PEOPLE Magazine's Annual Sexiest Man Alive Issue {plus Giveaway!}

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Nothing beats a couch, cozy blanket, hot cup of joe and a PEOPLE Magazine. Right?PEOPLE Magazine has a way of just whisking me away to some land full of trends, style and celeb happenings. Since I do not have cable this is a way for me to get up to date on all the goods!
-I love seeing what celebrities are rocking- boots? converse? -How to get that style for less {love that}-Who is dating who, got married, dumped - give it to me!
PEOPLE Magazine delivers it all!
I mean they Deliver it ALL ... Like this issue {hello drool fest}

 PEOPLE Magazine’s Annual Sexiest Man Alive issue 


Don't forget to grab your issue of PEOPLE Magazine’s Annual Sexiest Man Alive issue! This will hit stands November 15, 2012 and be available to purchase for 2 weeks! Who do you think will win? If you could vote for any man, who would you choose? I can't wait to get my hands on a copy!
Not only is this post full of eye candy... up for grabs is a $20 Walgreens gift card! Is this post not HOT? or What!
To enter for the $20 Walgreens gift card please leave a comment answering this question:  Who has been your favorite SEXIEST MAN ALIVE in past issues? -please include your email address so I may contact you!-this giveaway will close December 2, 2012

GOOD LUCK!
“This shop is part of a social shopper marketing insight campaign with Pollinate MediaGroup™, but all my opinions are my own http://cmp.ly/3/KqtZiE.”

Sausage Skillet Madness

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30 minute dinner..throw it together!

Ingredients:2 Rope Sausage {I buy beef}2 cans sliced potatoes2 green peppers1 onionLet's Cook!1. Slice the rope sausage and cook thoroughly over medium heat in skillet.2. Drain fat, remove sausage and put aside3. Slice green peppers and onions, cook until tender.4. Add sliced potatoes in w/ peppers and onions, cook until warm.5. Add cooked sausage to the mix. Cook until heated.Serve with bread and a green salad- Enjoy!

I'm Excited to Show You My Canning Pantry

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This Summer has been filled with lots of fruits and vegetables. I have had the most fun preserving them but am glad that is coming to a short end, well until Fall and Winter crops...


Look inside my pantry


I can't show you the other pantry that is filled with boxes of canned goods because I have to clean it up....Next up would you like to win a bag of King Arthur Flour?They will be sending one out to one of my followers.That will be the next post...Have a great week
dolly's designs has a giveawaycheck it outplease enter...

Please
Join Heidi and me for the Country Homemaker Hop


 

 

Linda's Coconut Cream Pie

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I would like to introduce you to Linda Jean. Teacher of Home Economics among other subjects ,seamstress, cook, mother, grandmother and friend.  My daughter Carly tells me this is absolutely the best coconut cream pie she has ever tasted!

COCONUT CREAM PIE
**Recipe makes 2 pies**INGREDIENTS
2 cups white granulated sugar 1 cup all-purpose flour1/2 teaspoon salt6 cups milk ( 4 half & half + 2 skim)7 egg yolks, beaten slightly6 Tablespoons butter1 teaspoon Vanilla Flavoring1 teaspoon Coconut Flavoring1/4 teaspoon Almond Flavoring2 cups finely ground coconutTwo 9 inch pie shells (baked) I use deep dish
DIRECTIONS
In a large microwaveable bowl, combine sugar, flour, and salt.  Blend with wire whisk to distribute evenly.Stir in milkCook in microwave, stirring every 3-4 minutes. (I use a wooden spoon).  It takes 20-25 minutes or more to thicken.Gradually whisk about 2 cups of custard into the egg yolks.Gradually stir egg mixture back into the custard mixture.Cook in microwave about 2 minutes. (stir it after about one minute).Remove from microwave. Add butter, flavorings, and coconut.Stir well.Pour filling into baked pie crusts.Cover and chill.To serve:  Add Cool Whip Topping.
   Linda we thank you for sharing one of your wonderful recipes with us.Happy Thanksgiving Everyone!Dolly
Sharing with these fine blog hops
 
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The Country Homemaker Hop #48

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Welcome to the 48th Country Homemaker HopHeidi the host of this hop from My Simple Country Living Blogand I invite you to join in on the fun.Every week we share all of the things going on around us. Recipes, animals, decor anything you would like to share with us would be great!  We look forward to reading your links!
 I am excited to share with you this week a wonderful blog with an equally wonderful woman.. So much so that I am Spotlighting her on two of my blogs...Hibiscus House and this one..
Candy Conrad of The Lazy J Bar C Farm



 Hi! My name is Candy and I have a little home-based business making and selling baked goods at one of our local Farmer's Markets. Dolly was nice enough to ask me if I would be interested in doing a guest post on her blog so I thought I would share some of the tips I have learned over the years for making yeast breads and rolls. I hope you get a chance to stop by my blog and check it out! Thanks
Dolly!!
 Thank you Candy
Now click Here to read about some wonderful bread making tips!
I love bread, do you?
Check out her blog and have a great week!
Dolly     

Crockpot Chicken & Dumplings

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Fall is in full swing around here!  Today is cold, rainy, and super WINDY!  We're supposed to see wind speeds over 50 MPH.  That's a little nuts, isn't it?
What better thing to do on a day like this than make some nice, warm comfort food.  And since this meal cooks in the crockpot, that means your oven is free to bake some bread or goodies.  Doesn't that sound nice?  It sure does to me!
This recipe is adapted from HERE and we absolutely LOVED it!  I loved the shortcut of using canned biscuit dough for the dumplings.  It was so simple and so delicious!  Brilliant really.

Here's what you'll need:
2 boneless, skinless chicken breasts (I doubled the recipe since we were cooking for extras and I only had three chicken breasts.  It worked out great though.)2 Tbsp. butter2 cans cream of chicken soup1 (14.5 oz) can chicken broth1/2 onion, diced OR you can use 2 Tbsp. dried, diced onion1 Tbsp. dried parsley4 Grands flaky refrigerator biscuits
Place chicken in crockpot.  Plop the butter on the chicken.

Then scoop the cream of chicken soup on that (since I doubled this recipe, I only had 3 cans of cream of chicken soup, so I added a can of cream of mushroom soup).

Pour the chicken broth over all.

Add the diced onion and dried parsley.

Cover and cook on High for 4-5 hours or Low for 8-9 hours.After the chicken is cooked, shred it and put it back into the soup.

Cut each biscuit into 9 pieces.(Remember that I doubled mine, that's why there are more than 4.)

Stir gently into the soup.  Cover and turn the crockpot to High and cook for another hour.

After an hour, stir it up and this is what you'll get.

Serve warm and enjoy!

Caramel Toffee Brownies

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My friend, Reegen, is such a doll!  She's one of the most sweet and genuine people that I know.  Back in August, she gave me this recipe and told me how good it was.  I've adapted it from Six Sisters' Stuff.
I decided to try this out on all of the workers my in-laws had during potato harvest.  (We kept some for us too, of course.)  From what I heard, it was a smashing hit!

But, seriously, how can you go wrong with chocolate, caramel, toffee, and more chocolate?  It's almost guaranteed to be a home run dessert!


What you won't believe is that this dessert is made from a cake mix and that it's pretty simple to make.

I have to apologize for the lack of pictures of the process, but it's just mostly a matter of making layers.  Nothing tricky.  But I did get LOTS of pictures of the finished product.  They looked SO. AMAZING.  And they tasted OUT. OF. THIS. WORLD.


So, thank you, Reegen for introducing me to these incredible brownies.  We love them almost as much as we love you!


Here's what you'll need:

1 pkg. chocolate cake mix
1 (5 oz.) can evaporated milk (a tiny can)
1 (14 oz.) bag caramels (42 caramels)
3/4 C. melted butter
1 (12 oz.) bag milk chocolate chips
1 (8 oz.) bag toffee bits

Mix together the cake mix, melted butter, and 1/3 cup evaporated milk.  Press 1/2 of the mixture into a greased 9 x 13-inch pan and set aside the other 1/2 of the brownie mixture.  Bake at 350 degrees for 6 minutes.  Remove brownies from the oven and sprinkle on half of the toffee bits.  Melt together the caramels and the rest of the evaporated milk.  (I melted mine in the microwave until the mixture was smooth.)  Pour the caramel over the toffee bits.  Sprinkle half of the chocolate chips on top of the caramel.  Crumble the rest of the brownie mixture over the chocolate chips, then top with the remaining toffee bits and chocolate chips.  Bake at 350 degrees for 20-25 minutes.  Refrigerate for 3 hours before serving.


Try this out soon and enjoy these mouth-watering pictures...

Halloween Party

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We co-hosted a Halloween party over the weekend.  It was so much fun!  So today, I wanted to post some pictures of it to help give some last minute inspiration for those who may be needing it.
 My friend, Audra, cut out LOTS of bats with a die-cut machine that flocked our dining room.
 We had everyone bring a Halloween treat.  Just look at all of the fun ideas!!
 For a simple photo backdrop, we used streamers and a BANNER.  So simple!
 I found this Halloween BOO MIX  here that has monster scabs (Golden Grahams or Cinnamon Toast Crunch), Ghost Poop (mini marshmallows), Witch Warts (chocolate chips), and Goblin Teeth (candy corn).  How fun is that?!
I used free Halloween printables found HERE, HERE, HERE, HERE, and HERE.And lots of other ideas HERE.


This was my favorite costume from our party.  It makes me laugh every time I look at it!
Have a happy and safe Halloween, everyone!!

Ham Rolls with Apricot-Pineapple Sauce

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I tried a new recipe from the cookbook that my sister, Lynae, put together and gave me.  It was quite good! And it was so easy to assemble and didn't take long to get to the table.  SWEET!!
I think this would make a great dish to serve while entertaining.  Just a thought.
                                        
Here's what you'll need:
Thick sliced ham lunch meat (I used a whole 1lb. package which had 16 slices in it)Sliced Swiss cheese (one slice per slice of ham, so I needed 16 slices of cheese)1 box Stove Top Stuffing
Apricot-Pineapple Sauce:1 Tbsp. cornstarch2 Tbsp. brown sugar1 C. water1 C. pineapple juice1/4 C. apricot-pineapple preserves1 Tbsp. butter
Prepare stuffing mix as directed on the box.  Set aside.  On a plate, lay out a slice of ham, top with a slice of cheese.

Then place approximately 1/3 cup of prepared stuffing on the cheese.  

Roll and secure with a toothpick and place on a shallow baking dish.

In a small saucepan, stir together the cornstarch and brown sugar.  Add the water and pineapple juice.  

Stir over medium heat until the mixtures comes to a full rolling boil.  Let boil for 2 minutes.  

Remove from the heat and stir in the butter and preserves.

 Pour over the ham rolls.

Bake at 350 degrees for 15-20 minutes.



Serve hot with the sauce spooned over top.