Monday, September 25, 2017

Pumpkin and Sausage Stuffed Shells

1 jar Aldis Pumpkin Chipolte Pasta Sauce**
abt 15  lg pasta shells
mozzarella cheese
1lb  package ground sausage (could use hot or sage sausage)

Boil shells until al dente. Drain

Fry up sausage with bell pepper and mushrooms or any other veggie you would like - onions or zucchini might be good - would be great place to use leftover vegggies

Pour a small amt of sauce on the bottom of the baking dish. Place drained empty shells on top of the sauce and spoon fill w the sausage mixture. Pour the remaining sauce on top of the shells and sprinkle w cheese Bake at 350 until hot and bubbly

** I did find a recipe for a pumpkin chipolte sauce here  if you don't have an Aldis - I have not tried it

Thursday, August 10, 2017

Galaxy Themed Card Holder

For my daughters space themed wedding
I couldn't find a card holder that 
really worked well with the theme 
so I made one!

It started with 50/50 mix
of glue and water
and Sunday's newspaper

I found if I mixed it and put
it back into the empty
bottle and used it to
spray a small amt
it worked best 
Now I will say this is VERY messy!

I started covering it with the colored pages
of the paper and alternated 
with black and white print
this kept me straight on which layer
I was on
I did 5 total layers

I left an area big enough for the slot for card 
and a hand to fit into

The last layer I used a paperbag

Once all covered I let it dry for 
4 days
I then covered it with jet black paint

I let that dry for a day 
Then drew the constellations 
on it.
I picked the astrological signs
of the bride, groom and their children
I then added when they 1st met, engaged, and married
I filled in with their favoite ones.
I used othe old school method of
pencil to transfer then used

a silver fine point paint pen

After that I put 2 layers
of Modpodge

I let that dry for a day
 then I cut the slot out of the ball
 and gently pulled the ball out 

I decided it needed some bling 
so I used one row of rhinestones

For the base i covered a stryofoam ring
from the Dollar Tree
with satin ribbon 
and add rhinesotn bling from the Dollar Tree

Monday, July 31, 2017

Pretzel Buckeye Brownies

I got the orginal recipe here
Of course I adapated it a bit

Heat oven to 350°F. 

1 box brownie mix (I like Aldis brand)
2 eggs
1/4 C water
1/2 oil

Mix according to 
the pkg instructions

Pour abt half on top 
of a parchment line pan

  • Peanut Butter Swirl
    ½ cup creamy peanut butter
    ½ cup powdered sugar
    2 tablespoons butter, melted
    ½ teaspoon vanilla
  • In small bowl, mix Peanut Butter Swirl 
    ingredients until smooth. Drop by spoonfuls  
    on top of brownie batter in pan. 
    Spoon remaining brownie batter 
    between peanut butter spoonfuls. 
    Use knife to swirl the two together. 
    Top with remaining pretzel twists.

  • Bake 30 to 35 minutes or
  •  until brownies are set
    and appear dry around edges.
    Cool 30 minutes.
Chocolate Glaze
½ cup semisweet chocolate chips
2 tablespoons butter

In small microwavable bowl,
 Microwave Chocolate Glaze ingredients
uncovered on Medium
(50%) in 1-minute intervals until melted
 and smooth,
about 3 minutes. Heat just until melted;
do not overheat. Drizzle over
cooled brownies.
Let stand 20 minutes before cutting.

Tuesday, July 18, 2017

Swordfish Tacos w pineapple salsa

Tonight, we wanted to try something different 
and had swordfish left over so I decided to make
 fish tacos with pineapple salsa. 

I was worried it 
might be too sweet but it wasn’t at all! I got the 
recipe for the salsa here (I did not use the rice 
vinegar as it was tart enough). It was nice change 
and perfect for the hot weather. 

Layer the taco's
shred cabbage
pineapple salsa
and sprinkle w cheese

Pineapple Salsa - est calories 248 per recipe

                                     2 cup chopped fresh pineapple
                                       1 Cup chopped red pepper
                                        1C chopped purple onion
                                                cilantro to taste
                                       chopped jalepeno to taste
                                               1Tbsp lime juice

Friday, June 23, 2017

Easter Meal

 Lemon Tartlets

Pretzel Chicks and Chocolate Peeps

Strawberry "Carrots"

Deviled Eggs Fruit Salad Carrot salad

Beef Sliders, Ham, Mac n Cheese