Monday, December 27, 2010

Got leftover Christmas ham? This is yummy good....

Cheesy Ham Fettuccine

1 tbsp butter
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 medium green pepper, chopped
2 cups leftover ham, chopped
2 17oz. jars Ragu double cheddar sauce
1/3 c. milk
1 16oz. pkg fettuccine

Bring a large pot of water to boil. Meanwhile, in skillet, heat butter and olive oil. Add onion and garlic. Cook and stir 3 minutes. Add green pepper and ham. Cook and stir until pepper is tender, about 5 minutes. Add pasta to water and stir. Add cheese sauce and milk to skillet mixture. Bring to a simmer. Reduce heat to low and simmer until pasta is done.

Drain pasta, and place on plate. Spoon sauce over top.

This is a bunny doll I made for a co-worker's granddaughter who was born a few months ago. It's just a rabbit, I know, but this one is just a tad bit special. It is made from a pair of furry lounge pants that her mommy wore when she was pregnant with her. Serenity Joy, I hope you like your new companion.

Sunday, December 19, 2010

Epsom salts?? You're kidding! Nope. Check out these luminaries at Crafts by Amanda.

Wednesday, December 15, 2010

For all of us primitive nuts, this tree is just too cute. Get the tutorial here at Preferably Prim!

Saturday, December 11, 2010

Happy Birthday to my favorite
little boy, and the light of my life,
my grandson Kaleb!

Friday, December 10, 2010

Baked Mexican Chicken

4 - 6 boneless, skinless chicken breast halves

1 tsp taco seasoning mix

1 10oz can enchilada sauce

corn tortillas

Preheat oven to 350 degrees. Place chicken in sprayed baking dish. Sprinkle taco seasoning mix over chicken. Pour enchilada sauce over chicken and bake for 1 hour or until tender. Serve with warmed corn tortillas. Serves 4 to 6.

Frito Salad

1 head iceberg lettuce
1 onion, chopped

1 16 oz pkg shredded cheddar cheese

2 tomatoes, chopped

1 15oz can chili beans, rinsed and drained

1 8oz bottle Catalina dressing

1 13oz bag fritos, crushed

Tear lettuce into bite size pieces. Add onion, cheese, tomatoes, beans and dressing. Just before serving, toss with corn chips. Serves 4 to 6.

Thursday, December 9, 2010

Over the summer I decided to get a new kitten. I have a cat named Maggie who is just not a very friendly sort. She is not affectionate at all. She just loves me for her food bowl and that is it. With hubby being gone most of the time now, and my kids having a better social life than I do, I was hoping Milo would keep me company. Milo started out as Molly, but then along came the discovery of a "couple" of things, thus becoming Milo. He is an extremely affectionate animal, but very curious and gutsy.

Like most cats (except for Maggie the Grinch) he loves boxes. Look closely at the top pic. he loves to take the pins from my pin cusions. He just pulls them out with his mouth and drops them to the floor. A real pain in the caboose.

Tuesday, December 7, 2010

Dinner at my house...

Lemonade Chicken

6 boneless, skinless chicken breast halves
1 16 oz. can frozen lemonade concentrate, thawed
1/3 c. soy sauce
1 tsp. garlic powder

Preheat oven to 350 degrees.
Place chicken in sprayed 9 x 13 baking dish. Combine lemonade concentrate, soy sauce and garlic powder. Pour over chicken. Cover with foil and bake for 45 minutes. Spoon drippings over chicken and bake uncovered for aditional 10 minutes. Serves 6.

Vegetable Fried Rice

1 -1/2 TBSP cooking oil
1 c. chopped onions
2 c. cold cooked rice
2 eggs, beaten
2 TBSP soy sauce
1/2 tsp salt
2 c. chopped vegetables ( carrots, celery, broccoli, etc )

In a hot skillet, heat oil, stirring constantly. Cook onions until lightly browned. Add cold rice and saute. Beat together eggs, soy sauce, and salt. Add to rice mixture, stirring constantly. Add vegetables. Stir fry until veggies are done to your liking.

Gotta love these red mittens that Lark Crafts has shared with us. Quick and easy gift to have on hand, and I might need a pair or two myself. Make your own with this tutorial.

Monday, December 6, 2010

I did something over the weekend that I have not done in probably over 15 years......paid money for a cookbook. The web is so convenient, I can look up any recipe I might want. Plus, I have a reather extensive collection of cookbooks from all the years I was addicted to them. Most of them came from garage sales, some of them Christmas gifts. The one I purchased last weekend came from Dollar General. It is called " 1001 Recipes: Short, easy, inexpensive". Paid 5 bucks for it, and it was 5 dollars well spent. I love it. Since our weather here in Southern Illinois has been in the teens the past few days, I have been happily exploring the soup section of my new book. Here are a few of the recipes I have tried so far and found to be exactly what the title promises, not to mention plain yummy!

Incredible Broccoli-Cheese Soup

1 10 oz. pkg. frozen chopped broccoli

2 TBSP butter

1/2 of a small onion, chopped

1/4 c. flour

1 16 oz. carton half and half cream

1 14 oz. can chicken broth ( I used hot water and a 1- 1/2 tsp chicken bouillon granules)

1 8 oz. pkg. cubed mild mexican velveeta cheese ( I used plain generic velveeta )

1/2 tsp salt

1/4 tsp pepper

Punch several holes in broccoli package and microwave for 5 minutes. Turn package and microwave addistional 4 minutes. Leave in microwave for 3 minutes.

In large saucepan, melt butter and saute onion, but do not brown. Add flour, stir and gradually add cream, chicken broth, salt and pepper.

Stir constantly and heat until mixture is slightly thick. Do not let mixture come to boil. Add cheese, stir and heat until cheese melts. Add cooked broccoli. Serve piping hot. Serves 6.

Beefy Vegetable Soup

1 lb. lean ground beef

1 46 oz. can cocktail vegetable juice ( I assumed this was V-8. Anyways, it worked fine.)

1 packet onion soup mix

1 3oz pkg. beef flavored ramen noodles

1 16 oz. package frozen mixed vegetables

In large soup pot over medium heat, cook ground beef until no longer pink. Drain. Stir in cocktail juice, soup mix, contents of noodle seasioning packet, and mixed vegetables.

Heat mixture to boiling. Reduce heat and simmer uncovered for 6 minutes or until vegetables are tender-crisp. Return to boiling. Break up noodles, add to soup. Cook for 3 minutes. Serves 4.

Six Can Chicken Soup

1 14 oz. can chicken broth

1 10 oz. can cream of chicken soup

1 12oz. can chicken breast

1 15 oz. can chili beans

1 10oz. can diced tomatoes and green chiles

1 16 oz. bag tortilla chips

1 8oz. pkg shredded cheese

Sour cream

In sauce pan combine broth, soup, chicken, beans, and tomatoes and green chiles. Simmer for 30 minutes. Serve over a few crused tortilla chips and top with cheese and sour cream.