Pinterest Love - Find Someone

Love this from Pinterest!

Source: whenimthinkingofyou.tumblr.com via Panther on Pinterest

Happy cooking, loving, crafting, and laughing!
Suzanne

Redbox - Inexpensive Movie Rentals!

Love this! Great way to rent movies inexpensively...



Happy cooking, loving, crafting, and laughing!
Suzanne

Pinterest Love - Valentines Cookies!

Love, love, love!

Source: sprinklebakes.com via Tresa on Pinterest

Happy cooking, loving, crafting, and laughing!
Suzanne

Pinterest Love - Garden Barrels

I used to do this...I think I should do it again!

Source: ana-rosa.tumblr.com via Erin on Pinterest

Happy cooking, loving, crafting, and laughing!
Suzanne

Pinterest Love - For Those Bacon Loving Men

What a fun way to show your sweets some love!  Props to the original poster http://www.thepapermama.com!

Source: flickr.com via Dana on Pinterest

Happy cooking, loving, crafting, and laughing!
Suzanne

Pinterest Love - Sangria Style Drink!

Check out this sangria style drink I found on Pinterest!  Must give "props" to the original blogger, http://highstreetmarket.blogspot.com :)

Source: highstreetmarket.blogspot.com via Suzanne on Pinterest

Happy cooking, loving, crafting, and laughing!
Suzanne

Facebook Fan Page vs Personal Profile for Business or Causes

We all know that using a Personal profile on Facebook strictly for business is a no-no.  But still we see people doing it every day.  Let's be honest.  I used a personal profile for a long time until Facebook announced the "change to a fan page" option.

Not only is using that personal profile a no-no but it could be restricting you from having the fans or "likes" and the shares that you want and deserve.  And that's not good.  Wouldn't you rather have 4,000 fans than 1,000 friends?

My plight is often not heard which breaks my heart....especially when rescues refuse to make the switch.  I think of those sweet animals waiting for homes who are missing out on the proper promotion.  I've tried and tried though.  Still those restrictive "friends only" personal profiles are being used.  So you're thinking, "woman...what's the big deal?"

Well besides the fact that if they catch you, your account could be at risk, here are the biggies:

• First and foremost, many people don't want to "friend" strangers.  No one knows who is really behind that personal profile being used for business.  Not to mention with the way Facebook works now, if that "stranger" comments on something, everyone who is friends with that "stranger" can see the original post no matter how locked down the "fan's" profile is.  With a Fan Page, people can easily "like" you page without requests and rigamorole.  They often won't even think twice about the like and you'll be showing up in their feed in no time!  
• Second, you miss out on people's "likes."  If they aren't your friend on a personal profile, they can't "like" or comment on your stuff.  That means others won't see that they liked it either...because they were never able to "like" it.  
• Third, you may miss out on "shares" and you want those!  You want people to share all of your stuff so other people like your page, buy what you are selling, adopt those animals, etc.
• Fourth, a fan page gives you a tool called "Insights" which give you stats...how many people are looking at your page, where are they located, etc.
• Fifth, people can share your page on their walls and add it to their favorite pages which others can see.  More, more, more promo!

Ready to make the switch?  You can switch over that personal profile to a page and keep all of those friends as fans!  You will lose some content but it's not significant (trust me, I've done it).  Better yet, it is incredibly easy.

To get started, log in with that personal profile and go to https://www.facebook.com/pages/create.php?migrate.  After that, it is pretty self explanatory.  You will be asked to choose a business type and some standard options.  

I'll discuss more on how to set up and use that page in future articles.

Happy cooking, loving, crafting, and laughing!
Suzanne

Crockpot Cheesy Potatoes

Got this recipe from a friend long ago and not sure who to give the credit to.  Just know that I don't deserve the credit....lol :)

Ingredients:

2 cups Stuffing
1 tbsp Minced Onion
2 lb Potatoes (I use two bags of cubed simply potatoes...better yet the ones with onion already in them)
1/4 cup Butter melted
1 tsp Salt
8 oz Sour Cream
1 can Cream of Chicken
2 cups Cheddar Cheese
3 tbsp Butter melted (for stuffing)

Instructions:

Mix the 1/4 cup butter, onion, salt, sour cream, and cream of chicken.

Put potatoes in crock pot and mix in the cheese.

Pour the soup mix into the crock pot and mix.

Cover with the stuffing.

Drizzle the 3 tbsp of butter on top of the stuffing.

Cook on high 5-6 hours (adjust if necessary for your crock pot).



Happy cooking, loving, crafting, and laughing!
Suzanne

Reeses Peanut Butter Cup Ice Cream | RecipeGirl.com

Must share this amazing recipe!

Reeses Peanut Butter Cup Ice Cream | RecipeGirl.com

Happy cooking, loving, crafting, and laughing!
Suzanne

Butter Pecan Ice Cream - Egg Free

I've been playing with ice cream for a couple months now and I am just not a fan of the egg custard versions.  So I continue to experiment with new combinations of ingredients.  This one turned out very yummy!  No greasy feeling on the tongue, just the right amount of butter, great ice milk texture...  Love it!

Ingredients:

2 cups Half and Half
1 cup Whole Milk
2/3 cup Dark Brown Sugar
1 tbsp Powdered Milk
1/2 tsp Salt
3 tbsp Butter (melted)
Pecans

Instructions:

Whisk together half and half, whole milk, powdered milk, salt, and dark brown sugar.  Place in refrigerator for at least two hours.

Remove batter from refrigerator and whisk well again.  Whisk in melted butter just prior to putting in ice cream maker.

Follow manufacturer's instructions for your ice cream maker.  If using a Kitchenaid ice cream attachment, this will take about 20 minutes.

Add pecans during the last three minutes of churning.

For harder ice cream, place in freezer for at least three hours.


Happy cooking, loving, crafting, and laughing!
Suzanne

Enchilada Lasagna Bake

This yummy creation is one of my first in my journey learning how to cook. It is relatively easy to make too!  First, you will need to make some of my Suzi's Creamy Dreamy Taco Meat.

Ingredients:

1 can Tomato Sauce
1 tbsp (or less) Chili Powder
1/4 tsp Oregano
1/4 tsp Cumin
1 clove Garlic
Diced Jalapenos (to taste)

1 pkg Soft Corn Tortillas
1 pkg Cheddar Cheese

Instructions:

Preheat oven to 350 degrees.

While cooking your taco meat, simmer the first six ingredients in a medium saucepan.

Meanwhile, place first layer of tortillas in an oven safe dish.



Add a layer of the sauce mixture to the dish.



Add a layer of the taco meat.



Repeat steps twice with the top layers being tortillas and sauce topped with the cheese.



Bake in 350 degree oven for about 20-25 minutes until bubbling.



Serve with your choice of lettuce, sour cream, salsa, etc.

Happy cooking, loving, crafting, and laughing!
Suzanne

Andes Mint Ice Cream

This yummy recipe is perfect year round! This has an ice milk consistency and requires no eggs or cooking.

Ingredients:

2-1/2 cups Half and Half
1/2 cup Heavy/Whipping Cream
2/3 cup Sugar
1/2 tbsp Vanilla extract
1/2 tbsp Peppermint Extract
Green Food Coloring
Andes Mint Baking Pieces

Instructions:

Whisk together all ingredients except for the Andes mint pieces until sugar is dissolved. Place batter in the refrigerator for at least a couple hours.

Prepare according to your ice cream attachment/maker instructions. If using a Kitchenaid attachment, this will take about 20 minutes. Add the desired amount of Andes mint pieces during the last 3-5 minutes.

Put in freezer for at least three hours for harder ice cream.

Happy cooking, loving, crafting, and laughing!
Suzanne

Suzi's Creamy Dreamy Taco Meat

This taco meat is definitely not the norm. It's wonderful in a variety of Mexican food recipes. Its also a great way to keep the kiddos from making a mess with the sour cream and cheese because they are already in the meat.

Ingredients:

1 pound Ground Sirloin
1/2 Onion diced
Pepper
1/2 - 1 cup Sour Cream
1/2 - 1 cup Cheddar Cheese
1-1/2 tbsp Trade East Taco Seasoning

Instructions:

Brown ground sirloin and onions in medium fry pan with the pepper and taco seasoning. Once fully cooked, add desired amount of sour cream and cheese. Continue cooking until heated and sour cream and cheese are fully incorporated.

Use in your favorite recipe!

Happy cooking, loving, crafting, and laughing!
Suzanne

Toby Keith - Red Solo Cup (Unedited Version)

Love this video :)

Happy cooking, loving, crafting, and laughing!

Cream Cheese Cupcake Filling

People always ooo and ahhhh over the cream cheese filling in my cupcakes. I'm almost embarrassed to say how easy it is! It is practically effortless.

Ingredients;

1 8 oz pkg Cream Cheese
1/4 cup Powdered Sugar
Your choice extract to taste

Instructions:

Soften cream cheese in a mixing bowl. Add powdered sugar. Add extract to taste...usually a 1/4 teaspoon. Mix with a mixer.

That's all....seriously! Then you just put a spoonful between layers of cupcake batter. People will think you're a genius!

Happy cooking, loving, crafting, and laughing!
Suzanne

Taco Seasoning Must-Haves

Just sharing the two taco seasonings that are must-haves for me. I use them in my Mexican dishes and also in my special chip dip!

I buy them at Gordon Food Service but I'm sure they can be found elsewhere.

Happy Eating!

Butter Pecan Ice Cream

After trying numerous recipes for Butter Pecan ice cream, I combined a few to make my perfect Butter Pecan!

Ingredients:

4 tablespoons Butter
3/4 cup Brown Sugar
1 cup Half and Half
1-1/2 cups Heavy/Whipping Cream
1 Egg
Pinch Salt
1/2 cup Pecans

Instructions:

In medium saucepan, combine butter, egg, half and half, and brown sugar. Mix well with hand mixer on low and cook on light to medium heat until sugar is dissolved and butter is melted. Typically the temp will be about 165 degrees. Do not let the egg "scramble." Remove from heat.

Add the cream and pinch of salt to the saucepan. Mix with hand mixer.

Put mixture in ice cream attachment or maker. Follow manufacturer instructions. If using Kitchenaid mixer attachment, this will be about 20 minutes. Add pecans and mix for 3-5 more minutes making sure that you don't harm the attachment (I.e. let it go too long as indicated by clunking noises and stoppages).

Put in freezer for at least four hours if you want harder ice cream.

Enjoy!

Happy cooking, loving, crafting, and laughing!
Suzanne

Chocolate Cheesecake Ice Cream

This wonderful creation is my own special combination of ingredients. I cannot even begin to express how dreamy this is! The batch is almost too much for the Kitchenaid ice cream attachment so keep an eye on it.

Ingredients:

2 cups Heavy/Whipping Cream
2 cups Half and Half
1 package Cream Cheese
1 cup Sugar
1/2 cup Cocoa Powder
1-1/2 teaspoon Vanilla
Graham Crackers

Instructions:

Combine all ingredients except graham crackers in large saucepan. The cream cheese should be cubed.

Cook until chocolate is well incorporated into the mixture and cream cheese can be blended in. Using a hand mixer, blend the mixture until cream cheese is well incorporated. You will have some very small pieces of cream cheese in the mixture.

Chill mixture to around 40 degrees. Place in ice cream attachment or maker. Follow manufacturer instructions. This will be about 20 minutes for a Kitchenaid attachment. Make sure the mixture doesn't overflow. Add crushed graham cracker pieces during the last 3-5 minutes of processing.

Freeze for at least four hours for harder ice cream.

Enjoy!

Happy cooking, loving, crafting, and laughing!
Suzanne

Mint Cheesecake with Chocolate Sauce

This cheesecake takes some time to make but is well worth the effort!

Ingredients:

Cheesecake

4 pkgs Light Cream Cheese
2 cups Graham cracker crumbs
1/2 cup Butter
1-1/4 cups Sugar
2 teaspoons Vanilla
1/4 cup Creme de Menthe
5 eggs

Topping

1/4 cup whipping cream
1/4 teaspoon Vanilla extract
1/4 teaspoon Peppermint extract
Green food coloring

Chocolate Sauce

1 cup milk
2/3 cup sugar
1/2 cup chocolate powder
2 squares bakers chocolate
1/4 cup corn syrup
2 tablespoons corn starch

Instructions

Set oven to 325 degrees.

Mix graham cracker crumbs and butter together to make crust. Press along the bottom and sides of a springform pan.

Blend cream cheese, sugar, vanilla, and Creme de Menthe. Once blended, add eggs and blend until eggs are fully incorporated. Pour into springform pan. Bake for one hour and ten minutes.

Blend topping ingredients until firm peaks appear. Top cooled cheesecake with topping.

Mix chocolate sauce ingredients in medium saucepan and cook over low to medium heat until everything is melted and blended. Drizzle over the cheesecake in desired pattern.

Keep cheesecake refrigerated until ready to serve.

Happy cooking, loving, crafting, and laughing!
Suzanne

Suzi's Kicked Up Goulash

This is my special version of goulash with a little more spice than traditional versions. I finished mine in the crock pot but you can finish it in your dutch oven or the oven.

Ingredients:

1 Pound Ground Sirloin
1 Med onion chopped
1 Can Southwest Diced Tomatoes
1 Can Tomato Paste
1/2 Cup Water
1 Teaspoon Chili Powder
1/2 Teaspoon Oregano
1/2 Teaspoon Garlic Powder
Pepper

Instructions:

Cook ground beef/sirloin, onion, garlic powder, and pepper in medium skillet.

While cooking ground beef, mix the tomatoes, tomato paste, water, oregano, and chili powder and put it in the crock pot or Dutch oven. Begin to heat. Add more spice or jalapeños for more "heat."

Add cooked beef to tomato mixture and mix well. Cook until completely heated.

When serving, top with Parmesan or mozzarella for a special treat.

Happy cooking, loving, crafting, and laughing!
Suzanne