Always Tie Your Apron Strings

I Love Dish Towels

2012-05-23T20:21:00.001-06:00

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

Break noodles.
Place half in bottom of greased slow cooker.
Brown ground beef in sauce pan, drain, stir in Italian seasoning.
Spread half over noodles in slow cooker.
Layer half of sauce and water, half of mushrooms, half of ricotta cheese, and half of mozzarella cheese over beef.
Repeat layers with remaining half of ingredients.
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.

Where Would You Love to Cook Today?

2012-05-16T10:07:00.001-06:00

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

chairs....Shopping.....Yes!

Well... since we start already I guess i should share what we are making...

CABBAGE SOUP

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.

Directions:

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!

Where Would You Love to Cook Today?

2012-05-12T09:42:00.001-06:00

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:

http://vintagefarmhouseme.blogspot.com/

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:

http://purplechocolathome.blogspot.com/2011/07/pancakes-and-pinterest.html

She has more wonderful pictures.

I made these last saturday and they are wonderful!

Pancakes

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.

Getting Even!

2012-05-06T15:50:00.001-06:00

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!

Back in The Day

2012-03-27T21:30:00.001-06:00

If you have ever gone to Savannah Georgia then you have

probably been to "Back in The Day" Bakery. I was so excited when this book

came out because I love Savannah and have stopped by the bakery every trip.

But I was even more excited as I turned each page!

This is a must have cookbook for anyone who loves to not only read cookbooks but bake!

You really get that down home feeling from every recipe.

And can tell Griff and Cheryl Day really

put their heart and soul into this book. I know it will become a treasure

at my house!

LOVE

IT!

Where Would You Love to Cook today?

2012-03-13T21:22:00.001-06:00

Look how pretty this kitchen!

I found the picture at

http://www.phoenixmag.com

I really don't want to mess it up but I do want to make

Homemade tortillas. But rolling them out will make a mess

unless....

you have a press.....

Yes I am a gadget girl...

I love this thing!!!

No flour on the counter...

No flour on the floor...

No mess counter....

You can see one at

http://www.everythingkitchens.com/tortillapresses.html

You can get one at the Bosch Store also on about

87th south and 7th east if you live in Salt Lake City.

It does come with some recipes but we all have our favorite:

Tortillas

1 3/4 cup all-purpose flour

1/2 tsp salt

1/4 tsp baking powder

1/4 cup vegetable shortening

I put these ingredients in my kitchenaid and mix with the dough hook.

You don't want it to be to sticky so if you need more flour add it.

Some times it takes about 1/4 more. Roll into balls and put on a

cookie sheet and cover with a dish towel.

Let it rest for 30 minutes. When we are ready to make our tortillas,

follow directions for tortilla maker - this batch will make about 8.

It is so easy and takes no time....

One of my favorite "Have to Haves"

Where Would You Love to Cook Today?

2012-03-04T21:01:00.000-07:00

Oh my gosh have you ever seen a more darling shelf !

I saw this on Pinterest and trace it to

http://vintagerosebrocante.tumblr.com/

But the minute I saw this I knew I had to cook

in this Kitchen...

I kind of think it has a hutch look and I love

the cups on the bottom of the shelf.

Some people are just so cleaver...

I think I will make....

Lemon Meringue Bars

2 stick(s) (16 tablespoons) unsalted butter, softened

1 3/4 cup(s) plus 2 tablespoons all-purpose flour

1/4 cup(s) plus 3 tablespoons confectioners sugar

2 tablespoon(s) plus 1 teaspoon freshly grated lemon zest

1/4 teaspoon(s) coarse salt

6 large eggs, plus 4 large egg whites

2 1/4 cup(s) plus 2 tablespoons granulated sugar

3/4 cup(s) plus 3 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Make crust: Put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well blended.
Transfer mixture to a 9-by-13-inch rimmed baking sheet. Press batter evenly into baking sheet. Chill in freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.
Make filling: Whisk together whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over crust. Bake until filling is set, 18 to 20 minutes. Let cool completely on a wire rack. Keep oven at 350 degrees.
Make meringue topping: Put egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake until meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. Bars can be refrigerated in an airtight container, up to 1 day.

I got this recipe from

http://www.delish.com/recipefinder/lemon-meringue-bars-recipe

Enjoy!

Where Would You Love to Cook Today

2012-02-13T21:41:00.000-07:00

I love this red kitchen! The table, stove cupboards...

Everything .....So cute.

I don't know where the picture came from..

Wish I did.

In honor of Valentine's Day I would love to cook:

Valentine Linzer Cookies Recipe

INGREDIENTS

3/4 cups butter (1 1/2 sticks), room temperature
1/2 cup sugar
1 egg
1/2 teaspoon lemon zest
1/4 teaspoon vanilla
1 1/2 cups finely ground blanched almonds or hazelnuts
2 1/4 cups cake flour (can sub all purpose flour)
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
6 ounces raspberry jam, or other red preserve (I used quince jelly)
Powdered sugar

METHOD

1 Cream butter in a standing electric mixer with a paddle attachment. Add sugar and continue creaming. Add the egg, lemon, and vanilla and mix. Mix in the ground nuts.

2 Stir together dry ingredients in a bowl and add to mixer and blend. Form the dough into disks, wrap and chill.

3 Roll out dough between two sheets of parchment paper to 1/8-inch thickness. Put rolled dough (still between parchment paper) in the freezer for 5-10 minutes to firm up before cutting.

4 Preheat oven to 350°F.

5 Cut out the base cookie shapes. Cut out the centers of half the disks with a smaller cookie cutter shape. Re-roll scraps and repeat.

6 Bake for 12 minutes or until edges turn golden. Cool on a wire rack.

7 Heat the jam or jelly and spread the solid disks with a layer of the hot preserves. Place the top layer cookie over the bottom, pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more preserves. Let set slightly before serving.

Makes 12-24 cookies, depending on the size of your cookie cutter shapes.

This is a very old post from:

http://simplyrecipes.com/

This blog is done by Elise Bauer and you won't be sorry if you stop by!

Grandma's Microwave Caramels

2012-01-21T16:05:00.000-07:00

My Grandmother made the best ever to die for

Caramels! And they were made in the microwave. We

all had to stop by for a visit if the family tree said

"Grandma's making caramels" and believe me it spread

fast and you had to be even faster to get there if you wanted

any. They went fast. These are so easy to make, I even do it

with my 3 year old Grandson Jackson. It takes longer to cut the papers

and wrap them then it does to make them.

So buttery they melt in your mouth.

Grandma's Microwave Caramels

1/2 cup white sugar

1/2 cup brown sugar

1/4 cup butter

1/2 cup light Karo syrup

1/2 cup sweetened condensed milk

Opt: nuts you can add these if you want in the last stirring

Combine all ingredients in a big microwave safe bowl.

Cook 6 minutes in the microwave on full power stirring every two minutes.
Pour into a lightly greased or buttered 8 inch or 9 inch square baking dish.

Let cool.

If you want, after they are cool you can cut them and wrap in wax paper.

Store in an air tight container.

New Vintage Stove

2012-01-04T20:57:00.000-07:00

Soon as I figure out where to put my

new stove I will do a

"Where Would You Love to Cook Today"

post with a great soup recipe.

It has a place for a soup pot in the back left burner area.

I am so excited about this darling stove....It is so cute!

1940 Kelvinator

I found it at Chic & Unique

778 South 300 West Salt lake City

you should stop by and you might find your own treasure!

Where Would You LOVE to Cook Today!

2011-12-09T21:38:00.000-07:00

When I was surfing around to find where I wanted to cook today

I found this so cute child's kitchen set.

Oh my gosh I would have loved this set as a little girl....

I think I would spent hours playing in here...

The pink is such a pretty pink and all the extras

really make this special.

I found this over at:

http://charlieton.blogspot.com/2010/07/play-kitchens.html

SO cute I can''t stand it...

I would need my Easy Bake Oven and some

Girl friends....and of course

we would all wear aprons.

In this Kitchen I think I would make:

Cake in A Mug

(Any kid can do this recipe)

1 large coffee mug
4 tablespoons plain flour (do not use self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1/4 teaspoon baking powder
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla
chocolate syrup (optional)
whipped topping (optional)
Cherries (optional)

How to make it

Add dry ingredients to mug, & mix well .
Add egg & mix thoroughly.
Pour in the milk and oil and mix well.
Add chocolate chips (if using), vanilla, mix again.
Set mug in the microwave & cook for 2½ to 3 min at 1,000 watts.
Cake will rise over the top of the mug, but don't be alarmed!
Some report that 2½ minutes works best. It depends upon your microwave. So, watch carefully to not over do it!
Remove from microwave.
Allow cake to cool a little, then tip out onto a plate, if desired.
Drizzle with chocolate syrup and top with whipped topping and cherries, if desired!
This can serve 2 if you care to share!
I got this recipe over at:
http://www.grouprecipes.com
This is a fun site so you should stop by ....
Beware you will want to cook!
If you have a great recipe or a wonderful kitchen I would be happy to post a
Where Would You LOVE to Cook Today! Using your recipe or kitchen just email me!

Where Would You Love to Cook Today?

2011-11-28T08:00:00.000-07:00

Doesn't this look so inviting!

I love the rafters and the cupboards on the bottom only,

the hard wood floors, the darling hutch by the door.

Oh and the blue stove....I want one....

And the table cloth....this is such a warm kitchen

I am sure I will enjoy my day cooking in here.

It really gets me into the Christmas mood.

The garlands and all the greenery look so pretty.

I found this kitchen at:

http://www.gapinteriors.com

I love the internet!

Lets see what to cook...

I know...

Paula Deen's

Chicken Pot Pie

If you even go to Savannah you have to stop by Paula's

restaurant and have this....so good...

but since we are just staying at home...

in someone Else's kitchen...hehehe..

Lets make this!

Ingredients

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Paula Deen Seasoned Salt
pepper
2 tablespoon cooking oil
1/3 cup melted butter
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup cooked carrots, chopped
Pinch fresh grated nutmeg (optional)

Directions

Crust:
Cut each sheet of frozen puff pastry into 1 strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Beat egg and brush onto each lattice square. Bake at 350 degrees for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.

Filling:
Season chicken breasts with seasoned salt and pepper. In about 2 tablespoons oil, Saute chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts). In a large saucepan melt butter and slowly add flour stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic and onion and stir until thickened. Add peas, carrots and chicken. Remove from heat. In 4 oven- proof bowls, fill with sauce and top each with one of your pre-cooked lattice squares. Bake at 350 degrees for 5 minutes until bubbly. Any remaining pie filling may be frozen.

My family loves this recipe. You can never go wrong with one

of Paula's recipes but this one is really good.

You can get the recipe for her seasoning salt in one of her books or online.

I add Italian season to it.

This recipe can be found at:
http://www.pauladeen.com/recipes/view2/lady_and_sons_chicken_pot_pie/

and also at:
http://www.foodnetwork.com

Happy Thanksgiving!

2011-11-24T08:27:00.000-07:00

Hope you are having a wonderful Thanksgiving!

Aren't these cookies to cute to eat....

I got the picture over at:

http://www.cutoutandkeep.net/blog/oreo-turkey-cookies

Where Would You LOVE to Cook Today?

2011-11-14T16:10:00.000-07:00

Doesn't this look like Grandma's house...

I love the beams in the ceiling and the hand painted boarder.

This is from: http://www.home-designing.com/

There are so many beautiful kitchens out there...

I am thinking maybe Gingerbread Cookies...

3 eggs
honey (2/3 cup)
raisins (1 cup)
sour cream (1 cup)
flour (1 2/3 cups)
baking powder (4 TSP)
orange juice (1/2 cup)
ground cinnamon (1 TSP)
ground nutmeg (1/4 TSP)
butter, softened (1 cup)
ground cloves (1/4 TSP)
orange liqueur (1/4 cup)
whole wheat flour (1 cup)
packed brown sugar (2 cups)
blanched slivered almonds (1 cup)

Fluff up as one the flours, baking powder, and spices

In bowl, cream the butter or margarine with the brown sugar

Bang the eggs, then the honey, orange liqueur, sour cream, and orange juice

Pound the flour combination into the creamed mixture, and then beat in the raisins and almonds

Turn batter into a oil and floured tube pan

Bake it at 350 degrees for 80 minutes or until it tests done with toothpick

Ready To Serve

This recipe is from http://www.christmasrecipesnow.com/

Now if any of you have a great recipe you would like me to share for cooking in one of our kitchens just email me at Debbie@busyascanbe.com

Where Would You LOVE to Cook Today?

2011-11-01T09:44:00.000-06:00

I love the red or rosy red...I just love it with the white cupboards.

And that cute sink.

I never thought of putting a different chair let alone

a different color chair at the island but look how cute it looks.

I always think everything needs to match but it really doesn't.

Look at how many kitchen tables you see on line with different chairs.

This kitchen is another one of Beverly Ellsley's kitchens...

Her is a little about her:

Beverly Ellsley, of Westport, CT, designs houses

from the ground up and everything in them .

With great attention to detail, most projects feature fine

woodworking produced in her own cabinet shop. S

he is best known for her unusual kitchens.

She is a licensed Interior Designer in the state of CT.

Her clientele includes movie stars, corporate CEOs,

and many people within the design industry itself.

If you want to know more about her you can stop at her website at:

http://www.beverlyellsley.com/

When I am famous I think I will defiantly need her to do my house.

Maybe if I butter her up with a yummy meal in her kitchen...

Let see how about...

Recipe for Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel

From over at :

http://www.kalynskitchen.com/

(Makes about 4 servings, depending on what you're serving it with; recipe adapted from Roasted Tomatoes with Shrimp and Feta from Real Simple.)

Ingredients:

5-6 medium-sized fresh red tomatoes, cut into pieces

3 T olive oil

2 T minced garlic (or more)

1 tsp. dried oregano (preferably dried Greek oregano)

1/2 - 1 tsp. ground fennel seed

fresh ground black pepper to taste

1 pound medium-sized raw shrimp, peeled, deveined, and tails pulled off (I used 1-40 size shrimp)

2 T fresh-squeeze lemon juice

3/4 cup crumbled Feta cheese (or more)

2 T chopped fresh parsley for garnish (optional)

Instructions:

Thaw shrimp overnight in the refrigerator if frozen. Preheat oven to 350F/180C.

Dice tomatoes into pieces about an inch square and put them in the bottom of a heavy casserole dish, large enough to fit the tomatoes in one layer. Drizzle olive oil over the tomatoes, then sprinkle with minced garlic, dried oregano, ground fennel seed, and fresh ground black pepper. Put tomatoes in the oven and roast for 30 minutes.

While tomatoes are cooking, crumble the Feta cheese, squeeze lemon juice, and clean shrimp as needed. (I used frozen shrimp which came already peeled and deveined, but we did pull the tails off and clean a few of them a little better.) Chop parsley if using.

When tomatoes have cooked 30 minutes, arrange the shrimp over the tomatoes, sprinkle over the lemon juice and feta, and put the dish back in the oven to cook the shrimp for 8-10 minutes. Watch them carefully so the shrimp doesn't overcook. They're done as soon as the shrimp turn pink and are barely firm.

Sprinkle the dish with chopped fresh parsley if using. I ate this plain for phase one, but it would be delicious served over rice, angel hair pasta, or just with some 100% White Whole Wheat Bread with Olive Oil to mop up the delicious juice.

I know I have sent you over to Kalyn's before

but she really does some great recipes so you

won't be sorry.

Where Would you LOVE to Cook Today

2011-10-29T21:17:00.002-06:00

OK I am sure this is what a kitchen in heaven looks like!

Isn't this a beautiful kitchen.

Can you believe this Island ...

I could sit there and surf recipes all day.

I am thinking I don't want to mess it up....

I love how fancy this Farmhouse sink looks.

I love those sinks.

This Kitchen was designed by Beverly Ellsley and she has a website at:

http://www.beverlyellsley.com/

We may have to cook in a few of her kitchens...

so amazing!

Lets see what to cook today....

hummmm I really don't want to make a mess ...

I guess I can clean it up.

I bet this kitchen has the best dishes and pans....

Can't wait to get started...

We will make:

Rich French Onion Soup

1 tablespoon butter

1 tablespoon olive oil

4 thinly sliced large onions

1 tablespoon all purpose flour

1 1/2 pt beef broth

1/2 cup white wine

1 1/2 cup water

2 bay leaves

6 slices French bread

1 cup shredded Swiss cheese

Cooking Instructions

Melt butter with olive oil in a large saucepan over low heat.

Cook onions in mixture, stirring occasionally for 30 minutes, until soft, translucent and brown on the edges.

Sprinkle the flour over the onions and stir to combine.

Pour in beef broth, wine and water with bay leaves.

Bring to boil, then reduce heat and simmer, uncovered, for 30 minutes.

Toast the bread slices in an oven broiler.

Ladle the soup into 4 ovenproof bowls and place the bowls on a baking sheet.

Place a toasted slice of bread over each bowl and top with Swiss cheese.

Place bowls under broiler until cheese melts.

Servings: 4

This recipe came from :

http://www.allquickeasyrecipes.com/

I love to look at kitchen pictures and read recipes.

So the Internet is an amazing thing...I can surf all day..

Where Would You LOVE to Cook today!

2011-10-26T23:43:00.000-06:00

I'm home! No this really isn't my house but

don't you just feel at home looking at the Picture.

I was surfing ....yes I do that sometimes....

just like you.....hehehehe

and I found this darling kitchen but it belongs

to a blog that the last post was 12/22/10

but if you do go there there is a recipe for

Chocolate Chip Cheese Cake that looks wonderful.

Well since that is where I am cooking today

I don't feel like the cake but I do feel like a treat for

Halloween and a fun site for that is:

http://www.grandmaskitchen.com

And I want to make

Candy Corn Cookies

Prep time: 30 minutes

Baking time: 10 minutes

Servings: Makes about 2 dozen cookies

1 (18-ounce) package refrigerated sugar cookie dough

1/2 cup all-purpose flour
1 teaspoon grated lemon zest
1/8 teaspoon yellow food coloring paste
1 1/2 teaspoons grated orange zest
1/4 teaspoon orange food coloring paste
1/2 cup white chocolate chips
Orange and yellow decorator sugars

Directions

1.Preheat the oven to 350F. Using an electric mixer on low, beat the cookie dough and flour until combined. Divide the dough into 3 equal portions.
2.Add the lemon zest and yellow food coloring to 1 portion of dough. With the mixer on low, beat until blended; set aside. Add orange zest and orange food coloring to another portion of the dough; beat until blended. Leave remaining portion plain. Divide each dough section in half; wrap one portion of each color in plastic and refrigerate.
3.Roll the remaining portions of dough into 12-inch-long ropes. Arrange the dough ropes side by side on a lightly floured work surface with the orange rope in the middle. Place parchment paper over the dough; gently roll into a 15x4-inch rectangle. Remove the parchment paper. Using a knife and cutting at an angle, cut the rectangle into 12 equal triangles. Transfer the triangles, 1 inch apart, to an ungreased baking sheet. Push a ruler against the sides of the triangles to straighten edges. Repeat with the remaining dough.
4.Bake the cookies until lightly browned, 9 to 11 minutes; let cool for 1 minute. Transfer cookies to a wire rack and cool completely.
5.In a small microwave-safe bowl, microwave the white chocolate on High until melted, about 1 minute. Dip wide ends of cookies into chocolate then into colored sugars.
Let stand until set.

She also as Creepy Monster Finger Cookies too!

Stop by and see....

Where Would You LOVE to Cook Today?

2011-10-21T08:32:00.001-06:00

Such an inviting Kitchen!

It look so clean and fresh

and I really want to see the rest of this house.

Doesn't it look like a fun place to cook.

I found this picture over at:

http://www.elledecor.com/

Fun blog to just sit and read.

But make sure you have a cup of tea because you

be clicking "older posts" for a few minutes...LOL

maybe longer.

So in my "blogging around" I found the perfect

thing to cook in this kitchen over at:

http://www.kalynskitchen.com/

I love her blog!

You have got to stop by and say Hi!

Her blog is so addicting and you will want to

cook everythingon her blog.

And since I want to see the whole

house I better got for breakfast cooking.

This recipe looked perfect:

Pop-Eye Eggs with Cheese and Salsa

(Ingredients given are for two servings, recipe adapted by Kalyn with memories of Pop-Eye Eggs made by her mother.)
Ingredients:
1 tsp+ 1 tsp olive oil
2 pieces whole wheat bread (I use Jack Spratt Bread sprouted wheat bread.)
2 large eggs
salt and fresh ground black pepper to taste
1/4 cup low-fat grated cheese (I use Four Cheese Mexican Blend)
salsa for serving, optional but good
Instructions:
Have all ingredients ready on counter. Use a small juice glass to cut a hole directly in the center of each piece of bread. (I use a glass that's 2 1/4 inches across, and save the holes from the bread to make whole wheat bread crumbs. You can also toast the holes and dip them in the egg.)
Use a heavy frying pan large enough to hold both pieces of bread. Heat the pan for about 30 seconds over medium heat, brushing the pan with 1 tsp. olive oil. Add the pieces of bread and cook until one side is browned and toasted, about 2-3 minutes. Turn pieces of bread over.
Drizzle 1/2 tsp. of oil into the center of each piece of bread and immediately break an egg into the hole, being careful not to break the egg. Season eggs with salt and fresh ground black pepper to taste, then sprinkle each piece of bread with about 2 tablespoons of grated cheese. Cover pan and cook until cheese is melted, egg white is firm, and yolks are as done as you'd like them, about 3-4 minutes. (I cook mine for about 3 minutes in a cast iron pan for a slightly runny yolk.)
Serve hot, with salsa drizzled over if desired.

Where Would You LOVE to Cook Today!

2011-10-15T12:17:00.011-06:00

Oh my Gosh doesn't this look like a storybook kitchen!!

I love the window over the sink looking into another room.

I have seen something similar before and I always

wonder if its to help block out the noise. I can see lots of

people in this kitchen laughing and making a lot of noise

cooking. I would love to see the rest of this house. This was

a picture I found on the Internet so not sure who's kitchen it is.

I think I am on a lemon and chicken kick this week.....

So here's what I want to cook in this kitchen.

Salmon with Lemon Couscous

1 lemon

1 Tbsp. olive oil

1 onion, chopped

1 cup frozen baby peas

1-3/4 cups water

1-1/4 cups plain couscous

1 lb. salmon fillets

1 Tbsp. olive oil

1/2 tsp. salt

1/8 tsp. black pepper

1 tsp. dried dill weed

Preheat oven to broil. Squeeze lemon juice from lemons and grate 1 tsp. zest; set aside. In heavy skillet, sauté onion in olive oil until tender. Stir in peas, lemon juice and water and bring to a boil. Stir in couscous, cover, remove pan from heat, and let stand for 5 minutes.

Brush salmon fillets with 1 Tbsp. olive oil and place, skin side down, on broiler pan. Sprinkle with salt, pepper, and dill. Broil for 8-10 minutes per inch of thickness, 6" from heat source. (Or, if using frozen prepared salmon fillets, bake or broil as directed on package.)

Serve salmon on couscous; sprinkle with lemon zest. Serves 3-4

Yum...Wouldn't you want to eat this in this kitchen.

I got this recipe from:

http://busycooks.about.com

This site is always a good fall back on. There is always something there I want to try.

Well it’s time to put my shoes on and go home......I do have left over’s for lunch tomorrow !

Where Would you Love to Cook Today!

2011-10-13T17:40:00.003-06:00

Doesn't this kitchen look so inviting?

I found it at:

: www.kitchencounterdesign.net/kitchen-decorating/

I was looking for a fun kitchen to get us in the fall mood...

I think this one does it.

I love the island and the mint green with the wood tones.

And the basket in the island...so warm...

Let see now what will we cook....

I think I will stop by:

http://erincooks.com/

And find one of her wonderful recipes....

Perfect Pumpkin Cookies

Adapted from the Boston Globe recipe.

Yields 3 dozen cookies
3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar

1 cup canned pumpkin puree

1 egg, beaten

1 teaspoon vanilla extract

1 package (6 ounces) semisweet chocolate chips (preferably mini)

1 cup cinnamon chips (preferably mini)

Set the oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In an electric mixer with the paddle attachment, combine the butter, sugar, pumpkin, egg, and vanilla; beating just until blended.

Mix in the dry ingredients.

Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate and cinnamon chips.

Using a cookie scoop drop the dough 1 inch apart on the baking sheet.

Bake the cookies one sheet at a time for 13 to 15 minutes or until lightly browned. Let the cookies cool on the sheets for two minutes. Transfer to wire racks to cool completely.

Where Would You LOVE to Cook Today!

2011-10-10T19:01:00.000-06:00

Isn't this the cutest stove and kitchen.

I love the floor too.

Makes me want to make some comfort food.

This one is fun but I think I might get dizzy in it.

I just googled these so no fun site to go to...

So back to the top one...

Lets see what comfort food sounds good.

How about

Cheesy Bread

8 oz shredded Mozzarella cheese

1 lb shredded sharp cheddar cheese

1/2 to 1 cup chopped green onion (to taste)

1/2 cup mayonnaise

2 Tbsp sour cream (optional)

3-4 cloves garlic, minced

1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted

1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves

Directions

1 In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.

2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.

3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

Makes 30 to 40 slices

This recipe came from :

http://simplyrecipes.com

I love to surf this site because I can always find something

on those night you don't want to spend a ton of time figuring out

"Whats for Dinner".

So stop by and take a look

Where Would You LOVE to Cook Today!

2011-10-02T22:46:00.000-06:00

Don't you just love that red stove!

This is where I would LOVE to cool today.

Doesn't it look like the best place for two

girls sit and gossip.

Hummm what will I make

for lunch.......

Baked Cod Casserole

2 tablespoons extra-virgin olive oil, divided
2 medium onions, very thinly sliced
1 cup dry white wine
1 1/4 pounds cod, cut into 4 pieces
2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups finely chopped whole-wheat country bread, (about 2 slices)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 cup finely shredded Gruyere, or Swiss cheese

1Preheat oven to 400 degrees F.

Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.

Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.

Toss bread with the remaining 1 tablespoon oil, paprika and garlic powder in a medium bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.

I got this recipe over at: //www.recipe.com

I really find some great recipes there. Surfing finds the best recipes. I think its one of my favorite things to do when I can't decide what to make. The internet is the best cookbook ever!

2011-09-25T20:31:00.000-06:00

I love making Dish towels and I just added a bunch of my patterns to my Etsy Shop.

http://www.etsy.com/shop/Busyascanbe?ref=si_shop

They alway give your kitchen that extra touch. And make the best gifts.

My friends always think they are little works of art

and to me it was something special

I can make for them in a smaller amount of time.

If you are a stitcher then stop by and see....

Pioneers Dish It Up

2011-09-19T13:49:00.000-06:00

“The United States has 49 million people who do not have access to enough food, and in Canada over 800,000 individuals access food banks on a monthly basis”

Our first ever International Centennial project,

Dish It Up,

is well under way in over 45 states and provinces

across the US and Canada. Please help us meet our goal! http://www.businesswire.com/news/home/20110907005788/en/Pioneers-Announce-Dish-Feeding-Families-Healthy-Food

It's alway a good cause when it comes to feeding hungry families

So go to the link and "read all about it"!

Where Would You LOVE to Cook Today!

2011-09-11T11:48:00.001-06:00

Such a pretty kitchen...I can almost smell the lemons on the counter.

I love these cupboards and the one under the stove top is so fun.

I really like when they make it look more like a piece of furniture

rather than a cupboard.

I could just stay all day!

I had lunch the other with a girlfriend at a local bakery and

I had Lemon Chicken Orzo Soup. It was so good I had to

come home and find a recipe. So out came the laptop

and the searching began. I found several recipes but none

had everything I tasted....lol

I finally decided on one at:

http://www.myrecipes.com

And this is what I want to cook in this kitchen!

Lemon Chicken Orzo Soup

1 (4-pound) whole chicken
2 carrots, peeled, cut in 1-inch pieces
2 celery stalks, cut in 1-inch pieces
1 medium onion, peeled and sliced
6 garlic cloves, crushed
4 sprigs fresh flat-leaf parsley
2 teaspoons whole black peppercorns
2 bay leaves
6 cups water
1 1/3 cups chopped carrot
1 1/4 cups chopped onion
1 cup chopped celery
2 teaspoons salt
8 ounces uncooked orzo (rice-shaped pasta)
1/4 cup chopped fresh flat-leaf parsley
2 1/2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
Lemon wedges (optional)
Coarsely cracked black pepper (optional)

1. Remove and discard giblets and neck from chicken. Place chicken in a large Dutch oven. Add 2 chopped carrots, 2 chopped celery stalks, and next 5 ingredients (through bay leaves) to pan. Add 6 cups water; bring to a simmer. Reduce heat, and simmer 45 minutes.
2. Remove chicken from pan; place chicken in a bowl. Chill 15 minutes. Discard skin; remove chicken from bones, discarding bones. Chop chicken into bite-sized pieces; cover and chill. Strain broth mixture through a sieve into a large bowl; discard solids. Cool broth mixture to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard.
3. Add enough water to broth to equal 9 cups; place broth mixture in a large Dutch oven. Add 1 1/3 cups carrot, 1 1/4 cups onion, 1 cup celery, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Add reserved chicken, and simmer 3 minutes or until thoroughly heated. Keep warm.
4. Cook pasta according to package directions, omitting salt and fat. Add pasta to pan with chicken and broth mixture; stir in parsley, rind, and juice. Garnish each serving with lemon wedges and cracked black pepper, if desired.