Wednesday, November 24, 2010
For the last few years I have made our Christmas cards with Shutterfly. I love their card designs and there website is very easy to use. This year they have a ton of new card designs- everything from sentimental, to religious to just plain holiday fun!! Check out their fun designs here. Christmas Photo Cards
Every year on my parents and in-laws Christmas list is a photo calendar of their grand kids. And ever year I find great deals an great calendars at Shutterfly. This year their calendars have a new feature, where you can add tiny pictures directly on to the days of the calendar. I love this feature, as I put a picture of each kid and grand kid on their birth date. I even added wedding pictures on anniversary dates. There are hundreds of backgrounds and layouts to choose from and Shutterfly even has an auto fill option where you choose the pictures you want and they fill in the calendar for you. This makes it Super easy to make a Christmas present that your kids grandparents are guaranteed to love!
Finally, check out Shutterfly's photo books, personalized gifts like mugs, mouse pads and even puzzles, and their great print options where your prints can be sent directly to your house or to a local Target.
Canvas Wall Art
Cards and Stationary
Monday, November 22, 2010
To start things off.... it is almost Thanksgiving and I am making these fun little pumpkin pies for Allie's Kindergarten class.
Pumpkin Pie Minis
Crust: 1 C graham crackers, crushed
2 T granulated sugar
3 T melted butter
1 Can pumpkin
1 1/2 tsp pumpkin spice
1/2 C sugar
1/3 C brown sugar
1 tsp salt
1 1/2 T cornstarch
1 C evaporated milk
1/2 C water
1-Mix ingredients for crust in a small bowl until well mixed. Set aside.
2-Mix together pumpkin spice, sugars, salt and cornstarch. Stir well into pumpkin. Add eggs, milk and water. Mix well.
3-Grease a mini-muffin pan. In each spot place 1 tsp of graham cracker crust. Fill remaining cup with pumpkin mixture. Bake in a 375 degree oven for 40 minutes.
4-Remove from oven and allow to cool before removing from pan. Top with cool whip or cream cheese frosting and a candy corn.
Tuesday, June 8, 2010
Wednesday, May 26, 2010
I decided to try Kraft's Parmesan Asiago Balsamic Vinaigrette dressing and loved it! Try this delicious lunch idea using this dressing.
Loaded Pita Sandwich
2 pieces Greek Flat Bread (pita bread will also work, but it isn't nearly as good)
4 slices of your favorite deli meat (I used Ham)
1/4 Cucumber, sliced
1 tomato, sliced
1/2 avocado sliced
1/2 C shredded mozzarella cheese
1-2 T Mayo
1-2 T Light Parmesan Asiago Balsamic Vinaigrette dressing
1- Warm your flat bread in the microwave for 30 seconds.
2- Spread 1 T mayo on top of each
3- Top with meat, cucumber, tomato, lettuce, avocado and mozzarella.
4- Drizzle with dressing and fold in half to eat.
5- Share with a friend and enjoy!!!
p.s. if you want to take this sandwich with you do all the prep work except adding the dressing and lettuce. Take dressing and lettuce on the side and add right before eating!
Friday, May 21, 2010
We loved the margarita flavors in this meal, especially because the salad and the stir-fry were slightly similar, but enough different that you weren't over whelmed by the margarita flavor. We also served this with Mango Margaritas. Mix margarita mix, mango nectar (we like the Jumex brand at Walmart for 1.00 for a 33.8 oz container!), and ice in a blender at about a 1:2:1 ratio.
Grilled Margarita Chicken Salad
1/2 C non-alcoholic margarita mix (frozen or liquid)
1/4 C olive oil
2 T white vinegar
4 boneless chicken breasts
6 cups assorted salad greens
1 C sliced strawberries
1 medium avocado, peeled and sliced
1 medium mango, peeled and sliced
1/4 C fresh cilantro
1. Mix margarita mix, olive oil and vinegar in a bowl. Whisk until combined. Reserve half. Pour the remaining dressing over chicken breasts and allow to marinate overnight in the fridge.
2. Grill chicken for 15-20 minutes over medium heat or until no longer pink inside.
3. Cut the chicken into slices. On 4 plates, arrange lettuce. Top with sliced chicken, strawberries, mango and avocado. Drizzle remaining dressing over salad and sprinkle with chopped cilantro.
Margarita Chicken Stir-fry
1/2 C non-alcoholic margarita mix
1/4 C olive oil
2 T white vinegar
4 boneless, chicken breasts, cut into bite size pieces
1 T butter
1/2 green pepper cut into bite-size pieces
1/2 yellow pepper cut into bite-size pieces
1 T finely chopped cilantro
2 C cooked jasmine rice
1. Mix margarita mix, olive oil and vinegar. Reserve half. Allow chicken to marinate in remaining dressing overnight. (I marinated both this and the chicken for the salad at the same time.)
2. In an nonstick pan melt butter. Add chicken and stir fry until juices run clear. Remove from pan.
3. In same pan stir fry green peppers 2-4 minutes until they are tender but still have a bite to them. Add chicken, cilantro and remaining dressing. Cook until heated through.
4. Serve over warm jasmine rice
Saturday, May 1, 2010
I had a coupon for these new Almond Joy Pieces so I thought I would check them out... Big Fan! (As is my husband and kids). I wanted to try making cookies with them, so if you happen to see them at your local grocer, grab a bag and try this recipe. Just be sure to use them Before you stick the bag in the pantry... they won't last long!
Chewy Almond Joy Cookies
1 C White sugar
1 C Brown Sugar
1 C butter (2 sticks)
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla
1/2 tsp salt
2 C flour
2 C Whole oats
1 C shredded coconut
2 C Almond Joy Pieces
1- Preheat oven to 400.
2- Beat together sugars, butter and vanilla until well mixed. Add in eggs one at a time.
3- In a separate bowl stir together flour, salt, baking soda and baking powder. Add to butter mixture.
4- Stir in oats, coconut and Almond Joy Pieces
5- Bake at 400 for 8-10 minutes. Remove from pan and allow to cool on wire rack.
Wednesday, April 21, 2010
That's right, you guessed it... I am pregnant :) We are all really excited about it, but along with the excitement comes the blah!
The other night I was able to cook an actual meal (although eating it was another story). We make stir fry a lot in our family, but my husband said that was by far his favorite. Hope you like it!
-Fresh ginger, 1 in. piece
- 1/4 onion, finely chopped
- 1-2 large chicken breasts, cut in bite size pieces
- 2 large carrots, chopped
- 1/2 cucumber, chopped
- 3 tomatoes, seeded and chopped
- 1/2 can pineapple tidbits
- 1/4 C Kraft Asian Toasted Sesame Dressing
1- Heat 1 T extra virgin olive oil, or sesame oil in a pan. Satay grated ginger and onion in pan until onions are clear and ginger is fragrant.
2- Add chicken and cook until tender and juices run clear.
3- Meanwhile, steam carrots in a small pot with 1/2 C water.
4- When carrots are done toss together carrots, chicken and dressing in chicken pan. Stir fry for 1-2 minutes until everything is covered. Stir in tomatoes, cucumbers, and pineapple. Add more sauce if you like. Remove from heat and serve immediately over warm Jasmine Rice.
Wednesday, April 7, 2010
Reading this story reminded me of our own miracle baby- our daughter, who probably shouldn't have lived when she was born 6 weeks early. And yet she is here and blesses our lives each day. Again, I know that God is a God of miracles.
The Bronson Staker Miracle
Saturday, April 3, 2010
Tuesday, March 23, 2010
Emily's Corner Taco Soup
4 C water
4 chicken bouillon cubes (or 4 tsp bouillon granules)
1 can Black Beans, drained
1 can Corn, drained
1 can Cream of Chicken soup
2 C cooked and shredded chicken (you can use canned chicken if you are really in a hurry)
2 T dried onion (or fresh if you prefer)
1/2 packet taco seasoning
1 cooked rice *hint: When you cook rice for a meal make 1-2 cups extra. Place 1 cup of cooked rice in a Ziploc bag and place in the freezer. When you need rice quickly, grab the bag out of the freezer, pop it in the microwave for a few minutes and Wallah, you have rice fit for a meal.
1 C cheddar cheese, grated
1. Boil water, add bouillon and allow to dissolve.
2. Turn to Med. low heat and add all remaining ingredients except the cheese. Simmer on low for 30 minutes.
3. Add cheese, stir until melted.
4. Serve with sour cream and corn bread.
1 C flour
1 C cornmeal
1 T baking powder
1/4 C sugar
3/4 tsp salt
1 1/8 C milk
1/4 C vegetable oil
1. Preheat oven to 400 degrees
2. Mix dry ingredients together. Combine milk, egg and oil in a separate bowl.
3. Add milk mixture to dry mixture and stir just until moist.
4. Pour in a 8x8 glass baking dish that has been well greased.
5. Bake for 20-25 minutes. Do not over bake!
Tuesday, March 9, 2010
Saturday, February 13, 2010
- Cupids Cups from Kraft Foods
- Heart Shaped Pretzels (We added red food coloring to ours to make them look pink)
- Glazed Brownie Hearts
To celebrate Valentine's Day I made my husband a candlelight dinner complete with romantic music & sparkling cider. We had a great time enjoying a quiet dinner, just the two of us (a rarity around our place!)
Wedge Salad with Strawberry Vinaigrette Dressing
French Bread with Olive Oil and Balsamic Vinegar
Chocolate Raspberry Parfait
6-8 Chicken tenders
1/4 lb angel hair pasta, cooked al dente
1 packet dry Alfredo Sauce Mix
1 T Olive oil
1 T butter
1 C milk
1/2 C water
1 C tomatoes, seeded and chopped
1/2 C roasted red peppers (found in a jar marinated in olive oil)
1 T capers, drained
1 T onion salt,
1 T Italian Seasoning
1/2 T garlic powder (or chopped garlic if you like a stronger garlic flavor)
Lawry's Herb & Garlic Marinade
Mozzarella cheese, grated
1- Marinate chicken for at least 4 hours in Herb & Garlic Marinade
2- Heat olive oil in skillet on Medium heat. Add chicken. Cook 5 minutes on each side or until the juices run clear. Transfer from pan to plate tented with tinfoil to keep chicken warm.
3- Add 1 T butter to chicken drippings in skillet. Allow to melt. Meanwhile, whisk together Alfredo mix, milk and water until there are no lumps in it. Add to butter in skillet and bring to a boil, stirring frequently. Reduce heat.
4- Add tomatoes, pepper, capers and spices. Simmer on low 5 minutes to allow sauce to thicken up a bit. Add cooked pasta and stir to coat.
5- Serve by plating pasta, top with chicken and a generous serving of grated mozzarella.
Wedge Salad with Strawberry Vinaigrette Dressing
1 head Iceberg lettuce
Purple grapes ,halved
Cucumber ,thinly sliced
Tomato, thinly sliced
Cut two wedge shapes out of the iceberg lettuce. Place on a plate already drizzled with dressing. Surround with halved grapes, dried cranberries, cucumbers and tomatoes. Drizzle with additional dressing and sprinkle with your favorite cheese.
In a blender mix:
1/2 C red wine vinegar
3/4 C sugar
1/2 tsp dry mustard
1 T minced onion
2 tsp poppy seeds
1/2 C vegetable oil
1 C strawberries, fresh or frozen ( I have also been known to substitue strawberry jam in a pinch!)
Monday, February 1, 2010
Have you ever put together the perfect meal in a crock pot, complete with an expensive roast and equally expensive vegetables, then gone to work. You come home expecting a delicious, ready-to-eat meal, and instead you smell..... nothing. You forgot to PLUG IN the crock pot. So instead of savoring a tender roast and sweet vegetables, you feed them to the garbage disposal and eat Cheerios and Moose Tracks Ice cream. How depressing!
Yes, I have to admit this has happened to me, on more than one occasion. So before you walk out the door, check to see that your crock pot is securely plugged in and the knob is turned to the 'On" position!
4 thick slices ham
4 slices Swiss cheese
1 can cream of chicken soup
1 C Sour Cream
1/2 C milk
1/2 C bread crumbs
1 T Italian seasoning
1- Place flattened chicken breasts flat down on a plate. Place 1 slice of ham and 1 slice of cheese on top of each breast. Fold the chicken breast into thirds, rolling the ham and cheese in the middle of the chicken. Secure with two toothpicks. (I find that if I always use two, I always know how many to look for before I eat it)
2- Place chicken toothpick side up in the bottom of a crock pot. Meanwhile mix Cream of chicken soup, sour cream and milk in a bowl. Pour the mixture into the crock pot so the chicken breasts are almost covered. If you have any sauce left save in the fridge for later.
3- Sprinkle with bread crumbs and Italian Seasoning. Cover and cook on High for 4-5 hours.
4- Remove Chicken Cordon Bleu's from crock pot and pour sauce into a gravy dish to serve over the top, or on mashed potatoes. You may want to strain the sauce to remove any bits of chicken that fell off. Also, if you had any sauce left from earlier, warm it in a saucepan before adding to the remaining sauce.
Saturday, January 30, 2010
Check out the sample of Pampers new Pampers Dry Max. It looks like the sample includes 3 newly redesigned Pampers Cruisers, and you can pick up some great coupons as well. And as an added bonus if your sample has the Team USA logo on it, you win a year supply of diapers.
- Magic Bullet to Go Giveaway with "Stretching A Buck"
Check out the Stretching a Buck blog for a chance to win a Magic Bullet to Go. My parents have one of the original Magic Bullets and it was a great little blender, perfect for Quesadilla filling, guacamole, salsa, pesto, and even chocolate milk.
Wednesday, January 27, 2010
Tuesday, January 5, 2010
My son just celebrated his 2nd birthday and since he is very into Little Einsteins at the moment, I created this "Rocket Soup" for him. There is an episode of Little Einsteins where the characters make Rocket Soup... The song to make it says "Mouse has cheese and Knight has peas and Joey has the jumping beans, and that is how you make the Rocket soup." So here is it, Rocket Soup, complete with cheese, peas and jumping beans (also now known in our family as gnocchi potato dumplings.)
1 3/4 C water
2 chicken bouillon cubes
1 pkg. (mine was 17.6 oz) Gnocchi Potato dumplings (you should be able to find these in the pasta section)
1/2 jar of your favorite Alfredo sauce (I like the Walmart brand believe it or not...)
1 C frozen peas
1/2 C Monterrey Jack cheese crumbles
1. Pour water into a large saucepan. Bring to a boil and add chicken bouillon. Stir until dissolved. Add gnocchi and cook in boiling water until they float to the surface (about 2-5 minutes).
2. Reduce heat and simmer for 5 minutes.
3. Add Alfredo sauce and frozen peas. Continue cooking for another 5 minutes or until the peas are done. Stir occasionally.
4- Remove from pot and place in a serving dish. Sprinkle with cheese crumbles and serve immediately.
Serve with chicken breasts marianated in Italian dressing, and either grilled or pan cooked.