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Tuesday, May 31, 2011

Only 92 More Days til' Disneyland!!

I can't believe my eyes. Only 92  more days I just can't believe it!!

Days go by very fast, I have been counting down on my maker board my mom made me I count each and every day and now there's only 92 more days it's almost time!!!

I am finally done with all the planning out so I'm done with that now I can finally just relax.

And it's summer can you believe it schools out!! Now we can lay in our PJ's and watch our favorate Tv show's on the couch Summer= Stay in bed. I hope all of you "Bloggers" out there have a quiet peaceful summer!!!


Korean Sushi (All Recipes)


  • 2 cups uncooked short-grain white rice
  • 2 cups water
  • 2 tablespoons cider vinegar
  • 2 leaves chard
  • 2 eggs, well beaten
  • 2 tablespoons soy sauce, divided
  • 3 tablespoons water
  • 1 onion, diced
  • 1 tablespoon vegetable oil
  • 3/4 pound beef tenderloin, minced
  • 1 (6 ounce) can chunk light tuna in water, drained
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 6 sheets nori (dry seaweed)


  1. In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.
  2. In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips.
  3. Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips.
  4. Heat the vegetable oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside.
  5. Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.
  6. Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.

Canadian Doughnuts


  • 1 tablespoon white sugar
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 1/4 cup vegetable oil
  • 2 1/3 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon salt
  • 4 tablespoons white sugar
  • 4 cups all-purpose flour
  • 4 cups whole wheat flour
  • 1 tablespoon lemon juice
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon


  1. Dissolve 1 tablespoon sugar and yeast in 1/2 cup warm water. Set aside until creamy.
  2. In a large bowl, mix together oil, 2-1/3 cups water, salt, and 4 tablespoons sugar. Add yeast, and gradually mix in flour. Place dough in a buttered bowl, and turn to coat. Cover with a damp tea towel, and place in a warm place to rise for 1-1/2 hours.
  3. Form dough into balls about the size of eggs, then roll flat to make ovals about 1/4 inch thick.
  4. Heat oil to 350 degrees F (175 degrees C) in a deep fryer, pot, or electric frying pan. Fry doughnuts one at a time, until light brown on both sides. Place on paper towels to drain. Sprinkle with white sugar, cinnamon, and lemon juice while still hot. 
Found this recipe on 

Mexican Bean Salad


  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder


  1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
  3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold. 
Found this recipe on

    Saturday, May 21, 2011

    One Dish Vegetarian Dinner (From

    • 1 (16 ounce) package penne pasta
    • 4 cloves garlic, minced
    • 3/4 cup olive oil
    • 1 large head fresh broccoli, blanched
    • 1 (6 ounce) can sliced black olives


    1. Cook pasta in large pot with boiling salted water until al dente. Drain well.
    2. In a medium skillet over medium heat cook garlic in olive oil, being careful not to allow garlic to burn.
    3. In a large bowl add the cooked broccoli, cooked and drained pasta, and black olives.
    4. To serve, pour garlic oil over pasta and vegetables. Serve warm.

    Tuesday, May 17, 2011

    Hot 'n' Spicy Buffalo Chicken Salad


    • 1/4 cup crumbled blue cheese
    • 1/2 cup Ranch-style salad dressing
    • 3 large skinless, boneless chicken breast halves - cut into 1 inch cubes
    • salt and pepper
    • 1 tablespoon vegetable oil
    • 2 tablespoons butter
    • 1/4 cup Louisiana-style hot sauce
    • 1 tablespoon salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
    • 2 heads romaine lettuce, chopped


    1. In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.
    2. Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.
    3. Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.
    Found in



    Tuesday, May 10, 2011


    Swift together in a large bowl.

    3 C. Flour
    2 C. Sugar
    6 Tbsp. Cocoa
    2 Tsp. Baking Soda
    2 Tsp. Salt

    In the dry ingredients make three holes with a tooth pick. In the 1st hole pour: 12 Tbsp. oil. In the 2nd hole: 2 Tbsp. vinegar. In the 3rd hole: 2 Tsp. Vanilla then pour 2 C. cold water over all. Mix until smooth. Pour batter into a greased 9x13 pan. Bake at 350 for 35 minutes or until a tooth pick comes out clean from the center.

    Monday, May 9, 2011

    Happy Mother's Day!!!

    *Happy Mather's Mom! (Lark)
         Mother's Day is when the Mom's are at home and take a nap and read or just relax and they also get presents but that's not what Mother's Day is all about Mother's Day is when you tell your Mother's that you appreciate them for all the work they do for us, such as feeding us giving us birth and being there and I mean every where but they look after us they take care of us so we celebrate them on this fine day!

         I got my Mom a Fleur De Leas that's her favorite accessory  and an awesome card. After church we went to a friend of my Mom's and had a dinner because there son came home from his Mission so we also celebrated that, too,.

         It was a pretty awesome Mother's Day I hope... But I had fun and I hope all of the Mother's out there had a wonderful Mother's Day!!

    Friday, May 6, 2011

    Sloppy Joes

    Who doesn't like to eat Sloppy Joes... You get SLOPPY!!

    2 lbs. hamburger
    2 large onions, chopped
    2 T. prepared mustard
    6 T. catsup
    1 can chicken gumbo soup
    1 can cream of chicken soup
    2 tsp. chili powder
    Salt, to taste

    Brown together the hamburger and onions. Add remaining ingredients. Cook slowly for 1 to 2 hours. Serve over split hamburger buns.

    Strawberry Cheesecake Stuffed French Toast

    8 oz. pkg. Cream Cheese, softened
    4 TBSP. Powdered Sugar
    4 TBSP. Strawberry preserves (or pie filling)

    4 eggs
    1 C. half-and-half
    4 TBSP. Sugar

    16 slices of white bread

    Softened Margarine

    Combine the Cream cheese, powdered sugar until smooth. Stir in preserves.
    Spread cheesecake mixture over 8 slices of bread; top with remaining slices to form a sandwich.
    Whisk together half/half, sugar & eggs.
    Dip each "sandwich" into egg mixture covering each side.
    Melt approximately 2 TBSP. margarine in skillet (for each sandwich)
    Cook "sandwich" 2 minutes on each side or until golden brown.
    Serve hot with Syrup and powdered sugar.

    I doubled the recipe and had ton's of filing left we used it as a topping as well.