Thursday, January 10, 2013
1 lb Elbow Noodles
1/2 lb - 1 lb Ham (I used Canadian Bacon, but any kind of ham would be really yummy)
3 Tbs Butter
3 Tbs Flour
2 1/2 Cups Milk
2 Cups Cheese (best if its 1 cup each of two different kinds)
2 Cups Broccoli
Salt and Pepper to taste
Cook the Noodles.
Heat the Ham
Steam the Broccoli
In whatever pan you used for the noodles, on low-medium heat, melt the butter. Whisk in the flour to form a paste. Pour in the milk slowly, whisking the milk and the paste together. Sprinkle in your salt and pepper. ( don't use any salt because the cheese is already really salty) Add in the cheese, little bit at a time, whisking it in to the milk (it should melt quickly) Make sure that the milk does NOT boil.
Add teh ham, noodles, and broccoli to the sauce.Stir it up. SERVE!
No pictures because this looks like almost any cheesy casserole you might make.
Friday, January 4, 2013
Hello long lost blog reading friends!
After the recommendation of a professor, I’m back in the blog world again. This time with a renewed focus, more vigor, and most importantly, a definitely plan.
I’ll lay out my plan and my ideas soon… sorry for the long lapse in fun craft posts, maybe we’ll have time for some of that too now that I’m not taking a full course load of graduate school classes.
Thursday, November 15, 2012
This one was so easy I couldn't believe it.
1 bag Trader Joe's potatoes (with some kind of veggies in it makes it the easiest)
2 Cups Beef Broth
Beef Rump Roast
Optional additions: Carrots, Onions, Celery, Green Beans
Put the ingredients in your crock pot and let it go for 4 hours on Hi, 8 hours on low. Serve.
Why have I not known about the wonders of Crock pot meals before now?
Monday, November 12, 2012
Crockpot Taco Soup -
prep time 10 min. - serves 8-10
1 (16 oz) can pinto beans
1 (16 oz) can white beans or 1 (16 oz) kidney beans
1 (11 oz) can niblet corn
1 (11oz) can Rotel tomatoes & chilies
1 (28 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 (1-1/4 oz) envelope taco seasoning mix
1 (1 oz) envelope ranch dressing mix
1 lb. shredded chicken, ground beef or 1 lb any meat
1) Cook meat and drain.
2) Shred if needed.
3) Add all ingredients to crock pot.
4) DO NOT DRAIN CANS
6) Cook on high for 2 hours or low for 4 hours
7) Keep on low until serving to keep hot.
I'd also like to add celery and carrots the next time I make it.
Monday, May 7, 2012
This is a modified recipe from one of my cookie magazines.
Yield 2 1/2 dozen
3/4 C Butter
1/2 C sugar
1 egg (OR 1T milled flax seed, 3 T water, set for five minutes)
2 C flour – (low carb or gluten free? – try Almond flour)
1/2 C flaked coconut
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter
3/4 C confectioners sugar
1/2 tsp vanilla extract
1/2 C raspberry preserves
I’m pretty sure that cream cheese can be substituted for the butter, confectioners sugar, and milk part of the filling. and for those of you on low sugar diets, cut the sugar down to 1/4 cup or less. The coconut does a nice job add some sweetness to the dough.
Cream softened butter and sugar, add egg and vanilla and cream together. Combine Flour, coconut, baking soda and salt in a separate bowl and sift together slowly into the mixture. Combine well.
Shape into 1” balls and place on a cookie sheet. Use a glass dipped in flour to flatten them out. Bake for 12-14 min at 350 or until edges begin to brown. Let cool on wire racks.
Beat together butter, sugar, and milk for filling in a small bowl. Spread 1/2 tsp preserves and a short of a tsp of filling onto half the cookies. Top with the remaining cookies.
Thursday, May 3, 2012
Because sometimes, ziplock bags and cardboard boxes just won’t do for your traveling tot.
This entire project is worked as one piece until the top piece.
Starting with a magic loop, single crochet 6 times into the loop.
Rd1: 2sc in ea, (12)
Rd2: (2 sc in 1st st, 1 sc in next 1 st), repeat 6x (18)
Rd3 (2 sc in 1st st, 1 sc in next 2 sts), repeat 6x (24)
Rd 4 (2 sc in 1st st, 1 sc in next 3 sts), repeat 6x (30)
Rd 5 (2 sc in 1st st, 1 sc in next 4 sts), repeat 6x (36)
Rd 6-10 Sc in ea st. (36)
Rd 11 Sc in 1st 18 sts, ch 1, turn
Row 12-23 Sc 36x, ch 1, turn.
Row 24 Sc 36x, ss to join. DO NOT TURN
Rd 25- 30 Sc in ea st (36)
Weave in the tail.
Repeat rounds 1-5 of the bottom. End with a long tail.
Use the tail to stitch the top onto the bottom using a tapestry needle.
Finished pocket should measure about 5 inches long and 2-3 inches wide. The gauge is not important as long as your stitches are tight and the crayons don’t fall out!
Monday, March 19, 2012
As if my recycling adventures had not reached an all time high with my upcycled t-shirt yarn bag, I’m am now venturing into the realms of recycled grocery bags!
I never saw a tutorial for making plarn, so I figured it out just for you – all four of my dedicated readers. <sarcastic grin!>
Since WA has new laws going into effect soon about the use of plastic bags at stores, everyone is really into using the reusable grocery bags. Instead of throwing my plastic shopping bags into the recycle like I usually do, I’m now turning them all into plarn and I’m going to make reusable grocery bags out of the grocery bag plarn! (The irony here is killing me!)
Plarn is super easy.
- First: be sure your grocery bag didn’t hold something gross like chicken because it’s not really going to be launder-able.
- Next: flatten out your bag and pull the corners so the plastic is nice and square.
- Then: fold up the sides so the handles are together.
- Cut the handles off.
- Cut off the sealed bottom piece.
- Cut 2cm “strips” from the folded bag.
- Link the “strip/loops” together so they are one long series of loops.
- Repeat with lots of bags. 50? 100? use your whole cabinet full.
- Pretend they’re not loops, roll into a “plarn ball.”
Sunday, March 18, 2012
I’ve had a couple of requests for how to make t-shirt yarn. Its pretty simple and only a little messy. There are lots of tutorials made by fabulous bloggers out there. This is the one I used:
I usually do it at the table and then the little fuzzies that come off the t-shirt yarn as I’m pulling the strips into yarn fall on the bale instead of me or the floor. This makes clean up easier and faster. Of course if you have hardwoods instead of rugs then the floor would work fine and swiffer solves all measures of fuzzy problems.
The bag took about 8 t-shirts worth of yarn and is about the same size as the purse I usually use (the one my grandma quilted for me!) See the fun tassle I added. Oh yes, I'm Really stylish now. Tehe.
What do you think?
Friday, March 9, 2012
- 1/2 lb turkey sausage
- 1 onion
- 4 mushrooms
- salt and pepper
- 1 T butter or 2 T EVOO
- 2 cups pumpkin puree
- 3 1/2 cups chicken stock
- 1 T Cumin
- 1 tsp Thyme
- 1 bay leaf
- 1 1/2 T brown sugar
- 1 cup cream
Start by cooking up your sausage. It doesn’t really matter if its cooked and then sliced or just ground cooked. It looks prettier if it cooks as a tube and is afterwards sliced. Remove from heat.
In you favorite soup making pot, melt 1 T butter. Sauté diced onion and mushrooms until soft (3-4 min). Puree in a blender with 1 C stock until very smooth. Return to the pot.
Add all of the rest of the ingredients to the puree in the pot including the sausage that was set aside. Heat on Med until boiling and then lower the heat so it simmers nice and low for about 45 minutes so all your spices can cook in.
From what I’ve read online, you can easily make this Vegetarian or Vegan by taking out the sausage, using vegetable stock instead of chicken stock and using coconut milk instead of cream and sugar. You can also add in celery to the sauté and puree. I’m tempted to try the coconut milk next time I make this just to see what its like (and because I can never do something the same way twice… which is actually a real problem when something comes out SOOO perfect the first time like this one did.)
Play with the liquid levels until you like how soupy or thick it is. Use 4 cups of broth for a really slurpy soup, 3 for a thicker version. I like it a little thicker than it came out, but my husband thought it was the most perfect soup ever made.
Serve with Rosemary bread, cranberries, granny smith apples, bacon bits, and sour cream for toppings. The recipe makes enough for four-6 bowls, depending on which dish set you have.
Oh yeah and the reason there is no picture is that we ate it so fast because it was SOOO good that we didn’t stop to photograph.
genaw.com: (But you should really follow my recipe because the one from the link has no spice!)
Here's Emilie's recipe: IT IS WAY BETTER than the one I wrote above, therefore I admonish you to use it. And if anyone knows where I can find Old Bay in the NW, please let me know!!