my computer died about a month ago. the charger wouldn't charge the computer anymore (and my friend's charger wouldn't charge it for some reason (my comp is getting old...)) and we couldn't afford a charger, so I'm using Jacob's computer on and off. for the longest time, Jacob's computer wouldn't access things to do with Google like Google docs and blogger and such. SOOO annoying and inconvenient, but he must have fixed it cuz it works! :-D
Jacob and I leave in about 2 weeks for Utah and on to Texas! I typically don't get too excited about the idea of Texas during July-Aug time, but that is where we will be making the money selling pest control and THAT will be a wonderful blessing. OH! we got a kitten :) his name is Tucker, he is a tabby cat (I think), and we got him when he was about 7wks old. we have had him fore about 2-3wks. he is such an angel devil child. no lie. lol. he kept us up ALL night the 1st week or so calling and crawling around.
I was recently on pinterest and have picked a few things I want to do while I'm in Texas with the love of my life :)
No-Bake Energy Bites Recipe
Makes about 20-25 balls.
- 1 cup (dry) oatmeal (I used old-fashioned oats)
- 2/3 cup toasted coconut flakes
- 1/2 cup peanut butter
- 1/2 cup ground flaxseed or wheat germ
- 1/2 cup chocolate chips (optional)
- 1/3 cup honey
- 1 tsp. vanilla
Makes about 20-25 balls.
lemon, cucumber, mint leaves
NOTE: The amounts listed are for every one pound of fries. One
pound of fries is the equivelant of appoximately 3 medium potatoes. (I
just double or triple the recipe to fit within my needs).
1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)
*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths.
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
*Mix all of the spices and the parmesan cheese in a small bowl.
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.
1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)
*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths.
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
*Mix all of the spices and the parmesan cheese in a small bowl.
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.
<3
No comments:
Post a Comment