Gourmet Cream of Mushroom Soup with a hint of Blue Cheese

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.

Pinterest project

Ok Here it is I tried a pinterest project. Simple though- Bought some black felt,some black rocks and some glue and made a trivet to put my teapot on.

Croissant Pudding

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)

Dr. Oz Energy drink

Ok My first try making ahead and freezing it 1 cup spinach 1 banana 1 granny 1/2 cup blueberries 1/2 cup pineapple put into freezer bags. When ready to use add 11 0z. Nak'ed coconut water.

Look what I got for 34 cents!

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

Salmon with Creamy Lime Sauce

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

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.