One More Piece of Info
Saturday, April 4, 2009
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Guess Your Wondering Where I Have Been
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Visiting La Jolla California
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Everybody Loves Coupons
Saturday, March 28, 2009
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Tasty Cheese Ball
Saturday, November 29, 2008
- Preheat the oven to 350 F and spread out the pecans in a small pan. Bake, tossing once, for 8 minutes or until toasted.
- In a small bowl, place the cream cheese, onions, mustard, red pepper sauce and garlic. With an electric mixer at moderate speed, beat for 3 minutes or until well blended. Stir in the cheddar cheese.
- Wrap the mixture in plastic wrap, shape into a 4 inch ball, and chill for 15 minutes.
- On wax paper, toss the toasted pecans with parsley. Unwrap the cheese ball and carefully roll it in the parsley mixture, coating it completely.
- Rewarp in plastic wrap and refrigerate until time to serve.
- Place the ball on a serving platter. Serve alongside crackers, pita chips or toasted slices of French Bread.
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Labels: cheese, cheese ball, Recipe, snack
Lemon Rosemary Chicken
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Free Ringtones
Wednesday, November 26, 2008
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Labels: download free ringtones, free ring tones, free ringtones
Cooking ahead of time!
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Buying for that someone special
Tuesday, November 25, 2008
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Labels: Christmas, http://urlbrief.com/00ad03, Mega, shopping
The Easiest Pie Recipe EVER!
Sunday, November 23, 2008
My mom gave me this recipe and said I could use it to make any flavor of Pie I wanted. It is so simple and quick to make.
Check it out...it's pretty neat!
1 graham cracker crust
1-4oz. cream cheese
1 can condensed milk
1/4 c. lemon juice (you might not want to add the lemon juice if you were making chocolate pie...maybe just add more cream cheese or pie filling instead.)
Mix the above ingredients and then add:
1/2 box instant pie filling (she has used instant pie filling in the flavors of lemon, chocolate, strawberry, vanilla, and coconut)
Mix again and pour into crust then add cool whip on top. You could also put some fruit or nuts on top if you wanted too.
This is great, not to mention quick and easy!!!
Posted by Kim at 3:36 PM 11 comments Links to this post



