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Showing posts from June, 2011

Annoucement Postponement of Whatcha Makin' Wed

First of all I would like to thank all the people who took time to share their creativity with I don't feel like I can give that   blog hop the time and attention it deserves.  I would like to enjoy my kids this summer and
get ready to go back to college myself in the fall..  I will continue to post recipes, layouts , art journal pages etc...
but I will  not be doing the Linky List until sometime in the future.  Again thanks for taking time to visit me I have learned so much and for that I will always be grateful

Beyond Blogging for Scrapbookers form Shimelle

I love the fact that I can take this class when I have the time and space to do so . So even though the live class has already run I have access to the prompts,forum and videos like these. I thought this may be useful if you are looking for things to blog about .( Even the best of us get stuck sometimes)
You can still post your projects in the Linky List below and here's the link if you are interested in this or the other
classes at Shimelle.  Also on Fridays there is usually a giveaway.

Whatcha Makin' Wed June 14th-17th

Hello every body thanks for stopping by and taking the time to post with me just
a friendly reminder that the linky list won't be up next Tuesday .I'll pick it back up
June 28th.  I have also started Beyond Blogging for Scrapbookers at Shimelle more about that in the
next post.

Birda Mae's Recipe Corner:e-z chocolate cheesecake

I got this image from here
I got the recipe from 

Ingredients:
4 sections (1/2 oz.each) Hershey's unsweetened
Chocolate Premium Baking bar, broken into pieces
1/4 cup(1/2 stick) butter or margarine;,softened
3/4 cup sugar
1 package (3oz.) cream cheese, softened
1 teaspoon milk
2 cups frozen  whipped topping, thawed
1 package crumb crust(6oz.)
Additional whipped topping (optional)


Place chocolate in small microwave -safe bowl.  Microwave at Medium(50%) 1 to 1 1/2 minutes or until chocolate is melted and smooth when stirred.Beat butter, sugar ,cream cheese and milk in medium bowl until well blended and smooth, fold in melted chocolate.Fold in 2 cups whipped topping, spoon into ccrust.  Cover; refrigerate until, about 3 hours.  Garnish with additional whipped topping, if desired.

Whatcha Makin' Wed June 7th-Jun10th

Good Morning Thanks for taking time out of your busy schedules to link up.
1.  If you have a recipe, sewing, craft  or a room makeover feel free to shar it here.

2. You may post up to 3 entries

3. You aren't limited to  recipes, sewing, or crafts etc...that can include cards, art journal pages etc..
but please post the project not a link to your etsy page.  Thanks and have a great day!
Please don't forget to include the button or the worded link in your project so we can spread the word and get more people.

Birda Mae's Recipe Corner:Asian Honey Sesame Chicken

I got this image from Here

Ingredients:

2 1/2 pounds meaty chicken pieces1/2 cup soy sauce1/4 cup water2 Tablespoon  Cricsco2 Tablespoon seasame oil2 Tablespoon honey2 green onions2 cloves garlic finely chopped1 teaspoon chopped fresh gingerDirections:

Rinse chicken pat dry.  Combine all remaining ingredients in a large resealable food storage bag. Add chicken. Seal. Refrigerate 4hours or overnight, turning once or twice.Heat oven to 350oF.  Pour 1/2 cup marinade into 13x9x2 inch glass baking dish.  Add chicken.Discard remaing marinad.  Bake 35 to 45 minutes or until chicken is no longer pink in the center and reaches an internal temp of 165o.

Variation:
I use chicken wings , increased the amount of honey to 1/4 cup and omitted the green onion
The kids absolutely loved it! I will be making this again with chicken thighs since they are  cheaper than wings.
This recipe is linked up to Just Something I whipped up,Mouthwatering Mondays,Tempt…