Wednesday, May 23, 2012

I Love Dish Towels

I love Dish Towels!
I love to make them...
Use them....
give them as gifts....
tuck them around pot lucks...
Keep on hand for quick gifts...
Anything I can think of.
This is one of my new dish towel patterns 
that I will have on my Etsy Shop soon.
There are 6 more in the Week Day set and will
be available in a week or 2.
These have been so fun to make and design.
I love figuring out where to hang them and how.
They make me smile. So I can keep sewing 
I usually do a crock pot meal for dinner.
That way when my husband walks in
the house smells wonderful. And he thinks
I have been so busy.
And this one is a Winner!
I found it a few years ago and we love it!

Crock Pot Lasagna

  • 8 lasagna noodles, uncooked
  • 1 lb. ground beef
  • 1 tsp. Italian Seasoning
  • 2-28 oz. jars spaghetti sauce
  • 1/3 cup water
  • 4 oz. can sliced mushrooms
  • 15 oz. ricotta cheese
  • 2 cups shredded mozzarella cheese
  1. Break noodles.
  2. Place half in bottom of greased slow cooker.
  3. Brown ground beef in sauce pan, drain, stir in Italian seasoning.
  4. Spread half over noodles in slow cooker.
  5. Layer half of sauce and water, half of mushrooms, half of ricotta cheese, and half of mozzarella cheese over beef.
  6. Repeat layers with remaining half of ingredients.
  7. Cover, cook on low 3-5 hours.
Tips for cooking lasagna in your crock pot:
  • Use 2 jars spaghetti sauce. Be sure to put plenty on the top and sides
  • Ricotta can be substituted. If you don’t have any ricotta cheese, use cottage cheese or cream cheese. I substituted one brick of cream cheese. It tasted just like ricotta. I just diced it up and spread the diced pieces all around.
  • Lasagna noodles can be substituted. You may use bow tie or penne and make it like a baked Ziti. (Use what you have!)
  • Grease the whole cooker. I forgot this step the first time I tried this, and it was sticking like crazy!
  • Adjust the cook time. With my slow cooker, 5 hours was WAY too long. I could easily put it on low for 3 hours and it does just fine. It depends on your cooker, but remember, for this recipe, all it is doing is cooking the noodles.

Wednesday, May 16, 2012

Where Would You Love to Cook Today?

Today I am staying Home! 
Yes this is my kitchen, Welcome!
 And about the time I decided to make this my post  
we already started getting ready, 
as you can see by all the pans out on the counter. 

At my house there never seems to be enough chairs...
So you will often see a chair from the dining room or my sewing room 
in the kitchen. I really should get a bigger table with  more
Well... since we start already I guess i should share what we are making...

You can eat as much of this soup as you want 
and are supposed to loose 10 lbs in a week. It is like a cleansing diet. 
The soup is awesome, my Grandson Ryan ate 3 bowls yesterday!

6 large green onions (also called “spring” onions)
2 green peppers
1 or 2 cans of tomatoes (diced or whole)
3 carrots
1 container (10 oz. or so) mushrooms
1 bunch of celery
half a head of cabbage
1 package spice only soup mix ( Liptons is a good choice)
1 or 2 cubes of bouillon (optional)
1 48oz can Low Sodium V8 juice (optional)
Season to taste with pepper, parsley, curry, garlic powder, etc. (Little to NO SALT!)
I add Okra and mixed frozen squash and Zuccinni you can add any veggie except corn.

Slice green onions, put in a pot on medium heat and start to sauté with cooking spray. Do this until the onions are whiter/clearer in color (about 4-6 minutes).
Cut green pepper stem end off, then cut pepper in half to take out the seeds and membrane. Cut the green pepper into bite size pieces and add to pot.
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean carrots, mushrooms, and celery, cut into bite size pieces and toss them in. Add tomatoes now, too.
If you would like a spicy soup, add a small amount of curry or cayenne pepper now.
For seasonings, you can use a spice soup packet of your choice (no noodles!) or use beef or chicken bouillon cubes. These cubes are optional, and you can add spices you like instead (make sure not to add much salt, if any at all).
Use about 12 cups of water (or 8 cups and the 48 oz of Low Sodium V8 juice), cover and put heat on low. Let soup simmer for a long time – about 2 hours or until vegetables are tender.

This is a diet soup,  and I think you are suppose to eat it for 7 days straight and lose weight, but we love the soup. So if we lose weight even better, but it sure is a Yummy soup. We put it into freezer containers and that way we have soup on the go for work. Try it you will love it!

Thanks for stopping by my Kitchen today!

Jackson's says Its the most delicious Soup ever!

Saturday, May 12, 2012

Where Would You Love to Cook Today?

Oh my gosh look at that back splash....
and I love the green walls with the oak cupboards.
I wish my floors looked this clean..LOL
I was blog hopping and I came across this blog:
She has tours of her home and blog posts of other kitchens.
Fun blog worth the visit.
Now for what I would make....

Cinnamon Roll Pancake 

This recipe is from Purple Chocolat Home
you have to stop by she has not only wonderful recipes 
but a beautiful kitchen too!
The recipe is below but here id the link to her post:
She has more wonderful pictures.
I made these last saturday and they are wonderful!

4 C. all-purpose flour
8 teaspoons baking powder
2 tsp. salt
4 C. milk
4 T. vegetable oil
4 large eggs, lightly beaten

Mix the dry ingredients in one bowl and the wet
ingredients in another bowl.  Stir them together 
until everything is moistened leaving a few lumps.

Cinnamon Filling
1 C. butter, melted
1 1/2 C. brown sugar, packed
 2 T. ground cinnamon

Mix the three ingredients together.  Place
in a disposable piping bag and snip the end
off or put in a Ziploc bag and snip the corner off.
(This will keep in the fridge so you can make them again
and again and again!)

Heat your griddle to 325 degrees.  You don't want
these too cook too quickly.  Make desired size
pancake on greased griddle and then using the
piping bag and starting at the center of the
pancake, create a cinnamon swirl.  Wait until
the pancake has lots of bubble before you try 
to turn it.  Yo will find that when you turn it
the cinnamon swirl will melt.  If you have your
griddle too hot, it will burn the cinnamon, so I
suggest 325.

  The cinnamon kind of melts out
and creates the craters which then fill perfectly
with the cream cheese glaze.

Cream Cheese Glaze
1/2 C. butter
4 oz. cream cheese
1 1/2 C. powdered sugar
1 tsp. vanilla

In a microwave safe bowl melt the
butter and cream cheese and then stir
together.  Whisk in the powdered sugar and
vanilla.  Add a little milk if needed to make
it a glaze consistency.

Sunday, May 6, 2012

Getting Even!

Cooking with my Grandson Jackson to day was so fun!
His brother Ryan was being mean to him and calling him a
"Grumpy Gus" and this hurt Jax's feeling.
So we made cookies and since Ryan is his brother we have to
be nice and make him cookies too. Now one gets left out of the cookie 
tasting. Not even Ryan...
But we decide to put him in the dog house and make his cookies 
look like dog treats...
Jax's can't wait for him to get home now....

We just used the Krusteaz Sugar Cookie Mix.
And we did the recipe for the roll out dough.
So fast and easy, then we could spent time putting the colored sugar on them,
For a 3 year old that takes time to hit the cookie and not just get it all over 
the cookie sheet.
Now we are just waiting for Ryan to get home so Jax's can give
him the "Your in the Dog House treats".
He can't stop giggling. 
Such a fun Day!

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