The Manslater

Too Funny!

NEW LDS Food Storage Center Prices

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Once Upon A Time Poster

Here is a little project I'm working on for my Boo.  It's for her room and comes from a wonderful talk by President Dieter F. Uchtdorf called Your Happily Ever After.  I'm working on a couple different versions of this.  One for little girls and one for older girls.

I'm In Love

It's pathetic how little I've written lately.  So, what do I decide to write about?  My Blackberry.  I'm in love.  It's my favorite cell phone so far.  I have owned two different Droids, and even with all their bells and whistles I prefer the simplicity of the Blackberry.  Of course it's still a smartphone and does all kinds of cool things like surf the web and interact with Facebook.  But, it seems I was meant for a Blackberry all along.  I prefer my cell phone to actually be a cell phone and not a little computer with a phone in it.  The Blackberry does it all for me.  It's my little organizer (aka .... my brain), my social network liaison, my source of entertainment, and place to show my "style" (I have found super cute accessories for it).  Jeff is already saying I fall into the "Crackberry" category (addicted like Crack to our Blackberries).  To that I say, "Whatever!"  LOL  Oh, gotta go... my phone is ringing.

Fave site www.crackberry.com

How to Cook Dried Beans in a Crockpot Slow Cooker

How to Cook Dried Beans in a Crockpot Slow Cooker

Use a slow cooker that's at least 3 1/2 quart size to cook 2 cups of dried beans.  You can increase the amount of beans for a larger size cooker.

Presoaked Beans:

Pick over the dry beans and discard any broken or shriveled looking ones.  Put 2 cups dried beans into the slow cooker crock and soak overnight in cold water, enough to cover by several inches.  The next day, drain the beans and discard the cooking water.  Put soaked beans back into the slow cooker and add enough water to cover beans by 2 inches.  Turn cooker to HIGH and cook beans until they're tender and cooked through, about 3-4 hours for soaked beans.  (You can also cook the soaked beans on low, which would take about twice as long.)  Drain beans.  (You can save the cooking water if desired, but I usually don't because this liquid will have the undigestible carbs that make beans cause gas.)   Whether pre-soaked or unsoaked, 2 cups of dried beans will make about 6 cups of cooked beans.  Beans can be frozen in a plastic container with a tight-fitting lid for several months until you're ready to use them.

Unsoaked Beans:

Pick over the dry beans and discard any broken or shriveled looking ones.  Put beans  into the slow cooker and add enough water to cover beans by 2 inches.  Turn cooker to HIGH and cook beans until they're tender and cooked through, about 5-6 hours for unsoaked beans.  (You can also cook the unsoaked beans on low, which would take about twice as long.)  Drain beans.  (You can save the cooking water if desired, but I usually don't because this liquid will have the undigestible carbs that make beans cause gas.)  Whether pre-soaked or unsoaked, 2 cups of dried beans will make about 6 cups of cooked beans.  Beans can be frozen in a plastic container with a tight-fitting lid for several months until you're ready to use them.

From http://kalynskitchen.blogspot.com/2010/12/how-to-cook-dried-beans-in-crockpot.html

Ham & Creamy Penne

Ham & Creamy Penne
from Jenn's Kitchen by Jenni

What you will need:

17 oz. of pasta (I used penne, and I think the original called for linguine--but use what you like. . .or have on hand)

1 pkg (16 oz) frozen broccoli florets

2 cups of cubed ham

1/3 cup of mayo

1/3 cup of grated Parmesan cheese

1/4 cup of milk

1/2 tsp. garlic powder

1/2 tsp. dried basil leaves

1/4 tsp crushed red pepper

Easy Peasy Directions:

Cook the pasta as directed--adding in the broccoli for the last four or five minutes.  Drain. Return to pan. Add remaining ingredients--toss. . .eat. . .ENJOY!

We love this recipe and have made it many times.

Pumpkin Muffcakes

Pumpkin Muffcakes

This is what I call them, but I'm sure they have another official name.  They seem like a cross between muffins and cupcakes, hence the Muffcakes.  My friend Shandy gave me this recipe. She got it through Weight Watchers.  So, if you are trying to lose weight and want a healthier alternative to real cupcakes - try these.  Shandy said these are only 1 Weight Watcher point per muffcake.

Pumpkin Muffcakes

Take 1 box of cake mix (any flavor, but we like Lemon the best.  Spice Cake is also good.)

1 16oz can pumpkin (not pie, just plain pumpkin)

1/2 cup water

Mix well, and put in muffin tins.  Bake about 15-20 minutes.  They are very moist, and almost chewy on the outsides.  It makes 1 dozen, but you could make smaller ones and stretch them farther.