Daily Recipes

I am doing my best to add recipes everyday. But as you can see I have not had the chance to do it everyday. Also, I would like to start adding a Free Samples links too. Please let me know if you are interested in this. I signed up for Gillette Pro Glide Razor a few days ago and ended up with them sending me 3. I am got alot of free samples in the mail from places, so even came with coupons for a free full size coupons. I have really become addicted to the kind of think. Besides it being fun, it is starting to pay off with not spending so much buying groceries, but getting alot more for less. I would love to know who is interested in this kind of thing..If you are send me a email through this site or email my personally if you know my email already. Smile and Be Happy!!! :)

Wednesday, May 26, 2010

Rum and Coke Chicken (Crockpot)

4 or 5 boneless skinless chicken breasts
3/4 cup Coca-Cola
1/4 cup rum
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons brown sugar

Place chicken breasts in crock pot. Pour remaining ingredients over chicken. Cook on medium setting for 5-6 hours.

Serve with steamed rice.

Orange Pop Chicken (Crockpot)

Yield: 4 servings

1 to 1 1/2 pounds boneless, skinless chicken breasts
1 (12 ounce) can orange soda
1/2 cup soy sauce

Place chicken in crock pot. Combine soy sauce and orange soda. Pour over chicken. Cover; cook on LOW for 5 to 6 hours.

Serve over hot, cooked rice

Thursday, May 20, 2010

PeanutButter Candy-Tart

Peanut Butter-Candy Tart

1box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2cup powdered sugar
1/2cup creamy peanut butter
2to 3 tablespoons milk
3chocolate-covered peanut, caramel and nougat candy bars (2.07 oz each), unwrapped, chopped
2tablespoons chocolate topping, heated
2tablespoons fat-free caramel topping, heated

1.Heat oven to 450°F. Remove pie crust from pouch; unroll on ungreased large cookie sheet. If desired, flute edge. Generously prick crust with fork.
2.Bake 8 to 10 minutes or until lightly browned. Cool completely, about 15 minutes.
3.Meanwhile, in small bowl, mix powdered sugar, peanut butter and enough milk until smooth and desired spreading consistency.
4.Spread peanut butter mixture over cooled baked crust. Sprinkle evenly with chopped candy; drizzle with chocolate and caramel toppings. Cut into wedges to serve.

Shoo Fly Pie


11/2 C. molasses
11/2 C. water
Place molasses and water in pan and cook over low heat but don't boil.
Add 1 1/2 tsp. baking soda and mix well.
41/2 C. sifted flour
2 C. sugar
1/2 C. butter or margarine
Divide liquid into 2 deep 9" pie plates. Place crumbs on top and press
some of the crumbs into the liquid with finger
Bake at 375 degrees for 40 to 45 min.

Cashew Chicken Casserole

1/2 Cup onion -- diced
1/2 Cup celery -- diced
1/4 Cup margarine
1 Can cream of chicken soup -- (10 1/2 oz.)
1 1/2 Cups rice -- cooked
3/4 Cup chicken broth
1 Tablespoon soy sauce
2 Dashes Tobasco Sauce
1 can chow mein noodles -- (3 oz.)
1/2 cup cashews
 Sauté onion and celery in margarine. Add soup, chicken broth, soy sauce, Tobasco sauce and chicken. In casserole dish, place the cooked rice. Cover with chicken mixture. Top with chow mein noodles and cashews. Bake 30 minutes at 350 degrees

Banana Cream Toffee Shortcakes

Banana-Cream Toffee Shortcakes

2Pillsbury® Grands!® frozen buttermilk or southern stylebiscuits (from 25-oz bag)
1/2teaspoon butter or margarine, melted
2teaspoons toffee bits (not chocolate covered)
1snack-size container (4 oz) vanilla pudding
1/4cup frozen (thawed) whipped topping
1/2small banana, sliced
Caramel topping, if desired
1.Heat oven to 375°F. Bake biscuits as directed on bag; place on cooling rack. Brush tops with melted butter; sprinkle with toffee bits, pressing down slightly.
2.Place pudding in small bowl; gently fold in whipped topping. Carefully split warm biscuits on serving plates; fill with pudding mixture and banana slices. Drizzle with topping; sprinkle with additional toffee bits if desired.

Saturday, May 15, 2010

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