Friday, March 27, 2009

Rome Chowder

I was browsing through my husband's old recipes to find something new to cook. Rome Chowder, never heard of it but it sounds great. A good southern comfort food. Enjoy.

Rome Chowder

1 lb ground beef
1 can tomatoes stewed
1 can peas un-drained
1 can pitted black olives
1 small onion chopped

Brown meat and onions, drain grease. Add other ingredients and simmer for 1 hour. Add cooked spaghetti and grated cheese ( Cheddar). Pour in casserole and top with more cheese. Bake for 350 until bubbly.
Enjoy!
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Free Gifts from Aerie store

Print out this coupon and sign up at your aerie store.

When you sign up for the a*list you get:

no-string-attached gifts every month
free gifts on your birthday
special email offers and promotions
exclusive a*list-only shopping events
you pick up the your free gift on Thursdays.
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Free Cookie Plate

Being the lover of chocolate. I was looking on the Nestle web site last night for a recipe for Peanut Butter Chocolate Chip Cookies, sad to say I had lost my recipe, but I found a new freebie! Please take a look at the site, with 3 upc's from Nestle's Toll House refrigerator cookies you can get a free Toll House cookie Plate and of course while your there, browse around. They have some great recipes!

http://www.pleasesendcookies.com/CollectorsPlate.aspx

I did find the recipe I was looking for Old-Fashioned Peanut Butter Chocolate Chip Cookies. Enjoy!

( Note: this recipe was directly copied from the Nestle Toll House web page, address listed above)

Rated: *****
Level: Easy
Prep Time: 20 minutes
Cook Time: 8 minutes
Yields: 42 cookies
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup creamy or chunky peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
Directions:
PREHEAT oven to 375° F.
COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.
DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.
BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
PREPARE dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.


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