Monday, December 31, 2012

Photo Book

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Saturday, December 29, 2012

Stuffed Pepper Stew

My friend Sandy, who is an excellent cook shared this recipe.  I made it for a cousin who just had a baby and shared some with my dad.  My dad gave it a big thumbs up (haven't heard from the cousins yet....).  I really enjoyed it as well!  I'll be making it again soon.

2 lbs ground meat
1 28 oz. tomato sauce
1 28 oz can diced tomatoes, undrained)
2 cups of cooked rice
2 cups chopped green pepper
2 beef bouillon cubes
1/4 cup brown sugar
2 tsp salt
2 tsp pepper

In a large pot brown the meat and then drain.  Add the remaining ingredients and bring to a boil  Reduce heat, cover & simmer for 30-40 minutes.  Stir regularly.

Tuesday, December 25, 2012

Mimi's Breakfast Casserole

I always like to make a breakfast casserole to have for Christmas morning.  The one I had been making was a bit complicated.  I ran across this one randomly on the internet.  Not sure who Mimi's is but I liked the casserole.  Very simple to make.  Pretty good.  I'd make it again.
Serves 4

4 slices of bread with crusts removed
2-3 oz. shredded Monterrey Jack cheese
2-3 oz. sharp cheddar cheese
4 eggs, beaten
1 1/4 cup skim milk
1.5 - 2 oz crumbled bacon pieces

Spray a 9X9 baking dish with nonstick spray.  Cover the bottom of the dish with the bread slices
Spread the cheeses evenly over the bread.
Mix the eggs and the milk well.
Pour slowly and evenly over the bread and cheese.
Sprinkle the bacon pieces evenly over the top.
Refrigerate overnight.
In the morning, bake at 350 degrees for 45-60 minutes or until cooked through and fluffy.

Sunday, December 23, 2012

Appetizer Wreath

The world of Pinterest has sparked my creative interests.  Recognizing with the time I have I must also find creative things that don't require too much time....  So this recipe is perfect for upcoming Christmas Parties.  I usually make a veggie pizza at some point to take somewhere.  This little spin on the veggie pizza was perfect and very festive.

2 (8 oz each) tubes of refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 tsp dill weed
1/8 tsp garlic powder
1 1/2 cups chopped fresh broccoli florets
1 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
celery leaves

Remove crescent dough from packaging (do not unroll).  Cut each tube into eight slices (I'd try 10 maybe next time).  Arrange in a circle on an ungreased pizza pan.

Bake at 375 for 15-20 minutes or until golden brown.  Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small bowl, beat cream cheese, sour cream, dill and garlic powder until smooth.  Spread over wreath; top with broccoli, celery and red pepper.  Form a bow garnish with celery leaves.
Yield 16 servings.

Saturday, December 15, 2012

Candy Cane Kiss Blossoms

I was looking for something fun & different for a cookie exchange.  Candy Cane Kisses - brilliant!  Festive & yummy!  I really liked these cookies and I would definetly make them again.

Candy Cane Kiss Blossoms
Yield 2 1/2 Dozen Cookies
Source Recipe Girl

1 1/2 cups powdered sugar
1 1/4 cups butter, at room temperature
1 tsp. peppermint extract, optional
1 tsp. vanilla extract
1 large egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup Candy Cane flavored Hershey Kisses finely chopped
granulated sugar
additional, unwrapped Candy Cane Kisses, about 30


1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.
2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.
3. Shape dough into 3/4-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They'll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften... so if you can get them into the freezer then they will keep their Kiss shape.
4. Store in a covered container- at room temperature for up to a week. In the freezer they should be ok for a couple of weeks.