waxed paper will catch the drippings).

If desired, decorate with sprinkles. Let stand or chill in refrigerator until chocolate is set

To serve:

Transfer fruitcake slices into cupcake holders. 

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Chocolate Granache Truffles

Granache Truffles

Recipe from Barry Callebaut institute

Ingredients: make around 50 pcs

200 grams heavy cream

600 grams dark chocolate

300 grams butter tempered chocolate, for dipping chocolate shavings or crushed nuts or cocoa powder

Procedures:

In a saucepan, heat the cream to boiling then leave to cool to about 40^oC

Put the chocolates in a microwave safe bowl and microwave for 20 to 30 seconds. Remove bowl and stir chocolates. Return bowl to microwave oven and heat for another 20 to 30 seconds. Repeat the procedure, stirring each time until chocolates are completely melted.

Mix the melted chocolate into the cream, stirring until the mixture is smooth. Let cool to room temperature, around 20^oC

Beat the butter lightly. Mix with the cooled chocolate and stir until smooth. Transfer to a piping bag with a large tip. Pipe out ganache into small balls onto parchement paper. Let harden in the refrigerator.

When hardened, dip the truffles in the tempered chocolate crushed nuts or cocoa powder.

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Grapes and Wild Rice Stuffing

Grapes and Wild Rice Stuffing

Grapes and Wild Rice Stuffing

Recipe by Martin Bracker

Ingredients: Makes about 4 cups

2 cups vegetable broth

½ cup water

½ cup brown rice

½ cup wild rice

1 tablespoon butter

½ cup chopped onion

½ cup chopped celery

½ cup diced apple

1 teaspoon minced fresh sage

¼  teaspoon pepper

2 cups seedless red grapes salt, to taste

Procedures: 

In a pot, bring broth and water to a boil. Add brown and wild rice. Bring to a boil again then reduce heat, cover and simmer for 45 to 55 minutes or until rice is tender and the liquid is absorbed.

Meanwhile, preheat oven to 350^oF

Meat butter in large skillet or wok. Sauté onion, celery and apple. And sage and pepper. Stir in prepared rice and grapes. Mix well. Adjust seasoning with salt if necessary.

Spoon rice mixture into a 1 ½ quart baking dish. Cover and bake in the preheated oven for 20 minutes or until thoroughly heated. 

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PB & Chocolate Blast Chex Mix

Do you enjoy a little crunchy and sweet treat?  This is a great quick and easy fix!! Very delicious!!

PB & Chocolate Blast Chex Mix
adapted from General Mills
6 cups corn or rice Chex cereal
1 cup white chocolate baking chips
1 cup peanut butter chips
1 cup plain M&M's

1. Line a cookie sheet with foil or waxed paper.  Pour 3 cups of cereal and 1/2 cup M&M's in a medium bowl. Melt the white chocolate chips in the microwave for abour 1 minute or until chips can be stirred smooth.  Pour melted chips over the cereal and stir to coat evenly.  Spread mixture onto the cookie sheet.
2. Repeat the above using the peanut butter chips.

Let mixture cool to set ( it may need a few minutes in the fridge.) Break apart and store in a airtight container.

Enjoy!

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Mini Chicken Potpies

This is another one of those recipes I got from my sweet sister!! These are both cute and delicious! I was a little hesitant to make them for fear it would take too much time. Luckily, I was wrong. They were simple and went together pretty fast.  This recipe is a KEEPER!!

Mini Chicken Potpies
makes 20-24 mini pies
1/3 cup butter
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1  1/2 cups water
2/3 cup milk
2 tsp. chicken bouillon granules or 2 cubes.
1 cup chicken, cooked and diced
2 cups cooked diced small vegetables (I use potatoes, carrots and peas.  You can also use frozen mixed veggies)
2-3 cans refrigerated biscuits
shredded cheddar cheese (optional)

Preheat your oven to 400.
Cook vegetables until tender.  Set aside.  In a saucepan, melt butter. Stir in flour, salt and pepper until well blended.  Gradually stir in water, milk and bouillon.  Bring to a boil stirring constantly and boil for 2 minutes.  (It should be like gravy). Remove from heat. Stir in chicken and vegetables.
Lightly grease (2) 12-cup muffin tin and place the biscuits into each cup, pressing into the bottom and up the sides.
Evenly spoon the pot pie mixture into each biscuit cup. (about 1 Tablespoon)

I added shredded cheese to the tops of one pan.

Slide into the oven and bake for about 12-15 minutes. Check at the 10 minute mark.
Let rest for about 3 minutes.

And ENJOY!!

The ones topped with cheese were gone first!!

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Seven-Layer Strawberry Salad with Homemade Poppy Seed Dressing ♥

Today's party salad: A spring riff on the traditional Seven-Layer Salad, layers of strawberries, mangoes, kiwi and avocado plus the traditional romaine and red onion. Not just vegan, "Vegan Done Real".

Everybody loves the Classic Seven Layer Salad, that messy concoction of lettuce, bacon, cheese, bacon, tomato and hard-cooked egg. Wait, is that seven layers? Ooops, add green peas, too.

This is a summer and fruity version of that salad, substituting colorful layers of fresh fruit: strawberries, kiwis and mango plus avocado and toasted walnuts. Seven-Layer Strawberry Salad: the name alone makes me want to mix up another beautiful bowlful!

It was the crowd favorite at a party last week and would make a great contribution to the next potluck or dinner gathering.
Keep Reading ->>>

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Menu Plan Monday

This weekend marked another milestone for me, Senior Prom.  One step closer to my oldest graduating! I really just want time to slow down!! He looked so handsome and his date was beautiful!!

Since I can't slow down time I need to make the best of it so I will start with menu planning!

This Week's Menu
Monday: Mini Chicken Potpies
Tuesday: Taco Salad
Wednesday: Chicken & Pasta
Thursday:  Cheese Stuffed Meatloaf
Friday:Balsamic BBQ Chicken and Baked Sweet Potatoes
Saturday: S&S Pork/Fried Rice
Sunday: Mystery Meat (Something I found in the freezer. I'm hoping it is steak!!)



Have a beautiful week!!

Linked to: Menu Plan Monday

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Add Some Life with Olives and Olive Oil: Southwestern Tossed Salad

Inspiring and flavorful ingredients can turn a blah salad into something so much more.  Olives and olive oil add a whole new taste dimension to your basic salad, not to mention the bonus of heart-health benefits they provide. Refreshing salads can answer cravings for fresh and more nutritious meals in the spring and summer.  I LOVE salads, olives and olive oil, so I was so excited when the International Olive Council contacted me about posting about their new Add Some Life campaign!

The Add Some Life campaign strives to inspire you about the taste, versatility, benefits and importance of making olives and olive oil staples in your daily life. Whether it’s with our families, our careers, or the food we put on the table, we all strive to find things that can add more “life” to our experiences. Olives and olive oil are the perfect way to do just that. They add flavor. They add health benefits. And they add a sense of excitement to everyday life. Over at Add Some Life it is filled with great useful information along with loads of delicious recipes using olives and olive oil!! So make sure you check it out!! (I've got a chocolate cake that I found there that's been on my brain!!)

This salad was colorful and oh so delicious!! Even my picky eater loved it. The olives add great flavor and the olive oil dressing is light and fabulous!! This will become a regular on my menu!

Southwestern Tossed Salad

adapted from Add Some Life



 1 (15 1/2 oz.) can of corn (well drained)
 1 (15 1/2-oz.) can black beans, rinsed and drained
 1 medium tomato, chopped
 1/2 cup diced onions
 3/4 cup sliced olives.
 1/3 cup chopped cilantro (I used 1 1/2 tsp. dried cilantro)

Dressing
 1/3 cup olive oil
 4 tablespoons lime juice (or rice vinegar)
 1/2 teaspoon ground cumin
 1 teaspoon brown sugar
 1/2 teaspoon salt
 1 chipotle chile in adobo sauce with 1/2 teaspoon adobo sauce, finely chopped

 5 cups torn lettuce (I used red and green leaf lettuce)
 1 medium avocado, peeled, pitted and cubed, optional
 1 cup coarsely broken tortilla chips, optional

 shredded cheese

In medium sized bowl, combine corn, black beans, tomato, onions, cilantro; toss to mix.

In measuring cup or small bowl, blend dressing ingredients.  Pour over the bean and corn mixture and stir to mix.

Before serving add the avocado and stir to combine.

Layer your lettuce, add the bean/corn mixture.

Garnish with shredded cheese and broken tortilla chips.

What a delicious and refreshing salad!! Next time I will add some grilled chicken and call it a meal!!

YUM!!

A HUGE Thanks to the International Olive Council for sending me this great package. It's gonna make salad creating even more fun!!

What's your favorite recipe using olives or olive oil? Like Add Some Life on Facebook and Follow on Twitter for up to date information and great ideas!

Disclosure: I received a premium gift package from the International Olive Council, including a Williams-Sonoma Salad Spinner, Crate and Barrel Salad Dressing Mixer and Crate and Barrel Serving Tongs for recipe development and review purposes. All opinions are my own.

The International Olive Council is the world’s only international intergovernmental organization in the field of olive oil and table olives. Formerly known as the International Olive Oil Council (IOOC) until 2006, the IOC promotes the trade, consumption and international cooperation in the field of olive oil and table olives. It translates this commitment into tangible advancement for its member countries and, most importantly, for the people who earn their livelihood from the production of the olive tree.

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Roast turkey

Roast turkey

Recipe by Norma Chikiamco

Ingredients: serve 15 to 20

Turkey

1 whole Butterball turkey, (about 9 to 10 pounds) Salt and pepper, to taste

½ cup butter, divide into two portion

1 onion, peeled

Fresh sage, optional

Fresh thyme, optional

Procedures:

Pre heat oven to 425^oF

Remove the packed turkey neck, liver and giblets from the turkey and set aside for making the gravy. Wash turkey well inside and out. Pat dry with paper towels. Season inside and out with salt and pepper.

Melt 1 portion of the butter in a small skillet.

Positions turkey, breast side up, on a rack in a roasting pan and brush all over with melted butter. (if you don know which is the breast side up, just remember, the wing tip has to points upward.)

Cut remaining butter into cubes and insert in cavity of turkey, together with whole onion and herbs, if using.

Season turkey again with salt and pepper. Insert meat thermometer on the thickest part of the turkey, which would be the thigh, closest to the body. Be sure meat thermometer does not touch the bone.

Put turkey in preheated oven. Turn oven temperature down to 350^oF. check after 45 minutes to see if turkey is browning too fast. If so, lower heat to 325^oF. you may also cover the turkey loosely with a tent of aluminum foil.

While turkey is roasting, you may baste it occasionally with the drippings. For this purpose, you should use a basting brush with a long handle. (it is also okay not to baste turkey, if you don’t want to.)

Note: for a 9 to 10lb. turkey. Check for doneness after 2 ½ hours. The meat thermometer should register 180^oF. if it hasn’t reached that temperature yet, return turkey to oven and continue checking after every few minutes. Turkey is fully cooked when the thickest part is pricked with a metal skewer and the juices run clear.

When the turkey is done remove it from the oven and transfer onto a serving platter. Reserve the drippings from the pan for the gravy.

Allow the turkey to rest for about 30 minutes before carving. Serve with gravy and cranberry sauce(available in supermarkets).

Giblet Gravy

Ingredients:

1 turkey neck(from package)

1 turkey giblet (from package)

1 turkey liver (from package)

1 teaspoon salt

3 cups water dripping from turkey

¼ cup flour

Procedures:

Put turkey neck, giblet, liver and salt in large saucepan. Pour in water. Simmer for about 30 minutes.

Let turkey neck continue to simmer in the water for another 30 minutes but remove giblet and liver. Transfer into a mortar and pound with a pestle until of very fine consistency. Set aside.

Remove turkey neck from saucepan and turn off heat. Pry the meat form the bones. Chop meat finely. Set aside together with the pounded giblet and liver. Make sure you also set aside the simmering liquid, which would constitute the broth.

Strain the turkey drippings into a measuring bowl, to separate the liquid from the fat.

Spoon about 2 tablespoons of the fat into a deep saucepan. Add flour and cook over low heat, constantly stirring the fat and the flour until well blended. Pour enough of the broth into the reserved drippings to make 2 cups. Add the pounded turkey meat, giblet and liver.

Gradually pour mixture into the flour fat mixture in the saucepan. Stir over low heat until smooth consistency. Season with additional salt if needed. Strain and serve with roast turkey. 

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Baked Ham with Vegetable Stuffing

Baked Ham with Vegetable Stuffing

Recipe by Jundy Gueco

Ingredients: serve 8 to 10

1 ¼ kilos cooked ham, whole and boneless

Stuffing

8 sliced bacon

1 tablespoon butter

1 medium onion, finely chopped

150 grams fresh spinach, sliced thinly

½ cup thinly sliced fresh button mushrooms

½ cup teaspoon dried rosemary cheddar strips, for topping

Procedures:

Slice the whole ham at ¼ inch intervals without cutting completely through, leaving the ham still whole at the bottom. Place in an ovenproof dish and set aside.

Place bacon on ungreased skillet. Turn on heat to medium low and cook bacon until fat is drawn out and bacon turns crisp but not to dark, about 3 minutes. Remove bacon from pan, place between paper towels. Put bacon in a bowl and crumble to medium pieces. Discard excess oil from pan.

In the same skillet, heat butter. Lightly sauté onion until nearly transparent, about 2 minutes. Stir in spinach and mushrooms;

Cook on medium high heat for 2 minutes. Drain excess moisture from the pan. Add bacon, cheese and rosemary. Heat through.

Pack stuffing between the ham slices. Decorate with extra strips of cheese.

Heat in microwave oven(medium – high) for 3 minutes or until strips of cheese start to melt. Or bake in preheated conventional oven (350^oF) for 5 minutes or until the cheese melts. 

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Pasta with Arugula and Pancetta

Pasta with Arugula and Pancetta

Ingredients : Serve 4 to 6

500 grams spaghetti or linguine noodles

¼ cup extra virgin olive oil

1 large head garlic, coarsely chopped

½ cup diced pancetta, cut into ½ inch pieces

1 cup fresh cream or heavy cream

1 tablespoon finely chopped lemon zest

   Juice of 1 lemon

1 bunch fresh arugula leaves salt and pepper, to taste shaved parmesan cheese

Procedures:

Cook noodles in a large stockpot (any noodles of you choice will also do) according to package directions. Drain noodles and return to pot. Cover pot to keep warm.

In a saucepan, heat oil and sauté garlic. Add pancetta, cream, lemon zest and juice.

Wash, dry and cut the arugula into halves. Add to pan and cook until the arugula leaves are wilted. Season with salt and pepper

In the pasta pot, toss the hot pasta and the pasta sauce to combine. Top with shaved Parmesan cheese and serve hot. 

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Osso Buco

Osso Buco

Recipe by: Suzette Montinola

Ingredients: serve 10

2 to 3 kilos beef shanks, cut into serving pieces

Enough flour, for coating meat

2 to 3 tablespoons butter

4 tomatoes, peeled, seeded and diced

2 tablespoon chopped parsley, plus additional, for topping

6 cups seasoned beef stock

1 bottle (750ml) white wine grated lemon rind

Procedures:

Coat the meat pieces in flour, paying particular attention to putting flour on the bone where the marrow is to ensure that this does not ooze cut during cooking.

In a large pan, melt butter, brown meat pieces on all sides.

Arrange meat pieces in a large casserole. Add diced tomatoes and chopped parsley. Pour in the beef stock and white wine.

Cover the casserole and simmer the mixture slowly until the meat is tender, about 2 hours. When meat pieces are tender, remove meat and reduce the sauce by boiling until it thickens.

Arrange shank slices on a platter. Top with the sauce, additional chopped parsley and grated lemon rind. Serve. 

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Maple Orange Sweet Potatoes

Maple Orange Sweet Potatoes

Maple Orange Sweet Potatoes

Serve 6 to 8

1 kilo boiled kamote (sweet potatoes), peeled and sliced into rounds

1 cup mapie flavored syrup

1 cup orange juice

¼ cup butter

Combine the kamote, syrup, orange juice and butter in an ovenproof dish. Bake in preheated 300^oF oven for 20 minutes or until golden.

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Panna Cotta with Mandarin Oranges

Panna Cotta with Mandarin Oranges

Recipe by Dorothy Ferreria

Ingredients: serve 4 to 6

Panna Cotta with Mandarin Oranges

1 tablespoon unflavored gelatin

1 cup fresh milk

1 ½ cups all purpose cream

1/3 cup white sugar

½ teaspoon lemon extract

½ teaspoon vanilla extract

1 can (11 ounces) mandarin orange segments in light syrup

Procedures:

In a large saucepan, disperse the gelatin in the milk and mix well. Let stand for 5 minutes to allow the gelatin granules to swell. Pour in cream and sugar and mix well.

Place over medium heat and allow to simmer until the gelatin has dissolved completely. Stir in flavoring extracts. Transfer to six ½ cup ramekins and chili overnight.

To serve, top with mandarin orange segments.

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Big G Curvy Straws: A Fun Way to Get all the Nutrients Out of the Bowl Giveaway

Did you know that simply drinking the leftover milk from cereal bowls may help kids work towards fulfilling their body’s daily dairy, calcium, and Vitamin D needs? And what better way to slurp down to the bottom of the bowl than with the new Curvy Straws, available in-pack of specially marked boxes of Big G cereal! With these collectable, connectable Curvy Straws, children of all ages can enjoy mixing and matching to build bigger, colorful straws all while helping them work towards stronger bones and muscles through increased calcium intake! My kids are loving these straws!!

• Be sure to collect all six different colorful straws featuring beloved Big G cereal characters Participating Big G cereals include Cinnamon Toast Crunch® (17 oz.), Lucky Charms®(16 oz.), Reese’s® Puffs (18 oz.), Honey Nut Cheerios® (17 oz.), Trix®(14.8 oz)  and Cocoa Puffs® (16.5 oz)
• Made with more whole grain than any other ingredient, Big G cereal, combined with a ½ cup of milk, can help provide a great start to your family’s day 

Whether you use one or connect them all, the fun with Big G Curvy Straws doesn’t have to stop when you reach the end of the bowl. Simply grab another serving of ice cold milk, and slurp away! Need more cereal to go with your milk? You can visit this link to download a printable coupon for $1.25 off of the purchase of (2) boxes of participating Big G cereal today. What a great coupon!! Hurry fast before they are gone!!

To get a head start on collecting the Big G Curvy Straws one lucky reader will win this awesome prize package:

1 box of a participating Big G cereal

1 Curvy Straw

1 ‘spilt’ milk bowl

              2 glow cups (These are the coolest cups I've ever seen!!)

2 tangle toys

HOW COOL IS THAT!!

To enter be a follower of One Crazy Cookie and tell me

Which Big G cereal are you most looking forward to finding a Curvy Straw in?

For an additonal entries:

Post giveaway on a Blog, Twitter or Facebook.

Follow me on Pinterest.

Like One Crazy Cookie on Facebook.

Winner will be drawn by random number generator on April 25, 2012

GOOD LUCK!!

Disclosure: The prize pack, information, and giveaway have been provided by General Mills through MyBlogSpark

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Peanut Butter Brownies

I had a craving for something with a peanut butter and chocolate combination. This was perfect.

It tasted delicious and the whole batch was gone in a flash!! So I guess the family liked it!

Peanut Butter Brownies
adapted from Taste of Home
2/3 cup butter, softened

1 cup peanut butter

1 cup sugar

1 cup packed brown sugar

4 eggs

2 teaspoons vanilla extract

2 cups  flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups milk chocolate chips

Preheat oven to 350 degrees.
 In a large bowl, cream the butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition.  Beat in vanilla. Add flour, baking powder, soda and salt gradually to the creamed mixture. Stir in the chocolate chips. Spread into a greased 13 x 9 pan.

Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.

*If you want a thinner version.  Spread in a bigger pan and don't cook so long.

They were YUMMY!!

I took my boss one and she was begging me to make her a batch the next day!!

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Savory Muffins with Sweet Potato & Feta ♥

Today's "baking with vegetables" inspiration: A muffin, a real muffin, and decidedly savory, there's not a speck of sugar, even the spices are just salt and pepper, you know, savory. The best? The muffins are studded with tiny cubes of roasted sweet potato and creamy feta. For Weight Watchers, just 3 points (Old Points) or 4 points (PointsPlus)!

What in the world has happened to muffins? Is it just me or have they taken a turn to the too-too sweet and the too-too cake-like?

And okay, so cupcakes are supposed to be airy and cakey and sweet. But there are two-million-bazillion cupcake recipes, each one competing on the Cute Quotient. (I kid you not. Have you seen the baking blogs lately? Talk about CuteCupcakeOverload.) Cupcakes have their place.

But on the other end, the muffin end, how many muffin recipes are of the savory sort? Once upon a time, I did one of those get-to-know-you corporate team-building exercises. One query after another, virtually all the participants ended up on one side of the room, leaving one or sometimes two people feeling awkward and isolated on the other side, wondering what, exactly, they'd said to warrant the separation. Well, that's the savory muffin, lost and friendless at the far end of the cupcake-to-muffin lineup.
Keep Reading ->>>

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We Interrupt This Blog for an Important Message...

OK..Now that I got your attention a bit, it is more of a "Mommy Moment" and I have felt very strongly that I need to share it with you.  As many of you know my son is a runner. It is his passion and no one puts more heart and soul into it than him.  However there came races that his body would just shut down and he said his legs felt like they weighed 500 pounds.  It was like watching him in slow motion as he would struggle to cross the finish line and then collapse.  No matter how hard it was and how much pain he was in he ALWAYS somehow managed to finish.  After trying different changes in his diet and fluid intake and everything else we could think of with no improvement we finally started seeking medical help.  After seeing two different doctors the second one finally took it seriously and started to test out everything.  We saw the heart specialist, he was tested for several different types of diseases and passed a stress test with flying colors.

Finally we were sent to a genetic specialist who determined the only way we were to get any clue was he had to have another episode and get straight to the hospital for blood work.  After watching him struggle and catching him at the finish line we ran to the ER and got the tests done.  Within a week we found out he has a Mitochondrial Disorder so when his body runs out of energy it starts to eat the muscle and this causes his muscles to fill up with lactic acid.  Unfortunately there is no cure.  This would make his passion for running very challenging.   He was told he may never be able to run competitive again. 

Now go back in time one year ago before we found all this out, we attended a huge race.  He ran the two mile and we watched in the stands noticing the signs of an episode and just praying he could hold on.  He collapsed at the finish line and my husband and I had to break through security to get to him. We spent two hours in the medical tent and then I laid awake all night checking on him to make sure he was breathing..
Now after this happening so much one would consider quiting, but not him! He's worked harder and stronger.  He takes his supplements and now listens to his body when he races.

On Saturday we attend that same HUGE invitational where he ran the same event.  I must admit I sat in the stands very nervous watching every move he made which makes 8 laps around the track seem like an eternity.  He started out near the back of the pack of 44 runners.  With each lap he was passing people.  With 2 laps to go he took off and was passing people left and right. At that point I knew he was fine.  He finished so strong and ended up taking 11th place with a new personal record by 14 seconds.  He walked off the track strong and totally in control! You can only imagine my relief and the gratitude that I felt.  

 

My whole point here is FAITH and effort.  If we exercise the faith, put in the work Heavenly Father will help us we just can't give up.  I am so proud to have a son who works hard, keeps the faith despite his challenges and puts his trust and faith in our Heavenly Father and Jesus. He is always grateful and thankful and is my hero and I am learning so much from him!!

A huge thanks to Sandie at Chatty Crone for such a inspiring post today!! Go check it out here.  It so touched my heart! She was truly inspired!!-

No matter what is going on DON'T GIVE UP!! Keep your eye on the finish and an attitude of gratitude in your heart, He will help you!!

HUGS,

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Rolo Cake Mix Bars

I am a huge fan of Rolos.  They are the perfect combination of chocolate and caramel.  So when my sister showed me this recipe I knew it was a must make!! Thanks to Cookies and Cups for a delicious recipe the family devoured it!!

Rolo Cake Mix Bars
adapted from Cookies & Cups
1 box (18.25 oz) yellow, vanilla or white cake mix, dry
2/3 milk
1/4 cup butter, melted
40 Rolo Candies, unwrapped and cut in half
Preheat oven to 350°
Spray a 9x13 pan with cooking spray. With your mixer, beat cake mix, milk and butter until combined. Mixture will be thick and sticky.  Divide batter in half and press 1 half into the bottom of the pan. Bake until just set, approximately 8-9 minutes.

Remove base from oven and place Rolo candies, caramel-side down on top.

Drop remaining batter on top of Rolos in teaspoon sized amounts.

Bake for 20-24 minutes longer until top begins to golden.

Cool completely before cutting into squares.

Oh YUM!!

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Color Your World with Crayola Colored Bubbles Giveaway

How would you like to have some bubble blowing fun with our next generation of colorful bubbles? Crayola Outdoor Colored Bubbles are a magically colorful way for kids to enjoy one of their favorite outdoor activities and they're now designed to clean up better!

Crayola Outdoor Colored Bubbles aren't ordinary bubbles. Because they contain color, they're messy and will leave temporary colorful marks on skin, cotton and cotton-blend clothing and intended outdoor surfaces. This took some moms by surprise when they used the product last year.  They loved the idea of bubbles in different colors, but weren't expecting them to be messy.  Crayola quickly acted on parents' feedback and created a new version that keeps all the fun for kid and makes clean up easier for parents. Color magically rubs off skin, hoses off of many outdoor surfaces and washes out of cotton and cotton blend clothing.

As you can see my kids had a ball!! They loved the colored bubbles!! Even the dog tried to get in on the action!!

Before you get blowing, there are some simple tips for you that make playing with Crayola Outdoor Colored Bubbles and cleaning up, even more awesome and enjoyable for both kids and moms:

*Dress for Mess. Wear washable play clothes and shoes. It's best to not wear suede, leather or any other material that can't be washed.
*Play Outside. An open grassy area is best away from new concrete, decks and porous surfaces like marble. Don't use at formal events like weddings.
*Rub skin to remove color.
*Launder clothes promptly with water and detergent. Repeat washing may be needed.
*Hose off outdoor surfaces like sidewalks and driveways to wash away color.  
 Now for the exciting news!! One lucky reader will win an awesome Crayola Prize Pack:

One Crayola Outdoor Colored Bubbles 3-pack: Watch in awe as the air becomes filled with bunches of brightly colored "purple pizzazz," "fuschia" and "unmellow yellow" bubbles, bringing wonder and adventure to a day of outdoor active play.

One Bubble Launcher:
For an instant bubble bash, just connect a bottle of colored bubbles, attach the crank handle to the launcher, and create tons of colorful bubbles with each turn! Turn the crank slowly to create bubbles.

To enter be a follower of One Crazy Cookie and tell me which color of  bubbles your kids would like the best!

As simple as blowing a bubble!!

Winner will be drawn by random number generator on April 20, 2012.

Good Luck!

The Crayola Outdoor Colored Bubbles product information and gift packs have been provided by Crayola through MyBlogSpark

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