Here are the sites featured on my facebook page in the last several weeks.  I hope you enjoy them as much as I did.  If you do, don’t forget to leave comments for these incredibly talented, hard-working bloggers.  We live for comments here in the blogosphere so share the love when you stop by these sites.  (Remember to click the pink blog titles – not the pictures – to follow the link)

Etsy: Fall Down Tree

There’s something about this guy’s art that really grabs me. I love the expressions of the quirky creatures…they almost seem like they were plucked from the pages of a great picture book. I fully intend to buy some for my son’s new room.

Better After

Who doesn’t love a great makeover? This entire blog is devoted to before and afters brimming with inspiration.

Controlling My Chaos

Is menu planning a constant struggle? Check out this Mom’s low-cost magnetic solution.

Ambrosia Girl

These polaroid-inspired magnets are both functional and fun. I can’t wait to create a bunch and highlight some of our favorite family memories on the fridge.

Cute Girl Hairstyles

Do your daughters need some quick ‘n easy hairstyles for summer? The video tutorials on this site are a great place to start.

Etsy: The Home Centric

My cool gray sofa is looking little bare at the moment – it’s just aching for some color or sparkle to warm it up. I found this shop on Etsy and I’m totally coveting all the awesome (and inexpensive) pillow covers. If only she didn’t have so many to choose from.

We Love Indie

Know any stylish brides-to-be? This charming idea for a ‘guestbook’ beats the tacky feather pen and book sets by a mile. It would be fun to do for a baptism or graduation party too.

Always With Butter

Strawberries are in peak season now so I made gobs of strawberry freezer jam. Up next, these scrumptious shortcake cookies.

Here are the two sites featured on my facebook page in the last two weeks.  I hope you enjoy them as much as I did.  If you do, don’t forget to leave comments for these incredibly talented, hard-working bloggers.  We live for comments here in the blogosphere so share the love when you stop by these sites.(Remember to click the pink blog titles – not the pictures – to follow the link)

Midwest Magnolia

Need a little Easter-treat inspiration? Check out this cool collection of pastel-colored goodies.

Joy the Baker

Do I even need to comment on this one? Seriously folks, I can only imagine how phenomenal this would smell…let alone how good it would taste!

Simply Fresh Designs

Hey fellow mormon moms, check out this easy way to keep the messages of general conference fresh in your family’s mind.

Organize Your Stuff Now

Do your couches need a little splash of spring color? Try this easy no-sew, no measure trick for recovering a sofa pillow.

Martha Stewart

Wouldn’t these treasure-holding, crepe paper carrots be fun to tuck into your kids’ Easter baskets?

Remember, if you’d like instant access to the links I love and a few other tips and tricks, you can sign up to be a follower on Facebook by clicking the Facebook icon at the top of the page or by following this link and then clicking the ‘like’ button. Here are the links from the last two week…

Cooks Illustrated

I love Cooks Illustrated. It’s like the consumer reports for all things kitchen. I’ve been a subscriber to their video podcast for a long time but after perusing my Mom’s magazines I think I may subscribe to the print version as well. The fresh, corn-from-the-cob chowder I made last night was phenomenal.

eHow

Want to add a little sweet science to your kid’s last few weeks of summer? Try creating a few of these simple rock candy suckers from a sugar/water solution.

Sweet as a Candy

Don’t you just love looking at great photographs? This photo array of a dream Italian wedding was simply lovely. I especially love the one of the gown and the oh-so-charming gold shoes.

Young House Love

I love multi-functional rooms…particularly when they ooze a clean, relaxed, modern vibe. This guestroom/office/playroom is a great example.

One Charming Party

I’m not really into elaborate kid birthday parties myself, but this Wizard of Oz Party from One Charming Party was so lovely; I just had to share it with you.

I just can’t help myself.  We don’t even have a fire pit but somehow I couldn’t stop my hands from adding these scrumptious s’more supplies to my cart last week.  Of course, once I got home I had to think of a way to use them.  I thought to myself, hmm…rice krispies are good with marshmallows, graham crackers are good with marshmallows, and everything’s good with chocolate…maybe I could mix it all together.  Luckily I had a box of generic rice krispies in my pantry so this impromptu rice krispie concoction was easy to create.  The end result looked something like this…

I’ve always been a rice krispie treat fan, but this variation was down-right delicious.  I’m sorry I don’t have pictures of the process but I was just throwing things in as I went so I didn’t have time to measure or grab a camera.  Honestly, it’s so simple you don’t really need a tutorial.  Here’s the basic idea (keep in mind I’m estimating the quantities I used so feel free to adapt the amounts to your liking).

Ingredients

3 tbsp butter

1 regular bag of large marshmallows

5 cups of rice krispie cereal

1 1/4 cup roughly smashed graham crackers

1 Hershey bar coarsely broken into pieces

Directions

• Roughly smash your graham crackers in a large ziploc bag (my kids used a rolling pin).  The goal here is to get small chunks (about the size of a dime or less), not just crumbs.
• Break up your Hershey bar while it’s in the wrapper.  Again, you’re going for small chunks.
• Melt your butter in a large saucepan on low heat.  Add marshmallows and stir until melted.  Remove from heat.
• Add rice krispies and graham cracker chunks and stir until evenly coated.
• Add chocolate pieces and stir (the chocolate will melt into the mixture)
• Press the mixture into a 13″x9″ baking pan coated with cooking spray and allow to cool.

My family devoured these…literally.  We didn’t even wait for them to cool – we just dug right in to the chocolately, gooey goodness.  If you’re looking for a sure-fire way to usher in summer (without actually building a fire) you should definitely give this recipe a try.  Just thought I’d pass it on.

Hungry for a few more S’more ideas?  Check out these fabulous sites…

Homemade By Holman: Smores Cupcakes

Smitten Kitchen: S’more Pie

The City Cradle: Roast & Toast Party

It’s Monday again. Time for a recap of a few fabulous ideas from around the web. All of these sites were featured on my Facebook fan page last week so, if you haven’t had a chance, you should check them out. If you liked them as much as I did, take a minute and let the content authors know. Bloggers love comments; so share the love when you stop by their sites.

Remember, if you’d like instant access to the links I love and a few other tips and tricks, you can sign up to be a follower on Facebook by clicking the Facebook icon at the top of the page or by following this link and then clicking the Like button. Here are the links from last week…

Taste Spotting

I love looking at vibrant blog photography; especially when the the pictures are focused on fabulous foods like the recipe links found on this great site.

The Idea Room

Want to add a splash of color to your kids’ bath and get them cleaner at the same time? Check out this cool bath paint tutorial.

Skip To My Lou

Tomorrow is the first official day of summer for my kids. I think we’ll kick things off with one of my favorite childhood FHE treats – homemade pulled taffy like the recipe on this wonderful site.

The store varieties of poppy seed dressing can pack in as much a 120 calories per tablespoon so I make my own ‘diet’ version.  Trust me when I say that it’s a cinch to whip up and it’s totally delicious.  I generally make a big batch and store it in glass jars in the fridge.  This recipe will fill 2 half-pint jars…

Ingredients

1/2 cup Skim Milk

1/4 cup Distilled White Vinegar

Small splash of Lemon Juice (totally optional but I like it)

1/2 cup Splenda Granulated Sweetener (sugar is delicious too but it adds a few more calories)

1 cup Miracle Whip Light (you could probably use light mayo but I’m a Miracle Whip kind of gal so that’s what I have on hand)

2 tablespoons Poppy Seeds

Instructions

In a bowl mix together milk, vinegar, and lemon juice.  Add Splenda and blend.  Add Miracle Whip about 1/4 cup at a time until smooth.  Blend in poppy seeds.  Pour into jars and hand them to your kids to shake for a few minutes.  Store in the refrigerator until you family devours it all and you have to make another batch.

Note: Sometimes it takes awhile for the Splenda to dissolve so don’t worry if you see tiny white clumps right after you make it.  They’ll break down within a few hours and you won’t notice a difference in flavor.

There you have it.  A delicious and easy recipe that will make almost any plate of lettuce a little more enticing.  Plus, at less than 20 calories per tablespoon, you can feel free to drizzle it on to your heart’s content.  It’s tough to beat that.  Just thought I’d pass it on.

It’s Monday again.  Time for a recap of a few fabulous ideas from around the web.  All of these sites were featured on my Facebook fan page last week so, if you haven’t had a chance, you should check them out.  If you liked them as much as I did, take a minute and let the content authors know. Bloggers love comments; so share the love when you stop by their sites.

Remember, if you’d like instant access to the links I love and a few other tips and tricks, you can sign up to be a follower on Facebook by clicking the Facebook icon at the top of the page or by following this link.  Here are the links from last week…

Smitten Kitchen

Cheesecake is one of my many weaknesses. Just looking at the gorgeous pics from this cheesecake tutorial made my stomach grumble. Anyone want to make me one of these?

Centsational Girl

Org Junkie directed me to this awesome blog this week. It’s loaded with DIY tutorials and fabulous before and afters. This office makeover was one of my favorites. Oh, how I would love to have an office all to myself…someday…

Isabella & Max Rooms

Ok, I know I said I hate chalkboards but this cool boys room might change my mind. I love how this bold stripe of chalkboard paint contrasts with the muted maps above. Very cool.

Ingredients

2 lbs. pecan halves (almonds are really good too, I usually do a mixture of the two)
2 cups white sugar
2 tsp. salt
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 egg whites (use 3 egg whites if your eggs are small)
2 tbs. water

Directions

In a small bowl blend the sugar, salt, cinnamon and nutmeg.

In a large bowl whip the egg whites and water until it’s nice and fluffy.  It should look something like this…

Fold the pecans into the egg mixture.  Toss them gently until they’re evenly coated.

Slowly add in the sugar mixture.  Toss them with a rubber spatula until they’re evenly coated (it doesn’t have to be perfect, just relatively even).  It should look something like this…

Preheat your oven to 250 degrees.  Lightly grease a large baking sheet and spread the pecans on the sheet.

Place the sheet in the middle rack of your oven.  Bake pecans for 15 minutes and then stir the pecans around with a spatula.  Repeat the process every 15 minutes until the pecans are no longer wet and they smell totally delicious (about an hour overall).

If you’re like me, you’ll end up eating a big handful before they get a chance to cool.  Once they do cool, you’ll want to store what’s left of them in a ziploc bag or other airtight container.  If you plan to use them within a week or two you can just keep them in the pantry.  If you’re planning to use them later in the month, just toss the bag into the freezer.  They should stay fresh for about 6 months (although I’ve never had a batch hang around that long).

Trust me, even if you’re not a big fan of nuts, you’ll want to give this recipe a try.  It’s easy, inexpensive and downright delicious.  Just thought I’d pass it on.

Ingredients:

10 cups water
10 cubes of chicken boullion (canned chicken stock works too but it’s a little more expensive)
1 tsp or so of McCormicks Herb Chicken Seasoning (garlic & herb flavor)
3/4 cup chopped yellow onion
2 cups peeled carrots, chopped
2 cups chopped celery
1/2 lb. extra wide homestyle noodles (I like Das Dutchman Essenhaus – you can find them in the pasta aisle of WalMart)
3 boneless, skinless chicken breasts
Salt to taste (I like ground sea salt)
Ground pepper to taste

Directions:

1.  Chop onions, carrots and celery (I usually save myself a little time by doing this steps while the kids are at school.  I chop everything, throw it all in a big ziploc bag and then stick it in the fridge until dinnertime).

2.  Pour water into large soup pot and heat on high.  Once it reaches a rolling boil add the bouillon cubes, stir until dissolved.  It should look like this…

3.  Turn the burner down to medium and add in the McCormick’s seasoning (if you can’t find this particular brand, just use any chicken seasoning that has a garlic & herb flavor).  I don’t really measure it, I just shake it into the pot until the top of the broth is lightly covered.

4.  Add in the onions, carrots and celery and let simmer for about 5 minutes.  It should look like this…

5.  Add in the noodles (you’ll need about half the package) and stir.  Allow pot to simmer for 15 minutes stirring occasionally.

5.  Add in the whole chicken breasts and let simmer for about 5 minutes.

6.  Pull out the cooked chicken breasts and seperate them into large chunks with two forks (you could chop them if you’re in a hurry, but I like the texture of the big hunks of torn chicken).

7.  Add the chicken back into the pot and simmer for a few more minutes (or until your noodles are cooked through).  Add salt and pepper to taste.

That’s it.  See?  I told you it was easy.  Personally, I like to serve it in big, fat bowls with a hunk of honey whole wheat bread from the freezer (you can find that recipe here).   It serves about 8 people (or the 6 people in my family who love to go back for seconds).

I can’t guarantee it will cure your family of this year’s nasty viruses, but I can promise that it will leave you warm, cozy, and totally satisfied.  When it comes to helping my family get over this latest round of sickness, that’s just what the doctor ordered.  Just thought I’d pass it on.

Remember, if you’ve got questions about your family’s health (including H1N1 concerns) you can always give the expert nurses at MyNurseOnCall a ring.  They’re available 24/7.  MeckMom readers can still get their first 30 days of calls totally free.  Just use the coupon code MeckMom at checkout.  Click here to see my video review and learn more about what MyNurseOnCall can do for you.

I tried out and adapted several different wheat bread recipes and finally settled on this one for three basic reasons.  1 – It’s made entirely from food storage ingredients (no refrigerated items needed).  2 – The finished product is good for sandwiches or toast.  3 – It freezes really well so I can make four loaves in one batch and have enough to last the entire week.

This recipe uses both wheat and bread flour.  If you like your bread more dense, you’ll want to increase your wheat flour.  If you prefer it fluffy, reduce your wheat flour and add a bit more bread flour.  I make mine in my Bosch mixer, if you’re using a KitchenAid you might want to half the recipe.  I’m not sure how much dough those machines can handle.

Ingredients

4 cups warm water (110 degrees or so)
1 Tbsp sugar
2 Tbsp active dry yeast

2/3 cup sugar
2/3 cup vegetable oil
2/3 cup honey
4 tsp salt
6-8 cups wheat flour
4-6 cups bread flour (you can use all purpose too)

Directions

1. Add the tablespoon of sugar to the warm water and then add the yeast and let it sit for 5 minutes
2. Meanwhile, add 2/3 cup sugar to mixing bowl.  Next add oil and then honey (use the same mixing cup – the oil residue will help the honey slip out easily).  Add salt and yeast mixture (it should be foamy) and blend lightly.
3. Add wheat flour one cup at a time and mix well.  I don’t really measure, I just keep adding wheat flour until the dough is thick, sticks to the beaters and starts to look like this…
   
4. Change to a dough hook attachment.  Add bread flour to the mixture half a cup at a time until it cleans the sides of the bowl and is no longer sticky to the touch.  Increase motor speed and “knead” the dough for 6 minutes or so (you could also do it by hand on the counter – just increase the time to 10-15 minutes).  Continue to dust with flour as needed.  It will look something like this…
   
5. Turn your oven to it’s lowest temperature (I use my warm setting) and move the rack down to a low position.  Grab a large bowl and coat it lightly with oil.  With floured hands, form a smooth and elastic ball with the dough and drop it in the bowl.  Flip dough ball once to coat the entire surface of the with oil.  Cover the bowl completely with plastic wrap.  It should look something like this…
   
6. Turn your oven off, then place the bowl in warm oven (if you can’t touch your hand to the inside of the door, it’s too hot – open the door to allow it to cool).  Let it rise until doubled (about 45 minutes).  It should look something like this when it’s finished…
   
7. Lightly grease 4 standard size bread pans (I prefer glass because it’s easy to see when the bread has cooked through by checking the browning on the bottom).  Punch down the dough.  Divide it into four even chunks.  Shape the sections into loaves by tucking the dough under itself.  Place the sections in the pans and return them to the warm oven (you may want to warm it up again – just be sure to turn it off before you put the loaves in).
   
8. Let the loaves rise until they double in size or are about 1-2 inches taller than the pans (about 30 minutes).
9. Pull loaves out of the oven and preheat to 365.  Place loaves back in the oven and bake for 25 to 30 minutes.  If your loaves start to brown too quickly, cover the tops with aluminum foil (I use a disposable oven liner because it’s faster and easier to work with).
   
10. Once your bread is cooked through, take pans out of the oven and place finished loaves on cooling racks.  Allow the loaves to cool for about 10 minutes before slicing (5 minutes if the smell of fresh baked bread is making your stomach growl and you can’t stand to wait any longer).
    

Doesn’t that look delicious?  Just wait until you cut yourself a thick slice in the morning and slather it with strawberry freezer jam.  It’s great way to kick off your day.  I promise, once you get the hang of making this each week, you’re family will never want to go back to store-bought again (as evidenced by my chubby little guy here).

Let me know if you have any questions or improvements on this recipe in the comments area below.  Good luck!  Just thought I’d pass it on.