designer handbags cheap!!!!

http://www.blowoutmoda.com/index.php
check it out! I found Burberry, Gucci, Louis Vuitton
I wonder if they are real?

My new favorite thing!

philosophy®: we recently pioneered a next generation medical microdermabrasion procedure that rapidly resurfaces the skin as it replenishes the skin with vitamin c. the treatment is known as the microdelivery peel and it is light years ahead of traditional microdermabrasion. we are proud to introduce an in-home version of this revolutionary microdermabrading treatment. the peel is ideal for all skin types. results are immediate and remarkable.

At work I have been searching for a great chemical peel. The one that I had heard the most positive feedback on was the Philosophy peel. I am now obsessed with this product! I used it to "resurface" my hands, neck and face. I hope you will try it sometime! Its awesome!

Fun wreath ideas

Pistachio Cherry Bark

Ingredients

• 1 pound(s) semisweet chocolate, coarsely chopped
• 8 ounce(s) white chocolate, coarsely chopped
• 12 ounce(s) pistachio nuts, shells removed (1 1/2 cups), toasted
• 8 ounce(s) (1 1/2 cups) dried tart cherries

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Directions

1. Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl. Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl. Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth. Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
2. Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate. On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness. Spoon dollops of white chocolate onto semisweet-chocolate mixture. With tip of knife, swirl chocolates together for marbled look. Sprinkle with remaining pistachios and cherries.
3. Refrigerate bark 1 hour or until firm. Break bark into pieces. Store in tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.

experimental apple pie sunday project

Today I was feeling like experimenting! We had some gala apples that needed to be used so I grabbed one of my favorite cookbooks that my home ward had put together. The neighbors from Fruit Heights have contributed some really great recipes. I saw a recipe for apple pie but I didnt have the ingredients that it called for so I made up my own version and it actually was really really good.
I used the crust recipe from the pie pantry.
2 cups of all purpose flour
1 cup of butter flavored shortening
1 teaspoon of salt
1/2 cup of ice cold water.
The crust came out very flaky and buttery! It was delicious!

For the apple filling, I cut up 4 gala apples
splashed them with lemon juice
sprinkled on some cinnamon and sugar and let that mixture sit for a few minute.
Right before filling my crust I sprinkled in some corn starch so that the apple mixture would thicken in the oven! It was a fun little project. I have no clue how to make pie but I think that actually worked. Thank goodness. We have too many projects that dont turn out!!
Dinner was a experiment too but it isnt done yet, so time will tell...

Great steak recipe!

Grilled Ribeye Steak with Onion-Blue Cheese Sauce
2 ribeye steaks
2 tablespoons butter
Salt
Pepper
4 tablespoons butter
1 very large yellow onion
3/4 to 1 cup heavy cream
1/2 cup crumbled blue cheese

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.
Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.