I've Moved!!

Hi Everybody!! If you are wondering where I've been, I've moved. My new blog address is:

http://lovemycountryhome.blogspot.com (click on this handy dandy link to take you there.)

Hope you can join me at Love My Country Home!!

Pam

One more time......

Okie dokie folks.....I'm going to try this one more time.  I've decided to stay with blogspot, but I'm still trying to simplify things just a little bit more which means I've started a new blog with a URL that reflects my blog name.  I hope you can join me at my new place Love My Country Home.  See you there!

National Chocolate Day

I found out this morning that it is National Chocolate Day today...and this "holiday" is repeated again on December 28 and 29.  I say you can never have too much chocolate! Now if you think chocolate is bad for you, read this and think again :)

* Cacao, the source of chocolate, contains antibacterial agents that fight tooth decay. Of course, this is counteracted by the high sugar content of milk chocolate.
* The smell of chocolate may increase theta brain waves, resulting in relaxation.
* Chocolate contains phenyl ethylamine, a mild mood elevator.
* The cocoa butter in chocolate contains oleic acid, a mono-unsaturated fat which may raise good cholesterol.
* Drinking a cup of hot chocolate before meals may actually diminish appetite.
* Men who eat chocolate live a year longer than those who don't.
* The flavanoids in chocolate may help keep blood vessels elastic.
* Chocolate increases antioxidant levels in the blood.
* Mexican healers use chocolate to treat bronchitis and insect bites.
* The carbohydrates in chocolate raise serotonin levels in the brain, resulting in a sense of well-being.

To celebrate this absolutely delicious wonderful day, I would like to share this recipe that Rochella shared with me this morning and this will definitely be on the menu this weekend.  What is your favorite chocolate recipe?

Cherry-Raspberry Chocolate Cobbler

 Recipe courtesy of Betty Crocker

Cherry-Raspberry Chocolate Cobbler

1 can (21 oz) cherry pie filling

1/2 teaspoon almond extract

2 cups fresh raspberries

3/4 cup chocolate ice cream

1/2 cup bittersweet chocolate chips

1 cup Original Bisquick® mix

3 tablespoons sliced almonds

Heat oven to 375°F. In medium bowl, mix pie filling and extract; fold in raspberries. 

Spread in ungreased 8-inch square pan. Bake 15 minutes.

Meanwhile, in medium microwavable bowl, microwave ice cream and 

chocolate chips on High about 1 minute 30 seconds, stirring every 30 seconds, until smooth. 

Add Bisquick mix; mix well. Let stand until fruit is done baking.

Drop dough into 8 mounds (about 3 tablespoons each) on hot fruit. 

Sprinkle each mound with almonds. Bake 15 to 18 minutes longer or until chocolate 

topping is just set. Serve warm.

Love it...Hate it

I've never posted about this before and it seems rather silly at my age to even be complaining about this, but my hair drives me crazy.....with a capital C.  It is a major source of frustration for me at times.  Here are just some little factoids about my life experience with my hair:

• I have naturally curly hair.  Even though I have lots of hair, it's fine and frizzes easily depending on the humidity, products I use, and how I style it.  Sometimes I have (semi-seriously) thought about shaving my head a wearing a wig.  
• When I was younger, I would ALWAYS choose a straight-hair hairstyle.  ALWAYS.  Why is it that people with straight hair want curly hair, and people with curly hair want straight hair?  I know there are people out there that would like to have curly hair, but right now I would like to have straight hair.  Here's my other issue....I have straightened my hair and it just doesn't look right on me.  I really think I was born to have curly hair.  
• I have tried several products and don't like to "mess" with my hair....but I think that's what I'm going to have to do.
• I wanted to be a beautician, hairdresser, hair stylist, whatever they are called and I went to school for business instead.  Maybe if I went to beauty school, I would have a better grip on this little problem in my life.  
• I was born with straight hair and I don't think it started getting curly until I was around 18 months old.  

So, this is just a little vent of mine.  I feel better now.  All done...until the next humid, hot, rainy day in Indiana.

Ironman Excitement and Pumpkin Recipe

You can feel the excitement in our house this week and it's building every day. There are only 2 more days until the boys race in the GNCC Ironman in Crawfordsville. This will be Ryan's second year racing and he is starting to get a little wound up. I really think he's more excited than what he's sharing with us, and that's ok - we just want him to have a good time this weekend. Carl is also racing after being pit crew leader last year and I can't wait to watch both of them! There's alot more excitement about this race because its local, we know some other people that are racing, everybody in town talks about it, and its a 3 day event full of fun. Here are some pictures from practice this week.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * 

I received this recipe from the food service manager at work and is delicious.  One of my co-workers made it and she did add another 1/2 brick of cream cheese and a little more pumpkin spice - yummmy!!  Don't be fooled by the picture - it's the only one I had.

Recipe courtesy of Farm Bureau Magazine

Pumpkin Cheesecake Dip with Apples and Pears

1 package (8 ounces) NeufchateI1/3-less-fat cream cheese

1 can (15 ounces) pure pumpkin

½ cup firmly packed brown sugar

11/2 teaspoons pumpkin pie spice

Apples, pears and Asian pears, cut into thick slices

Combine cream cheese, pumpkin, brown sugar and pumpkin pie spice in a food processor until thoroughly blended. Chill at least one hour before serving. Serve with slices of fresh pears, apples and Asian pears.  

Makes about 2 % cups dip (11 servings of ;4-cup each)