Crafts

Hello. As you may know. I run a crafts newsletter most weekdays. I'm late with today's, as I still need to find one more craft to add to it.. anyway. while searching for a craft for the news letter, I came across one of my favorite sites for great ideas, and found out they are asking to be featured on a blog. report back, and then they will pick a blog to feature in their own newsletter. Neat, right?


And even if I odn't get picked, you can still go check them out for many great ideas to make things with.

I got a Cricut over the weekend and I have to clean the camper before I "play" with it again. I need to make room for it.

We picked up the things needed to put a shelf over the T.V. so that will free up some space, as well.
I have t-shirts to fix up, fancy up, for the grand kids. That means a couple of walks over to the laundry room so I can wash and dry before trying to put anything on them. I want to use the Cricut to make stencils,then will spray paint and splatter across them and see how that turns out. I want to work on my own shirts as well.

First 5 recipes in Monday's read mail

 

1

 

Arepas With Wisconsin Jalapeño Jack And Grilled Shrimp
By Chef Trey Foshee

Servings: 6

Shrimp:
1 tablespoon smoked Spanish paprika
1 tablespoon garlic, minced
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup plus 1 tablespoon olive oil, divided
20 large (16 - 20 count) shrimp, peeled and deveined

Arepas:
1 1/8 cups fresh corn kernels
3/4 cup semolina
3/4 cup (about 3 ounces) Wisconsin Jalapeno Jack Cheese, grated
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
1 1/2 jalapeños, cored and minced
1/4 cup milk
20 fresh cilantro sprigs

For shrimp, combine paprika, garlic, cumin, salt, pepper, and 1/4 cup olive oil in medium bowl. Stir in shrimp. Refrigerate 30 minutes to marinate.

For arepas, process corn in a food processor until fine. Transfer to bowl and mix in semolina, cheese, sugar, salt, baking powder and jalapeños. Mix milk with 1 teaspoon of hot water and stir into the corn mixture. Divide dough into 10 to 12 balls, 1 1/2 ounces each; flatten into 2-inch diameter cakes.

Heat 1/2 tablespoon of olive oil in large nonstick sauté pan. Fry half the arepas until brown on one side, about 1 minute. Turn and brown other side. Remove from pan and keep warm. Repeat with remaining olive oil and arepas.

To complete recipe, drain shrimp and discard marinade. Grill shrimp until just done, 2 to 3 minutes. Place a shrimp on top of each arepa; garnish with cilantro.

 

*******

 

2

Fresh Nachos With Muenster And Salsa Cruda

Servings: 8

Nachos:
2 cups top-quality crisp corn tortilla pieces
1 tablespoon butter
1/2 cup white onion, diced
1 1/2 cups fresh corn kernels, cut from the cob (about 2 to 3 ears)
1 (4-ounce) can mild or hot (your choice) diced green chiles, drained
1 teaspoon mild or hot pure chili powder
1/2 teaspoon ground cumin
2 tablespoons water
1 cup canned black beans, drained
1 cup smoked turkey breast, cubed
2 1/2 cups (10 ounces) Muenster Cheese*, shredded

Salsa Cruda**:
2 cups fresh tomatoes, finely chopped
Juice of 1 lime
1/4 cup white onion, finely chopped
2 tablespoons fresh jalapeño pepper (or to taste), diced
1/2 cup cilantro, finely chopped
Salt and pepper, to taste

To Complete the Recipe:
Sour cream, optional

For the nachos, preheat the oven to broil.

Spread the tortilla pieces on a baking sheet. Set aside.

Heat the butter in a skillet over medium heat and sauté the onion for 3 minutes. Add the corn kernels, green chiles, chile powder, cumin, and water. Bring to a boil, cover, and cook at a gentle boil for 5 to 7 minutes. Remove from the heat. Stir in the black beans and turkey cubes. Spoon evenly over the tortilla pieces. Spread the cheese all over. Place under the broiler for about 3 minutes, until the cheese melts and browns slightly. Remove from the oven.

For the salsa cruda, combine the tomatoes, lime juice, onion, chile, cilantro, and salt and pepper in a glass or pottery bowl. Stir.

To serve, top the nachos with the sour cream and salsa.

Tip: Instead of being broiled, the nachos can be baked in a 400°F oven for 5 to 7 minutes, or microwaved on high for 1 1/2 minutes or until the cheese melts.

*Or use Queso Quesadilla, Queso Asadero or Brick.

**Your favorite prepared salsa can be substituted for the salsa cruda.

 

*****

 

3

Layered Tortilla Casserole

Servings: 8

1/4 cup water
2 cans (15 ounces each) black beans, drained
Vegetable cooking spray
3 cups sliced onions (about 2 large)
2 1/2 cups thinly sliced zucchini (about 2 medium)
1 3/4 cups julienned red bell pepper (about 2 medium)
2 cloves garlic, minced
1 cup corn cut from cob (about 2 ears)
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 flour tortillas (8 inch)
1 1/4 cups commercial green taco sauce
3/4 cup (3 ounces) shredded Wisconsin Monterey Jack cheese
3/4 cup (3 ounces) Wisconsin crumbled Queso Blanco cheese

Place water and beans in bowl of food processor. Process until smooth. Set aside.

Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, zucchini, pepper and garlic; sauté 10 minutes. Add corn, cumin and ground red pepper; cook 2 minutes. Set aside.

Coat a 3 quart round soufflé dish with cooking spray. Place 1 tortilla in bottom of dish. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture on top of bean mixture, and top with 1/4 cup sauce. Blend together Monterey Jack and Queso Blanco. Sprinkle 1/4 cup cheese over sauce. Repeat procedure with reaming ingredients, ending with 1/2 cup cheese. Bake at 350° F for 45 minutes or until thoroughly heated.

*******

4

1-2-3 Cookies

 

1 can evaporated milk

1 1/2 pkgs. Oreo Cookies

1 large carton Cool Whip

 

 

Pour evaporated milk in a bowl. Put in 3 or 4 Oreos at a time and count to 3 slowly. Take cookies out and make 1 layer in an 8 x 8" glass dish. Cover with Cool Whip. Continue layering until you have 3 layers. Let stand in refrigerator for 2 days before you serve. Garnish with crushed Oreo Cookies.

 

*******

 

5

 

Creamy Mushroom-Garlic Chicken

1 tbsp vegetable oil
4 boneless chicken breast halves
1 can Campbell's Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk


Heat oil in skillet. Add chicken and cook until browned.

Add soup and milk. Heat to a boil. Cover and cook over low heat
5 min. or until done.

Makes 4 servings

This recipe created by Campbell's.

Billie C.

http://thelifeofbilliec.blogspot.com/

Hello

I'm feeling better, after a night of cough and hacking. I think I have all the junk out of my lungs now. Feels like it. My head isn't as stuffy either. I'm still coughing, but I think even that will stop something today. 
Jerry gets one day a week off work. and that is the only day I get to get out and do some shopping. I asked him , if I could get a Cricut.  At $249. It's expensive.  He said yes. He got a DS and later picked up a MP3 player, He's not happy with the MP3 player as he's struggling to get music on it.Until he gets it figured out, I'm not opening the one he got me.
The weather was wonderful and I can't wait to see how todays weather is suppose to be. (Morning News is just now coming on)
I was so frustrated yesterday. I "lost" the cutting tool for my new Cricut. It was stuck to the bottom of a bag. Finally found it. Got it all together and was able to cut out a few things. Now I need to get the smaller mat, it's that or larger paper. I will watch the DVD that came with it today, and find how to cut materail with it. I know it can be done, I just have to figure out "how". I picked up a roll of vinel to use with it, as well. I want to put some sort of saying above the window opposit the doorway.
 I was going to let Barney chase the ball yesterday, he had other ideas. So he's on restrictions for now. I "own" the man across the driveway some catfood for his cat. Next time I want Barney to play ball, I'll just tye all three long leads together, that will be close to 60 foot of line.
The cats are pushing it this morning. They are allowed out to potty while I take the dogs out, and for longer as long as they stay out of stuff.. they are not.  I've told them "Kennel" three times now. One more time, and I'll have to put them all back in for a while.
Once I see the weather, I'll know if I can put the Elephant Ear outside or not. Hope to. As long as it's no lower than the 40's at night, it can go out. I noticed when I took the dogs out a bit ago that the tree out back is starting to bud. I may try to do a photo a day of it, if I remember.
It was warm enough this morning that I just needed a sweat shrit on, to take the dogs out (4am) Yesterday, I needed that coat,....
According to the weather it's 46 in Erin, which is just down the road from here. May have some clouds tonight and a chance of rain tomorrow night but should be out of here by mid day Wendsday. A high of about 64 today (average) With mid week in the lower 70's. Looks like the Civil War Re-enactors are going to have a great weekend next weekend.. Sure, Jerry has to work. I sure hope he still has Sunday off, since we would like to go, even if it does cost $10 apiece to attend. Any more, that's considered cheep !! I'll be getting out the shorts this week, from looks of things.  "Yes!" I can put the Elephant Ear outside this week. Won't have to worry about it until Saturday Evening and even that looks warm enough to not do any harm with the low expected to be in the upper 30's.
Looks like a great day to fix the roast I picked up at the store. Will fix that, and bake some potatoes, fix a salad and make a dessert of pudding. That is, after I do a major cleaing up in here. That has to start in the back. I have a couple of shelfs on my side in the back that, once straighted out may give me room to put at least half of the craft stuff I have piled up here by my side of the couch.  I want to take out the old printer, That will give me more room, as well.  I need to update my list of things to make or craft and work on it. I knew that the Cricut would take room but I didn't figure on how long it is. I will have to work on a way to use it when I need it and to have more than just one project to work on, most of the time.  But I'll do some experementaion and see just what else I can do with it.I picked up tshirt that will fit the Grand kids and want to do some "fancy" work on them. Not sure how I'll Fancy up Corbin's shirts. I may have to find camo colors for his shirts and figure out how to do some of that on his. Once idea I have is an American Hero type shirt. Girls are so much easier to do. Flowers, butterflies and horses. Not that I have a horse stencil (yet)

 

I am reading... a Kendal book on how to publish your own cookbook. Intresting to say the least.  Oh yeah. I know your "reading" this Now. but I won't have internet for a couple of days. My time ran out over the weekend and I need new access numbers for us. I'll try to pick them up today (Monday) but by mid week at the latest since that is when the lot rent is due.

 

I am thinking... I really need to do Spring cleaning in here. I have to wait for Jerry to fix the shelf over the TV for the Satilight reciever and his gaming system. that will clear up some more room for me, as well. I need to trim the materal off of a couple of pairs of Jeans and cut up some old t-shirts for rags. Mend a pair of sweatpants around the pocket were it's pulled apart. I want to make me a set of pockets (again) and oh.. there is soo much more to work on.

 

I am thankful for... the ability to do crafts and think up things I want to do.
(8am)
I almost missed the trash.  I talked to Momma D and found out the internet has been out for two days. (yeah, I knew this) but it's good to know she knows it, cause she gets so busy she can't get on-line for days.  She's in hopes that it will be fixable via the router and not have to have someone get out here. Some people are already upset cause they pay their bills on-line and they can't do that, right now. She wondered if the wind we had is what took out the Wifi. She can get on-line with her ethernet cord but not through wifi. So we know the system is "up".

I forgot to tell you.... I fell Saturday. I wasn't hurt much, but I was cussing up a blue streak!  I was taking the laundry out so Jerry could put it in the van when he got home, We have two long boards to walkin on, when it rains a lot. I didn't think much except that my tub bottoms would stay cleaner if I place it on the end of the board. I forgot about the tetter-totter effect, the weight on the other end raised up the edge of this end and my toe caught and down I went.  I skinned my left knee a bit, and it's still a bit swollen up today, soreish, Nothing broken but my pride.  I usually fall 2 to 3 times each winter.  When I saw Mike fall out his door a few days ago, I figured I was soon going to take a tumbel, and I did. The man across the way saw me go down and came running to see if I needed any help. I told him, I apprecated his coming over, but he was out of breath and I also said he didn't have to run.  Ha ha.

 

 

Billie C.

http://thelifeofbilliec.blogspot.com/

irst 5 recipes in my mail today

 

1.

 

Mixed Vegetable Salad II

8 ounces mixed vegetables
1 (15 ounce) can red beans, drained and rinsed
0.25 cup chopped onion
0.25 cup chopped celery
0.25 cup chopped green bell pepper
NULL
0.5 cup white wine vinegar
0.75 cup white sugar
1 teaspoon prepared mustard
1 tablespoon all-purpose flour

1. In a mixing bowl, combine the mixed vegetables, beans, onion, celery and bell pepper.
2. In a small sauce pan, combine vinegar, sugar, mustard and flour. Bring to boil, remove from heat and set aside to cool.
3. Pour dressing over vegetables and toss. Refrigerate for at least 6 hours and serve.

 

 

******

 

2

 

Start or end a cold winter's day with this sweet treat that all will love.
Caramel-Cinnamon Latte Makes 1 serving 3⁄4 cup hot espresso 1⁄2 cup half-and-half 2 teaspoons caramel-flavored syrup 1 1⁄2 teaspoons cinnamon-flavored syrup Garnish: whipped cream, cinnamon stick
In a serving glass or mug, combine hot espresso, half-and-half, caramel syrup, and cinnamon syrup. Stir gently to combine. Garnish with whipped cream and cinnamon stick. Serve immediately.

 

******

 

3

 

Need breakfast in a hurry?

Try these little waffles that start

with refrigerated biscuits!

 1 can (7.5 oz) Pillsbury® refrigerated tender layer biscuits

 1/3cup maple-flavored or real maple syrup

 Peanut butter or your favorite jam, if desired

1 Spray waffle maker with cooking spray. Heat waffle maker.

2 Separate dough into 10 biscuits. Place up to 4 biscuits at a time on waffle maker. Close lid of waffle maker; cook 1 to 2 minutes or until light golden brown.

3 Serve immediately with remaining ingredients.

Waffles can be wrapped and frozen up to 1 month.
 To serve, toast in toaster until thoroughly heated.

For a fresh start to the day, serve waffles topped
with strawberries, raspberries and blueberries.

*******

4

 

Chocolate Chip Cheesecake Bars

The best of all possible worlds -- creamy cheesecake filling
on a chocolaty crust made easy with Pillsbury cookie dough.

1  package (8 oz) cream cheese, softened

 1/2 cup sugar

 1 egg

1/2  cup coconut, if desired

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1 Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2 In un-greased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3 Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled.
For bars, cut into 4 rows by 4 rows.
Store in refrigerator.

 

 

 

***************

 

5

"The King" Rules Pancakes
2 cups Aunt Jemima® Original Complete Pancake Mix
· 1-1/2 cups water
· 1/3 cup creamy peanut butter
· 1/2 cup peanut butter chips
· 2 ripe bananas, sliced
· Chocolate syrup
· Lightly sweetened whipped cream, optional
1. Combine pancake mix, water and peanut butter; mix according to package directions
2. Stir in peanut butter chips
3. Cook on hot griddle according to package directions until golden brown
4. Serve pancakes topped with sliced bananas, chocolate syrup and swirls of whipped cream
Recipe Yield: 12 pancakes
Serving Size: 2 pancakes per serving with 1 tablespoon chocolate syrup
Nutrition Information:
Calories: 440, Calories from Fat: 140, Total Fat: 15g, Saturated Fat: 7g, Cholesterol: 10mg, Sodium: 610mg, Total Carbohydrates: 67g, Dietary Fiber: 3g, Sugars: 33g, Protein: 12g

Billie C.

http://thelifeofbilliec.blogspot.com/

first 5 recipes in my email today

1

 

"Double Berry Salad"
A "Southern Living" Recipe

 

1 (3 ounce) package raspberry-flavored gelatin
1 cup boiling water
1 (16 ounce) can whole berry cranberry sauce
3/4 cup finely chopped celery
1/2 cup chopped pecans
Lettuce leave
Garnishes: celery leaves, fresh cranberries

 

1. Combine gelatin and boiling water, stirring 2 minute or until gelatin dissolves. Chill until mixture is the consistency of unbeaten egg white. stir in cranberry sauce, celery, and pecans.
2. Spoon mixture into a lightly oiled individual molds or a 4-cup mold. Cover and chill until firm Unmold onto lettuce-lined plates. Garnish, if desired. Yield: 8 servings.

 

********

 

2

 

Thai Coconut Pineapple Rice

 

A super side dish that combines Jasmine rice, coconut milk and pineapple with fresh mint and almonds. Great with Thai chicken or shrimp recipes. 5 pts a serving.
 
Recipe Source: www.weightwatchers.com  via Tastyplanner
 
 

Prep time: 10 Min. Cook time: 20 Min. Serves: 4

 

Ingredients

* 1 cup(s) light coconut milk
* 1 cup(s) water
2 tsp ginger root, fresh, minced
1/2 tsp table salt
* 1 cup uncooked jasmine rice
* 1 cup(s) pineapple, fresh, diced
* 1/2 cup(s) scallion(s), chopped
1/4 tbsp mint leaves, fresh, chopped
2 tbsp chopped almonds, toasted
* 1/2 medium lime(s), cut into 4 wedges
 
 

• In a medium saucepan, combine coconut milk, water, ginger and 1/2 teaspoon of salt; bring to a boil over medium-high heat. Stir in rice; reduce heat, cover and simmer until rice is tender and most of liquid is absorbed, about 20 minutes.

• Remove from heat; add pineapple, scallions and mint (do not stir). Cover and let stand for 5 minutes. Sprinkle with almonds; fluff rice with a fork. Serve with lime wedges to squeeze over rice. Yields about 1 cup per serving.

*****************

 

3

 Pumpkin Vegetable Soup

"Tastes of the South," Stringer Maroon Pride High School Band, MS


1 large onion, chopped
2 Tbsp. butter
8 (10-oz.) cans chicken broth
1 large potato, diced
1 cup frozen lima beans
1 cup whole kernel corn
2 medium carrots, sliced
1 (16-oz.) can red kidney beans
1 (16-oz.) can pumpkin
Salt, pepper to taste
Garlic to taste
1/2 pint half-and-half
Chicken, cooked and chopped

Saute onion in butter. Add broth and vegetables. Cook until vegetables are tender. Add beans, pumpkin and half-and-half. Add chicken.

from the Nov. 2010 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

*****

 

4

 

 Chocolate Peanut Butter Banana Smoothie

• 1 cup milk ( I used almond milk)
• 1 frozen banana
• 2 tablespoons peanut butter
• 2 tablespoons unsweetened cocoa powder
• Handful of ice

 Combine ingredients in a blender. Blend until smooth. Serve chilled.

Makes 1 large smoothie

*******

 

5

Pineapple Chicken Tenders

1 cup unsweetened pineapple juice
0.5 cup packed brown sugar
0.333 cup light soy sauce
2 pounds chicken breast tenders, raw

1. In a small saucepan over medium heat, mix pineapple juice, brown sugar and soy sauce. Remove from heat just before the mixture comes to a boil.
2. Place chicken tenders in a medium bowl. Cover with juice mixture, and marinate in the refrigerator at least 30 minutes.
3. Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto wooden skewers.
4. Grill chicken tenders about 5 minutes per side, until no longer pink and juices run clear. They cook quickly, so watch them closely.

 

Billie C.

http://thelifeofbilliec.blogspot.com/

First 5 recipes in my email

 

1

Easter Angel Food Cake
1 pkg. Betty Crocker confetti or white angel food cake mix
1 (8 oz.) container frozen whipped cream topping, thawed
1 c. flaked coconut
6 drops green food color
Jelly beans

Bake and cool cake as directed on package, remove from pan. Frost with whipped
topping. In tightly covered container, combine coconut and food color and shake
vigorously until evenly tinted. Sprinkle over top of cake. Arrange jelly beans
on coconut. After serving, refrigerate any remaining cake.

Serves 12 people.

******

 

2

Ham and Pasta Salad (for leftover ham)

3/4 cup ranch dressing
1 1/2 cups tomatoes, chopped
1 medium cucumber , seeded and chopped
1/4 of a red onion, sliced very thin and separated
1 and 1/2 cups diced ham
3 cups cooked macaroni, or large shells, 2 1/2 cups dry

Combine, toss and chill for 4 hours. Serve with rolls or a nice quick bread and
raw vegetables.

 

*****

 

3

Caramel Crispy Treats (No Bake)

4 (2.05 oz) Milk Way Candy bars
3/4 c. butter or margarine, divided
3 c. Rice Krispies
1 c. milk chocolate chips

In microwave, melt candy bars and 1/2 c.butter, stirring occasionly until smooth. Stir in cereal until well blended. Press into a 11x7 inch pan. Melt chocolate chips and remaining 1/4 c. butter.Stirring until smooth. Remove from heat and spread over top of bars. Refrigerate for 1 hour or until firm, cut into squares.

Makes 32 bars

 

************

 

4

 

Taquito Enchiladas

12 to 14 chicken Taquitos, such as Delimex
1 can green or red enchiladas sauce, 19 oz
1 1/2 cups shredded cheddar cheese
1 can sliced black olives, drained, 2.25 oz
Sour cream

Preheat oven to 425. Arrange Taquitos in shallow casserole dish in single layer. Cover with enchilada sauce. Sprinkle with cheese land olives. Bake for 20- 25 minutes. Let cool for 5 minutes. Serve with sour cream. Makes 4 servings.

 

******

 

5

Tostada Pizza

1 1/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. vegetable oil
1 pound ground beef
1 envelope taco seasoning
1 can refried beans, 16 oz
1 cup shredded cheddar or Jack cheese
1 jar salsa, 8 oz
1 can chopped green chiles, drained, 4 oz
1/2 cup chopped green onions
1/2 cup chopped tomatoes
1 cup shredded lettuce

Preheat oven to 425. In a bowl, mix the first 5 ingredients. Stir until mixture leaves sides of bowl. Press into a ball and knead 10 times in the bowl. Transfer dough to a floured surface and roll out to a 13 inch circle. Put dough on pizza pan, turning edges up to form a crust. Bake for 5 minutes. Meanwhile, make beef with the taco seasoning as pkg. directs. Spread beans over crust and top with ground beef. Bake for 10 minutes more. Sprinkle with the cheese and return to oven for 2 minutes. Top with salsa and remaining ingredients. Makes 4 to 6 servings

Billie C.

http://thelifeofbilliec.blogspot.com/

"Still round the corner there may wait, A new road or a secret gate
And though I oft have passed them by, A day will come at last when I
Shall take the hidden paths that run West of the Moon, East of the Sun."
- J.R.R. Tolkien

me

 

Billie C.

http://thelifeofbilliec.blogspot.com/

"Still round the corner there may wait, A new road or a secret gate
And though I oft have passed them by, A day will come at last when I
Shall take the hidden paths that run West of the Moon, East of the Sun."
- J.R.R. Tolkien

first 5 recipes in my mail today

1

 

Iced Chocolate Raspberry Mochaccino


This refreshing Iced Chocolate Raspberry Mochaccino drink is ready in 5
minutes. and it tastes scrumptious!
Yield: 1
Ingredients:
2 shots (1/4 cup) espresso
2 tablespoons Chocolate Raspberry Flavor NESTLÉ COFFEE-MATE Liquid Coffee
Creamer
1 packet no-calorie sweetener
Ice cubes
1/2 cup steamed lowfat 1% milk
Instructions:
COMBINE espresso, Coffee-mate and sweetener in small container; stir. Fill
tall glass three-fourths full with ice cubes. Top with milk; gently pour
espresso mixture down side of glass.

 

******

 

2

Special Chicken

Garlicky herbed chicken is slow-cooked in beer for a special twist.

Serves 4

Calories: 175.44
Total Fat: 1.69 g
Total Carbohydrate: 6.18 g
Dietary Fiber: N/A
Protein: 28.28 g

Ingredients
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
6 cloves garlic
1 (12 fluid ounce) can or bottle beer
2 sprigs fresh parsley, for garnish

Directions
1. Salt and pepper the chicken breasts and broil them until golden brown.
2. Place the chicken in a slow cooker with the rosemary, sage, thyme, garlic and beer. Cook on high for 3 to 4 hours. Remove the chicken breasts, garnish with parsley and serve.

 

*****

 

3

Instant French Onion Soup

Nothing gourmet here but it's an easy quick soup treat. If you happen to have some fresh finely shredded parmesan cheese on hand be sure to top heated soup with about 1 tablespoon as a garnish.

PS: Don't bother with the jar type of grated parmesan because it tastes yucky in the broth ;-)

Ingredients:

• 2 cups water
• 2 tsp powdered beef bouillon
• 2 tsp dried minced onion
• Pinch of garlic powder

Directions:

Place ingredients in a two cup coffee mug, heat in microwave for 1 minute 30 seconds, stir, top with fresh parmesan if desired and serve.

 

******

4

Stuffed Mushrooms

Ingredients

• 1 lb. fresh mushrooms
• 2 small green onion with tops, chopped
• 4 slices bread, cubed
• 1/4 tsp. garlic salt
• 1 tsp. lemon juice
• 1 egg

Directions

Remove mushroom stems and chop finely . Saute' chopped mushrooms and onions lightly in skillet in small amount of oil. Add bread cubes, garlic salt and lemon juice, tossing to mix. Stir in egg; simmer 1 minute. Stuff mushroom caps with mixture. Arrange in oiled 5x12 inch baking dish. Bake at 350 degrees F for 10 minutes or microwave for 4 minutes

 

 

******

 

5

 

Marinated Steak Sauce

This is a great steak sauce recipe. According to the recipe, it actually won 2nd place at the Iowa State Fair in 1976.

Ingredients:

• 2 small bottles soy sauce
• 5 cloves garlic
• 1 Tbsp. brown sugar
• 1/2 cup salad oil
• 2 pieces ginger root or 1/4 tsp. ginger
• 1 tsp. vinegar
• salt and pepper, to taste

Directions:

Mix all ingredients together. Marinate 1-2 hours. Pour over your choice of steak.

Servings: varies

Prep Time: 10 Minutes

 

Billie C.

http://thelifeofbilliec.blogspot.com/

"Still round the corner there may wait, A new road or a secret gate
And though I oft have passed them by, A day will come at last when I
Shall take the hidden paths that run West of the Moon, East of the Sun."
- J.R.R. Tolkien

me

 

Billie C.

http://thelifeofbilliec.blogspot.com/

"Still round the corner there may wait, A new road or a secret gate
And though I oft have passed them by, A day will come at last when I
Shall take the hidden paths that run West of the Moon, East of the Sun."
- J.R.R. Tolkien

first 5 recipes in my email today

1

Chicken with Wine

4 to 6 boneless chicken breast halves
lemon juice
seasoned salt and pepper
1 can cream of mushroom soup
3 tablespoons dry white wine
grated Parmesan cheese
hot cooked rice

Rinse chicken breasts and pat dry. Season with lemon juice, seasoned salt and pepper. Place in lightly sprayed crockpot. In a bowl, combine soup with wine; pour over chicken breasts. Sprinkle with Parmesan cheese. Cover and cook on LOW setting for 6 to 8 hours. Serve with hot cooked rice.
Serves 4 to 6.

*******

 

2

 

Spaghetti Carbonara II

Ingredients
a.. 1 pound spaghetti
b.. 1 tablespoon olive oil
c.. 8 slices bacon, diced
d.. 1 tablespoon olive oil
e.. 1 onion, chopped
f.. 1 clove garlic, minced
g.. 1/4 cup dry white wine (optional)
h.. 4 eggs
i.. 1/2 cup grated Parmesan cheese
j.. 1 pinch salt and black pepper to taste
k.. 2 tablespoons chopped fresh parsley
l.. 2 tablespoons grated Parmesan cheese

Directions
1.. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2.. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3.. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4.. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
4..
Nutritional Information
Amount Per Serving Calories: 449 | Total Fat: 21.5g | Cholesterol: 131mg

 

******

 

3

EASY MINT BROWNIES
2 boxes of any kind of chocolate chunk brownie mix
1 column of chocolate covered mint cookies (If there are 2 in a box)
water, oil, and eggs (as directed on the packages)
1 cup of chopped nuts (optional)
1. Crush mint cookies.
2. Follow directions on the brownie packages.
3. Add crushed cookies and nuts.
4. Bake as directed on the packages.

*******

 

4

Brazil Nut Bark Candy

12 oz Semisweet chocolate pieces
1 T Butter
1 c Chopped Brazil nuts
1/2 c Seedless raisins

Melt chocolate and butter over hot water. Remove from heat, and stir in Brazil
nuts and raisins. Spread on cookie sheet lined with waxed paper. Chill until
firm. Break into pieces. Store in refrigerator.

******

 

5

Bread Machine Bread Bowls

1 cup water
2-3/4 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1-1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water

Measure carefully, placing all ingredients EXCEPT egg yolk and 1 tablespoon
of water into the bread machine pan in the order recommended by the
manufacturer. Select Dough/Manual cycle. Grease the OUTSIDES of six
10-ounce pyrex custard cups. Place the cups upside down on an ungreased
cookie sheet. Divide the dough into 6 equal pieces. Pat or roll each piece
into a 7-inch circle on a lightly floured surface. Shape the dough circles
over the outsides of the prepared custard cups. Do not allow the dough to
curl under the edges of the custard cups. Cover and let rise in a warm
place for 15 to 20 minutes or until slightly puffy.

Heat the oven to 375 degrees. Mix the egg yolk and 1 tablespoon of water;
brush gently over the bread bowls. Bake for 18 to 22 minutes, or until the
bread bowls are golden brown. Carefully lift the bread bowls off the
custard cups. Be VERY careful -- both the bread and the custard cups will
be very hot. Cool the bread bowls upright on a wire rack. This recipe
yields 6 bowls.

 

Billie C.

http://thelifeofbilliec.blogspot.com/

"Still round the corner there may wait, A new road or a secret gate
And though I oft have passed them by, A day will come at last when I
Shall take the hidden paths that run West of the Moon, East of the Sun."
- J.R.R. Tolkien

first 5 recipes in my email

 

1

Country Ham Aloha Rolls

6 trimmed small slices country ham

1 Tbsp. vegetable oil

1 container Neufchatel cheese, 8 oz

1/4 cup crushed pineapple drained

6 dinner size Hawaiian or potato rolls

In medium skillet, pan fry ham slices in oil on medium heat on both sides for t minutes per side. Drain cooked slices on paper towel lined plate. In small bowl, blend the cheese and pineapple to make a spread. Split the rolls, spread bottoms with the pineapple spread, add a slice of cooked ham to each, cover with tops and serve warm. Makes 6 party sandwiches.
*******

 

2

Chile Lime Chicken Tostadas
Source: Diabetic Livingby BHG Spring 2012 issue
I love this magazine for eating tips advice and recipes. Fabulous.
Calories; 402; 11 g total fat, ( g sat fat) 82 mg chol; 492 mg sodium; 41 carbs (8 g fiber), 13 g sugars, 36 g protein,
Exchanges 1 beggie; 2 starch, 1/2 carb exchange; 4 lean meat, 1/2 fat
 
1 - 1/4 lbs leftover rotissire chicken
1/4 cup plain fat free yogurt
1/4 cup light mayo
2 canned chipotle chile peppers, in adobo sauce, minced
1 tbsp lime juice
1 tsp agave nectar, or honey
1 cup  pico de Gallo, storebought, or homemade (recipe follows)
4 cups shredded romaine lettuce
1 cup cooked black beans, drained
4 -6 inch corn tortillas
1/4 cup chicken broth
1/4 cup shredded mexican style cheese (your favorite is fine)
 
shred the rotissire chicken and set aside.
Prepare Crema:
In small food processor, combine yogurt, mayo chipotle peppers, lime juice and agave nectar. Cover and process until
combined. Spoon into an airtight storage container. Cover and seal. Chill up to 3 days.
Prepare pico de gallo, or spoon storemade into an airtight container for serving, cover and seal until serving time.
 
Preheat broiler. Shred lettuce. Rinse and drain beans. Place tortillas on a baking sheet. Coat both sides of each tortilla with nonstick
cooking spray. Broil 4 inches from heat 2 to 3 minutes or until crispy and golden, turning once halfway through broiling time.
 
Meanwhile, in medium non stick skillet, combine chicken beans and broth, over medium high heat until heated through, stirring often.
Place tortillas on four dinner plates. Top each with 1 cup of the shredded romaine, one fourth of the chicken/bean mixture,one fourth of the pico
de gallo, 2 tbsp of the chipotle crema, and 1 tbsp cheese.
 
Pico De gallo-
in small bowl, combine 1 cup chopped tomatoes, 2 tbsp red onion, 2 tbsp snipped fresh cilantro; 1 tbsp minced fresh jalapeno;
1 tbsp lime juice; 2 cloves garlic minced; a good pinch of salt. Makes about 1 1/4 cups

 

******

 

3

 

Baked Eggs in Croissant 'Nests'
Adapted from The Kate Shepard House Bed & Breakfast

Standard-size Muffin Tin
Large eggs (1 egg per muffin cup---according to the number of guests you are serving)
Croissants
Sea salt and freshly ground pepper Preheat oven to 375 degrees F.

Spray muffin tin(s) with non-stick cooking spray (I like Baker's Joy)

Cut croissants lengthwise into 1/4 inch or thicker slices. Cut off the 'tips' of the croissants and press firmly into each muffin cup - smaller size of croissant going in first. Overlap as necessary to create a firm cups. Fill in with cut pieces as necessary. Crack eggs into a small cup first (so you don't get egg shell in your croissant cups) and then pour into the center of each bread-lined cup. Salt and pepper each egg to taste.

Bake at 375 degrees F for 16-21 minutes, depending on the accuracy of your oven and the preferred doneness of your egg (I baked mine for about 19 minutes). You can jiggle the pan to see how loose the eggs are to check for done-ness. When done, remove muffin tin from oven and carefully run a knife or silicone spatula around the edges of egg nest in order to release the bread from muffin cup. Carefully lift and remove cooked nests with a thin spatula or flat knife. Place upright on serving plate and pass Dijon Cream Sauce.

Dijon Cream Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 & 1/4 cup half & half
1 tablespoon chopped parsley
1 tablespoon Dijon mustard
salt and freshly ground black pepper to taste

While eggs are baking, melt butter in a saucepan over medium heat. Add flour and whisk until blended. Whisk in half & half and remaining ingredients, except for parsley, whisking often, being careful not to let it boil. When sauce has thickened, remove from heat and add chopped parsley.
.

*******

 

4

 

Spinach-Stuffed Pork Roast
A recipe I got from Di years ago at OKT. This is delicious, and simple to make.

1/4 cup chopped fresh mushrooms
1/4
cup chopped onion
1 tablespoon vegetable oil
1 package (10 ounces) frozen
chopped spinach, thawed and well drained
1 cup soft bread crumbs
1/2
teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4
teaspoon rubbed sage
1 boneless pork loin roast (4 to 5 pounds),
tied

In a skillet, saute mushrooms and onion in oil until tender.
Stir in
spinach, bread crumbs, salt, pepper, garlic powder and sage.
Untie
pork roast and separate the loins.
 Spread stuffing over one loin
to within 1 in. of the edges.
Top with the remaining loin; retie securely
with heavy string. Place in an ungreased shallow baking pan.
Bake, uncovered,
at 325° for 2-1/2 hours or until a meat thermometer
reads 160°-170°. Let
stand for 15 minutes before slicing.
Yield: 8 servings.

******

 

5

 

Slow Cooker Country Vegetable Chile
Source: My TNT online favorites

2 15 ounce cans great northern beans
rinsed and drained
1 cup frozen corn
1 medium onion chopped
2 ribs
celery diced
1 6 ounce can tomato paste
1 4 ounce can diced mild green
chilies undrained
1 carrot diced
3 cloves garlic minced
2 tsp dried cilanatro leaves
2 tsp ground cumin seed
1 tablespoon
chile powder
1 to 2 teaspoons dried oregano leaves
1 teaspoon salt
1
cup vegetable broth

Combine beans, corn, onion, celery, tomato paste, green
chilies, carrot,
garlic, chile powder, cumin, cilantro leaves, oregano and salt in a slow cooker.
Stir in the vegetable broth.
Cover and cook on low 5 1/2 to 6 hours or until the
vegetables are tender.
Serve with assorted crackers.

Makes 6
servings.
Source Best Of Slow Cooker Recipes

 

Billie C.

http://thelifeofbilliec.blogspot.com/

"Still round the corner there may wait, A new road or a secret gate
And though I oft have passed them by, A day will come at last when I
Shall take the hidden paths that run West of the Moon, East of the Sun."
- J.R.R. Tolkien

first 5 recipes in my email

 

1

Smoothie

 1 kiwi, sliced
 1 banana, peeled and chopped
 1/2 cup blueberries
 1 cup strawberries
 1 cup ice cubes
 1/2 cup orange juice
 1 (8 ounce) container peach yogurt

 

 1. In a blender, just blend the kiwi, banana,
blueberries, strawberries, ice, orange juice,
and yogurt until smooth.

*********

2 Skillet Fried Potatoes

1/2 cup vegetable oil

4 cups sliced potatoes

1 medium onion, sliced

1 1/2 tsp. salt (regular or hickory flavored seasoning salt)

1/2 tsp. pepper

1 1/2 Tbsp. bacon bits, optional

In large deep skillet heat oil on medium high heat. Add potatoes and onion and sear them on the outside for crunch. Turn potatoes from bottom up as they brown on the outside, gradually sprinkling the salt and pepper on the layers. After 15 minutes, or when the potatoes have a golden edge to them, cover, reduce heat and allow to cook til tender, 20 to 25 minutes more. Serve while hot, garnished with bacon bits if desired. Serves 4 to 6

Home fries, fried taters, French fried tater rounds...whatever you call them, they are potatoes peeled, sliced and cooked hot with onions til they are crunchy on the outside. When they are covered, placed over reduced heat and allowed to cook til tender.

 

*******

3

 

Peanut Butter Cup Pie

Piecrust:

1 box chocolate or vanilla wafers, 16 oz

1/4 cup ground honey roasted peanuts

1 stick butter, melted

Filling:

1 pkg. cream cheese, softened, 8 oz

3/4 cup honey

3 Tbsp. smooth or crunchy peanut butter

1 container frozen whipped topping, thawed, 8 oz

Hot fudge ice cream topping for garnish

To make crust, grind wafers and peanuts together land add butter, blending well. Press into a 9 inch deep dish pie plate.

To make filling, beat together cream cheese and honey in large bowl. Add peanut butter and blend well. Fold in whipped topping and pour creamy mixture into the prepared crust. Chill and serve garnished with a dollop of hot fudge topping.

Serves 8 to 10

 

*******

 

4

 

Strawberry Coconut Cream Pie

1 container frozen whipped topping, thawed, 12 oz

1/2 cup sliced fresh strawberries

1/2 cup flaked coconut

1/2 tsp. vanilla extract

1 container strawberry yogurt, 6 oz

1 graham cracker piecrust

In large bowl, blend whipped topping, strawberries, coconut, vanilla and yogurt. Pour into graham cracker piecrust. Chill pie before serving. This is also yummy drizzled with a bit of chocolate syrup. Makes 8 to 10 servings.

This incredibly easy pie is creamy and delicious, but not nearly as decadent as it tastes.

 

-********

 

5

Onion Smothered round Steak

1 1/2 pounds round steak, cut into serving sizes

1 cup buttermilk

1/2 cup flour

1 1/2 tsp. salt

1 tsp. pepper

4 tbsp. vegetable oil

1 1/2 cups water

2 medium onions, sliced

Prepare steak by washing and drying the pieces and pounding with a metal meat hammer on both sides. Put in a bowl, cover with the buttermilk and soak overnight in refrigerator. Discard the buttermilk. In shallow bowl, create a dredge of the flour, salt and pepper. Heat oil in large deep skillet with a lid. Coat each steak well in the dredge and brown on both sides of the hot oil. When browned, remove the steaks and pour the dredging flour into the skillet and brown the flour like a gravy roux. When flour is browned, stir in the water briskly, blending out the lumps. Return steak to skillet, cover with onion slices and bring the liquid to a boil. Reduce heat, cover and simmer for 20 to 30 minutes or til onions and meat are tender. If gravy appears too thick, just stir in more water. Serves 4 to 6

Billie C.

http://thelifeofbilliec.blogspot.com/

"Still round the corner there may wait, A new road or a secret gate
And though I oft have passed them by, A day will come at last when I
Shall take the hidden paths that run West of the Moon, East of the Sun."
- J.R.R. Tolkien

Feb 14, 2012

Good Morning. Happy Valentines Day to you. 

 I don't have any thing to give Jerry this year.. I feel bad about that. I do have a couple of cards I'm working on but not sure if I'll have them completed by the time he gets home tonight. 

 

 He's asked that I make something out of Hamburger. We are going to have Chili in some pasta (most likely shells) Salad and I'm going to make a dessert. Most likely I'll spread some peanut butter on Ritz crackers, the coat in some white Chocolate. I was thinking of takeing a 1/2 cup of peanut butter and adding in about 1/4 cup of Chocolate syrup to it, in a mini food processor, spread that on the crackers, then dipping them in white chocolate, then drizzle some red tinted coating on top of that.

 

Outside my door ... (7am) It's still just a bit pre-dawn here.  The clouds are low and darkish. We had snow, then rain yesterday. it looks like more rain today.  But rain means warmer, so I'll take the rain. I was out in the snow a bit yesterday, talking to Mike. He was impressed that the dogs go into a kennel when someone knockes on the door. I told him to to help keep who is on the outside of the door from being mobbed by them. He laughed. He's had a taste of their "love" before. They just want attention, but vie for it and crowd for it. and that's what gets them into so much trouble.
The Cats are still in the kennel, or rather returned to it for the second time this morning already.  The hallway races were getting out of hand and then a pouncing on my knee was the end of that. If they would just not keep getting the same place on the same knee and if that knee wouldn't hurt so much from it, that wouldn't be a problem But then, the durn things want to get into my drawers under the bed and empty them onto the floor. I even let them out earlier so they could go use the cat box.. then about 45 minutes later they were in the kennel and 30 minutes after that I was having to wash out that kennel from where one or two "pottied" in it.(stinky mess) While I was washing out that one, I decided I'd better wash out Barney's kennel as well.. and while my back was turned he peed on the floor in the kitchen. I just had him out a bit before !! So, he's in the "dog house" and will be staying in the kennel a while. He's our little "Energizer" puppy. I admit it.. I'm doing what I don't like seeing others do.. letting him run outside without a lead on. But it's while it's dark. When all the people are "Inside", and he's good about coming back to me when I call him. It's his time to "run", and run he does. 
If/when more people move in, I have to not let him run so much.  Momma D and Mike know I let him run and are ok with it.
 they've seen me drop Macon's lead to run, as well. They will sit on their porch, resting from working hard all day, and just laugh at the dogs. I let Macon "run" in the afternoon, while everyone is at work. I have developed a good "larger than life" hand sign for him to come back to me... and he does so with Gusto!. Barney is learning ths sign as well. But if any one is out, I don't let them run and they know it.
From the kitchen... Hamburger in chili over pasta Shells, Oven baked fries, Salad, cake

 

I am hearing... (8 am) The morning news is on. Every now or then I hear a motor running. where it's from here in the R.V. park or out on the road, I'm not sure.

 

I am wearing.right now. a MooMoo. but will change into sweat pants and a sweater here in a bit, to take the dogs out. 

 

I am reading... I just finished up "Amanda, A daughter of the Mennonites".

 

I am thinking. I need to get up and start cleaning the camper for the day, so I can make Jerry cards this afternoon.
I got a letter from my cousin Joan in the mail yesterday. I wrote her right back before I could forget. I recieved two cards in the mail. One from Nancy and one from Pam.  I got a card from Jackie that was in the mailbox since last November. It's been there since I lost that key last year. I'm still looking for that key when I walk the dogs up on that hill and while I clean house in here, as well. Found out it will cost over $150 to replace the lock on that one box.. Mike said they are not going to do that, at least not right now. (I did offer to pay for the lock replacement when I told them about losing that key)
A few plans for the rest of the week... Well. I need to do laundry. Jerry said he's in his last sweat shirt so I'll have to do some washing tonight. it's easy enough to start a load, come back to the camper for 1/2 an hour, then go back and put into the dryer, come back to the camper again, then go get it out of the dryer, fold and bring home and put away. We just have been lax about getting it done every each weekend.

 

Billie C.

http://thelifeofbilliec.blogspot.com/

"Still round the corner there may wait, A new road or a secret gate
And though I oft have passed them by, A day will come at last when I
Shall take the hidden paths that run West of the Moon, East of the Sun."
- J.R.R. Tolkien

For Today... Feb 12

Good Morning... It's almost 11 am so it's a bit late for me to write.  It looks like it's going to start snowing at any minute, now. I'll be right back, I need to take the dogs out..
...

 

..

 

.....

 

 

 

ok I'm back. I took them to the area in the back where they can run a little bit, dragging their leads behind them. It was a bit of a walk to get there today, for me. First I had to convience them we are not going over by the lake. Then I had to figure out how to get me down a rather steep but short hill without falling while the dogs tend to want to pull. I finally got them to stay behind me, with Rocky closest to me, for me to put a hand on for balance. (Good Dog) The across two Rv parking area's and down a not as steep drive area.. while the dogs still wanted to run free, but I wasn't ready yet. Finally, we got to the open field and I let Macon and Barney run. Rocky doesn't seem to want to run as much any more. He did run on Saturday, when Jerry got home while I was walking the dogs by the lake and, once I saw that Jerry was out of the van, Let go of all three  leads. They were extatic to go running to Jerry.

 

 There is a cut open kitty litter jug by our door, I usually keep the pooper scooper in it, but right now it's 2/3rd full of ice. It's been frozen since Saturday afternoon. Satureday started off warm enough, but it slowly got colder as the day got longer.

 

In the middle of the night, last night our propane tank ran out of gas. Jerry had to get up and change it out for the full we have on stand by. Now we will have to take the empy one and get it filled soon. 
I just finished up cleaning the bathroom. The cats have chewed the leaf off my Elephant Ear, again. (Argh!) I can still hope that it will survive long enough to be put outside when Spring gets here.  Next area to clean is the bedroom. I'll have to make both beds, pick up and sweep the floor towards the kitchen.I'm thinking I better fond some cat greens to grow for those cats in the back window. Maybe then they will leave that other plant alone (doubt it) I've cut four, 2 liter, cola bottles and taped them together in a tower to put over what's left of the plant.
The cats are in big trouble, besides trying to kill my plant that is.. I took the dogs out early and they tried to get into an old loaf of bread. I thought I had them broke of that. Ugh. I'm trying to not lose it with them right now. I understand they want fresh air and sunshine and I can't give them either.
I need to clean out the freezer. I removed the ice cube trays and most of the cubes were teeny tiny bit's of ice left.  I made a list of what I have in there, and there's still going to be enough left for another week of not buying meats from the store, I think. tonight will be some ham Jerry picked out last week on the 5 for $19.95.  I love that special.  I look for the larger priced packages when we are shopping the special so I know I'm saving money, even if it's only a few pennies over a smaller package. And it's not just meat that's in the special. there are vegetable packages and cheese in the special. Even some potatoes that are coated that I can bake in the roasting oven. Which I'm going to add to the meal along with a salad tonight.
I'm wearing black sweat pants and a medium purple sweat shirt today. it's rare that I'm wearing a sweat shirt and not just using it more like a jacket for going outside.
I have been reading "Amanda, A Daughter of the Mennonites". I've enjoyed it so far althought it's very easy to see what's going to "happen next" in the story line. It's very much like a Harliquin romace book. Girl meets boy. another boy falls for girl, the boy the girl wants falls for some other girl.  Trouble brews. They discover they like each other's company, ect, ect...

 

I am hoping that our trip to visit Heather next week turns out well. We are taking gifts to Bailie, but we also have something for her Mom. A phone she's not going to have to pay the bill on. It's on our plan just like the phone our other daughter has.  That way, she can call us, or make any other phone calls she needs to make and not worry about minutes. 

 

I am still working on the knitting loom and making a cowl on it. I can't wait to finish it up and work on a smaller loom to make a baby hat to send to Beth and Baby Heather. I'm wondering if I should make long tubes to act like gloves to go with it, on the next smaller one, as well.

 

The laundry is in the back of the van. I need to bring it in so I can take it one tub at a time over to the washroom and do it this week. We have enough clothes that if I don't get it done, we will still be good for the week in clothes.

 

Billie C.

http://thelifeofbilliec.blogspot.com/

"Still round the corner there may wait, A new road or a secret gate
And though I oft have passed them by, A day will come at last when I
Shall take the hidden paths that run West of the Moon, East of the Sun."
- J.R.R. Tolkien

first 6 recipes found in my email today

Chili

This is a great recipe! I do leave out the Tabasco sauce, though. This feeds a large group.

Ingredients:

• 3 lbs. hamburger
• 1 cup diced onion
• 1 (29 oz.) can tomato puree
• 2 cups water
• 2 large cans kidney beans
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 1 1/2 Tbsp. chili powder
• 10 drops Tabasco sauce

Directions:

Brown beef and onions. Add to other ingredients. Simmer 1 - 1 1/2 hours.

Servings: 25

Prep Time: 20 Minutes

Cooking Time: 90 Minutes

 

******

 

WAR BREAD

Read more about it at www.cooks.com/rec/view/0,164,148173-253196,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.
1 c. rolled oats
1 c. cornmeal
3 c. whole wheat flour
1 tbsp. shortening
1/3 c. honey
1 tbsp. salt
3 c. boiling water
1 tbsp. dry yeast
3-4 c. all purpose flour

IN a large bowl mix oats, cornmeal, whole wheat flour, shortening, honey
and salt. Pour in boiling water, stirring until smooth. Cool to
lukewarm, 105 to 115 degrees. Sprinkle yeast on batter and mix in. Stir
in flour, 1/2 cup at a time, begin kneading when to stiff to stir. Knead
in flour necessary to control texture and knead about 8 to 10 minutes.
Put dough in clean bowl, lightly grease top, cover tightly and put in
warm place, 80 to 85 degrees until double, 1 hour.

Punch down, knead 30 seconds. Cut in 2, shape in balls, let rest covered
for 3 to 4 minutes. Form into 2 loaves, put in 9"x5" greased loaf pans,
place in warm place. Cover with wax paper until center of dough rises 1"
above pan edge (50 minutes). Bake 1 hour at 350 degrees.

--

*Ginny Butterfield

 

**********

 

 

 Valentine's
Easy Diabetic Cheese Straws

Ingrediatns:

a.. cooking spray
b.. ½ cup grated Parmesan cheese
c.. 2 teaspoons chili powder
d.. ½ teaspoon ground cumin
e.. 4 12" x 17" sheets phyllo dough, at room temperature
Directions

1.. Preheat the oven to 400°F; spray a large non-stick baking sheet with cooking spray (or line with parchment paper).
2.. In a small bowl, mix the cheese, chili powder, and cumin.
3.. Place the sheets of phyllo on a flat surface and cover them with a damp towel.
4.. Remove the first sheet and coat with cooking spray. Sprinkle 2 teaspoons of the cheese mixture on the sheet.
5.. Add another sheet and coat that with cooking spray and 2 teaspoons of cheese, too.
6.. Keep going until you have a total of 4 sheets stacked on top of each other.
7.. Lightly roll over the sheets with a rolling pin to press them (and the cheese) together.
8.. Using a serrated knife, cut into 8 strips and transfer those to the baking sheet.
9.. Repeat steps 4 through 8 with the rest of the phyllo dough.
10.. Bake until the cheese straws are crisp and golden (8 to 10 minutes).
11.. Cool on wire racks.
Nutrition Information

Per serving (3 straws):
47 calories (19% calories from fat), 3 g protein, 2 g total fat ((1.0 g saturated fat), 4 g carbohydrate, 0 dietary fiber, 4 mg cholesterol, 134 mg sodium

Diabetic exchanges:
1/4 carbohydrate (1/4 bread/starch), 1/2 fat



"Still round the corner there may wait, A new road or a secret gate
And though I oft have passed them by, A day will come at last when I
Shall take the hidden paths that run West of the Moon, East of the Sun."
- J.R.R. Tolkien

 

******

 

 

Lasagna Roll Ups

Posted: 09 Feb 2012 10:45 PM PST

I found a really easy and crowd pleasing recipe today and wanted to share it with you all.

By really easy, I don't mean "throw a box in the microwave and voila" easy. But more like "I made this on my own and it didn't take weird ingredients or too much time" easy.

The best part is that everyone loved it!

 

Ingredients:

• 1 box lasagna sheets (the real kind, not the no-bake ones)
• 1 cup browned lean ground turkey (or lean ground beef)
• 1 cup frozen chopped spinach, squeeze out excess water
• 1/2 cup parmesan cheese, seperated
• 1 pint lowfat or skim ricotta cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion salt
• 1/2 tsp basil, oregano, parsley
• Your favorite spaghetti sauce, I make my own. It's a family secret. One that I'm still working on. I don't think it will ever be the same as my mom's sauce. Ugh.
• 1 cup (approximately) mozzarella sprinkled on top.
• Optional: Salad fixings and breadsticks

 

Directions:

1. Preheat oven to 350 degrees.
2. Boil water in large stock pot and cook lasagna noodles according to package directions. (Cook 1-2 noodles per person, plus a few extras just in case some tear.)
3. Brown meat, along with garlic powder, onion salt, basil, oregano, and parsley.
4. In medium sized bowl, mix browned meat, ricotta, spinach, and 1/4 c parmesan.
5. Spray baking dish with non-stick spray and cover bottom of pan lightly with sauce.
6. Drain cooked noodles in colander and lay on towel to dry.
7. Spread meat filling along one noodle and roll up. Place completed roll into pan. Repeat with remaining noodles.
8. Top completed rolls with sauce, then sprinkle remaining parmesan cheese and a handful of mozzarella if desired.
9. Bake at 350 degrees covered with foil for approximately 30-40 minutes or until cheese is melted.

Serve with salad and bread sticks!

 

Weight Watchers info: Depending on the amount of mozzarella cheese you add, there are approximately 230 calories per roll, or 6 pts.

******

 

Bon Bon Candy

1 can Eagle Brand milk
2 lbs. powdered sugar
2 sticks margarine
1-1/2 to 2 cups Angel Flake coconut
2 cups chopped nuts ( I use walnuts for everyone else. I dont like
nuts though)
1/2 tsp. salt
2 tsp vanilla

Mix all of the above ingredients, chill in refrigerator and then roll
into small balls. Chill till firm, then take a few at a time from
refrigerator and dip in mixture of: 1/2 pound paraffin ( 1/2 Bar) wax
and 2 cups chocolate chips, melted in a double boiler. Use toothpicks
to dip. These freeze well

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A New Semi-Homemade Soup Every Week!

Posted: 09 Feb 2012 09:00 PM PST

My family gets a new semi-homemade soup for supper at least once a week! It's easy and it uses up small leftover quantities I have on hand. Win-win!
The soup in the photo above, for example, has:

• Chicken Noodle Soup
• Water
• Diced Tomatoes
• Spinach
• Diced Dill Pickles and Pickle Juice
• Brown Rice (leftover from night before)
• Shredded Chicken (leftover from night before)

The kids really liked it! Pair it with some nicely grilled sandwiches and you have a quick and yummy weeknight dinner! And it changes a little every week…

 

Billie C.

http://thelifeofbilliec.blogspot.com/

"Still round the corner there may wait, A new road or a secret gate
And though I oft have passed them by, A day will come at last when I
Shall take the hidden paths that run West of the Moon, East of the Sun."
- J.R.R. Tolkien