Here I go again starting to fall behind again..lol It's been a rough couple of weeks 6 to be exact. Elvis has been sick for 6 weeks and he isn't getting any better!! The doctors are morons I'm starting to believe. They do nothing and run this test that come back negative and then give him drugs that do nothing. So I've done some experimenting of my own... And we are about 95% positive that he is allergic to Edward (our Lab/Retriever Mix) who we adopted in April. He has been sick off and on since we brought him home and now he can't seem to recover. I put the dog outside today from 9am until 6pm and I cleaned top to bottom and you know that kid didn't cough or sneeze but once! Last night he coughed straight for 2 1/2 hours.
We have some more test to have run, but I know this is what they are gong to say. This is very sad, we will start looking for a new home for the dog or he will have to be returned back to the Humane Society. As much as we care about the dog we can't have Elvis' being sick all the time. This is the first time we've had a pet with kids and sometimes they are allergic! He will grow out of it I'm sure and someday maybe we can get another pet.
Life Sucks!!! And of course Bill is asking me to take him to the pound because he can't do it!! It was his idea to get a dog and yet I've been taking care of him since day one!! What makes him think it will be any easier for me to have to give the dog up? I'm tore up about it already and I haven't even decided when it will happen. Sometimes I really don't like MEN!!
Monday, October 26, 2009
Tuesday, October 20, 2009
Vampire Dip in Fried Tortilla Bowl
Time for another Tuesdays at the Table with Cole. So grab a recipe and play along or Stop over and see What's Cooking!!
Halloween is fast approaching and this recipe looks interesting... I haven't tried it myself yet, but I think I will on Halloween.. If anyone has tried it let me know how it was!
Ingredients
* 1 large green bell pepper, chopped
* 1 small Vidalia onion, chopped
* 16 ounces cream cheese, softened
* 1/3 cup mayonnaise
* 1/2 cup spicy tomato juice
* 2/3 cup tomato paste
* 2 tablespoons prepared horseradish
* 2 tablespoons lemon juice
* 2 teaspoons hot sauce
* 1 teaspoon Worcestershire sauce
* 2 teaspoon red dye
* 1 (15-ounces) can diced tomatoes with green chiles
* Salt and freshly ground black pepper
* Fried tortilla bowls, recipe follows
* Special equipment: round wire fry baskets
Directions
Finely chop the green bell pepper and Vidalia onion in a food processor. Add remaining ingredients, puree until almost smooth. Transfer to a mixing bowl. Chill in the refrigerator for 2 hours. Transfer to a fried tortilla bowl to serve.
Tortilla Baskets:
* 3 (8-inch) flour tortillas
* Salt and pepper
* Peanut oil, for frying
Preheat deep-fryer to 350 degrees F.
Place tortilla in 1 of the baskets. Place another basket on top to hold it in place. Place in the deep-fryer and fry for roughly 1 minute or until golden and crisp. Remove to a paper towel lined sheet tray to drain and cool. Fill with the vampire dip when completely cooled.
*Recipe courtesy Paula Deen, 2008
Halloween is fast approaching and this recipe looks interesting... I haven't tried it myself yet, but I think I will on Halloween.. If anyone has tried it let me know how it was!
Vampire Dip in Fried Tortilla Bowl
Ingredients
* 1 large green bell pepper, chopped
* 1 small Vidalia onion, chopped
* 16 ounces cream cheese, softened
* 1/3 cup mayonnaise
* 1/2 cup spicy tomato juice
* 2/3 cup tomato paste
* 2 tablespoons prepared horseradish
* 2 tablespoons lemon juice
* 2 teaspoons hot sauce
* 1 teaspoon Worcestershire sauce
* 2 teaspoon red dye
* 1 (15-ounces) can diced tomatoes with green chiles
* Salt and freshly ground black pepper
* Fried tortilla bowls, recipe follows
* Special equipment: round wire fry baskets
Directions
Finely chop the green bell pepper and Vidalia onion in a food processor. Add remaining ingredients, puree until almost smooth. Transfer to a mixing bowl. Chill in the refrigerator for 2 hours. Transfer to a fried tortilla bowl to serve.
Tortilla Baskets:
* 3 (8-inch) flour tortillas
* Salt and pepper
* Peanut oil, for frying
Preheat deep-fryer to 350 degrees F.
Place tortilla in 1 of the baskets. Place another basket on top to hold it in place. Place in the deep-fryer and fry for roughly 1 minute or until golden and crisp. Remove to a paper towel lined sheet tray to drain and cool. Fill with the vampire dip when completely cooled.
*Recipe courtesy Paula Deen, 2008
Wednesday, October 14, 2009
Tuesdays at the Table
I'm a day late and a dollar short.. What else is new! I've been neglecting this blog for about a month now and it's time to get back to it.. So I'm going to participate in Tuesdays at the Table over at All the Small Stuff.
Fall is here and when I think of Fall I see Falling leaves, Halloween, Daylight Savings and PUMPKINS!!! So I have a recipe that just right for the season..
Pumpkin Pudding
2 C. Canned or Fresh Pumpkin
3 Egg Yolks
1/2 C. Sugar
1/2C. Milk
1/2 tsp. Salt
1 Tbs. Cinnamon
1 Envelope unflavored Gelatin
1/4 C. Cold Water
1 box No Bake Cheesecake Mix
Cook the pumpkin, eggs, sugar, milk, salt, cinnamon in a small saucepan until it thickens. Remove from heat. Dissolve 1 envelope of gelatin in 1/4 C. cold water and add to pumpkin mixture. Allow to cool and fold into CheeseCake Mix that was prepared according to directions. Sprinkle the crust mix onto layers, alternating with the pudding. Serve in a Hallowed out Pumpkin Shell top with whipped Cream!
Enjoy!
Fall is here and when I think of Fall I see Falling leaves, Halloween, Daylight Savings and PUMPKINS!!! So I have a recipe that just right for the season..
Pumpkin Pudding
2 C. Canned or Fresh Pumpkin
3 Egg Yolks
1/2 C. Sugar
1/2C. Milk
1/2 tsp. Salt
1 Tbs. Cinnamon
1 Envelope unflavored Gelatin
1/4 C. Cold Water
1 box No Bake Cheesecake Mix
Cook the pumpkin, eggs, sugar, milk, salt, cinnamon in a small saucepan until it thickens. Remove from heat. Dissolve 1 envelope of gelatin in 1/4 C. cold water and add to pumpkin mixture. Allow to cool and fold into CheeseCake Mix that was prepared according to directions. Sprinkle the crust mix onto layers, alternating with the pudding. Serve in a Hallowed out Pumpkin Shell top with whipped Cream!
Enjoy!
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