Tuesday, March 13, 2012


yes its been a while....
head on over and enter!!

Thursday, September 1, 2011

Fell In Love At First Wash

..My hair has not been nice to me lately.
..It won't stayed curl no matter how much hair spray or how less of hair spray I use.
..It feels dry.
..I have used deep conditioner after deep conditioner. It might look ok for a day or two, but I don't feel that it does much of a difference. Then I thought,

...I need to completely rinse my hair clean.

...I remember my cousins in C-Town saying they use a clarifying shampoo a few times a month and are amazed at what that does for their hair. Well I decided to try this anti-residue shampoo. I washed my hair, rinsed and repeated one more time.

.....When I dried my hair.... WOW! It instantly looked shiny!!! My tresses felt so soft and full of life again!! I am going to use this once a week to see what it continues to do for my hair. I bought this at Wal-Mart for $5. If your hair is in a funk, I suggest you try this. It has done wonders in just 1 wash. I curled my hair this morning using no hair spray and 5 hours later it is still curled!!
(Man I feel like a winner today for sure.)

Monday, August 22, 2011

R is for Red

Red Velvet Trifle

1 (18.25-oz.) package DUNCAN HINES Moist Deluxe Red Velvet Cake Mix
2 (8-oz.) packages cream cheese, softened
2 cups low-fat vanilla yogurt
1 cup powdered sugar
1 teaspoon lemon zest

1. Preheat oven to 350°. Prepare cake batter as directed. Pour batter into a greased and floured 13- x 9-inch pan.

2. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean.

3. Meanwhile, beat cream cheese at medium speed with a heavy-duty electric stand mixer 1 minute or until creamy. Add yogurt, powdered sugar, and lemon zest. Beat 1 to 2 minutes or until smooth, stopping to scrape down sides of bowl as needed. Cover and chill.

4. Remove cake from oven. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

5. Invert cake onto a cutting board. Cut rounded top off of cake. Trim and discard edges of cake. Cut cake into 32 pieces.

6. Arrange about one-third of cake pieces in a 3-qt. trifle dish. Carefully spread one-third of chilled cream cheese mixture over cake. Repeat layers 2 times, smoothing top layer of cream cheese mixture over cake pieces. . Cover and chill 1 hour before serving. Garnish, if desired.

(recipe from myrecipes.com)

Enjoy the Taste of

Wednesday, August 17, 2011

Q is for Quiche

image from google.com

Spinach and Bacon Quiche
Recipe courtesy Paula Deen

6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Enjoy the Taste of

Friday, August 5, 2011

P is for Pregnant

Hello fellow Pink Nothings readers,  you may have been wondering what happened to this blog?  Well I got pregnant and needed a much needed break from the blogging world.  I've entered my 2nd trimester this week and I'm starting to FINALLY get some energy back. Please look for the remaining ABC recipes, I'll be posting again starting next week!

Have a Great Weekend! 

Thursday, June 16, 2011

O is for Oreo

Oreo Truffles


A package of Oreo cookies
8 oz. cream cheese
2 c. semisweet chocolate chips

Line a baking sheet with parchment paper.
Place the cookies in a food processor, and pulse into fine crumbs. (Or put cookies in a zip-top plastic bag and crush.)
Add the cream cheese, and pulse until just mixed.
Use a teaspoon to scoop the cookie mixture into small balls.
Place the cookie balls on the baking sheet, cover with plastic, and freeze until firm, about 1 hour.

Microwave the chocolate chips for 1 minute, and stir. Then nuke for 30 more seconds, and stir again.
Dip the cookie balls into the chocolate using a toothpick or fork, and place back on baking sheet.
Put the powdered sugar in a sieve, and lightly dust the truffles.
Cover with plastic wrap, and freeze until firm, about 1 hour.

Serve cold.
Enjoy the Taste of 

Wednesday, June 1, 2011

N is for Noodle

Noodle Pudding

My Aunt Beverly makes this delicious and very tasty dish every Thanksgiving.  Don't let the name keep you from trying this yummy recipe!

1 lb. cooked wide egg noodles
1 stick of melted butter
1 cup of sour cream
1/2 cup golden raisins (don't use dark)
3/4 cup sugar
3 eggs (beaten)
2 cups milk
Cook noodles according to pkg. directions - drain. 
Combine noodles, butter, sour cream & raisins.
Stir together until all the noodles are well coated and the raisins are evenly distributed. 
Pour into a large buttered baking dish.
Combine sugar, eggs, & milk and beat together until well blended. 
Pour over the noodles and bake covered for about 50 minutes on 350 degrees or until the liquid is set.  It may take up to and hour to bake depending on your oven.
You can uncover for the last few minutes but it will make your noodles a little crispy.

Enjoy the Taste of 

Tuesday, May 31, 2011

M is for Mashed

 Mashed Potatoes


2 1/2 pounds Yukon Gold potatoes, peeled and quartered
1 teaspoon salt, plus 2 teaspoons
1 8-ounce package of cream cheese, cut into chunks
1/2 cup milk
1/4 cup unsalted butter, melted
1/2 teaspoon freshly ground black pepper

Place the potatoes in a medium-size pot.
Cover the potatoes with cold water and add 1 teaspoon of salt.
Bring the water to a boil over medium-high heat. 
Lower heat to a simmer and cook until potatoes are fork tender, about 20 minutes. 
Return the potatoes to pot and add the cream cheese, milk, butter, 2 teaspoons salt, and pepper. 
Using a handheld electric mixer, whip the potatoes until smooth and creamy with no lumps. 
Adjust seasoning to taste.

Enjoy the Taste of 

Recipe Courtesy of Katie Lee

Wednesday, May 25, 2011

L is for Lemon

Frozen Lemonade Pie


Graham Cracker Crust:

2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted

Lemonade filling:

1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container whip topping, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 teaspoon candied lemon peel


Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely.

In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy.
Pour mixture into the pie crust and freeze overnight.

Garnish with candied lemon peel.

Enjoy the Taste of

Simple Goodness


Thursday, May 19, 2011

mOmma Review

I came across this new product recently on a website called mOmma. I had never heard of them or seen any other baby products that just looked plain awesome.
They are getting ready to make their appearance in the USA!
Innovation, technology, movement and colour.
mOmma is a revolutionary line of baby products that encourages baby to discover his surroundings with products that are unique in shape, movement and colour, thus transforming each moment of your baby’s day into a moment of growth and pleasure, teaching baby to recognize esthetically pretty products and get his eyes trained to beautiful objects that surround him. Yes, beauty counts...(from their website)

I was sent the soft tip spoon. My toddler calls it a silly spoon. He loves that it can roll around on the table when he puts it down. I love that the tip of the spoon doesn't touch the dirty public table we are eating at. :) Yes, I am a germ a phoebe! The rolling motion keeps the spoon from touching the surface.
It comes with a handy cover which makes it great to toss into diaper bags for a quick get away when you are ready to pack up and go.

They say it's good for 4months plus, however I think it is a bit big for my 7 months mouth. He does enjoy playing with it during meal time. I would like to think it would be perfect for a 1 yr old learning to feed himself because of the easy grasp it takes to hold the spoon.

The product I am most interested in testing next would be the Developmental drink set. It is one bottle with 3 tops. This truly grows with your baby. Check out mOmma today!

All opinions expressed are those of the contributors of Pink Nothings Blog and are not influenced by any other outside source. We write about our experience with the product; which may be different from your own.

Tuesday, May 17, 2011

K is for Key Limes

Years ago when I worked for Main Street Bank in my hometown of Covington. I had a very sweet older client who would bring me baked goodies on occasion.  She was really famous among her friends for her cakes, she would sell them to others for $16.00.  Which at the time I thought was a REALLY good deal for a homemade cake, but NOW.... I think she could have and maybe should have sold them for more.  She once brought me a Key Lime Cake, and at the time I had never heard of such, but now I smile each time I come across a Key Lime Cake recipe and think of my sweet friend from the bank.
Key Lime Cake

I decided to post Trisha Yearwood's Key Lime Cake recipe, because she is from the Georgia, and her hometown neighbors my hometown!
From the kitchen of: Trisha Yearwood
Difficulty: Moderate
Cook Time: 30-60 min
"We had a big birthday party for my daddy when he turned seventy. He was a pretty humble guy and was embarrassed that so much attention was being focused on him, but he ultimately loved visiting with all of his friends, some he hadn't seen in a long time. Over two hundred friends and family signed the guest book that night; that's a testament to the man. I think of him when I make this cake because we served it that night. I miss my daddy, but there are always things to remind me of how much fun we had as a family."
-Trisha Yearwood


1 3-ounce package lime-flavored gelatin

1¹/3 cups granulated sugar

2 cups sifted all-purpose flour

½ teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

5 large eggs, slightly beaten

1½ cups vegetable oil

¾ cup orange juice

1 tablespoon lemon juice

½ teaspoon vanilla extract

½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)

½ cup confectioners' sugar

½ cup (1 stick) butter, room temperature

1 8-ounce package cream cheese, room temperature

1 1-pound box confectioners' sugar

Cooking Directions
Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.

In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well.
Add the eggs, oil, orange juice, lemon juice, and vanilla.
Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick.
Cool the layers in the pans for 5 minutes, then turn them out onto racks.
While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks.
You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.
The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it.

Key limes can be hard to find. Substitute regular lime juice for key lime juice without sacrificing flavor.

Enjoy the Taste of

Monday, May 16, 2011

J is for Jam

Freezer Jam
This past Friday, me and some of my friends took our kids to pick strawberries at a local strawberry farm.  We picked lots of strawberries and then cooled off with some strawberry ice cream at the farm.  I decided I would try to make some freezer jam after hearing 2 of my girlfriends talk about how easy it is to make.  I used the recipe from Ball.  It was so easy!!!   SUPER easy; I'm ready to pick more berries and make lots more jam.


  • 1 1.59-ounce package Ball® Simple Creations® No Cook Freezer Jam Fruit Pectin
  • 1-1/2 cups sugar or SPLENDA® No Calorie Sweetener, Granular
  • 4 cups crushed strawberries (about 4 1-pound containers)


  1. STIR sugar (or SPLENDA®) and contents of pectin package in a bowl until well blended.
  2. ADD crushed strawberries. Stir 3 minutes.
  3. LADLE jam into clean plastic 8 oz Ball Freezer Jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Serve immediately, refrigerate up to three weeks or freeze up to one year.
  4. YIELD: About five (8 ounce) half pints.
Enjoy the Taste of
Simple Goodness

NEW Winner for the Skidders Giveaway.

True Random Number Generator provided by Random.org

Min: 1
Max: 48

Our winner is:

Leslie Keene said...
Facebook fan.

Please contact me within 48 hours to claim your prize or another winner will be chosen at random.


Giveaway- REDO

Our winner of the Skidders Giveaway NEVER responded. I will redo the random drawing tonight and will post the NEW winner then.

Best of Luck!  

Simple Goodness

Wednesday, May 11, 2011


The winner of a Skidders Product of  your choice  is below:

True Random Number Generator   47

tina reynolds said...

I love the pink camo and BROWN-PINK DOTS for my daughter carly thanks for the chacne eaglesforjack@gmail.com

Congrats to our winner! You have 72 hours to respond to this giveawy, please email me at pinknothings@gmail.com


Tuesday, May 10, 2011

I is for Ice Cream

Ice Cream Cake

I've made this ice cream cake several different times. It is very, very yummy!

15 chocolate and cream sandwich cookies (such as Oreo)
1 tablespoon milk
8 to 9 ice cream sandwiches, depending on size
1 pint Vanilla Ice Cream
1 pint Cookies and Cream Ice Cream
1 pint Chocolate Ice Cream
1 container (8 ounces) frozen whipped topping, thawed

* You pick your favorite flavors and use them.

1. Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.

2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.

3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.

4. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint vanilla ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with cookies & cream and chocolate. Remove pan from freezer. Spread vanilla ice cream on bottom, then top with cookies & cream then the chocolate, spreading all layers level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Return to freezer; freeze overnight.

5. To serve, remove side of pan, then waxed paper. Cut into wedges.
 From Family Circle Summer 2007

Monday, May 9, 2011

H is for Ham

Ham Sandwiches

1 cup butter or margarine, softened
1 small onion, minced
1 tablespoon poppy seeds
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
5 (7 1/2-ounce) packages party rolls
2 pounds thinly sliced ham, chopped
12 ounces Swiss cheese slices

Beat butter and next 4 ingredients at medium speed with an electric mixer until blended.
Split rolls horizontally without separating; spread butter mixture evenly over bottom halves. Top with ham, cheese, and remaining halves of rolls.

Bake at 350° for 15 minutes.

Yields: 100 appetizers - perfect amount for a party, bridal shower, or baby shower

Enjoy the Taste of
Simple Goodness

G is for Grapes

Grape Salad

This is a perfect treat for the summer, it is easy and light.
You can always make it sugar free by using splenda, or low fat by using reduced fat dairy items.

8 oz Whipped Cream Cheese
8 oz Sour Cream
1/2 cup of Sugar
1 lb- 1 1/2 lb Red Seedless Grapes

Combine the first 3 ingredents, and mix together,
fold in the Red Grapes and Chill for 20 mins.

Enjoy the Taste of

F is for French

French Rice

1 can cream of onion soup
1 stick of butter, melted
1 small jar sliced mushrooms
1 8 oz can sliced water chestnuts
1 cup uncooked rice
pinch of parsley flakes, Optional

Combine soup and butter, stir well. Drain mushrooms and water chestnuts, save the liquids from both cans. Add water to liquid to equal 1 1/2 cups.  Add mushrooms, water chestnuts, liquid, rice, and parsley flakes to soup mixture.  Pour into a greased baking dish 11x13 works well.  Cover and bake at 350 degrees for 1 hour.

Enjoy the Taste of  

E is for Enchilada Bake

Enchilada Bake
1 lb. lean ground beef
1 large onion, chopped
2 cups Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup Zesty Italian Dressing
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Shredded Four Cheese

PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.

ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.
Makes:8 servings

Courtesy of Kraft.com

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