Baby Numbers

Monday, June 18, 2018 No comments


One of my good friends is about to have baby #4.  She has not found out the gender of the last 3, but she wants the other kiddos to be able to talk to them/talk about them, so she always gives them a nickname-Peanut, Sweetpea, Pumpkin, and now Apple.  Sweetpea was my godson, so I made him some Disney baby countdown numbers when he was born (she loves everything Disney).  For brother #3 I made some pumpkin countdowns, and now for Baby #4 I was commissioned to make apples.  These are really simple to make.  I just use full sheet labels and then use word to create a circle, put a clipart and some text boxes inside and then cut in a circle.  I'm sure I could do it on my Cricut as well, but this was the 'get this done in a hurry b/c I have 456,345,234 on the to do list, but numbers can't wait way to do it!

Scrappy Birthday Cards

Friday, June 15, 2018 No comments

I recently bought a card at a little artist booth in downtown Denton.  I decided to use the card to inspire me to make some cards for myself. 

I stamped Happy Day on some scraps of canvas. 

I sewed those squares to the inside of some solid colored cards from Hobby Lobby, and then I sewed on some scraps of fabric to the front of the card.  I'm always digging for cards last minute, so....now I'll have five fewer trips to the store when I realize I need a card ASAP. 

Lots O' Meat Lasagna

Wednesday, June 13, 2018 No comments
I have been meaning to post this recipe for years.  My friend Regan makes this lasagna and it's soooooooooooo amazingly tasty.  It's originally a Paula Dean Recipe via the foodnetwork.  I love to make lasagna and cut it into squares and freeze it by the square so that I can eat it over....and over....and over again.  It's summer now so I'm cooking, and baking, and making lots of goodies.
Lots O' Meat Lasagna
Ingredients:  1 1/2 lb ground chuck, 1 lb ground Italian sausage, 1 onion (chopped), 2 cloves garlic (minced), 2 t. ground oregano, 1 t. ground basil, 1/4 t. salt, 1/4 t. pepper, 14.5 oz diced tomatoes (with basil, garlic, and oregano), 30 oz of tomato sauce, 6 oz tomato paste, 1 1/2 c. small curd cottage cheese, 5 oz grated Parmesan Cheese, 2 T chopped parsley, 2 large eggs, 9 oven-ready lasagna noodles, 16 oz mozzarella cheese
Instructions:  
1.  In a large saucepan, combine sausage and chuck, onion, and garlic.  Cook over medium heat until browned and crumbled.  Drain.
2.  Add oregano, basil, salt, pepper, tomato sauce, diced tomatoes, and paste.  Bring to a boil and then reduce to a simmer for 30 minutes.
3.  In a small bowl, combine cottage cheese, eggs, Parmesan, and parsley.
4.  Layer:
-1/4 of the sauce on the bottom of a 9x13x2 inch pan.
-3 uncooked noodles (don't overlap)
-Spread 1/3 of the cottage cheese mix on the noodles.
-1/4 of the sauce
-1/3 of the Mozzarella cheese
-Repeat cottage cheese, sauce, Mozzarella layers again
-Top with sauce.
-Set last 1/3 of cheese aside.
5.  Bake for 45 minutes at 350.
6.  Top with cheese and bake another 15 minutes.
7.  Rest for 10 minutes before serving.

Bacon and Egg Asparagus Salad

Monday, June 11, 2018 No comments
You guys.  This.  This was sooooo tasty.  I usually prefer my vegetables roasted, but I decided to try out this recipe from skinnytaste because....well, bacon.  Apparently if you get Whole30 approved bacon and Dijon this works in that program.  I'm not doing anything whole30, but if all the food taste like this I could be convinced!
Asparagus Salad

Ingredients:  
1 hardboiled egg (peeled and sliced)
1 2/3 c. chopped asparagus
2 slices of bacon (cooked and crumbled)
1/2 t. Dijon mustard, 1 t. extra virgin olive oil, 1 t. red wine vinegar, pinch of salt and pepper
Instructions:
1.  Bring a pot of water to a boil.  Add the asparagus and cook for 3 minutes (tender, yet still a little firm).  Drain and run under cold water to stop the cooking.
2.  Mix the Dijon, oil, vinegar, salt and pepper in a separate bowl.
3.  Top asparagus with bacon, eggs, and drizzle with the vinaigrette.

Crockpot Butter Ranch Chicken

Friday, June 08, 2018 1 comment


In the summer, it is my life's ambition to not turn on my oven.  I don't have a convection oven, so the last thing I want it to add any heat to this house in the Texas Summer.  I saw this recipe awhile back and it was so easy I had set it aside not really trusting the outcome.  I was sooooo wrong.  This was so yummy I created a new "keeper" label below so I won't forget to make it again....and again.  I house most of my recipes on this blog and not on paper form anymore (though I may work on that), BUT this turned out to be so easy and tasty I didn't want it to get lost on the web.
Basically-throw 4 pieces of chicken in a crockpot.  Sprinkled a pkt of dry ranch seasoning on top and a cut up stick of butter (1/2 c) (it melts as the chicken heats up).  Set on low for 8 hours.  Mine took less time.  It was falling apart and had so much flavor.

Everything Croissants

Wednesday, June 06, 2018 No comments


These are literally the easiest 'rolls' to make.  I took a can of crescent roll doughs (I accidentally bought the sheets so I just tied a 'knot' in 8 pieces I had cut into strips, but it would work if you follow the can's instruction for the crescent rolls too).  I took the Everything but the Bagel Seasoning from Trader Joe's and sprinkled it on top.

I baked the rolls as directed and they were sooooooo tasty.  I didn't add any butter etc, and the seeds stuck to the top without having to brush them with anything.  This 'recipe' is a keeper.  Here all these folks on the net are wasting that seasoning on healthy vegetables....and all this time there was this calorie rich delicious recipe just waiting for this seasoning.  ;o)  It was worth the calories.