Thursday, February 28, 2013

Cheesy biscuits

Forget all the low carb diets! They would not stand a chance in my household. We love bread and potatoes way too much. Here is another delicious recipe made with refrigerated biscuits.


2  cans (7.5 oz each) refrigerated Homestyle Biscuits
3 tbsp butter, melted
1 tsp garlic powder (or more!!!)
1/2 tsp dried parsley (optional)
1 tsp dried minced onion
1 tbsp parmesan cheese
1/3 cup shredded mozarella

Preheat oven to 425 degrees. In a small bowl mix together the melted butter, garlic powder, dried parsley, minced onion and parmesan cheese. Spread mixture in the bottom of a 9 inch glass pie plate. Sprinkle the shredded mozzerella cheese evenly over the top of the butter mixture.

Remove biscuits from cans. Place biscuits close together over the top of the cheese and butter mixture. (You might not need all the biscuits. I had a few left over that wouldn't fit)

Bake biscuits in the oven for 12 minutes or until golden brown. Remove and let stand for 3 minutes. Turn biscuits upside down onto a serving plate and enjoy this finger-licking goodness!

Tuesday, February 26, 2013

Just Believe Thank You

I love Soft Suede paper! It goes so great with So Saffron and Vanilla. I once again used the Just Believe set and the Whimsical Words. The flower was clear embossed. I love when I can find coordinating ribbon in my scraps. Enjoy!

Happy crafting!!

Monday, February 25, 2013

How to grow green onions in a glass jar

So imagine that you are almost done cooking dinner.... and you open the fridge to get some green onions... and then you realize that you used them up the day before... Well, those days are over. Next time you use your green onions, keep the roots and the white part of the stem and put them into a tall glass with an inch of water at the bottom. Place the glass in the window and.... yes... you will ALWAYS have green onions on hand. Give it 10 days or so and you can start harvesting over and over and over again... It totally works!!

Friday, February 22, 2013

The Most Delicious Strawberry Dip

So why don't we take perfectly healthy snack such as strawberries and turn it into something... well... not so healthy? It's so easy!!! Take an 8 oz. brick of  cream cheese and whip it with one jar of marshmellow cream. It's unbelievable!! You will never want to eat strawberries any other way ever again!

Enjoy this fingerlicking goodness!

Thursday, February 21, 2013

Durango flowers

I don't remember the name of this retired SU stamp set. I used Dusty Durango and Chocolate Chip paper. The ink is Real Rust and Old Olive.  I love this design and saw some amazing creations with it on Splitcoast. Enjoy!!

Happy Crafting!!!

Tuesday, February 19, 2013

Creamy Vegatable Soup

This recipe is always a hit at my house. I got it from one of the cooking magazines and I altered it a little to fit our likes and dislikes. It's just fabulous!! So full of flavor! Makes all your taste buds jump for joy.


1 onion chopped
5 cups of veggies of your choice ( I used potatoes, peas, green beans and carrots but you can use cauliflower and broccoli in it as well)
4 cups of chicken broth or bouillon cubes to make 4 cups of broth
1/3 cup butter
1/2 cup flour
3 cups half and half
1 tsp (or more) basil - the recipe calls for dry basil but I use fresh basil as I have it always on hand
Salt and pepper to taste
1 tsp of garlic powder (optional, I actually use way more than 1 tsp in my soup)

Put all the veggies (except onion) and the chicken stock in a big pot. If you need more than 4 cups of liquid to submerge the vegetables , add some water to  it. Cook vegetables until tender. Drain the vegetables reserving 4 cups of the stock. If some of the chicken stock evaporated add more stock or water to make it equal 4 cups.
Melt butter in another pot and saute onions until tender. Add flour and cook for 3 to 4 minutes stirring constantly. The longer you cook it the less of the flour taste you are going to have in your soup - it's all about the love that you put into cooking, my friends. Pour chicken stock into the flour mixture, stirring constantly. The stock will start getting very thick. Cook it for few minutes until nice and bubbly. Start adding the half and half stirring constantly. Add salt, pepper, basil and garlic powder to taste. Basil and garlic really work fantastic together in this recipe. Finally add the cooked vegetables and bring it to boil. If the soup is too thick you can dilute it with milk or more half and half.

Enjoy this finger-licking goodness!

Friday, February 15, 2013

Birthday cake

I was having fun with this retired Birthday Whimsy SU stamp set. I used Old Olive and Chocolate Chip markers to stamp the cake and added a teeny tiny bit of glitter to the candles. Enjoy!

Happy Crafting!!

Thursday, February 14, 2013

Killer Shrimp copy cat recipe

It was a sad day when Killer Shrimp by us closed down. BUT as soon as I hit the internet all the copy cat recipes came up for this finger-licking goodness. I'm not a fan of rosemary but this recipe needs it and simply will not be the same without it, so don't skip it. It's a great recipe for a crowd so invite your friends over, get some baguette and start pealing the delicious shrimp and dunking that baguette in the most amazing broth. 


2 tbsp dried rosemary
2 tsp dried thyme
2 quarts chicken stock
8 oz clam juice
1 stick of butter (1/2 cup)
5 garlic cloves, chopped
3 oz tomato paste
1 tsp crushed pepper flakes (or ground) - once again adjust to taste
1 tsp pepper
1 cup white wine
1.5 lb raw shrimp, shells on but deveined

Put all the ingredients except for wine and shrimp into a large pot and simmer it for 30 minutes. Add wine and cook for another hour. Add shrimp and cook for 2 to 3 minutes until no longer raw. Serve in bowls with lots of delicious broth and a fresh baguette for dunking!

Enjoy this finger-licking goodness!!

Wednesday, February 13, 2013

Upsy Daisy Sunset

Here we go with the Upsy Daisy set again. This is a variation of a card which I posted a couple of years ago.
It involves quite a bit of sponging in Real Rust and More Mustard on So Saffron paper. Enjoy!

Happy Crafting!

Tuesday, February 12, 2013

Strawberry Cream Cheese Muffins

Well, my friends, strawberry season is coming up!  I tried this recipe last week and it was absolutely delish.


Muffin Batter:
2 cups flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt
1 egg
1/4 cup canola oil
1 cup whole milk
1 tsp vanilla
2 cups strawberries cut into small pieces

Cream Cheese Filling:
4 oz cream cheese
1/3 cup sugar
2 tbsp beaten egg
1 tsp vanilla

Cinnamon Streusel:
1/4 cup flour
1/4 cup sugar
1 tsp cinnamon
2 tbsp butter, cold

Preheat the oven to 400 degrees. Line a 12 cup muffin pan with cupcake liners. Set aside.

Mix flour, sugar and cinnamon in a bowl. Add cold butter and mix with a fork until mixture looks like coarse sand. Set aside.

Cream Cheese Filling
Beat cream cheese, egg, sugar and vanilla in a bowl until smooth. Set aside.

Muffin  Batter
Beat milk, oil, egg and sugar. Add flour, baking powder and salt. Do not overmix. The batter will be slightly lumpy.

Scoop a tablespoon of the muffin batter into each cupcake. Sprinkle a few pieces of strawberries. Add about a heaping teaspoon of the cream cheese filling. Sprinkle a litte of the cinnamon streusel on top of the filling, followed by another layer of the muffin batter. Add a few more strawberries and cinnamon streusel on top.

Bake for 25 minutes or until toothpick inserted in the middle comes out clean. Cool in a pan for 5 minutes.

Enjoy this finger-licking goodness!!

Monday, February 11, 2013

Follow your heart

In light of the upcoming holiday, Happy Valentine's Day to everyone!
Digi stamps, like this one, can be quite fun. You can download them within minutes onto your desktop and adjust them to the desired size. In this case I use Copics to add some life to the puppy. Follow your heart, my friends. Enjoy!

Happy Crafting!!

Friday, February 8, 2013

SSSMASHED potatoes

Once again potato proves be the most versatile veggie around. However you cook it, it's simply delicious!!

You start off by taking small red or Yukon potatoes, wrap them individually in aluminum foil and bake them in a 350 degree oven until done. When the potatoes are done, take them out of the aluminium foil and place them on a well oiled baking sheet.
While they are still hot, take a small plate and press down on each potato slightly smashing it (see picture above).
Turn the oven up to 450 degrees, drizzle the potatoes with oil, sprinkle with some salt and put them back in the oven. Turn them over after 20 minutes and drizzle with more oil and salt if necessary. You will know when they are ready when they will achieve a slight crisp on the outside.
They are so delicious. Crispy on the outside but soft and creamy on the inside. The size of the potatoes does matter as the larger potatoes will not be able to hold together if you smash them. So, yes, small it must be!

Thursday, February 7, 2013

Just Believe once again

I can't get enough of the Just Believe stamp set. I combined it with the Soft Suede, Vanilla and So Saffron paper to create this masculine/feminine card. The stamp is clear embossed. Some of you may recognize it from one of our stamp camps. Enjoy!

Happy Crafting!!

Wednesday, February 6, 2013

Cajun turkey burgers for dinner tonight!

I was always opposed to using ground turkey until I tried this recipe. As a matter of fact, now I'd prefer a turkey burger over a regular burger.

Picture of Cajun Turkey Burgers with Cayenne Curly Fries Recipe


1 1/4 lb ground turkey
3/4 cup FINELY chopped onion
3 tsp Emeril's Essence 
Red onion

Mix ground turkey with FINELY chopped onion and two teaspoons of Emeril's Essence. Form patties. Cook patties on the grill, 5-7 minutes per side, or until done. Mix half cup of mayo and  one teaspoon of  Emeril's Essence (adjust the seasoning to taste). Serve it with the burger along with tomato, lettuce and red onion.

Enjoy this finger-licking goodness!

Tuesday, February 5, 2013

Yet another birthday

Oooooo, the card making addiction is kicking back in!! I can't stop!! Help!
I used Greenhouse Garden and Just Believe stampsets from SU.

Happy Crafting!!

Monday, February 4, 2013

Valentine treats for everyone!!

My dearest friend gave me recipe to make these delicious treats, THEN she hand delivered the ingredients to make them. Such lucky girl I am!!

All you need is caramel, chocolate chips, pretzel rods and sprinkles. Tear off a piece of caramel and create a rope out of it. Twist the caramel rope around the pretzel. Melt chocolate chips and cover the the pretzel in chocolate. Add some sprinkles and place them in the refrigerator or freezer on an aluminium foil lined sheet. When the chocolate sets, they are ready to be packed or eaten even without packing!

Enjoy this finger-licking goodness!!

Friday, February 1, 2013

Kitchen Cheat Sheet

Look what I found!! Pretty handy in the kitchen, don't you agree??

Source: via Tiffany on Pinterest