Thursday, December 24, 2009
Tuesday, December 8, 2009
Monday, December 7, 2009
We tried a casserole recipe last week that can only be described as solid, comfort food. Which is perfect for cold winter nights. We all enjoyed it with a garden salad. I did try and make it in a lower fat version.
2 lbs. ground beef (I used very lean)
5 medium potatoes
1 large onion, chopped
2 cans cream of mushroom soup (I used low-fat, low-sodium)
1/2 cup grated cheddar cheese
Peel the potatoes, cut in to small pieces and boil until nearly done. Cook onion and meat until brown. Drain off excess fat. In a 9 x 13" sprayed casserole dish, layer potatoes and then meat. Spread the mushroom soup on top of the meat mixture. Sprinkle cheese on top. I used a tad more cheese and I do not use low-fat cheese. Cook 30 minutes in a 300 degree oven or until cheese is melted and casserole is bubbly.
This is great served with a side of green beans or peas or a garden salad and some crusty bread.
Friday, November 20, 2009
Over at How does she...there is a running daily post for quick, easy and inexpensive Christmas gifts for neighbors or casual friends. Some would definitely be a great teacher or hostess gift. Go http://www.howdoesshe.com/category/decorate-for-the-seasons/christmas/30-neighbor-christmas-gifts-ideas/to to check them all out.
Thursday, November 19, 2009
Hanna and Stan at Hanna's room before the induction ceremony.
Tuesday, October 27, 2009
Cheddar Olive Balls
2 cups sharp shredded cheddar
1 stick butter, room temperature
1/2 cup flour
1/4 tsp. salt
1/4 tsp. paprika
dash cayenne pepper
40 green olives (pimento stuffed)
Preheat oven to 350 degrees. In large mixing bowl, mix cheddar and butter until creamy. Add flour, salt, paprika and cayenne. Blend well. Using heaping teaspoons of dough, surround each olive with a ball of dough. Bake 13-15 minutes or until golden brown. It helps if the olives are dry.
Tuesday, October 20, 2009
Monday, October 19, 2009
1 package ground sausage (may use regular or spicy)
1 can Ro-Tel
1 8 ounce cream cheese
Brown sausage and break in to small pieces. Drain. Add Ro-Tel and cream cheese. Heat over medium heat, stirring often until cheese is melted. Keep warm on low heat or use Crock pot.
Serve with tortilla or corn chips.
This is my son's all-time favorite dip. Enjoy!
Wednesday, October 14, 2009
Tuesday, October 13, 2009
I cut this fabric all the same width but random lengths and will sew it using a 1/4" seam. The finished size will be 50" length x 9" wide. I got the size from an existing scarf I own. I will line it with lightweight cotton backing. I will post pictures when I get it completed.
http://sewmamasew.com/blog2/ is having a month of scrap buster projects. There are so many wonderful tutorials including wallets, pin cushions, doll diapers, and my favorite a scarf. Bump over and check out this month's great projects.
Monday, October 12, 2009
Easy Peasy Low-Fat Potato Soup
1 bag Ore-Ida hash brown potatoes (the small cubed ones)
4 cans fat-free, low-sodium chicken or vegetable broth
Simmer potatoes and broth for 20 minutes.
1 package Pioneer fat-free country white gravy
1/2 cup water
In a bowl, blend gravy mix and water together. Add gravy mixture to potatoes. Let simmer 20 minutes.
Variations: Loaded Potato Soup: add green onions, shredded fat-free cheese, bacon or fat-free sour cream.
Tuesday, October 6, 2009
2 cups cubed cooked chicken breast
1 cup cooked rice (brown or white)
2 large stalks celery, diced
8 oz. drained pineapple tidbits
1/2 cup halved red seedless grapes
1/2 cups mayonnaise
1 tsp. curry powder (optional)
Combine all ingredients. Stir well. Chill. Serve on a lettuce leaf with your favorite cracker or flat bread. I love it with a seeded, flavored crisp flat bread. Serves 4. Sliced tomatoes are delicious on the side.
Monday, October 5, 2009
Thursday, October 1, 2009
Thursday, September 10, 2009
Famous Brunch Casserole
1 lb. bacon - cut into fourths and fry until crisp. Drain off fat.
1 (20 oz.) can apple pie filling
2 Tbsp. sugar
2 cups shredded Cheddar cheese (I prefer sharp)
1 1/2 cups Bisquick
1 1/2 cups milk
Heat oven to 375 degrees. Grease a 9x13" casserole dish. Spread pie filling in bottom of dish. Sprinkle this with the sugar. Spread cheese and bacon over filling. Beat Bisquick, milk and eggs until smooth. Pour over the top. Bake, uncovered, until a knife inserted comes out clean, between 30-40 minutes. Serves 8 people.
Wednesday, September 9, 2009
Spiced Apple Drops
1/2 cup butter, softened to room temperature
2 cups all-purpose flour
2/3 cup sugar
2/3 cup packed brown sugar
1/4 cup apple juice or apple cider
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup finely chopped apple
1 cup chopped walnuts
Lightly grease a cookie sheet. (Repeat greasing cookie sheet for each batch.) Set aside. In a large mixing bowl beat butter with electric mixer on medium to high speed about 30 seconds or till softened.
Add about half of the flour to the butter. Add sugar, brown sugar, egg, half of the juice, cinnamon, baking soda, nutmeg, and cloves. Beat till thoroughly combined, scraping sides of bowl occasionally. Then beat or stir in remaining flour and remaining apple juice/cider. Stir in chopped apple and walnuts.
Drop dough from a rounded teaspoon 2 inches apart on prepared cookie sheet. Bake in a 375 degree oven for 10-12 minutes or till edges are lightly browned. Cool on cookie sheet for 1 minute. Remove cookies and cool on a rack. Frost with Apple Frosting. Store iced cookies in refrigerator. Makes about 40.
In a medium mixing bowl beat 4 cups sifted powdered sugar, 1/4 cup softened butter, 1 teaspoon vanilla and 3-4 Tablespoons apple juice to make a frosting of spreading consistency. Makes about 1 1/4 cups.
Tuesday, September 8, 2009
Monday, September 7, 2009
Friday, September 4, 2009
Monday, August 31, 2009
This recipe is the very best Sloppy Joe recipe I have ever eaten. I think it is the soup that gives it just a bit of different flavor. I have been making this for about 8 years. Let me know if you try it.
2 1/2 pounds lean ground beef
1 medium onion, chopped small
2 1/2 tablespoon, Worcestershire sauce
1/3 cup brown sugar
1/2 cup ketchup
1 tablespoon mustard
1 can cream of mushroom soup (I use the low-fat, low-sodium)
Fry meat with onion. Drain and add salt and pepper to taste. Add remaining ingredients and simmer. Serve on hamburger buns. Makes 8-10 sandwiches.
This can also be put in a sprayed Crock-pot to simmer for no more than three hours.
I serve with slaw and some type of potato and fruit.
Thursday, August 27, 2009
Wednesday, August 26, 2009
http://www.sewmamasew.com/ has the entire line for sale, along with some other great fabric.
Tuesday, August 25, 2009
RIBBON KEY FOB
Monday, August 24, 2009
Cheese and Nut Roll
1- 3 ounce package cream cheese, softened to room temperature
1- 8 ounce box Velveeta cheese, softened to room temperature
1/2 tsp. garlic powder
dash or two of Worcestershire sauce
dash or two (or three if you like spicy) hot Tabasco sauce
1/2 cup chopped pecans
Mix both cheeses, garlic powder, Worcestershire sauce and Tabasco sauce. Work it till soft. You may use a mixer on low or it is easiest to use your hands. Form into a ball.
On aluminum foil or wax paper, sprinkle the nuts in a line and shake the paprika and chili powder over the nuts until well covered. Roll the cheese into a log, with the dimensions about the size of a half-dollar coin. Roll the log in the nuts and spices until covered all around. Use the same paper to wrap the cheese log in and refrigerate until firm, at least a few hours but best if left overnight. Serve with an assortment of crackers.
Sunday, August 23, 2009
I finished the Birdie Sling bag for my daughter. I really like the combination of the two fabrics and think it will work great for fall. Hanna wanted a bag big enough to put a couple of college textbooks, a notebook and her purse items. This bag is large and roomy with four large pockets. Next time I make this pattern I will add a magnetic snap or a big button for closing the top. It does not call for one but I always like a bag to fasten. Other than that I think this is the easiest Amy Butler pattern I have made. I did change one thing: it called for the outer fabric to have interfacing but I was using a very heavy home dec fabric and chose not to. I used linen for the lining and used an iron-on fleece for the interfacing. It gave the bag plenty of support.
Inside of the bag. I used linen and the handle and band fabric to make the pockets.
Thursday, August 20, 2009
I am also in the sewing room finishing up an Amy Butler Birdie Sling Bag for my daughter. Pictures to come!
Tuesday, August 18, 2009
Monday, August 17, 2009
1 package of cornbread mix, make according to package directions and let cool
1 can Pinto Beans, warmed (I like Bush's)
lettuce, I like romaine but you can use iceburg or your choice
1 large tomaoto, chopped into small pieces
1 green bell pepper, chopped into small pieces
1 medium onion, chopped into small pieces or green onions (3-4)
2 cups cheddar cheese
6-8 slices of bacon cooked crisp and crumbles or 1 small package of pre-cooked bacon
Ranch salad dressing, 1 small bottle
In a casserole dish or large bowl, layer in the following order:
Cornbread, crumble in the bottom of the bowl,
Pinto Beans, pour evenly over the cornbread,
Lettuce, tomotoes, bell pepper, onion and salad dressing,
Bacon, and sprinkle the cheese over everything last.
Serve immediately. This is hearty enough for a complete meal but also works as a side to any grilled meat or other veggies. To make this dish vegetarian, just omit the bacon. :)
I have one friend who always request this salad for any dinner we do together. Yes, it is that good and simple.
Thursday, August 13, 2009
Wednesday, August 12, 2009
After our three hour stop at Mary Jo's we drove twenty more miles to visit the Ikea store. I have heard about Ikea from my friend, Maddie, and I have looked online but nothing compares to being there. Oh my, there is just so much and at such wonderful prices and varieties and well, it was just incredible. My friend, Tracy, and I are already planning a second trip next month! I did find some drapes I really love for my son's old room. The room is sitting empty, in need of paint and then it will become a guest room. I think the drapes will give me some wonderful colors to work with for the bed and accents. What do you think? The leaves are a medium slate blue, dark gray, chocolate brown on a creamy background. They are lined with a cream fabric as well. They come in a 97" length, which I can cut off the extra and use it to make throw pillows. I think I will go with a silvery gray or a chocolate brown for the bedding or maybe even combine the two. Any suggestions for wall color? I really want some color and not the ivory cream.
Tuesday, August 11, 2009
Monday, August 10, 2009
On Friday I made a Chess Chewy Cake, aka Gooey Butter Cake. I made it to take to my daughter's in Charleston. She lives with five, yes five, men. Last year she lived with eleven women and she declared never, never, never again! Testosterone is much easier to deal with than estrogen starts monthly cycling all at the same time! The crying, the screams, the name-calling, the hurt feelings were just entirely more than she wants to ever deal with again. You see my daughter is in college. Last year she lived on campus but in one of the school's historic houses. It is in an incredible area, beautiful and handy to all her classes and across from the library. She gave all that up, moved to a much less desirable area about 9 blocks away just to NOT live with women!!! Anyone relate? She has one girlfriend who will show up in two weeks and will also be living there. She was one of Hanna's roommates last year and is definitely more like Hanna, calm, easy going and no screaming. Well, all six of these 20-somethings loved this cake and I think you will too. I have been making it since the 80's and it is always a hit. It is very rich and can be cut in small serving pieces and served at showers or luncheons. It is a great afternoon tea dessert and is wonderful with a cup of hot coffee.
Thursday, August 6, 2009
This time I made it in the retro Christmas fabric and included it in my Christmas in July swap package. I want to make one for me personally. I am hoping it does a good job keeping your beverage warm. Between the lining and outer fabric I used an inuslated interfacing called Insul Brite. It is supposed to keep your drink either warm or cold.
I love coffee in the morning, warm with some fat-free half and half, and a touch of sweetner and I love sweet, iced tea. I am trying to cut back on my sugar intake so I am not drinking anywhere near the amount I was but sometimes a southern girl has just got to have some sweet tea!
Are you a coffee or tea drinker? Hot beverage or cold?
Today was a wonderfully, relaxing day. I spent the morning working with business partner, and good friend, designing and making jewelry and we spent the late afternoon hours at her neighborhood pool. We lounged and relaxed and caught up with one another's lives. I am so thankful for our time together today.
Tomorrow evening my husband and I are going to see our daughter in Charleston, SC. Charleston is one of my favorite places. It is a beautiful city, rich in history and traditions but also has a huge art scene. It is also just minutes from mulitiple beaches. Our favorite beach is Isle of Palm and I hope to spend some time there on Saturday or Sunday.
Have a wonderful weekend and I will see you Monday with a new recipe!
Tuesday, August 4, 2009
Monday, August 3, 2009
Country Time Pink Lemonade - measure in the cup up to the 2 quart line
Country Time Lemonade (yellow kind) - measure in the cup up to the 2 quart line
2 large naval oranges
In a gallon pitcher, add lemonade mixes. Cut one naval orange in half and squeeze juice over the mix. Add water and stir until mixed well. Slice second orange into thin slices and float on top. I know this sounds so easy and it is but it is also very delicious. The oranges give the lemonade a wonderful flavor. You can half the amounts for a 2 quart but I promise, you will need the gallon. It goes quick!
Wednesday, July 29, 2009
After two weeks of cleaning and painting the house my son is moving into is almost ready for occupancy. The house is a cottage style, built in the 1940's and was needing lots of TLC. The two bedrooms, dining room and living room all have hardwood floors but they were beyond cleaning. There was paint splatter and lots of stains and wear from many years of use. It would require a professional to come in and refinish completely, something the landlady felt was cost-prohibitive and as a renter, my son, is not going to incur the expense. Instead, we settled on a more cost-effective and quicker fix, paint. After painting all the walls over the last week and a half, we taped off the trim, cut in with a brush and rolled the floors with Porch and Floor Paint. They look terrific, so fresh and clean. I finished the touch-ups last night and hubby started laying floor tile in the kitchen and laundry room. That project should be completed tonight and Cody should be able to move in over the next few days.
I am so thankful we are almost done and thankful Cody found a roommate to share the expenses and thankful he is happy with how everything has turned out.
Tuesday, July 28, 2009
Monday, July 27, 2009
To make the peach filling, peel and slice 10-12 peaches. Add 1 cup of sugar and stir with a spoon until well mixed, (see picture below). Pour in to a sprayed, 2-quart casserole dish.
For crust, mix 1 cup of self-rising flour, 1 cup sugar, 1 cup of milk, 1 stick of butter melted and 1 teaspoon of vanilla. Mix with a whisk (see picture below) until all the lumps are smooth. Pour over the peach filling. Bake at 350 degrees for 45-60 minutes. My stove takes about 50 minutes. The top will be golden brown and the filling will be very bubbly. Serve warm with a couple of scoops of all-natural, vanilla ice cream. It is so delicious. By last night, the last of the cobbler was eaten. :) And yes, I know. This is not a low-fat dish but sometimes you have to splurge! I made this instead of a birthday cake for my husband.