Tuesday, February 22, 2011

Day Two on the Road!

Day Two with the gang in Gatlinburg, Tennessee!

We had breakfast and then headed down to the main drag and shopped 'til we dropped.

I had already made a few purchases--two T-shirts for Sam--when I was ready for a little breather.

Willy needed a break too. He found a great resting place among the pansies.

And then he took a ride on the Earthquake.

After a dip in the fountain,

And a ride on the ski lift,

We found the perfect T-shirt for him, but it didn't come in his size.

Then we stopped for lunch. We had a cute waiter, but Terri got him blushing by telling him I wanted my picture taken with him. We told him Terri was out of control and not to pay any attention to her. I had a Reuben sandwich and chips, which was very tasty, and the restaurant had a very interesting decor, as you can see. Weenie Man felt right at home.

After lunch, we kept right on going. Got a massage in one of those water massager things, and bought some dark chocolate espresso coffee beans for Budley.

By then, my feet were killing me, so Angie and I went back to the hotel and took a dip in the hot tub. After a little rest, we went out to dinner at Calhoun's. They claim to have the best ribs in America, and I'm here to tell you, they aren't lyin'!

And now, since it IS Tuesday, we need a recipe! I freely confess to having committed grand larceny, stealing these recipes from Mellanie Szereto's blog. She brought them both to our Sextet critique group meeting this past Saturday, and I totally pigged out on the Chicken Ranch Dip. It is AWESOME!!!! And the Artichoke Dip is fabulous too. She says she normally doubles both of the recipes, and trust me, it won't go to waste!

Chicken Ranch Dip

4 1/2 oz. can of white meat chicken or 2 chicken breast tenderloins, cooked and chopped
2 tablespoons margarine
2 tablespoons finely chopped onion
8 oz. cream cheese, softened (I use Neufchatel)
2 teaspoons ranch dressing mix (about 1/4 envelope)
1/8 teaspoon garlic powder

Saute onion in margarine. Combine all ingredients in a medium mixing bowl. Blend well. Transfer to oven-safe dish. Bake at 350 degrees for 20-25 minutes. Serve with crackers or chips.

Artichoke Dip

1 can artichokes, drained and chopped
1 cup mayonnaise (I use light)
1 cup freshly grated Parmesan
1/8 teaspoon garlic powder

Combine all ingredients in a small mixing bowl. Transfer to oven-safe dish. Bake at 350 degrees for 20-25 minutes. Serve with crackers or chips.

Tuesday, February 15, 2011

Tasty Tuesday Crockpot Ribs!

Okay, gang, here's an easy one for you. Take a rack of baby back ribs, cut into sections so they'll fit in your crockpot, sprinkle liberally with your favorite dry rub, drop them in the crockpot on low for about 6-8 hours. Don't add water, but after a while, there will be some liquid that cooks out of the ribs, and you can suck it up with your handy-dandy turkey baster and squirt it on the ribs whenever the spirit moves you. Add the barbecue sauce of your choice at the table, and you won't find anything any better.

As you may have noticed at the top of the sidebar, Hero is in the running for Whipped Cream Best Book of 2010 on Long and Short Reviews. The review was one of the best I've gotten on any book, ever. So click on the pink box over there, and it will take you to the voting site. Voting continues until February 28th. Trag and Micayla would appreciate your vote very much!

Tuesday, February 8, 2011

Tasty Tuesday Sticky Chicken!

Sticky, Sweet, Spicy Chicken

courtesy of our own DIVA DONNA!


  • 1 tablespoon brown sugar
  • 2 tablespoons honey
  • 1/4 cup soy sauce
  • 2 teaspoons chopped fresh ginger root
  • 2 teaspoons chopped garlic
  • 2 tablespoons hot sauce
  • salt and pepper to taste
  • 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
  • 1 tablespoon vegetable oil


  1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
  2. Lightly salt and pepper the chicken strips.
  3. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
  4. Serve over Rice and Enjoy!!!

Thursday, February 3, 2011

Tasty Thursday!

The Casablanca Authors blog is having a giveaway this month!

Comment to win!

Leave a comment on The Casablanca Authors blog and you'll be entered to win drawings throughout the month. Also, EVERY commenter gets an entry in our drawing for a grand prize pack featuring more than TEN SOURCEBOOKS ROMANCE NOVELS!

The contest begins on February 1

The more you comment, the more chances you have to win.
Good luck! And Happy Valentine's Month!

Since I skipped Tasty Tuesday in honor of Nancy's birthday, I figured I'd post the recipe today. This is another delicious treat courtesy of our own Diva Donna!
This recipe is homemade recipe. Whenever I make these for someone. They fall in love with it and want more. It fills your house with a great aroma. It's the best way to have cheap pork chops go so tender they fall off the the bone. I hope your men Enjoy these as much as mine. And the Hunk has nice Chops too!!
Tasty Family Pork Chops


  • 8 bone-in pork chops
  • seasoned salt to taste
  • 3 onions, sliced
  • 1/4 cup water


  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Season the pork chops with seasoned salt(I like Greek Season Salt) and place in a glass baking dish. Arrange onion slices on top of pork chops, then pour the water into the pan. Cover with aluminum foil.
  3. Bake for 1 hour in the preheated oven, then reduce the oven temperature to 300 degrees F (150 degrees C). Continue to cook for another 30 minutes.