Friday, January 30, 2009

digital scrapping 101...

people are always asking me how i make my printable recipe cards.  well, i will be teaching another digital scrapbooking class in march if anyone is interest in learning.  Click here for more info or email me at

Monday, January 26, 2009

Strawberry Salad

  • 1 package of Baby Spinach
  • Iceberg lettuce, chopped (optional)
  • 3/4 cup bacon, cooked and crumbled
  • 1/2 red bell pepper, chopped
  • 1/2 red onion, sliced thin
  • 2 cups strawberries, sliced
  • 1 cup slivered candied almonds
  • 1/4 cup red wine vinegar
  • 1/3 cup sugar
  • 3/4 cup canola oil
  • 1 tsp dry mustard
  • 1 tsp salt
  • 3/4 cup strawberry jam (preferably homemade)
How to make candied almonds:

Mix slivered almonds with 4 T melted butter and 4 T sugar.  Toast on pan.  Watch very carefully... they can burn easily! 

Friday, January 23, 2009

pesto chicken strombolli...

{chicken pesto strombolli}

1 Rhodes Rolls Frozen bread Loaf
1/2 cup Pesto Sauce
2 cups Spinach
2 cups Cooked Shredded Chicken
2 cups Shredded Mozzarella
1/2 cups Grated Parmesan Cheese, divided
1 tsp. Garlic Salt
1 egg, lightly beaten

Thaw bread according to package.
On greased counter roll out to a rectangle about the size of a cookie sheet
Spread Pesto all over leaving a 1 inch space from edge
Sprinkle 1/4 cup Parmesan on top of pesto. Sprinkle Mozzarella the layer of spinach, last your shredded Chicken.
Now roll, jelly roll style,  starting at the long end.
Roll it all the way so it makes a long tube.
Place on a greased cookie sheet, make sure seam is on the bottom.  Tuck ends under.
Brush with egg. Sprinkle with Parmesan and Garlic Salt.
Cut slits along the top to vent
Let Rise 30 minutes. Bake @350 until golden brown, 20-30 minutes.

Thursday, January 22, 2009

french banana bundt...

this cake for recipe club last night.  it is so yummy & super easy!  it has no spices in it but tons of flavor.  
{french banana bundt}

2/3 cup water
1 TBSP white vinegar
1 tsp. baking soda
1 boxed white cake mix
2 eggs
1 1/4 cup very ripe mashed banana

Mix water, vinegar & soda.  Add cake mix & eggs.  Stir until combined.  Add mashed bananas.  Beat with an electric mixer on medium speed for 3 minutes.  Pour into a greased & floured bundt pan & bake at 350 degrees for 40-50 minutes or until a toothpick comes out with just a few crumbs.  Cool completely & serve at room temperature with fresh whipped cream & fresh sliced bananas.

Friday, January 16, 2009

Lorna's Crock Pot Mango Chicken...

let me start with-  i LOVE this recipe!!!!!!  what's not to love?  it's super easy, so versatile, has 4 ingredients & is totally delish!  i was blessed to have this recipe shared with me by my good friend & neighbor & it has become a staple on days like today... (i'm trying to finish up stuff for my sons b-day which is technically today, seeing that it is 3:05 am right now.:))  anyway- give it a try & i promise you won't be disappointed!  

{Lorna's crock pot mango chicken... tacos}

4 boneless, skinless chicken breasts
2 cups tomato based mango salsa- i use the one with peach from Costco
2/3 cup brown sugar
1 TBSP salt

put all ingredients in the crock pot on low for 8-10 hours or high for 4-6.  shred chicken.  use in tacos, burritos, enchiladas, nachos, ect.   

Thursday, January 8, 2009

Erica's Easy Cheesy Chicken Alfredo...

right now i am still in the post holiday drag.  i want to cook good food for my family but without spending hours in the kitchen.(which is actually really weird for me 'cause i love to be in the kitchen.)  Anyway, these next few recipes that i will be posting will be warm, comforty foods without quite as much work.  ** & sorry-  for right now not a lot of healthy recipes coming out of me for help with those weight loss resolutions!  i'm not that kind of girl:)

{Erika’s Easy Cheesy Fettuccini Alfredo}

1- 8 oz. package cream cheese

1 cup grated parmesan cheese, divided

1/2 cup margarine

1/2 cup milk

8 oz. fettuccini noodles, cooked & drained

fresh parsley for garnish

In a large sauce pan stir together cream cheese, 3/4 cup parmesan cheese, margarine & milk over medium heat until smooth.  Pour over noodles & top with the rest of the parmesan cheese.

**also great topped with Rosemary Ranch Chicken

Monday, January 5, 2009

back from vacation...

no, i didn't actually go anywhere, but i took a vacation during the holidays from just about everything, except cooking of course, oh yeah & being a mom & wife.  But everything else!  i am back now & i will be posting soon.  the question is where to start!  guess you'll just have to check back to find out:)