...Or I guess this one's more for your kiddies. Talla Sales is offering a FREE plush toy Tiger! It looks to be somewhat small since they're calling it a "sample" but none the less, I'm sure the kiddies will love it. Just fill out the form provided on the page and your tiger will be mailed to you shortly. I ordered mine today!
So I was up at 3am this morning watching TLC and saw this very unoriginal show... Come on now TLC...
In an attempt to reach out to the military community, and honor out families, Grantham University is offering service members FREE Blue Star Flags!
Individual Pumpkin Cheesecakes (Makes 8 Individual Ramekins) 8 oz Cream Cheese, softened (I softened mine on a plate for 20 seconds in the microwave)
1 15 oz Can Pumpkin Puree
2 Eggs
1 Tsp Cinnamon
1/4 Tsp Nutmeg
1/2 Cup Agave
1. Preheat oven to 400 degrees.
2. In a mixer or in a bowl with beaters, beat the cream cheese until creamy and smooth.
3. Add the pumpkin and mix until smooth and combined.
3. Add the eggs one at a time and beat until combined.
4. Add the remaining ingredients and combine.
5. Pour into 8 ramekins and fill 3/4 full.
6. Bake for 25 minutes.
7. Serve.
I love how this shelving doubles as a dining room table.
Or a bed in the wall for our small 2nd and 3rd bedrooms!
And I love this idea for the master bedroom!
And with this little gizmo, you could really cut down on bathroom space...
Shower, toilet, sink in one... And with all that saved space, it'll leave room for one of these babies...
And I love this storage idea! compartments under the stairs.
And I think this is just totally ingenious wallpaper... And I really think they should think of using this wallpaper in base housing to hide all the oddly placed electrical plugs.
ross these great freebies the other day. There's a website called Read It Forward that offers a copy of a limited number of select books for FREE! Right now they're running the offer on: True Confections' by Katharine Weber, Prima Donna by Megan Chance, and Breaking Out of Bedlam by Lesley Larson. If you wish you request a copy of one, or all, of the books... Just click on the provided link, fill out the short form, and vuala, you you'll get a free copy of one of these great new reads!
But you better hurry, while there is no purchase necessary, there are limited quantities, and the offer is only good while supplies last!
Prep Time: 5 min
Total Time: 15 min
Makes: 2 servings, 1 taco each
Ingredients
2 frozen BOCA Meatless Spicy Chik'n Patties
2 Tbsp. reduced fat mayonnaise
2 tsp. lime juice
1 cup coleslaw blend
1 medium radish, thinly sliced
2 flour tortillas (6 inch)
Directions
COOK patties as directed on pkg.
MEANWHILE, mix mayonnaise and lime juice in small bowl. Stir in coleslaw blend and radishes until well blended.
CUT patties in half; place 2 halves on each tortilla. Top evenly with the coleslaw mixture. Fold tortillas in half to serve.
Special Extra
Add a sprinkling of chopped cilantro to the taco filling.
Great Substitute
Prepare as directed, using whole wheat tortillas and/or BOCA Original Chik'n Patties.
Parents at several Missouri schools are complaining about notebooks and pencils with designs similar to the logos from President Barack Obama's campaign, reports Fox News. Now school supply vendors are scrambling, trying to recall the controversial items.
Prep Time: 10 min
Total Time: 35 min
Makes: 6 servings, 1 cup each
Ingredients
1 medium onion, thinly sliced
1-1/2 tsp. vegetable oil
2 pouches (1 cup each) frozen BOCA Meatless Ground Burger
1/4 tsp. garlic powder
1 can (14-1/2 oz.) vegetable broth
1 can (8 oz.) mushroom pieces and stems, drained
3 cups medium egg noodles, uncooked
1 container (8 oz.) light sour cream
1 Tbsp. chopped fresh parsley
Directions
COOK onion in hot oil in large nonstick skillet on medium-high heat until crisp-tender and lightly browned, stirring occasionally.
ADD all remaining ingredients except sour cream and parsley; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 min. or until noodles are tender. Remove from heat.
STIR in sour cream. Sprinkle with parsley.
INGREDIENTS
* 1 onion, chopped
* 1/4 cup olive oil
* 2 carrots, diced
* 2 stalks celery, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1 bay leaf
* 1 teaspoon dried basil
* 1 (14.5 ounce) can crushed tomatoes
* 2 cups dry lentils
* 8 cups water
* 1/2 cup spinach, rinsed and thinly sliced
* 2 tablespoons vinegar
* salt to taste
* ground black pepper to taste
DIRECTIONS
Prep Time: 5 min
Total Time: 11 min
Makes: 2 servings
Ingrediants
1/4 of a medium onion, finely chopped
1 tsp. vegetable oil
1 pouch (1 cup) frozen BOCA Meatless Ground Burger
1/2 cup barbecue sauce
1 Tbsp. sweet pickle relish
2 hamburger buns, split
Directions
COOK and stir onion in hot oil in small nonstick skillet on medium heat 3 min. or until tender.
ADD ground burger, barbecue sauce and relish; mix well. Cook 3 min. or until heated through, stirring occasionally.
SERVE in buns.
Creative Leftovers
Have some leftover hot dog buns? Serve the sloppy joe mixture in them instead of the hamburger buns!
Special Extra
Serve with crisp fresh radishes, carrot sticks and celery sticks.
• Mash bananas (overripe ones make the best bread). Add oil/margarine and sugar. Mix well.
• Sift the flour, salt, and baking soda together and add to the banana mixture. Mix until the flour is blended (do not beat).
Pour into muffin pans or a bread pan and bake at 360°F until a toothpick comes out clean.
Optional: Add a handful of walnuts, oatmeal, raisins, chocolate chips, currants, coconut, or all of the above!
Makes 1 Dozen Muffins
If you're wary of replacing the dairy in your recipes, never fear—blended tofu makes a great substitute for soft cheese.
• Cook the lasagna noodles according to the package directions. Drain and set aside.
• Preheat the oven to 350 degrees F.
• Squeeze the spinach as dry as possible and set aside.
• Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
• Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
Makes 6 to 8 servings
INGREDIENTS
* 2 (14.5 ounce) cans Italian-style diced tomatoes
* 1 (19 ounce) can cannellini beans, drained and rinsed
* 10 ounces fresh spinach, washed and chopped
* 8 ounces penne pasta
* 1/2 cup crumbled feta cheese
DIRECTIONS
1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta.
Prep Time: 10 min
Total Time: 50 min
Makes: 6 servings
Ingrediants
3 frozen BOCA Meatless Original Chik'n Patties, coarsely chopped
3 cups frozen mixed vegetables
1 can (10-3/4 oz.) condensed cream of celery soup
1/4 cup water
1/2 tsp. ground black pepper
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
Directions
PREHEAT oven to 400°F. Mix all ingredients except pie crusts until well blended; set aside.
PLACE 1 of the pie crusts in 9-inch pie plate sprayed with cooking spray. Fill with vegetable mixture. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
BAKE 35 to 40 min. or until golden brown. Let stand 10 min. before serving.
Serving Suggestion
Serve this family-favorite with a crisp mixed green salad or fresh fruit.
Jazz It Up
For a browner and crispier crust, brush top crust with 1 Tbsp. cholesterol-free egg product before baking.
12 oz. vegetarian burger crumbles (Morningstar/Boca)
1 packet taco seasoning
2 15.5-oz. cans enchilada sauce
18 corn tortillas
2 15.5-oz. cans pinto beans, drained
2 green onions, chopped
2 cups vegan cheddar cheese, shredded
1 4.5-oz. can diced green chilies
2 cups Fritos corn chips, finely crushed
Directions
• Preheat the oven to 375°F.
• In a small bowl, combine the burger crumbles and taco seasoning and set aside.
• Spray a 9-inch by 13-inch pan with oil.
• In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes.
• Remove the foil, top the entire casserole with the Fritos, and bake for another 15 to 30 minutes or until bubbly and browned.
Makes 6 servings
Prep Time: 10 min
Total Time: 50 min
Makes: 6 servings
Ingrediants
3 frozen BOCA Meatless Original Chik'n Patties, coarsely chopped
3 cups frozen mixed vegetables
1 can (10-3/4 oz.) condensed cream of celery soup
1/4 cup water
1/2 tsp. ground black pepper
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
Directions
PREHEAT oven to 400°F. Mix all ingredients except pie crusts until well blended; set aside.
PLACE 1 of the pie crusts in 9-inch pie plate sprayed with cooking spray. Fill with vegetable mixture. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
BAKE 35 to 40 min. or until golden brown. Let stand 10 min. before serving.
Serving Suggestion
Serve this family-favorite with a crisp mixed green salad or fresh fruit.
Jazz It Up
For a browner and crispier crust, brush top crust with 1 Tbsp. cholesterol-free egg product before baking.
INGREDIENTS
* 2 (14.5 ounce) cans Italian-style diced tomatoes
* 1 (19 ounce) can cannellini beans, drained and rinsed
* 10 ounces fresh spinach, washed and chopped
* 8 ounces penne pasta
* 1/2 cup crumbled feta cheese
DIRECTIONS
1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta.
