Print off end of the Month Coupons today!

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Burning Bush Cheese Balls

I have NO clue why these are named burning bush cheese balls. A lady at our church makes them for my hubby every Christmas. I had to make a bunch of appetizers and decided that I needed to make more of these. They were a huge hit. I made a few changes to the original recipe.

Burning Bush mini cheese balls


1- 8oz pkg cream cheese
1 green onion, chopped fine
1/4 teaspoon Worcestershire sauce
1/2 cup chopped pecans
1/2 pkg. Buddig dried beef, finely chopped


Mix all ingredients together EXCEPT dried beef. Form into quarter, bite-sized balls and roll into the dried beef. Refrigerate until ready to serve. Crackers are optional. You can also form this into one large ball and roll into beef.  Next time I"m going to roll these in crispy bacon bits.


Protect Infants Now – Infant Meningitis Awareness

All parents today with infants are faced with the decision to vaccinate or not vaccinate your baby against diseases. When I first became a parent over 17 years ago to twin preemie girls, I gladly let the medical staff vaccinate my little daughters to protect them from childhood illness. Even though the sheet was handed to me to give permission, It didn't even cross my mind not to vaccinate them. I know that this is a controversial issue. I'm just giving you some facts on Meningitis and the rest is up to you. 

What is Meningitis? Short answer is that it meningococcal disease is a leading cause of meningitis-an infection of the membrane that surrounds the brain and spinal cord and sepsis which is a life-threating bloodstream infection. This disease is among the leading causes of preventable infant death in the U.S. with approximately 50-60% of these cases are vaccine preventable.
  • According to the CDC (Centers for Disease Control and Prevention), the meningococcal disease is 3-7 times higher in infants under 1 year old with the highest risk in the first 7 months of life. 
  • Approximately 1 in 16 infants who contract the disease will die from it.
  • There are more deaths from this disease then from other disease that babies currently receive vaccination for.
What is being done? 
  • FDA (Federal Drug Administration) recently approved a vaccine to prevent meningococcal disease in infants as young as 9 months old.
  • CDC has recommended its use in high risk infants.
  • CDC has not made the recommendation for this vaccine to be used in all infants, as of yet. 
  • The national non-profit organization Meningitis Angles educates the public, health professionals, child care facilities, etc on this disease and that it does have a vaccine to prevent it. It was created in honor and memory of those whose lives were affected by this disease.
Watch the Video

What can I do? 

Check out the Protect Infants Now (PIN) petition and sign. 

I participated in a campaign on behalf of Mom Central and Meningitis Angels. This campaign was made possible in part through support provided by Novartis Vaccines. A small donation to a charity of my choice was made in my name from Mom Central as a thank-you for participating. All opinions in this posting are 100% my own.

New Tasty Menu with recipes, photos and blog link up

Welcome back to Menu Planning Monday! 

Here is my menu with our recipes and few from other bloggers.  We often eat the leftovers for lunch since everyone is home around lunch time.
Monday-Scallopine with Peppers, Mushrooms and Tomatoes

Tuesday-Honolulu Burger & Monkey Taters

Wednesday-Thai Basil Fried Rice & Crab Rangoon

Thursday-Texas Straw Hat & Corn Dip

Friday-Slow Cooker Beer Chicken  & Mock Mashed Potatoes

Weekend-Apple-Stuffed French Toast

Sweet Treats-Kahlua Tiramisu

I'm linked up to OrgJunkie Menu Link up.


Scallopine with Peppers, Mushrooms and Tomatoes

Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
 Lidia's Italian American Scallopine

(Thanks to FSB Associates for providing the article! I do LOVE veal and chicken scallopine! I usually order the chicken from my favorite Italian resturant.  I'm thrilled to have these recipes and I can't wait to try them!)

Everyone loves scallopine, and I'm sure it's one of your favorite choices in your neighborhood Italian restaurant. The wonderful thing about scallopine is that the recipes are often so versatile. Any of the recipes that you find here can be prepared with veal, chicken, turkey or pork. One thing you do need is a meat mallet with both smooth and toothed sides. For more scallopine recipes, visit www.lidiasitaly.com this month!

To serve four, I suggest starting with any of the following; remember it's your choice!
  • twelve 2-ounce veal slices
  • four 6-ounce boneless and skinless chicken breast halves
  • eight 3-ounce slices of boneless center cut pork loin
  • eight 3-ounce turkey cutlets.
All of them should be pounded from ¼-inch thick to about ¹/8-inch thick by placing two at a time between two sheets of plastic wrap. Pound the scallopine with the toothed side of the mallet, then with the smooth side.

Flouring the scallopine helps to caramelize the outside of the scallopine before the inside becomes overcooked and tough. It also helps to thicken the sauce lightly and give it a velvety texture. Flour the scallopine just before browning them; otherwise, you might get a soggy coating.

Scallopine with Peppers, Mushrooms and Tomatoes
Serves 4

  • ½ cup extra virgin olive oil
  • 8 cloves garlic, peeled and crushed
  • 1 medium red and 1 medium yellow bell pepper, cored, seeded and sliced ½-inch thick
  • 2 cups trimmed and thinly sliced assorted mushrooms
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 4 servings scallopine
  • All purpose flour
  • One 24-ounce can Italian plumtomatoes
  • ½ teaspoon crushed hot red pepper
  • 6 fresh basil leaves, torn into quarters
Heat 3 tablespoons of olive oil in a heavy, wide skillet over medium heat. Toss three garliccloves into the pan. Cook, stirring until golden, about 2 minutes. Stir in peppers and mushrooms, season lightly with salt and pepper, and cook, stirring, until the peppers are softened, about 8 minutes.

Heat 3 tablespoons of the remaining olive oil and butter in a large, heavy skillet. Add three garlic cloves to the pan. Cook, until golden, about 2 minutes. While the garlic is browning, dredge the scallopine in flour to coat both sides lightly, tap off the excess and add as many to the pan as fit in a single layer. Cook until golden brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Repeat with the remaining scallopine and remove from pan.

Pour off the fat from the pan and pour in the remaining 2 tablespoons olive oil. Toss remaining garlic into the pan. Cook until golden, about 2 minutes. Stir in tomatoes and red pepper and season lightly with salt. Bring to a boil, then lower the heat so the sauce is simmering. Cook, stirring occasionally, until lightly thickened, about 10 minutes. Scrape the mushrooms and peppers into the sauce and bring to a simmer. Cook until the peppers are tender, about 3 minutes. Stir in the basil, tuck the scallopine into the sauce. Simmer until the scallopine are heated through and the sauce is lightly thickened, about 2 minutes. Taste and season with salt and additional red pepper. Divide the scallopine, topping each serving with some of the sauce.


HOT pet coupons from Aslan

Aslan wants you to not forget to print your coupons before you go shopping! He isn't sure how long they last so go check them out!

Pinterest Favorites & Sweet Treats

Thanks for joining in for my 4th week for the Pinterest round up. Each Saturday I'm going to list some of my weekly favorites from my blog and a few of my friends. Ask to cohost and I will feature you, too!

Happy Saturday!

In the spirit of Pinterest, please pin this post and a few of the links posted. In turn your post will get a pin from me and others who link up. Feel free to use the linky to post your pin address, blog post or some of your favorite links, including your own!

I'm always looking for cohost. If you are interested, leave a comment and I"ll contact you. Make sure you leave your pin name so I can follow you. Thanks to 3 Boys and a Dog and Crystal & Company for being cohost!
If you aren't on Pinterest and want an invite, leave your email address or go look at my top contact page and email me your address and I will send you an invite.

My favs! Check them out :)

3) Hot Mommy Solutions-weight loss, get baby to sleep and valentine ideas
4) Cherry Amish Friendship Bread Cupcakes with Buttercream Frosting
7) No Bake Valentines Day Treat

The linky was removed. To participate in the newest Pinterest party, click HERE!


Happy Friday! Link up Chocolate

This is so tasty and is always a huge hit! I made two bowls of this for my Christmas Open House and I had very little left at the end of the party! My teens really love this, too!

Chocolate Chip Dip

1 pkg cream cheese, softened
1/2 tsp vanilla
2 T. brown sugar
1 c. chopped pecans (opt and I don't use them)
3/4 c. powdered sugar
3/4 c. chocolate chips, mini
1 box of Graham crackers; plain, chocolate or cinnamon, new Ritz Crackers with cinnamon or Nilla Wafers


Beat cream cheese, butter, powdered sugar, brown sugar and vanilla until creamy.  Stir in chocolate chips (save a few to top off the dip) and put in the bowl to chill for at least 2 hours and then serve.  You can roll this into a ball and into the chopped pecans if you want. I don't do this to mine.  I usually make this a day ahead.
Happy Friday! This is so easy! Just link up any of your chocolate post. No limit. If you ever want to cohost, just ask. I change the theme each week. I also pin my favorites on Pinterest. Next week the theme will be Valentines! 

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