Saturday, April 6, 2013
Gourmet Cream of Mushroom Soup Juice of one lemon 1 stick of butter salt n pepper to taste 1/3 cup flour 1 lb.. mushrooms (two containers) 1 small whipping cream 3 cups chicken broth 1 small onion sliced thin Melt butter and saute mushrooms. remove mushrooms and cook onion til tender. And lemon juice, chicken broth, salt n pepper. Add flour slowly and add mushrooms back in place in blender and blend. put back in pan and add whipping cream, romano cheese and some blue cheese. Serve hot with romano cheese ontop and a crouton if you like.
Tuesday, March 26, 2013
Friday, March 22, 2013
Croissant Pudding 4 large croissants sliced in thin small circles 4 T butter, softened 3 cups half n half 1/4 cup sugar sprinkle through croissant slices 1 1/2 tsp. vanilla extract 1 1/2 tsp. cinnamon 1/8 tsp. salt 4 large eggs beaten 1/2 cup raisens (optional) 3 tbs. maple syrup (I used pecan syrup to drizzle over top) Preheat oven 350 degrees Place sliced croissant pieces in mixing bowl. Add sugar through out the bread as you toss it gently in. In a square baking dish spray with cooking spray. Mix half n half, vanilla, cinnamon, salt & eggs. Pour mixture over bread. Add raisens. Mix well Pour into baking dish. Bake 45-50 minutes. until a toothpick inserted come out clean. Remove from rack. Drizzle maple syrup over the top. Cut like cake and serve. (also topped with some coolwhip)
Wednesday, March 13, 2013
Friday, February 8, 2013
Look what I got for 34 cent! 1 package idahoan potatoes 1.00, 1 can bush beans .49, 5 nerd ropes 2.50, 1 12 pack coca cola 4.49, 1 Bird Eyes Skillet meal 2.99 coupons used potatoes 1.00, coke 4.49, birds eye 5.98 with tax came to $.34
Friday, January 25, 2013
Salmon with Creamy Lime Sauce 1 medium lime 1/2 cup reduced fat sour cream 1-1/2 teaspoons ground cumin, divided 1/4 teaspoon granulated sugar 1/4 teaspoon salt, divided Dash ground black pepper 1 pound fresh salmon fillet, with skin 2 tablespoons Pure Wesson® Canola Oil Grate 1/2 teaspoon peel from lime and squeeze 1 teaspoon juice. Stir together sour cream, lime peel, lime juice, 1/2 teaspoon cumin, sugar, 1/8 teaspoon salt and pepper in small bowl. Set Lime Sauce aside. Rinse and pat dry salmon. Sprinkle flesh side with remaining 1 teaspoon cumin and remaining 1/8 teaspoon salt. Heat oil in 10-inch nonstick skillet over medium-high heat. Add fillet, skin-side down, and cook 4 minutes. Carefully turn fillet. Continue cooking 2 to 3 minutes more or until fish flakes easily with fork (145°F). Cut fillet into 4 pieces. Serve with Lime Sauce on top or on side of salmon.
Impress Everyone Lasagna Recipe INGREDIENTS: 1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 2 tablespoons white sugar 1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning 1 tablespoon salt 1/4 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg 1/2 teaspoon salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheese DIRECTIONS: 1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. 2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. 3. Preheat oven to 375 degrees F (190 degrees C). 4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. 5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Monday, January 21, 2013
So I looked up something unique that I could make and came across T-shirts That read: I Rock, I Roll! The smallest they had were 2t. So I bought some white onsies and traced the logo I wanted each shirt to have. And stitched the lettering and guitars on each one. I think they turned out great!
Sunday, January 13, 2013
These are so easy to make I have made a dozen or so. Crochet 20 stitches by 21 rows. Use size H crochet hook Sugar & Cream cotton (one ball of this makes three) about 3 & 1/2 across if you squish it flat! Crochet in the back loop through out to create the ridge. Row 1: (leaving a length of yarn long enough to weave through & gather one edge and tie off.) chain 21: 2 single crochet in second chain from hook, crochet one single crochet in each chain across to last 2 chains; crochet the last 2 chains together chain 1 and turn (20 stitches) Row 2: single crochet first 2 stitches together, crochet one single crochet in each stitch across to last stitch, 2 single crochet in last stitch chain 1 and turn (20 stitches) Row 3: 2 single crochet in first stitch, crochet one single crochet in each stitch across to last 2 stitches, single crochet last 2 stitches together chain1 and turn (20 stitches). Repeat rows 2 &3 for a total of 21 rows. Cut yarn leaving this second end long enough to weave through & gather one edge then tie off. Slip stitch beginning row and ending row together. Using the end of yarn weave each end in and out of the ends of the rows of the edge it is attached to. Pull them tight. Now pull one yarn end through the scrubbie and tie in a tight knot. Pull both ends back through to the other side and knot again. I simply pull the end to the inside of the scrubbie and back out, making sure to leave a length of tail on the inside I cut.