Thursday, June 30, 2016
Lovin' the kits in the catalog....just ordered this one....who wants to take a class?
Lovin' the bright colors!!!!!
Easy Italian Pasta Bake
1 Lb. ground beef
3C. Whole wheat Penne, cooked, drained
1 Jar Spaghetti sauce
1/3 C. Parmasan Cheese
1 1/2 C shredded Mozzarella Cheese
Heat Oven to 375. Brown meat in skillet, Add Pasta, sauce and 1/2 Parmesan cheese.
Spoon into 13 X 9" pan, top with remaining cheeses.
Bake 20 Min. Enjoy, and Bon Appetite!!!!!
Tuesday, May 24, 2016
Here's some of the fun things we have done this winter in our Stamp Group.....
And some more...think we had an animal theme going here!!!!
Wednesday, May 11, 2016
Pink and Pretty.....some swaps from my card group a few months ago!!!!
Love these also!!!!
Tuscan Splendor Spinach Braid
1 can Crescent Recipe Creations seamless dough sheets
1/3 C black olives pureed
1 box (9 oz) frozen chopped spinach
1/2 C crumbled goat cheese
3/4 C julienne cut sun dried tomatoes in oil, well drained
1 tsp water
Heat over to 350. Unroll dough. Place on ungreased cookie sheet. Press into 12 X 9 inch rectangle. Spread olive in a 3 inch strip down center. Top with cheese, then tomatoes. With scissors, cut diagonal cuts, 1 inch apart on long sides of dough to within 1 inch of filling. Alternately cross strips over filling Turn ends of braide up and press to seal. In small bown beat egg
Thursday, March 24, 2016
Sticky Chewy Chocolate Pecan Rolls
1/4 C. packed brown sugar
1tsp. ground cinnamon
1/4 C. softened butter
1/2 cu; chopped pecans
2 TBL. sugar
1 can crescent dinner rolls
1 Tbl. butter melted
1/2 C. milk chocolate baking chips
Heat oven to 375F. Mix brown sugar, 1/2 tsp. cinnamon, 1/4C butter. Spread mixture in bottom and sides of 8 nonstick muffin cups. Sprinkle each cup with 1TB. pecans. Mix sugar and remaining cinnamon, set aside. Unroll dough, press to form 12 X 8 inch rectangle. Brush with melted butter. Sprinkle with sugar mixture and chocolate chips. Start on one short side, and roll dough tightly, pinch to seal. With a serrated knife, cut 8 slices. Place cut side down over pecans. Bake 15-20 min. Immediatly turn rolls upside down onto serving platter...Yumm!!!
Monday, February 8, 2016
Sale-a-Bration is here!!! Love this time of year...love giving away FREE product...and this year is a really good one!!!!
Glaze for Chocolate Pumpkin Cake
Place 4 oz. of chopped bittersweet chocolate, 1 TBL cold unsalted butter, and 3 TBL corn syrup in a medium heatproof bowl. Bring 1/2 C. heavy cream to a boil, pour over chocolate, let sit for 3 min. Gently stir using a wisk until smooth. Let sit 3-5 min, to thicken. Pour onto center of frosted cake, and smooth to edges allow the glaze to drop over the sides. Enjoy and Bon Apetite!!!
Tuesday, January 5, 2016
And a few more!!!!
Frosting for Chocolate Pumpkin Cake (see previous post)
Beat 6 Oz. softened Cream Cheese, using mixer set at Med-High speed, until fluffy. Add 1 1/2 C. Confectioners sugar. 2 1/4 tsp. cocoa, 1/4 tsp cinnamon, and 3/4 tsp vanilla, and beat on low speed until combined well. In separate bowl, beat 1 1/2 C heavy cream and 3/4C confectioners sugar and scant 1/4 tsp orange food coloring on med-high to form soft peaks. Fold whipped cream into cream cheese mix until well combined. Spread 1C. frosting between the 2 layers and use the rest to ice top and sides. Chill 30 min, then Glaze(see next post)