Posts Tagged ‘Bingo’
Bingo is the latest old school pastime making a comeback with a younger generation. Even rock stars like Smashing Pumpkins front man Billy Corgan enjoy it. He hosts monthly bingo nights in his Chicago teashop. This crowd includes mostly 30 something hipsters sipping tea and playing bingo. The Chicago hot spot is packed with new players all the time. Even bingo suppliers are tapping into this market with neon bingo paper and daubers that glow in the dark. How cool is that!
They say you can hear the players get so excited you can even hear ooohs and ahhs when they are getting close to a bingo. The thrill and excitement of it brings people back for more.
Bingo is and always has been a great way to catch up with friends and chat. Playing online is just as fun especially when you have lots of great bingo buds like we have on Bingo.com.
So we want to hear from you. Why do you love Bingo? What makes you come back for more? Comment on the blog or on our facebook page.
Until next time…
I told you I’d be back more often so here I am with another post for all my fave bingo buds! Have you ever been to a bingo hall and wondered if there is a certain set of rules or etiquette during a bingo game? Well we have the answer for you. For all of you who were wondering what the 10 golden rules of bingo were, here they are in all their bingo glory.
Follow these simple rules and be guided into a state of bingo enlightenment. They will keep you well-liked at the bingo hall as well as in the bingo chat rooms.
THE 10 COMMANDMENTS OF BINGO
1. Thou shalt not sit in thy neighbor’s lucky seat.
2. Thou shalt not covet thy neighbor’s bingo card.
3. Thou shalt not take the Caller’s name in vain.
4. Thou shalt not call false “Bingo.”
5. Thou shalt not wish bad luck on thy neighbor.
6. Thou shalt not threaten to kill the Bingo Caller.
7. Thou shalt not steal thy husband’s money for Bingo.
8. Thou shalt not brag about how much thou hast won.
9. Thou shalt not whine about how much thou hast lost.
10. Thou shalt honor thy Bingo Host.
And if you know me I love cooking almost as much as I love bingo! The weather is starting to get warmer which always gets people in the mood for BBQ! Here for all my meat loving bingo buddies is a yummy and super simple recipe for Pulled Pork. I just made it last weekend and everyone thought it was to die for! Hope you enjoy it too!
Slow Cooker Pulled Pork (8 servings)
-1 (2 lb. pork tenderloin) or you can use roast I’ve heard
-1 (12 fluid oz) can or bottle of rootbeer
-1 (18oz) bottle of your favorite BBQ sauce
-8 hamburger buns, split and lightly toasted
- Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
Recipe courtesy of Allrecipes.com
Until next time….
Hi y’all! I’m back and writing my first blog in awhile. We’ve been busy at Bingo.com over the past few months. Bingo is our passion and we are always working hard to make it the best free bingo site. The one thing we love about our site is our loyal players. Many of our players have been playing since the first year the site was up in 1999. It’s so nice to see the same usernames still playing after all these years. There is also many more signing up every day, which is so exciting! Next year marks our 15th anniversary of the site. Wow- can you believe it! Even I, Ava Von Bingo, have been around since 2001 and have so enjoyed playing bingo on the site with all of you.
We wanted to thank all of you for your continued support of Bingo.com! We love our players and are looking forward to many more years of fun playing our favorite game. What game is that you ask….BINGO!!!!
Also, I wanted to share with you a recipe is absolutely delish! Hope you enjoy it as much as we did! Hoping to post more regularly now so send me your recipes or topics you’d like to read about to email@example.com and maybe you’ll see it on the next post.
Until next time bingo buddies….
Broccoli-and- Cheese-Stuffed Baked Potatoes
- 8 large baking potatoes
- 2 tablespoons olive oil
- 3/4 pound broccoli florets (5 cups)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cups grated low-fat Cheddar
- 1/2 cup sour cream
- 1/4 cup milk
- Salt and pepper
- Preheat oven to 375°F. Rub potatoes with 1 Tbsp. oil; pierce with a knife. Bake until tender, 1 hour and 30 minutes. Steam broccoli until tender, 5 minutes. Drain; rinse. Pat dry and roughly chop.
- In a skillet over low heat, warm 1 Tbsp. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat.
- Let potatoes rest until cool enough to handle. Set oven to 350°F. Cut top 1/4 inch off potato. Scoop out flesh.
- Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.
Recipe courtesy of Myrecipes.com
As soon as Autumn begins and it starts to cool off I begin to crave those savory flavors like nutmeg, ginger, pumpkin, cinnamon, and sage. With Thanksgiving just around the corner here is a recipe that is sure to satisfy those cravings. I know its not exactly healthy, which I try my best to be, but sometimes we gotta treat ourselves. Right? Right?
Marbled Chocolate-Pumpkin Brownies
- 3 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1/2 cup sugar
- 1 egg
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 tablespoon all-purpose flour
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 ounces unsweetened chocolate, chopped
- 3/4 cup butter, cut up
- 2 1/4 cups sugar
- 4 eggs
- 1/4 cup milk
- 2 teaspoons vanilla
- 3/4 cup coarsely chopped walnuts, toasted (optional)
Preheat oven to 325°F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.
In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.
In a small bowl stir together the 1 1/4 cups flour, the baking powder, and salt; set aside.
In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2 1/4 cups sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.
Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.
Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.
To Store: Layer brownies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.
Recipe courtesy of: http://www.bhg.com/recipe/brownies/marbled-chocolate-pumpkin-brownies/
These are definitely a decadent treat!
This weekend we’re going to a corn maze and pumpkin patch with the little ones. Should be fun! When it comes time to carve I am definitely guilty of using a stencil; this year I’m going to try and be creative and come up with something on my own. I’ll have to tap into my inner Martha Stewart. We’ll see how that goes..lol
There is so much fun to be had at this time of year. Enjoy the wonders of Autumn bingo buddies.
Until next time…
We had a fun baby shower last month. It was a jungle theme and of course we played Baby Shower Bingo. We also played a fun game where everyone wore a baby pin and if someone says ‘baby’ you can take their pin and the goal is to get the most pins by the end of the shower.
I made these awesome Rattle cupcakes. They were a big hit but quite a bit of work. So worth it though!
Shake, Rattle and Roll Cupcakes (Wilton)
• Yellow Candy Melts
• Buttercream icing
• Your favorite cupcake recipe
• Hollow-center candies
• Pastel candy-coated chocolates
• Standard muffin pan
• Cooling Grid
• Standard White Baking Cups
• White Baking Cups
• 4 in. Lollipop Sticks
• Disposable Decorating Bags
• 12 in. satin ribbon (1/4 in. wide) for each cupcake
Step 1-Bake cupcakes in White Standard Baking Cups and cool completely on Cooling Grid.
Step 2-Prepare Buttercream Icing recipe. Ice cupcakes smooth with white icing using Spatula.
Step 3-Using melted candy in cut disposable bag, pipe zigzag across cupcake. Position pastel chocolates before candy sets.
Step 4-Attach hollow-center candies to lollipop sticks with melted candy.
Step 5-Insert stick into cupcake and add ribbon bow.
With the birth of a baby you feel an overwhelming sense of love and your days are now filled with diapers, sleepless nights, and plenty of feedings. Being a mom is the best job ever however at times it can be a challenging one. Here is a Mom Bingo game for all of you which includes a list of the multitude of things we (try to) do in a day. Enjoy!
Until next time…
Although I do miss them while they are school it gives me more time to work and more time for playing bingo, which is always fun. However, as a mom you always seem to have 100 things to do and only so much time to do it. It seems like time is going by so fast and there’s less and less time to get things done, even making dinner. Since school started it has also cooled off a little bit and I have been craving comfort food already. Dangerous I know! So here is a quick and easy recipe for a weeknight dinner. Yum!
Farfalle with Sausage, Tomatoes, and Cream
• 2 tablespoons olive oil
• 1 pound sweet Italian sausages, casings removed
• 1/2 teaspoon dried crushed red pepper
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 28-ounce can crushed tomatoes with added puree
• 1/2 cup whipping cream
• 1 pound farfalle (bow-tie pasta)
• 1/2 cup (packed) chopped fresh basil
• Freshly grated Pecorino Romano cheese
Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.
Until next time…
As well it would be nice to get back to our regular school routine and earlier bedtime. In some areas the kids are already back at school however we still have one week of summer break so it’s time to get ready for back to school. Tomorrow we will be off shopping for school supplies and since the little ones loved car bingo so much I found a school supplies bingo card for them too. This should make the shopping trip a little easier and of course more fun! Check it out: http://bogglesworldesl.com/bingo/schoolsupplies.php
Also here is a recipe for you since some of you are already packing lunches next week and I know I always have trouble coming up with new ideas. Enjoy!
Wicked Pizza Muffins
These calcium-rich muffins freeze well, can be packed in a lunch box straight from the freezer and will thaw by recess.
Servings: Makes 12 muffins
Prep Time: about 25 minutes
2 cups (500 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) each salt and dried basil
1/2 tsp (2 mL) baking soda
1 cup (250 mL) tiny cubes old orange cheddar
1 cup (250 mL) plain yogurt
1/4 cup (50 mL) butter, melted
1/2 cup (125 mL) finely chopped red or green sweet pepper (optional)
1/4 cup (50 mL) pizza sauce
1/2 cup (125 mL) shredded mozzarella
1.Preheat oven to 400 F (200 C). Line 12 muffin cups with paper liners. In a large bowl, whisk together flour, sugar, baking powder, salt, basil and baking soda until combined. Stir in cheddar cubes.
2.In a medium bowl, whisk together yogurt, eggs and butter until smooth. Stir into flour mixture just until well combined and no dry spots remain; stir in sweet pepper (batter will be very thick). Spoon batter into muffin cups, dividing evenly. Spoon 1 tsp (5 mL) pizza sauce on top of each muffin; sprinkle each with shredded mozzarella.
3.Bake about 20 minutes, until golden and a toothpick inserted in centre of one of middle muffins comes out clean. Let muffins cool in pan at least 5 minutes before removing, then let cool completely on a wire rack. (Freeze muffins in an airtight container for up to 1 month; defrost at room temperature.)
Awesome! Just one question…can I have one?
Until next time,
We also went to a rodeo. It was quite spectacular. To get into the rodeo spirit we bought cowboy hats and pink cowboy boots for the little one. There were kids events with prizes, a carnival, lots of carnival food and of course the rodeo events and suicide race. It was a gorgeous day and it was the first rodeo the little one had ever been to so it was extra exciting for her. The barrel races and suicide race were definitely her faves as well as the Rodeo princesses who were dressed beautifully and were amazing at riding their horses. What a fabulous day!
After a few days of camping and the Rodeo I was ready to head home and get back to our routine and of course back to playing bingo. I can’t believe I went almost a week without playing a single game! I’m not quite this bad but I did miss playing and all my bingo buddies.
Glad to be back! Hope you are all enjoying the last days of summer before the kids head back to school.
Until next time….
For all of you who are overwhelmed with the heat here are a few tips:
1) Frozen grapes-so tasty and delicious but most importantly they’ll cool you off.
2) Eat fruits and vegetables-grapes, melon, greens, cucumber and summer squash are all fluid rich choices.
3)Don’t cook inside-eat salads or a sandwich for dinner or prep dinner in the morning while it is still cool. There’s always the BBQ too!
3) Stay hydrated with water
4) Take a dip or run through the sprinkler. At any age this is fun!
5)Close the blinds and shades. Direct sunlight can raise the temperature of a room by 10 to 20 degrees.
6) Go to the mall or grocery store. Ahhh air conditioning. When I was pregnant I spent quite a bit of time just walking around stores just because of the air conditioning. Trust me it is lovely!
7) Make a smoothie and pour it into popsicle molds. Yum!
Also, here’s a recipe for some yummy popsicles that are super easy to make. If you prefer you can just drink it as a smoothie instead.
Strawberry Lemonade Ice Pops
• 1 (12 ounce) can frozen lemonade concentrate
• 3 cups cold water
• 1 (16 ounce) package frozen sliced strawberries
1. In a large pitcher, stir together the lemonade concentrate and water. Place strawberries into the container of a blender, and puree until smooth. Pour in some of the lemonade if necessary to facilitate blending. Stir strawberry puree into the lemonade. Pour into molds, and freeze until firm, about 4 hours.
I’m crossing my fingers that summer comes here soon or I might be taking a road trip in search of some heat. Yeah more Car Bingo!
Hope you are all enjoying your summer and beating the heat.
Until next time…