Keyhole neckline tutorial

I haven't posted on here for ages, but I thought I should document how I made this keyhole neckline for some Nativity/Christmas Pageant tabard costume thingies. please read through these instructions before starting this project.

First, take your keyhole neckline pattern (perhaps I'll make another post on how to draft this) and trace it onto the non adhesive side of some fusable interfacing. (this is the side without the bumps)  I like to use crayola markers because they are cheap and come out when you wash the fabric.

make sure to mark the fold lines, they will help when you place the cut out keyhole on your fabric later.  I also like to poke a hole in my pattern to mark where the slit in the keyhole ends, then use a ruler to connect it to the fold line.

Cut roughly around your interfacing. DO NOT cut out the center hole.

roughly cut your fabric to the same shape as your interfacing and pin it together.

Your non bumpy side of the interfacing should be on top. If your fabric has a wrong side, it should be facing you if you flip the fabric sandwich over. ( bumpy side and right side of fabric should be touching.)


The line you have traced onto your interfacing is the sewing line.  Sew along this line on the exterior line only. (we'll work with that center circle later)



cut around, about 1 cm from where you've sewn.

snip where the round part meets the straight part, and trim the tips of the 3 pointed corners.  This will help the fabric lay flat when you turn it.



clip "v" shapes all around the rounded part of the exterior of the keyhole shape.  (this will also help the fabric lay flat later) Take care not to snip where you've sewn.  (make sure you pitch all those little triangles before stupid cat eats them.  No one wants to clean up pukie in the middle of a craft project.)

cut a slit ONLY in the interfacing.

remove your pins and turn the whole thing right side out.  Finger press the seams flat.  DO NOT use an iron.  If you use an iron you'll fuse the thing to your ironing board.  Once the keyhole shape has been turned right side out, trace over the lines from the front. The marker will have bled through slightly so it's easy to trace.  This step isn't necessary, but I find it's easier to see when I'm sewing.

since I'm sewing this to a tabard, I've folded the fabric in half width-wise and lengthwise. Line the keyhole up with the fold marks on your tabard, and your pattern.

pin your keyhole to the fabric. The wrong side of the tabard should be facing up, along with the bumpy part of the interfacing on the keyhole.



sew along marked line around circular part. When you get to the straight line down the middle, sew about 1/8inch on and around line.


cut about 1 cm from where you stitched in the round part and carefully down the center line. cut out  notches as you did when you sewed around the outside of the circle.

clip the corner where the round part meets the straight part. Clip a "V" shape where the straight line ends. These cuts will help the fabric lay better once turned.

Remove pins and turn so the bumpy part of the interfacing touches the right side of your tabard fabric.  At this point you can use an iron to fuse the fabric together, following the manufacture instructions for your fusable interfacing.  Or, if you have cats that are trying to burn your house down by knocking your iron over before it can heat up, finger press the seams, and pin.

It may take some finagling to get the bottom part of the keyhole slit to lay nicely.  This is quite normal and can usually be made to behave with a bit of tugging of the garment fabric before it's pinned down.

stitch around inside and outside edges of keyhole shape close to the edge.  If you're feeling fancy, you can zig zag the edges or use some sort of decorative stitch for embelishment. Viola!  You've made a keyhole neckline!


If, for some reason, you don't want to have this keyhole as a contrasting color to the front of your garment, simply place the keyhole shape on the right side of the garment fabric instead of the wrong side.  This will ensure that your keyhole shape is on the inside of your garment.

Ideally this is reversible, however, sometimes the tip of the slit on the point, on the wrong side, get's wonky.  This probably could have been remedied by fusing the fabric together.  I was lazy and also didn't want the cats to burn down the house.  My fabrics were not the same thickness either.  This can also account for the wonky bunching.  I'm satisfied that it looks good from the contrasting fabric side so I've not unpicked and fussed with it.

PB Butterscotch Bread

Peanut Butter Butterscotch Bread via Today's Creative life
2 c flour
½ c sugar
1 t salt
2 t baking powder
1 c peanut butter
1 egg
1 c milk
1 c butterscotch chips

Stir flour, sugar, salt, baking powder into med  bowl. Using a fork, blend peanut butter into mixture until crumbly. In separate bowl, blend egg and milk .Add egg mix to pb mix and stir until moistened.
Fold in chips Pour into 9x5 bread pan. Bake at 350° for 45 min til toothpick comes out clean. You may need to use tin foil tent to prevent browning. Once it's finished, remove bread from pan and place on a wire rack to cool completely before cutting.

notes: this bread is highly addictive, so consider yourself warned!

Egg noodles from scratch

Five Minute Homemade Egg Noodles via Real Life Dinner
2 eggs
2 tbsp milk
½ tsp salt
pinch of pepper
1½-2 cups flour + more for rolling out

Whisk eggs, milk, salt and pepper.Add flour, (start out with 1¼ c and add until dough begins to form. Knead 1 min to get dough into a ball shape.  Roll out very thinly on generously floured surface
Slice dough into ¼-1/2 in slices with a pizza cutter and gently place in boiling soup. Let noodles cook in boiling water for 10-15 min before serving.

notes: I was expecting these to be like the egg noodles you buy at the store.  They are not.  They were still good, but tasted more like the flat style dumplings.  Again, very tasty, just not what I was hoping for.

Chicken Vesuvio

Chicken Vesuvio via 52 ways to grill
3 LARGE Chicken Breasts, bone in, skin on (I used boneless and skinless)
Salt and Pepper to Season
2 T Not Your Grandmother's Herbs de Provence divided
4 Russet Potatoes Cut into wedges, skins on
4 c Chicken broth*
1 c Red Wine Vinegar*
12 cloves Garlic
1 c frozen Peas

Season chicken with Salt, Pepper and 1T Herbes de Provence. Coat bottom of  skillet with thin layer of Oil, brown chicken. Remove chicken and add potato to brown in the oil and fat While browning, add the Garlic.Once potatoes browned, deglaze pan with red wine vinegar and add chicken stock.
Add potatoes and garlic to stock, top those with chicken breasts, sprinkle on remaining T  Herbs de Provence and cover. Continue to cook over med heat til chicken reaches 150F, then add peas. When the chicken reaches 160F, remove and allow to rest for 5 min.

*I doubled the amt of stock and vinegar because I wanted extra sauce.  Feel free to use less if you are not a fan of sauce.

Herbes de Provence

Herbes de Provence via 52 ways to grill
1 part dried Tarragon
1 part dried Oregano
1 part dried Dill
1 part dried Thyme
1 part dried Rosemary
1 part dried Garlic Flakes (i used garlic powder)
1/2 part Sea Salt
1/2 part Fresh ground Pepper*
1/2 part dried Lemon Zest*

Combine all ingredients.
*I didn't have lemon zest so instead of 1/2 part pepper and 1/2 part zest I just used 1/2 part lemon pepper

Crockpot Chicken Parm Soup

Chicken Parmesan soup for the crock pot via Baked by Rachael

Soup:
3/4 C carrots, chopped
3/4 C onion, chopped
3 cloves garlic, minced
30 oz petite diced tomatoes, drained
1 1/2 t salt
1 t  pepper
1 t orgeano
7 1/2 C chicken broth
6 oz spinach
3/4 C pasta

Meatballs:
1 lb gr chicken (or turkey)
1/2 C Parmesan cheese
1/2 C plain breadcrumbs
1/4 t salt
1/4 t pepper
1/2 - 1 t red pepper flakes
1 egg

Mozzarella, shredded

To crockpot add carrots, onions, garlic, drained tomatoes, salt, pepper, oregano and chicken broth. Cover and cook on high for 4 hrs. Meanwhile, preheat oven to 350°F. Line a baking sheet with parchment. In large bowl, combine meatball ingredients. Using sm cookie scoop, shape balls. Place on prepared baking sheet, bake for 10-15 min. Add meatballs to slow cooker, replace cover and continue cooking. When 4 hrs are up, gently stir in pasta and spinach. Cover and cook for 30 min.

Divide soup between oven safe bowls. Sprinkle with mozzarella. Bake until cheese is fully melted. If using broiler safe containers, broiler may be used to brown cheese. (I just added the cheese to the soup in the crockpot and let it get all stringy and melty as I did not have oven safe bowls.)

crock pot buffalo lasagna

Buffalo Chicken lasagna for the crock pot adapted slightly from A kitchen addiction
9 lasagna noodles
3 C chicken, cooked and shredded
12 oz buffalo sauce
1½ C spaghetti sauce
1 bell pepper, chopped
14 oz can diced tomatoes, drained
15 oz cottage cheese
1½ C shredded mozzarella cheese
¾ C shredded cheddar cheese, divided
¾ C feta cheese crumbles, divided

In large bowl, stir chicken, sauces, peppers, and tomatoes. In small bowl, stir cottage cheese, mozzarella , ½ c cheddar , and ½ c feta. Spread about 1½ c chicken mix in bottom of  5-6 qt slow cooker. Layer with 3 noodles (may need to break noodles to fit). Top with 1½ c chicken mix. Top with ⅓  cheese mix. Top with another 3 noodles. Repeat with another layer of chicken mix, cheese mix and 3 noodles. On the top of the last noodles, top with remaining chicken mixture and remaining ⅓ of cheese mix. Sprinkle with remaining ¼ c cheddar and ¼ c feta. Cover and cook on low for 4-5 hr or high for 2.5-3 hrs. Turn off heat and allow to sit 15 min before serving.

Mexican Scalloped Potatoes

This is an awesome way to have scalloped potatoes as a main course.  It's also a great if you're bored of the usual way to have Mexican flavors.  Even the leftovers were great!

Mexican Scalloped Potatoes via The Recipe Rebel
7-8 med-lg potatoes, thinly sliced
1 lb gr beef
½ med onion, diced
2 t taco seasoning (I used 3 T homemade salt free taco mix)
½ c tomato sauce
1 c salsa
1-2 pinches red pepper flakes (optional, depending on the heat in your salsa and your tastes)
2 c Alfredo or Beschamel sauce (I used a jar of garlic alfredo sauce)
3 c shredded cheddar or marble cheese (mexican blend pre shredded cheese would be great too.)

In lg pot full of salted water, boil potatoes 8-10 min til al dente. Drain and set aside. While potatoes are cooking,cook gr beef with onion in lg pan. Add the taco seasoning, tomato sauce and salsa and stir. Simmer 5 min til flavors combined. Preheat oven to 400 F. Layer 1/2  potatoes in  bottom of greased 9x13" pan. Spread 1/2 Alfredo and top with 1 c cheese. Add 1/2 beef mix on top of cheese, and spread evenly. Repeat layers once more, reserving last c shredded cheese. Bake 25 min, til hot and bubbling slightly. Top with remaining cheese and broil 1-2 min til slightly golden.

Pork tenderloin fail

I am no good at cooking pork.  I have the worst luck.  Because of this, I entrust that job to Mrblocko.  This time he was not around to help out and I figured that my skills in the kitchen had improved enough that I could give it another shot.

This might have turned out well if the recipe had been more specific.  Personally, I think the recipe was massively flawed.  This is something that I should have realized if I thought about it.

The glaze was just butter and honey.  The first step is to melt the butter and the honey, then you brown the tenderloin in the glaze.  After that,  you bake the whole concoction.  This SOUNDS like it would work out great.  Except...what happens if you cook butter for too long?  The butter burns and gets very bitter.  I knew I was in trouble when the smell coming from the oven went from rich and nutty to omg let's quick open a window.

I should have known this.

I've burnt many batches of caramel by over cooking the butter.

sigh.

The second problem with this recipe is that it doesn't tell you how long to cook the meat per pound. My pork was larger than the one in the recipe so I knew 20 min was not going to be even close to an appropriate bake time. I did some research online and it said that pork should be cooked to 145F.  So I did that.  Maybe my meat thermometer is off because when the thermometer reached 145F the center of the pork was still pink.

Mrblocko said that it was ok to eat, but Blockette and I ate from the edges.  Pink pork ooks me out.

I'm not going to even write the recipe down here.  If you're curious you can see it at Momma Hen's Kitchen.  I won't be making this again, and I'll stick to delegating the cooking of any pig products (other than sausage, bacon or ground pork) to Mrblocko.

Brown Sugar Kielbasa

This is the easiest thing to make for a gathering of friends.  I found the recipe on Organic Glory.

All you need is:
3 packages, roughly 1 lb each, of Kielbasa
1 lb of brown sugar
a crockpot.

That's it!

Step 1:  Slice the meat into coins.
Step 2: Toss in the slow cooker.
Step 3: Toss the brown sugar in the crock pot too.
Step 4: Cook on low 5 hrs or high for 2.5 hrs.

The juices from the kielbasa mingle with the brown sugar and make this insane glaze for the meat.  Just like the blogger on organic glory said, no one will believe you that the sauce is so simple.

I'll be making this for potlucks for a long time to come!

Chipotle Sloppy joes

This is a fun spicy and sweet twist to the classic sloppy joe.  Sometimes I add some sliced onions and roasted red pepper to the pan when I'm cooking the ground beef to  add a bit more veggies to the mix.

Chipotle Sloppy Joe's via Slow Roasted Italian
T EVOO 1 lb gr beef
1 (8 oz) can tomato sauce
1-2 chipotle peppers in adobo, chopped (to taste)
1 T adobo sauce (from chipotle peppers)
2 T brown sugar
2 T Worcestershire sauce
1 t onion powder
½ t garlic powder
1 t cumin
1 t  New Mexico chili powder
1 t  kosher salt
½ t black pepper
4 hamburger buns
8 pickle slices

In a med skillet over med heat, cook beef til browned, using a heat safe spatula to break it apart as it cooks.Meanwhile, in a medium bowl combine tomato sauce, chipotle peppers, adobo sauce, brown sugar, Worcestershire sauce, and spices. Whisk to combine well, add chipotle sauce to browned ground beef. Stir to combine. Cook 4-5 minutes, until sauce is thick. Remove from heat. Serve on toasted hamburger bun with pickle slices.

Mini Cross stitch Decoupage

I went through a phase where I stitched up a bunch of little tiny cross stitches.  I had no idea what to do with them as they were too tiny to frame.  Then I had this idea to mod podge them onto a canvas.

It took me forever to figure out the layout, but it's very satisfying to know they all have a home now.

To me, the whole thing has a bit of a Jane Austen/Regency feel to it. hmm, or maybe that's just because I got done watching Pride and Prejudice for the umpteenth time today.

Either way, it's another one of those things that makes me smile when I look at it.  The picture now lives behind baby Groot in my computer room.  Baby Groot approves of Austen dontcha know.

Earring extravaganza

Here are a few of the earring's I've made lately:

 I love all the colors in the stone of these!  They are purple but not. I'm such a rock nerd.

It's weird. I used to hate light green peridot-esque stones, but these just called my name.  For some reason, even though the color is wrong, they remind me of a peacock.

I'm really into the same but different look. I loved picking out the beads of similar size and tone, but different colors and shapes.

 And here's how they hang:

I've also been a big fan of mixed metals.  This is something else I used to hate a few years ago.  Guess it's just weirdness of getting old.

these have a lovely patina-ed green copper dangle

I cant decide if these are supposed to be fairy wands or shooting stars.

Dia de los muertos earrings.

and finally some super simple tiny silver hoop dangles.

Partial Nouveau Sampler

Sometimes I see a Cross Stitch pattern that I really like, but not enough to stitch the whole thing.  I have a small house and not everything I want to stitch is going to fit on the limited amount of wall space that I have.  Plus I don't seem to have the patience for a large cross stitch piece anymore.

I had been eyeing Mirabilia's Le Nouveau Sampler for some time.  Then one day I saw that someone had stitched up just the center motif.  I thought that was a smashing idea so I did the same.

The background of the design is a pale teal.(The photo does not do it justice.)  I just so happened to have almost the same color fabric in my stash.

I didn't want to spend an arm and a leg on framing so I found a cheap white frame on clearance at Michaels.  I had such a hard time finding a square frame the right size that I improvised with a rectangular one.  I had some wide lace that I thought would work well to balance out the space of the design.

The framing isn't as centered or lined up perfectly parallel to the frame, but it's close enough.  It's another one of those things that falls into the "finished is better than perfect" categories.  At least it's not sitting tucked away in a drawer where no one, especially me, can see it.

Baby Groot

I found this tutorial for Baby Groot on Twinkie Chan around Christmas. Amid the holiday hubbub, I stitched him up.  His little wee arms are pose-able! Just in case I want to make him dance!

He now lives on the shelf above my computer.  Every time I look at him he makes me smile.  Dance baby Groot, Dance!

Glazed Pork Chops

glazed pork chops via Budget Bytes
4 thick cut pork chops (bone-in or boneless)
¼ c brown sugar
½ t cayenne
½ t garlic powder
½ t paprika
½ t salt
½ t pepper

Preheat to 350 F. In a bowl combine brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder or whatever spice blend you like). Rub spice mix on chops. Heat 2 T EVOO in skillet over med high heat. When oil is hot add chops. Cook 5 min on each side or til  browned. If you are using an oven safe skillet, place the skillet in the oven for an additional 5 min to make sure cooked through. If skillet is not oven safe (most plastic handled skillets and teflon are not safe in the oven), transfer chops to a baking sheet lined with foil then place in the oven. Remove chops from oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving.

Pizza Chili

The original recipe for Pizza chili was so thick that it was more like the consistency of sloppy joes, not chili.  I had to add a minimum of 4 cups of stock to thin it out.  Just keep adding liquid until the soup becomes your preferred consistency.

Pizza Chili adapted from The girl who ate everything
2 lb ground beef
1 lb sausage
4oz  oz sliced pepperoni, halved
1 lg  onion, chopped
1 red pepper, seeded and chopped
4 garlic cloves, minced
1 jar (16 ounces) salsa
1 1/2 c cooked pinto beans
1 1/2 c cooked black beans
1 jar pizza sauce
1 cup water

4 c stock as needed
2 t chili powder
1 t dried oregano
1/2 t  salt
1/2 t pepper
3 c (12 ounces) shredded part-skim mozzarella cheese

In a large soup pot, cook beef, sausage, pepperoni, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in salsa, beans, pizza sauce, water, stock, chili powder, oregano, salt and pepper. Bring mixture to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Sprinkle servings with cheese.

This also makes a great baked potato topper!

Bang Bang Shrimp or Chicken

BANG BANG SHRIMP or CHICKEN via Damn Delicious
1/2 c veg oil, or more, as needed
1 c buttermilk (I used powdered)
3/4 c flour
1/2 c cornstarch
1 large egg
1 T hot sauce
Kosher salt and freshly ground black pepper, to taste
1 c Panko
1/2 t onion powder
1/2 t garlic powder
1/2 t basil
1/2 t  dried oregano
1 lbmedium shrimp, peeled and deveined, or 1 lb chicken cut into bite size pieces

sauce
1/4 c mayo
2 T sweet chili sauce
1 T honey
1 t rice vinegar

To make sauce, whisk mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl; set aside. Heat oil in large skillet over med high heat. In large bowl, whisk buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste; set aside. In another large bowl, combine Panko, onion and garlic powder, basil, oregano, salt and pepper, to taste; set aside. Working one at a time, dip shrimp or chicken into buttermilk mixture, then dredge in Panko mixture, pressing to coat. Working in batches, add shrimp or chicken to skillet and cook until evenly golden and crispy, about 2-3 min. Transfer to a paper towel-lined plate.

Jalapeno Popper Chicken Chili

Jalapeno Popper Chicken Chili via Real Housemoms
3 T EVOO
1 sm onion, diced
4 jalapeno peppers diced, seeds removed
3 cloves garlic, minced
salt and pepper
4 boneless chicken breasts, cut into bite-sized pieces
2 t chili powder
1 t ground cumin
1 t oregano
pinch of crushed red pepper
1 (10 oz) can diced tomatoes with green chiles (Rotel)
1  ½ c chicken broth
1 (14 oz) can cannelloni or navy beans, drained (1 1/2 c cooked)
1 (14 oz) can corn, drained
8 oz cream cheese
1 lb bacon, cooked crispy and crumbled, divided
cheddar cheese

In a large soup pot heat 2 T EVOO over med heat and sauté onion, jalapeno, and garlic until tender
Season chicken with salt and pepper, then add to pan, adding another T EVOO.  Add cumin, chili powder, oregano, and crushed red pepper. Toss chicken and seasonings together and lightly brown chicken on all sides. Stir in  tomatoes, broth, corn, and beans and bring to a boil.  Boil 30 min. Stir in cr cheese and stir until completely melted. Add ½  crumbled bacon. Remove from heat. Season with salt and pepper as needed. Add more chicken broth if too thick. Serve and garnish with cheddar cheese and rest of bacon.

Danish Rye pretzel cookies

Anyone ever have those Danish cookies in the blue tin?  I always loved the ones in the pretzel shape.  These cookies are like that only better!



Sugared Pretzel Cookies via smitten kitchen1 large egg, hard-boiled and cooled
10 T unsalted butter, softened
1/3 c plus 1 T  sugar
1/4 t salt
1 1/2 t vanilla
1 c unbleached  flour
1/2 c rye flour (medium or white will work)
1 large egg white, lightly beaten with 1 t water
4 t turbinado or clear sanding sugar

Place butter, sugar and salt in the bowl of stand mixer fitted with paddle attachment. Crack egg and peel shell. Separate yolk from white; discard or feed to your child who is freaky about hard boiled egg whites. mash yolk with a fork and dump into mixer bowl with other ingredients. Beat on med speed til light and fluffy, scraping down sides of bowl and beater with spatula as needed. Add vanilla, mix until combined. Add flours and mix at low speed until just combined. Using rubber spatula or your hands, reach into bowl and knead dough a few times into a cohesive mass.

Divide dough in half; place each half on a square of parchment paper. Form each into a log about 6 inches long (it will be about 1 3/4 inches in diameter) and wrap tightly with parchment, twisting ends to seal. Chill logs for 30 minutes, until semi-firm. (If you chill them longer, you’ll want to warm them up a bit or it’s difficult to work them into pretzel shapes.)

Heat oven to 350 F. Line two baking sheets with parchment paper.

Slice 1/4" off first chilled log and roll slice into a ball in palm of  hands; this softens dough. On a counter, roll ball into a 6" rope. Pick up each end of rope and fold turn it into center, pressing it into a pretzel shape. Transfer to baking sheet. Repeat with remaining dough, placing cookies 1" apart on prepared sheets.

Brush each pretzel cookie with egg white wash, then sprinkle with coarse sugar. Bake cookies until they have golden brown edges, about 13-15 min. Remove from oven but let firm up on baking sheet for 5 min before transferring cookies to cooling racks.

Cookies stored in an airtight container between sheets of waxed/parchment paper will keep for at least 1 week.

Turkey meatball and orzo soup

Turkey Meatball and orzo soup adapted from Will cook for Smiles
1 lb ground turkey
½ c bread crumbs
1 egg
1 garlic clove
2 tsp fresh minced dill weed (1 t dried)
salt and pepper to taste
2 T veg oil
1 lg yellow onion, diced
2  carrots, shredded
1 garlic clove
2 T vegetable oil
4 c chicken or turkey stock
1 bay leaf
1 1/2 c orzo
1 t minced fresh dill weed (1/2 t dried)

Meatballs: In a mixing bowl, combine meat, crushed garlic, bread crumbs, egg,  dill, salt and pepper. Mix until all evenly incorporated. Divide it into sm meatballs and leave on a tray while saute veggies.
Preheat 2 T  oil in asoup pot, over med heat. Add onion and carrots. Raise heat to med-high and saute veggies until they begin to caramelize. Stir often. When golden, add garlic and lower heat to med. Saute til garlic fragrant. remove veggies, set aside. Add 2T oil and meatballs. Cook til mostly done, turning after bottom golden. Once meatballs almost cooked, add  veggies, bay, salt and pepper, and stock to pot.Cook, covered, for about 15 min. Add orzo and dill. cook til orzo done, 10 min. remove bay leaf and serve!

Mushroom Swiss Cheeseburger Mac

Mushroom Swiss Cheeseburger Macaroni via Bobbi's Kozy Kitchen
2 T EVOO
1/2 med onion, thinly sliced
8 oz mushrooms, stemmed and sliced
2 cloves garlic, minced
1 lb hamburger
3 T Worcestershire sauce
2 T Dijon mustard
Kosher salt
Fresh cracked black pepper
3 c beef stock
8 -12 oz elbow macaroni (or other short cut pasta)
3 T butter
3 T flour
1 c milk, warmed
2 c Swiss cheese, shredded
Fresh parsley, chopped (for garnish)

In large skillet, heat olive oil over med heat. Add onions and sautee, stirring occasionally, until they begin to turn golden brown. About 5 min. Add mushrooms to skillet and continue to cook an additional 5 min, then add garlic and cook and another min.Increase heat to med-high and push veggies to sides of pan. Add gr beef, breaking up with a wooden spoon and stirring into sauteed veggies. Cook until there is no longer any pink. Stir in Worcestershire sauce, Dijon mustard, salt, pepper, pasta, and beef stock. Cover and bring to a boil. Reduce heat to a low simmer, and cook  10-15 min (til pasta al dente), stirring occasionally to prevent the pasta from sticking. Meanwhile, in a med pot, melt butter over med-high heat. Sprinkle in flour and whisk for a couple of min. Add warmed milk, whisking constantly until thickened. Remove from heat and add Swiss cheese a little at a time, stirring until it is melted before adding more cheese (mix will be very thick). Stir cheese sauce into hamburger mixture. Garnish with chopped parsley

Cheater Carrot Cake Jam

Quick & Easy Carrot Cake Jam for Baking via Wicked Good Kitchen

1 (12-ounce) jar orange marmalade,
½ to 1 t molasses
½ c  grated peeled carrots, about 1 med
¼ c  crushed pineapple, well drained
¼ c flaked coconut, or unsweetened flaked coconut
½ t cinnamon,
¼ t nutmeg
¼ t cloves
¼ t  vanilla ,
1 T tapioca flour or corn starch

In med pan (not over heat), combine all ingredients except tapioca flour and crystallized ginger; stir until thoroughly combined. Set aside for 5 min to macerate.Sprinkle tapioca starch evenly over mixture and stir well to incorporate. The residual juices in the pineapple and other wet ingredients will help to dissolve the tapioca. Over med-high heat, bring mix to boil while stirring frequently. Reduce heat to med-low and cook stirring frequently until thickened, about 1 to 2 min. Remove from heat and, if desired, stir in crystallized ginger. Cool completely before using in recipes.

Sugared Cranberries

These were also made for Thanksgiving 2014.  I absolutely love them and could not stop eating them!


Sugared Cranberries from Our Best Bites
12-ounce bag fresh cranberries
1 c sugar
1 c water
*additional sugar for rolling

Wash cranberries and discard damaged ones. Place in a bowl. Combine sugar and water in a pot and heat until simmering. Stir until sugar is dissolved and let cool for a few minutes until warm (not hot). Pour over cranberries and let sit in fridge, covered, overnight. Use a slotted spoon to remove berries from syrup. Set berries on a cooling rack that is placed over foil to collect drips. Spread berries out so they are not touching each other. Let dry for 1 hour. Roll berries a handful at a time in sugar.  Place sugared berries on a baking sheet, or foil, etc. and let dry for an hour or two.I prefer to store in the fridge in an airtight container.. Try not to stack them too deep, the more they rub against each other long term, the greater chance of  sugar rubbing off.

Bubble Up Pecan Pie

This was made for Thanksgiving dinner 2014

Pecan Pie Bubble Up via Plain Chicken
1 c Karo light Corn syrup
1 c sugar
3 eggs
1 t vanilla extract
1 1/2 c chopped pecans
1 (12oz) can Pillsbury Grands Jr. Biscuits

Preheat oven to 350 F. Lightly spray a 9x13"  pan with cooking spray. Set aside. Whisk together corn syrup, sugar, eggs and vanilla. Stir in chopped pecans. Cut biscuits into quarters and toss in pecan mixture. Pour mixture into prepared pan. Bake 25-30 minutes.ml#howQqiEQhIh5zC4L.99

Tex Mex Ravioli Casserole

Easy Tex-Mex Ravioli Casserole via The Kitchen is My Playground
1 (24 oz.) jar salsa
1 (8 oz.) can tomato sauce
2 t cumin
2 (20 oz.) packages frozen cheese ravioli, thawed
2 (15 oz.) cans black beans, rinsed and drained (3 c cooked)
1 c. chopped fresh cilantro
1 bunch green onions, sliced
1 1/2 c. shredded sharp cheddar cheese

In a mixing bowl, combine salsa, tomato sauce, and ground cumin. Pour 1/2 c salsa mixture in bottom of a lightly greased 9 x 13"  dish. Place first bag of ravioli evenly over sauce, covering  entire bottom of  baking dish. Top ravioli evenly with  black beans, green onions, cilantro, and 1 c salsa mix. Layer remaining bag of ravioli on top of black bean/cilantro layer. Top with remaining salsa mixture; sprinkle evenly with cheddar cheese. Bake at 350F for 45 min. Let stand 5 min before serving.

Cheater Korean Beef Bowl

Cheater Korean Beef Bowl via Damn Delicious
1/3 c brown sugar, packed
1/4 c soy sauce
1 T sesame oil
1/2 t crushed red-pepper flakes, or more to taste
1/4 t  ground ginger
1 T vegetable oil
3 cloves garlic, minced
1 lb ground beef
2 green onions, thinly sliced
Cooked rice, for serving

In a small bowl, whisk brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.Heat veg oil in a large skillet over med high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 min. Add ground beef and cook until browned, about 3-5 min, making sure to crumble beef as it cooks; drain excess fat. Stir in soy sauce mix and green onions until well combined, allowing to simmer until heated through, about 2 min. Serve immediately with rice.

Cinnamon Maple Toffee Monster cookies

Cinnamon Maple Toffee Monster Cookies via Bake your day
4 1/2 c old-fashioned oats
2 t baking soda
1/2 t salt
1 t cinnamon
1 c white sugar
1 c brown sugar
1/2 c butter, room temp
3 eggs
1 1/2 c creamy peanut butter
1 T maple extract
1 c cinnamon chips
1 c toffee bits

Preheat oven to 350°F. Line two large cookie sheets with parchment paper or Silpat liners.In a large bowl, mix the oats, baking soda, salt, & cinnamon. Set aside. In bowl of a stand mixer fitted with a paddle attachment, cream white sugar, brown sugar and butter until light and fluffy, about 3 min. Add eggs, one at a time, until fully incorporated. Add peanut butter, and maple extract and beat for an additional 3 min until combined and smooth. Add oats mix and mix until fully incorporated, then add cinnamon chips and toffee bits, mixing again until distributed.
Use a large cookie scoop (or 1/4 c measuring cup) to scoop dough onto parchment paper or Silpat liners. Bake 8-10 min. Let cookies cool for 1-2 min on cookie sheets, and then transfer to wire racks to cool.

Beer Chicken Tacos

Crockpot Beer Chicken Tacos via Tablespoon
2 pounds boneless skinless chicken thighs

1 beer (use your favorite)

1 red onion, diced

4-5 jalapeno peppers, diced, seeds removed

3 cloves garlic

1 packet  taco seasoning mix or 3T your favorite taco spice blend

1 (4.5-ounce) can  chopped green chiles

taco shells

Shredded cheese

Salsa

Sour cream

Lettuce

Add chicken, beer, onion, jalapeno, garlic, taco seasonings, and green chiles into a slow cooker. Mix well and turn on low for 6 hrs.Once meat fully cooked, shred meat right in slow cooker with a fork.
Serve in either soft or hard taco shells and top with cheese, salsa, sour cream, and lettuce.

Sloppy Joe Casserole

Sloppy Joe Casserole via The baker mama
1-1/2 lb ground beef
1 lg white onion, diced
1 red pepper, diced
2 T brown sugar
1 T Worcestershire sauce
2 t dry mustard
1 t garlic powder
1 (15 ounce) can tomato sauce
3/4 c ketchup
2 c flour
3 t baking powder
1 t salt
1-1/3 c milk
6 T melted butter
2 large eggs
1-1/2 c shredded cheddar cheese

Preheat oven to 400°F.
 In large skillet over med heat, cook beef . Add onion and pepper and sauté 5 min. Stir in brown sugar, Worcestershire, mustard and garlic . Add tomato sauce and ketchup and stir until well combined. Let mixture simmer over low heat while you prepare topping. For topping, add flour, baking powder and salt to a large bowl. Stir in milk, melted butter, and eggs until well combined. Fold in shredded cheese. Pour meat mic into 13x9" dish. Spread topping evenly over meat mix. Bake 25-30 min til crust is light golden brown. Servings: 8

Poppy Seed Chicken

Poppy Seed Chicken Casserole via Six Sisters Stuff
2 c chicken, cooked and diced
2 c Ritz crackers, crushed
1 T poppy seeds
1 (10.75 oz) can cream of chicken soup
1 1/2 c sour cream (I've used 3/4c and it's turned out fine)
1/2 c butter, melted
1 t Worcestershire sauce (optional)
1 t minced garlic (optional)
1 T lemon juice (optional)

Preheat oven to 350 F. Mix chicken, soup and sour cream in a large bowl. Add  Worcestershire, garlic, and lemon juice. In another bowl, mix crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.Spray a 9×13″ pan with non-stick cooking spray. Spread chicken mix on bottom and top with cracker mixture. Cover pan with foil and bake 15 min. Remove foil and bake 15 min.

Sausage and Pasta Skillet

One pot cheezy sausage and pasta skillet via Yellow Bliss Road
1 T olive oil
1 lb Hillshire Farm Smoked Turkey Sausage, sliced
1 c diced onion
1 T minced garlic (about two fresh cloves)
2 c Chicken Broth
1 (10 oz) can diced tomatoes
1/2 c milk or heavy cream
8 oz dry pasta (any small pasta will do) (sometimes i use a whole lb of pasta)
1/2 t salt and pepper, each
1 c shredded Cheddar-Jack cheese
1/3 c chopped scallions, for garnish

Add olive oil to a 4-5 qt pan over med high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 sec.Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring to boil, cover, and reduce heat to low. Simmer 15 min, or til pasta is tender.
Turn off heat and stir in 1/2 c ofcheese. Sprinkle remaining cheese on top and cover for 5 min to allow cheese to melt. Top with sliced scallions and serve. Makes  4 servings.

French Onion Meatballs

FRENCH ONION STUFFED MEATBALLS via cupcakes and kale chips
For onions:
1 T EVOO
2 onions, halved and thinly sliced
½ Tfresh thyme or ½ t dried thyme
1 t salt
½ t pepper
¼ c beef broth
¼ c red wine like pinot noir

For meatballs:
1 ½ lbs ground beef
¼ cup bread crumbs
1 T minced fresh parsley
1 t pepper
1 t kosher salt
1 egg
8 oz mozzarella  (1-2 oz into 16 1/2"cubes, to stuff meatballs,  remainder shredded)
½ T olive oil
Fresh chopped parsley for garnish, optional

For  sauce:
1 ¾ c beef broth
¼ c red wine
2 T cornstarch
salt & pepper, to taste

For onions: Heat oil in a skillet over med, add onions, salt & pepper, cook 15-20 min, stirring frequently or til caramelized.Add thyme, sauté 1-2min, then add wine and broth. Reduce until very little liquid remains.Set aside.

For  meatballs:Combine all ingredients except cheese in large bowl, and gently combine with hands.
Divide meat mix into 16 equal pieces. Take one piece of meat mix and flatten slightly into patty. Place about 1/2T onions and one cube of cheese in center of patty and wrap meatball around onions and cheese, sealing as best you can. Mine didn't want to stay sealed as they cooked Repeat with the remaining meat, onions, and cheese cubes.

Preheat oven to 375°F. Heat oil in skillet over med high . Add meatballs and brown on all sides.
Whisk sauce ingredients and pour over meatballs. Place in oven and bake 15-20 min. If you are not using an oven-safe skillet, transfer to a casserole dish before pouring over the sauce. Sprinkle shredded cheese over meatballs and return to oven for 15-20 min, til cooked through, then place under the broiler 2-3 min, til cheese browned and bubbly. Garnish with fresh parsley, if desired.

Sausage and Grits Chowder

This dinner was so simple, Blockette, who is 9, prepared it for us with only minor supervision.

Sausage and Grits Chowder via Plain Chicken
1 lb bulk  breakfast sausage
2 cans Cream of Potato soup
1 (14.75 oz) can cream corn
3 c milk
1 Tbsp cajun seasoning (This was a bit spicy so reduce according to your tastebuds)
1/2 c quick grits (I only had regular grits, but they cooked in the same amt of time.)
1 1/2 cu water


In a small pan boil 1 1/2 c water. Stir in grits. Cover and reduce heat to low. Cook 5 min, til grits done, stirring often.Brown sausage over med-high heat in a 4- to 5-quart Dutch oven or large pot. Stir in Cream of Potato soup, cream corn, 2 1/2 c milk and cajun seasoning. Stir in cooked grits. If soup is too thick, add more milk. Simmer over low heat until heated through, approximately 10 min.

Pumpkin Lentil Chili

Pumpkin lentil chili via Healthy Delicious
1 can (15.9 ounce) Black Beans, rinsed and drained (1 1/2 c cooked)
1 can (15.9 ounce) Pinto Beans, rinsed and drained (1 1/2 c cooked)
1 can (15.9 ounce) Fire Roasted Tomatoes with Green Chiles
1 can (15.9 ounce) Pumpkin
2 c Water
1 c Lentils
1 Onion, minced
1 Green Bell Pepper, finely diced
1 Carrot, peeled and finely diced
2 Garlic Cloves, minced
1 T Chili Powder
1 T Ground Chipotle Chile Pepper

Combine all ingredients in slow cooker. Cover and cook on High 4 hrs or Low 8 hrs.

This is another dish that tastes great served over a baked potato!

Chipotle Peach Chicken Tacos

Chipotle Peach Chicken Tacos via Sugar Dish Me
 Chicken:
1 lb boneless skinless chicken breast
1 c peach preserves
2 chipotle peppers in adobo sauce, chopped (be sure to scrape the seeds out to avoid TOO much heat)
½ c orange juice
1½ T chili powder
½ t cumin
½ t paprika
salt to taste
½ c chicken broth or water, as needed

Rice (optional):
1 c jasmine rice
½ c chopped cilantro
juice of ½ a lime

 Peach Salsa:
1 c ripe but still slightly firm peaches, coarsely chopped (I used chopped frozen peaches)
¼ c red onion, finely diced
2 T sweet red bell peppers
1 jalapeno pepper, finely chopped
2 T  chopped fresh cilantro
1 T rice wine vinegar (optional)

 Tacos:
8-10 flour tortillas (taco-size)
1 c shredded white cheddar or mex blend cheese

Place chicken breasts in bottom of med saucepan and cover them plus 1" water. Bring to boil and  reduce heat to simmer at med high for 10 min (longer if you have thicker pieces of meat). Turn off burner and let  chicken sit in water 5 min. Cut to be sure no pink remains in the middle, drain water, and shred chicken with forks. Place it back in the saucepan.Add peach preserves, chipotle peppers, orange juice, chili powder, cumin, paprika, and salt (if needed). Stir to coat chicken. Bring it to a simmer and cook, stirring occasionally, while prepare rice and salsa. Add broth or water as needed. Cook rice according to package instructions. Stir cilantro and lime juice into  cooked rice
To make salsa toss peaches, onion, red bell peppers, jalapeno, and rice wine vinegar.To serve tacos add rice to each tortilla, Top with chicken, salsa, and a little shredded cheese. I like to add more chopped cilantro.

Chicken maranara-alfreado rigatoni

Chicken maranara-alfreado rigatoni via Gloriously Made
2 boneless chicken breasts cut into thin strips
1 T minced garlic
1 T  crushed red pepper flakes
½ t black pepper
3-4 T olive oil
1 jar Alfredo sauce
1 jar Marinara sauce
1 lb Rigatoni noodles
Grated Parmesan cheese & red pepper flakes for garnish

Sauté garlic, red pepper flakes, and pepper 2-3 min in EVOO,  right before your garlic turns brown.
Add sliced chicken to the oil, garlic, and peppers and cook over med heat til  strips are no longer pink in middle.While  chicken cooking, cook pasta until al dente. Once chicken is done, add the Alfredo and Marinara sauces and let simmer 10 min. Add cooked pasta to chicken and sauce and mix together. Garnish with Parmesan Cheese and red pepper flakes for garnish.

Jalapeno popper meatballs

Jalapeno popper meatballs via The stay at home chef

1 lb ground beef
1/2 white onion, diced
1 to 2 jalapenos, diced
3/4 cup bread crumbs
1/2 cup finely shredded cheddar cheese
1/3 cup milk
2 TB Worcestershire sauce
1 tsp. dried basil
1 tsp. salt
4 oz cream cheese
4 to 5 hoagie sandwich buns
barbecue sauce

 Preheat oven to 400 F. Lightly spray a 9x13 pan or four sided baking sheet with nonstick cooking spray. In a med bowl, combine beef, onion, jalapenos, bread crumbs, cheddar cheese, milk, Worcestershire sauce, basil, and salt. Mix thoroughly until ingredients are evenly distributed. Shape into 15 roughly shaped meatballs. Divide cream cheese into 15 pieces, one for each meatball. Working one at a time, take a meatball and flatten it in the palm of your hand. Place a piece of cream cheese in the center and wrap the meatball around the cheese, sealing it inside the middle. Place the fully shaped meatballs into the prepared baking pan. Cook in the preheated oven for 25-30 min. Serve hot on a toasted hoagie drizzled with your favorite barbecue sauce

Crunchy Baked Tacos

Crunchy Baked Tacos via No.2 Pencil
1 1/4 lb  ground beef
1 5.8 oz box of Yellow Corn Taco Shells (12 shells)
1 1/2 teaspoons of kosher salt
freshly ground black pepper to taste
1 teaspoon of onion powder
1/2 teaspoon of garlic powder
1/2 teaspoon of ground cumin
1 teaspoon of chili powder
2 cups of freshly shredded colby jack cheese
romain lettuce
vine-ripened tomatoes
sour cream
taco sauce

Preheat oven to 400 F and place shells in a 9x13 baking dish. Brown ground beef and season with salt, pepper, onion powder, garlic powder, cumin and chili powder. Sprinkle half of the cheese in the bottom of taco shells. Evenly distribute ground beef in shells. Top ground beef with remaining shredded cheese.Bake 10 min, or until cheese is melted and shells have started to crisp. Remove from oven and top with sour cream, taco sauce, lettuce and tomatoes.

Sweet potato chicken quinoa stew

 SWEET POTATO, CHICKEN, AND QUINOA SOUP via Chelsea's Messy Apron
1 1/2 lb boneless skinless chicken breasts
1 c quinoa
2 large sweet potatoes
1 can (1.5 c cooked) black beans
1 can (14.5 ounces) petite diced tomatoes
1 t minced garlic
1 packet (3T) chili seasoning mix
5 c chicken broth
Optional: fresh parsley

Spray slow cooker with nonstick spray. Remove fat from chicken and put into slow cooker along with rinsed quinoa. Remove sweet potato skins and cut into bite size cubes. add to crockpot. Drain and rinse black beans and add. Add undrained petite diced tomatoes, minced garlic, chili seasoning mix, and chicken broth. Cook on high for 3-5 hrs. Shred chicken and stir.  Add salt, pepper and parsley to taste.

Zucchini Cobbler Bars

This is a great way to use up a plethora of zucchini.  Mrblocko said if he hadn't seen me prepare this dish he could have sworn it was made with apples, not zucchini.

Zucchini Cobbler Bars via Taste and Tell
4 c chopped seeded, peeled zucchini
⅓ c lemon juice
½ c sugar
½ t cinnamon
¼ t ground nutmeg
2 c flour
1 c oats
1 c sugar
½ t cinnamon
¾ c cold butter, cubed

Preheat the oven to 375F. Lightly grease a 7x11 dish. (I used a 9x9 and had thicker bars.) Combine zucchini and lemon juice in  med pan and cook over med-high heat til  zucchini is soft, 10-15 min. Stir in sugar, cinnamon and nutmeg; cook an additional minute then remove from heat.In a large bowl, stir together the flour, oats, sugar and cinnamon. Cut butter into flour mix til resembles coarse crumbs.Mix ½ c crumb mix into zucchini mix. Press half  remaining crumb mix into bottom of the prepared pan. Pour zucchini mix on top of crust, then sprinkle the remaining crumb mix evenly on top. Bake 35-40 min, til golden brown on top. Let cool before slicing.

Zucchini Pineapple Muffins

Zucchini Pineapple Muffins- makes 24 via Bless This Mess
2 c sugar
1/2 c applesauce
1/2 c oil
3 eggs
2 t vanilla
3 c flour
2 t baking soda
1 1/2 t  cinnamon
1 t salt
1/4 t baking powder
2 c shredded zucchini, water squeezed out
One 8-ounce can crushed pineapple, well drained

Preheat oven to 350F. In med bowl add sugar, applesauce, oil, eggs, and vanilla. Stir to combine. Sprinkle flour across top of wet ingredients and then sprinkle baking soda, cinnamon, salt, and baking powder across top of flour. Stir everything just until combined. Add zucchini and pineapple and stir .
Pour batter into 24 muffin cups and bake until center is set and a toothpick inserted comes out clean, 20 min. (Make sure zucchini and pineapple are drained well or the muffins will be gummy.)

Bubble up BBQ Chicken

Bubble up BBq Chicken adapted from pillsbury 
2 cans grands jr- quartered
2 c cooked chicken - chopped into bite size pieces

1 1/4 c bbq sauce
2 c cheddar cheese - divided
1 red onion, diced and cooked
diced roasted red pepper
green onion
cilantro

preheat oven to 375. combine biscuits through red pepper, using only 1 c cheese.  place in 9x13 pan, that has been sprayed with pam.   top with cilantro, green onion and rest of cheese.  Bake 30-45 min until biscuits are fully cooked.

Crockpot lentil and beef sloppy joes

Because I like to torment my daughter, I told her that I renamed these sloppy joes, Sloppy Johanns, after her teacher,  She loves her teacher and was thus thoroughly offended.

It's the little things!

Lentil and beef sloppy joes via The recipe rebel
1 lb  gr beef
1 medium onion, finely chopped
1 small zucchini, shredded (could substitute a carrot, other veg, or just leave out)
¾ c split red lentils, dry (I've used regular lentils)
1½ c water or broth (beef, chicken or veg)
1 c ketchup
1 t salt
4 T apple cider vinegar
½ c BBQ sauce
½ t minced garlic
2 T Worcestershire sauce
⅓ c brown sugar
1-2 pinches red pepper flakes

In large pan, cook ground beef and onion over med heat until browned. While meat's cooking, add remaining ingredients to slow cooker (I used a 6qt, and it was about half full). Add ground beef and stir. Cover and cook on low for 8 hours.  

The leftovers taste especially good over a baked potato, topped with cheese!

Pizza Boats

Baked Potato Skins a la Pizza adapted from sea salt with food
 Skins
4 Medium Size Russet Potatoes, scrubbed and stabbed with a fork to vent
Olive Oil
Sea Salt

Filling
1 C Pizza Sauce (
2 C Shredded Mozzarella or Italian Blend Cheese
16 Slices of Pepperoni, quartered,
 plus more for garnish
Freshly Ground Black Pepper


Preheat the oven to 400˚F.  Place taters right on the oven rack.  Bake 40-50 min til fork tender.  Let sit until they are cool enough to handle.  Cut spud in 1/2 and scoop out flesh making sure you leave about 1/4" flesh around the actual skin so you have something to put your fillings in.  Brush with evoo and sprinkle with salt and pepper.  Bake 8-10 min on each side until the "boats" are crisp.  Fill with 2 T sauce, as much cheese and pepperoni pieces as you like.  Top with full size pepperoni to make it look more pizza like.  Bake 15-16 min until cheese is melted.  Serve warm.

Buffalo Fries

Buffalo Fries adapted from Tidy Mom
1½ bags seasoned fries
2 T EVOO
1 t garlic powder
1 t cayenne powder
ground pepper to taste
1 c prepared buffalo wing sauce
1½ c cheddar cheese, grated I used a triple cheddar blend
1/2 c blue cheese, crumbled
3 green onions, sliced

1/2 lb crumbled, cooked bacon

ranch dressing to taste

450F  line large sheet with parchment. In a large bowl, add fries and toss with oil. Add garlic, cayenne and pepper and toss to coat. Place in single layer on sheet.  Bake 20-25 min, turning after 10 min. Heat sauce over low heat to warm.  When fries crispy, turn oven to broil,  drizzle with sauce and cheeses.  Melt under broiler 2-3 min.  Cool and top with onions and bacon.  Drizzle with Ranch dressing if desired