2 Tbsp sugar (I double the sugar...just cuz)
Saturday, January 31, 2009
2 Tbsp sugar (I double the sugar...just cuz)
Thursday, January 29, 2009
Wednesday, January 28, 2009
1 pkg of double fold bias tape in coordinating color. (3 yrds long)
Thread, pins, and scissors.
Clip your corners and turn the cape right side out. Press with your iron to get all the seams straight. Then, take your bias tape that you bought, and sew it onto the same three edges that you just sewed.
This is what it should look like now. Three finished sides, and the top side of the cape still untouched.
Now here's a bit of a tricky part. While still holding the string taunt, so your gathering doesn't loosen up, find the middle of your folded and pressed strap and pin it to the middle of the gathered top. Work your way to the edge of the cape, by pinning the strap across the top.
And that is the end of the tutorial! You are done with your cape. Turn to your son, who was asking you every 5 minutes if you were done making his super cool cape, and tie it around his neck. You made him so happy. You even have enough material left to make his teddy bear a matching cape, or to make him a cool mask.
If you make one, please tell me so we can all go admire it on your blog.
Poor thing. Guess we are laying low today. Good thing we have a magnificent King and a caped Star Wars Trooper to watch over us. We are well taken care of.
Tuesday, January 27, 2009
Thanks for your input and support. When I get my store up and running, you better believe I'll have a big giveaway to spread the word. By the way....any ideas on what to name my new shop?
Monday, January 26, 2009
I absolutely love the idea of selling on Etsy (a place like ebay, for all handmade stuff) but I don't know what I would sell, and I don't want to copy anyone's ideas. Any of you have Etsy stores? Do you sell one specific thing or random items? How do you get your stuff noticed?
...and so I'm asking. Help!
Sunday, January 25, 2009
2 lbs sausage (I prefer Jimmy Dean)
I'll post the next recipe, Sausage Penne, later on today.
Saturday, January 24, 2009
So hold onto your lactose intolerant tummy (oh wait..that's just me) and lets get cheesy!!
Italian Macaroni and Cheese
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
salt and pepper
2 cups (packed) grated Fontina Cheese
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella cheese
2 cups cooked ham, diced, (optional, but I always add the ham!)
2 tablespoons finely chopped fresh Italian parsley leaves
Preheat the oven to 450 degrees F.
Grease your casserole baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish.
Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving. Sometimes this dish is really saucy after it's cooked. The longer it sits, the thicker it gets. (Make sure to check on it when baking. Oven time may vary.
You can find Fontina cheese, sometimes called Fontinelle, in the deli section of the supermarket. It's more of a specialty cheese.
And to answer the question you all are thinking...Yes, I did eat this; and Yes, it did cause certain digestive problems to my body. Was it worth it? That question is still up in the air. Oh, and it's definitely NOT diet food, that's for sure.
Friday, January 23, 2009
I'm going to give you step by step instructions on how to make these yummy Frozen Peanut Butter Cups!! Seriously. These are my new favorite indulgence. Absolutely super delicious. It only takes a few ingredients, and since I aim to please, I took many pictures along the way. It really is easy. Don't let the number of pictures fool you. Here goes. First...the ingredients.
Frozen Peanut Butter Cups (courtesy of Tyler Florence)
1 pound (16 oz) of semisweet chocolate. (I do not recommend using chocolate chips. You can find bars of semisweet chocolate right above the chocolate chips in the store.) Chopped up.
1 cup creamy peanut butter
1/4 cup warm water
1/4 cup honey
1 cup heavy whipping cream, whipped
1/4 cup chopped salted peanuts
Put the pan in the freezer to harden while you are making the filling. Remember, keep the melted chocolate warm...we'll need it again in a few minutes.
Sprinkle chopped nuts over the tops of each cup and put it all back in the freezer for about 20 more minutes. In the mean time, look at my blog and make a comment or two.
Ok. Now you can invert the muffin pan and pop out your fabulous peanut butter cups. Put them on a cute plate...wander over to your bed. Get comfy under the covers, and watch a really great chic flick.
These can be eaten straight out of the freezer. The chocolate isn't too hard, and the whipped center stays...well...whipped. It does not harden. You can also keep them in the fridge. I don't recommend you leaving them on the counter for long, because you will end up with kids who help themselves, thus making a chocolaty mess.p.s. This recipe makes 30-40 mini peanut butter cups.
Thursday, January 22, 2009
Use your immersion blender to puree the soup, right in the soup pot, until it gets to the consistency you prefer. Or, scoop out your soup into your blender a little bit at a time, and blend until smooth.
Wednesday, January 21, 2009
And of course, today wouldn't be complete unless I talked about LOST. It airs in 2 hours and 6 minutes!!!! I am extremely excited!
1 pound of hamburger (I usually use ground turkey)
1 onion, chopped
2 cloves garlic, crushed
1 8oz can tomato sauce
1 6 oz can tomato paste
3 cups of water
2 cans of kidney beans (I usually add one can of light red kidney beans, and one can of dark red kidney beans. It gives it some nice variety.)
1 cup uncooked rice
Spices: 1 Tbsp each of sugar, oregano, cumin, chili powder
Salt and pepper to taste
Brown your meat and onion in a soup pot. Add garlic. Add in your tomato sauce, paste, water, beans, and rice. Add in your seasonings. Stir to combine and let it come to a boil. Cover, and reduce heat to low. Let simmer for ab out 30 minutes, stirring occasionally; the rice will cook in the sauce. Add more water if the mixture gets too thick. Season with salt and pepper to taste.
1 bag Fritos
Combine 1/2 cup sour cream with 1/2 cup ranch dressing
Build up your floating taco, starting with fritos on bottom, add a few scoops of taco soup mixture. Top with whatever toppings you like, and finish off with a dollop of your ranch sauce. Enjoy!
Tuesday, January 20, 2009
Sunday, January 18, 2009
I will try to post a recipe everyday this week. Stay tuned! (and please comment if you like the recipes!! It means a lot to me.)
This always seems to be my view, when we go on hiking trips. I bring up the rear. Not because I'm slow, mind you, but because I am often holding the hand of the slowest one.
Then after a quick snack of oranges, granola bars, and cheese crackers, we drove a few miles over to Red Rock Canyon where we met up with Heath's friend and co-worker to do a little bit of rock climbing. He had all the equipment and everything, so he harnessed up the kiddos and they each got a turn climbing the rather steep wall of rock.
Kamy and Kolby also did really well for their first time climbing. If the sun hadn't gone down, and the temperatures hadn't plunged, we would have stayed out longer. As it was, my feet were so tired from all the hiking, and Georgie was getting tired herself...so we called it a night.