Archive for the ‘Uncategorized’ Category

Kelly has given her opinion of why she is voting for Trump and I agree with her. This is a good read.

Yes, I am tired of the snow. Yes, I know that there is nothing I can do to make it warm. So I saw this tutorial on making the following wreath. It looked so pretty and Springy! And it looks pretty easy. I can cut cardstock and twist them. So I will be making this wreath and hanging it on my front door. How about you?

The tutorial is on Love Pomegranate House site.

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I was asked to only have one picture of the wreath on my blog with a link to the originator’s site. Her blog is copyrighted. I was under the impression that I could put the post as long as I had the link to the original site. Sorry for any inconvenience.

CHICKEN SALAD – HMMM GOOD!

Posted: February 11, 2013 in Uncategorized

I went to the baby shower yesterday and had just the best time! The food was so tasty! The company was so cordial. The Mommy-to-be was just so happy and excited that she was going to have a baby.

The Grandma of the new baby hosted the event and she included a chicken salad from a local store on her menu. The chicken salad had grapes in it along with the usual, celery, mayo. etc. It is the best chicken salad anywhere! 

So I was looking on the internet this morning and found this recipe. It is the
Helen Corbitt’s Chicken Salad. Famed Texas cook, Helen Corbitt, created this rich chicken salad for the café menu at Neiman Marcus department stores in the 1950s. How about that! I printed it down and plan to make it – how about you?

This recipe was posted on the Saveur site.

Helen Corbitt's Chicken SaladENLARGE IMAGECredit: Michael Kraus

 

MAKES ABOUT 6 CUPS
INGREDIENTS
1 lb. cooked chicken breasts, cut
   into ½″ cubes
1 cup mayonnaise
1 cup thinly sliced celery
1 cup halved purple grapes
½ cup sliced almonds, toasted
1 tbsp. finely chopped parsley
1 tsp. kosher salt, plus more to taste
½ cup whipped cream
Freshly ground black pepper, to taste

INSTRUCTIONS: Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl. Add whipped cream and pepper; fold to combine. 

I saw this recipe today and thought “This is so easy!”. And I like easy. Only 2 ingredients! Wow! And I have the 2 ingredients in my kitchen! And it is healthy! Double Wow! No feeling guilty eating these cookies!

I am going to make these cookies today. It is cold and windy outside. These cookies will warm up the house and put that beautiful cookie smell in the air. I can’it wait!

This recipe comes from the The Burlap Bag . This is the recipe from their site. 

Yes. For real. Two ingredients. (Yes, you can add other things if you want… but you don’t HAVE to!) I made this up after seeing a “healthy breakfast cookie” that wanted me to add eggs, applesauce, baking soda, etc and I said NO!

And also, I hate those “two/three ingredient” recipes where one of the ingredients is a boxed cookie mix. and the other is a can of pie filling. CMON PEOPLE.

Ingredients:

  • 2 large old bananas
  • 1 cup of quick oats

Mix those two together. Old bananas are amazing for this, but you can use fresh ones too. I buy a bunch of bananas, let them get old on my counter, and then stick ‘em all in the freezer.

Then add in what sounds yummy to you! (or nothing!) We love:

  • -a handful of chocolate chips
  • -crushed walnut pieces
  • -cinnamon
  • -raisins

Since all bananas are different sizes, the needed measurements can vary. If it seems too runny and the cookies would flatten out too much, add in more oatmeal. And make sure to not add in TOO many mix-ins as the cookies won’t hold together very well. The ones in these photos have a handful of chocolate chips, a teaspoon or two or cinnamon, and 1/4ish a cup of crushed walnuts.

We made 16 cookies with those measurements. We cook them at 350 degrees for 15 minutes on a GREASED cookie sheet. Don’t forget the greased part…. I did once and had to scrub my pan forever.

pre-mixing.

post-mixing. You can still see the chunks of ‘nanas.

pre-cooking.

post-cooking. check out those walnut chunks!

These cookies taste most amazing right out of the oven. But still great later. I wouldn’t even know if they taste great 2 days later because they’ve never lasted that long.

Sometimes we’ll make 16 “cookies”. And we’ll eat them all for lunch. I know what you’re thinking… WOW lauren you’re gonna be 500 pounds if you keep eating 8 cookies. But think about what went in these cookies! If I ate 8 cookies, I’ve had: 1 banana, 1/2 cup of oats, and half a handful of chocolate chips and walnuts. Amazing. Leave out the chocolate chips and they are all health.

My Second Baby Gift

Posted: February 6, 2013 in Uncategorized
Tags: , , ,

This is the 2nd baby shower gift that I made. It is a baby’s hat. My model is the only baby doll I have in my house. I used some really thick yarn that I got at Joann’s Fabrics. It is really soft and colorful. I think that the hat may be a little large for a newborn so I may make another one with thinner yarn.

 

 

The pattern was fairly easy and here is the link Redheart Free Patterns.  Like I said the only model that I could use was a doll that I had for the grandchildren. Of course the doll is old and does not have any clothes. So here is the hat:

 

I turned the end up and am thinking of putting a flower on the top. I also added a border on the end. So what do you think?

 

 

Yes!!! I plan to make this recipe this weekend!! I just can’t wait!! I love red velvet!! I love cream cheese!! And I love brownies!!!

I saw this on Pinterest and went to the website that had the recipe: Honey What’s Cooking


APPROXIMATE NUTRITION PER SERVING (yields 16 squares) 

Calories: 192 cals 
Fat: 11.3 g 
Saturated Fat: 6.9 g 
Carbs: 21 g 
Protein: 2.9 g 
Fiber: 0.25 g 

RED VELVET SWIRL BROWNIES (adapted from Sunny Anderson
~ yields 16 squares @ 350 degrees using a 8″ x 8″ baking tray 
~ fat and calories were not reduced in this recipe.

INGREDIENTS: 

Unsalted Butter – 8 tbsp (1 stick) – melted 
Sugar – 1 cup 
Vanilla Extract – 1 tsp 
Ghirardelli Unsweetened Cocoa Powder – 1/4 cup 
Pinch of salt 
Red Food Coloring – 1 tbsp 
Vinegar – 1/2 tsp (original recipe is 1 tsp) 
Eggs – 2 
All Purpose Flour – 3/4 cup 

Cream Cheese Layer:

Cream Cheese – 8 ounces (softened) 
Sugar – 1/4 cup 
Egg – 1 
Vanilla Extract – 1/8 tsp 

DIRECTIONS for Brownie Layer: 

1. Preheat the oven to 350 degrees and grease a baking tray.

2. Melt a stick of butter.
3. Once melted, add it to a mixing bowl.

4. Add sugar and vanilla extract. Blend until combined.

5. Add cocoa powder, pinch of salt, red food coloring, and vinegar. 

6. Blend until well combined. 

7. Add the blended eggs and combine until well incorporated.

8. Add the white flour.

9. Gently fold flour into batter.

10. Pour 3/4 of the batter into the prepared pan and reserve a 1/4 batter for later.

DIRECTIONS for Cream Cheese Layer:
11. In a separate bowl combine the cream cheese, 1 egg, sugar, and vanilla extract. 

12. Blend until smooth and creamy.

13. Add the cream cheese layer over the brownie mixture. 

14. Spread.

15. Add the remaining red velvet batter.

16. Swirl.

17. Into the oven for 30 minutes exactly – DO NOT OVERBAKE.

18. This is what you should have. 

19. Cut into 16 squares. Refrigerate before serving – it tastes much better if you do.
red velvet 036