Tuesday, March 31, 2009
With Easter not far away, I thought a little Easter Birdy would be in order for the day. Mollychicken blog has the cutest Easter birdy tutorial. In the pocket on the front of the little chicken is an egg. When you remove the egg, a baby chick is inside the egg, tucked away in a little pocket. This is so adorable and I plan to make one of these sweet little Easter chickies for my niece to tuck in to her Easter basket. Following is the link to the tutorial. She has lots of cute pictures and the pattern pieces you can easily print off.
Monday, March 30, 2009
Low Country Boil
Large stock pot
Old Bay Seasoning - 2 teaspoons per quart of water
12 (or 2-3 per person) red new potatoes
6 4-inch pieces smoked link sausage (we use Oscar Myer Smoked Turkey Sausage - it cuts way down on the fat but still taste delicious)
6 ears of fresh or frozen corn
3 pounds of shrimp (around 26-30 pcs. per pound) - the recipe calls for unpeeled fresh shrimp. If we use fresh, Stan wants them peeled and deveined but with the tails on and if we use frozen, we buy uncooked deveined and peeled with tail on.
Fill a large pot with enough water to cover all ingredients. Add Old Bay and heat until boiling. Adjust crab boil to suit your taste. When boiling, add potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for time more minutes. Add shrimp and cook for no more than three minutes (do not overcook the shrimp or it will get a rubbery consistency). Drain and serve with hot crusty bread, drawn butter and a good spicy cocktail sauce.
The traditional way of serving this is to spread newspaper on a long table, drain and pour down the center of the table. Each person eats what is in front of them at the table. Now plates needed. However, I am a germaphobe and will not ever want to do this. :)
I am sad I did not take pictures yesterday while cooking but with 8 people in the house, I was preoccupied and busy! It was great!
Friday, March 27, 2009
Thursday, March 26, 2009
Thanks to all our encouragers, especially my wonderful friend, Kelli of http://joy-kelli.blogspot.com/. She has a little thank you coming her way. She is a true and faithful blog and life encourager and I love her dearly. Stop by her blog and see why Joy is her blog's name. You will not be disappointed.
A friend and I are getting ready to open an online store and we are struggling with a name for it. We don't want to get too cutesy or get pigeon-holed into one particular craft. She offers some, I offer some, we search and find our favorites are already in use. We go back to our lists. I know we will land on the perfect name but the process is becoming very frustrating. I am praying for patience and insight. :) We have worked up a lot of stock and we have one great idea for summer! Hopefully people will love the idea as much as we do.
I signed up a while back to participate in a Bend the Rules bag swap and a Spring Swap. If I had my camera, there would be pictures of fabric for both swaps. I am using Amy Butler fabric for the BTRS and a bright, paisley and strip from Brother and Sister Designs for the Spring Swap. I have cut the fabric and am sitting down today to sew. Pictures to come!
Tuesday, March 24, 2009
Sew Ritzy~Titzy has a free flower tutorial that I just love. I can see this used on many items and not only on a pocket book. With differnet fabric choices, wouldn't this pretty flower be lovely as a corsage for a bridal or baby shower or even pinned to the front of a cardigan sweater? Even a smaller version as a pony tail holder would be great. I have so many fabric ideas for this little flower! It says SPRING to me!
Dawn, Sew Ritzy~Titzy blogger, has given me permission to use her actual photo, as my camera battery is dead and we are awaiting the arrival of the new charger that I ordered.
Follow this link for the free tutorial.
Monday, March 23, 2009
This is one of my families favorite muffins. They are moist and delicious and low-fat.
1 box Duncan Hines Spice Cake Mix
1 15 ounce can Pumpkin
1 cup semi-sweet chocolate chips
Put the pumpkin in a large mixing bowl, add the cake mix slowly so that it mixes well. Then fold the chips into the batter. Use an ice cream scoop to spoon into muffin tins. Makes 12 -18 muffins, depending on size of muffin tin. Bake at 350 degrees for 18-21 minutes. We love these for breakfast, snacks, etc. I especially love one in the afternoon with a hot cup of tea. Yummy.
Wednesday, March 18, 2009
Tuesday, March 17, 2009
Monday, March 16, 2009
Chicken Pot Pie (or if vegetarian omit chicken and have Veggie Pot Pie)
3 boneless skinless chicken boiled and cut into bite-size pieces (hint - I never use a knife to cut meat in the kitchen but instead use my kitchen shears)
1 can of cream of mushroom soup - I use 98% fat-free
1/2 a can (using soup can) of milk
1 can of Veg-All drained (you can use any veggie, fresh, frozen or canned but pre-cook)
Mix together and pour into a sprayed casserole dish.
Crust: Mix 1 cup self-rising flour, 1 cup milk, 1 stick of butter, melted. Pour over casserole. Bake on 350 degrees for 45 minutes or until light golden brown.
Friday, March 13, 2009
This is my baby, Hanna. She turned 20 today and I can hardly believe it. The years have flown by. I have loved every stage she and her brother, Cody, have been in. From a baby through teen and now both in their twenties, I have found joy in who they were and are in the moment. Stan and I have been so blessed to have two wonderful kids. And now we are blessed to have two wonderful adult children and to be able to call them our friends is a blessing of its own. Happy Birthday my darling Hanna! May God be at the center of your life and may He bless you today and each day of your life as you walk in His path. I love you!
Thursday, March 12, 2009
Tuesday, March 10, 2009
I made this Rice Heat Bag for a friend of mine. Not only is the bag functional, it is pretty too. I used the following free tutorial. Along with this bag is a smaller bag and an eye bag. I did not use any scented oils because so many people are sensitive to any scent. I used a muslin bag inside and sewed it all around. The outer bag has a velcro end. This allows the inner bag to be removed to heat in the microwave and also allows the outer bag to be washed and dried. They work great as a foot warmer on cold nights too. :)
Sunday, March 8, 2009
BUFFALO CHICKEN DIP
3/4 cup Louisiana hot sauce (I use Texas Pete)
I cooked the dip in a deep, large non-stick skillet. Here is a picture of the finished dip before putting it in a serving dish. It is very delicious.
Thursday, March 5, 2009
Each year our family, my mom, sister and her family and Stan and I, all head to Hilton Head Island, SC for a week. We have two condos and spend some of each day together, usually eating at least one meal together each day. It is a great place to relax, the beaches are beautiful and it is the week before college spring break starts, so it is very peaceful. It is also the week of my birthday and the anniversary of the death of my dad. Philip, my dad, passed away on the morning of my birthday five year ago on February 26. We, as a family, decided to spend that week each year together, as long as it is possible. That anniversary is easier when we are all together away from our daily lives and it makes my birthday seem unrelated. We still miss my dad every day but we know he is no longer having to fight the terrible battle of cancer but is instead living in the presence of our King. Now that is something to celebrate!
Wednesday, March 4, 2009
Tuesday, March 3, 2009
Once you have checked out her Criss-Cross Coaster tutorial, check out her new pictures of her studio on the main page. It will definitely inspire you.
Monday, March 2, 2009
VEGETABLE BEEF SOUP
Boil and drain 1-2 pounds of ground chuck or brown 2 pounds of stew meat in olive oil. Place in large pot.
Add to large stock pot:
1 46 ounce V-8 juice
1 can beef broth (I use low-fat, low-sodium)
2 cans Progesso Hearty Tomato Soup
1 can drained, diced tomatoes
1 tsp. or more minced onion (my family likes onion so we always go with more)
Veggies of your choice - potatoes, butter beans, corn, okra, peas, carrots, etc. Use fresh or frozen veggies and not canned.
I also put a teaspoon of sugar to cut the acid of the tomatoes.
Cook until potatoes are tender and veggies are done. This makes a huge pot of soup. I freeze half immediately and I have a meal to take someone in need or for a busy night where you need a quick dinner. This has a wonderful flavor and it is low in fat and nutritious. I serve with crackers or cornbread.