Monthly Archives: January 2013

Colorful Lovey Dovey

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Hey!

Glad it’s Wednesday? I am. Just want to get the week done! It’s quiet here except for the crazy weather! First cold, then ice storm, then beautiful spring weather and soon it will be super cold again…what a roller coaster!

I have a quick Valentines Day card for you today!

I made this card to share at my monthly swap with my friends.

I didn’t want to use the classic Valentine colors on this card. Thought that maybe bright colors would be cute and it worked! This card isn’t overly embellished  or too romantic. Do you have any Valentine’s Day plans yet?

Have a great day!

Besos,

Flor

Supplies: Stampin’ Up!

Pancake Squares

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Hola!

How was everyone’s weekend? Mine was super boring! I didn’t do anything exciting at all. There was just the usual weekend stuff going on. Groceries, laundry, organizing…pretty boring! Yesterday we had an ice/rain storm. Needless to say I didn’t want to go out in that weather!

There are times that I can’t make pancakes fast enough to get them on the table for everyone. By the time I get some done everyone is ready for seconds and I haven’t even eaten one. I think this particular pancake kind of solves that problem.

Since this is made in one 9 x 13 pan there is no hanging around the stove flipping pancakes! To make a 9x 13 pan of these just double the recipe.

Pancake Squares

Ingredients

  • 3/4 cup milk
  • 2 T. melted butter
  • 1 large egg
  • 1 T. sugar
  • 1 cup flour
  • 2 t. baking powder
  • 1/4 t. salt

Directions

Preheat oven to 350°. Lightly grease an 8×8 baking dish. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes.

You can also sprinkle chocolate chips, blueberries or anything else you want on them before baking. I decided to go with plain delicious maple syrup. These would be great with a side of eggs, bacon or sausage (or all of them!). You can make a pan of these and refrigerate them to eat through out the week for a quick breakfast too.

Besos,

Flor

Recipe from http://www.bigredkitchen.com/

 

Cabbage Patch Soup and a Reading Adventure

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Hola!

What’s going on? Pretty quiet here. It’s been an uneventful week and I should be grateful because that is kind of a good thing. The worst thing that happened was that I went to the podiatrist because my plantar fascitis was acting up. I am really sure you want to hear about my feet. Excuse my french but I am a “shoe whore”. I love shoes!!!! When I was first diagnosed with this horrible thing I rid myself of tons of beautiful shoes. I started buying more expensive, better made sensible shoes to help myself out so of course I have less shoes (though my hubby disagrees). Now it seems that I have heel spurs so I need custom orthotics and if that doesn’t help with the pain I will be moving a step closer to surgery…which I am terrified of getting on my feet! Shoes! I love them! How can this happen to me!? It could be something worse so I really shouldn’t complain so much…thanks for letting me vent! Anyone have any advice?

I am coming into the modern cleaning world by purchasing The Shark mop/steamer. I am getting kind of tired of dragging a bucket and smelly mop around the house. I will be using The Shark for the first time today so I hope it works. I am super excited! I am sooooo lame!

It’s perfect soup weather. I love that it can be made in a giant pot and there is always left overs for the next day. I had some cabbage in the fridge and needed to make something with it so of course I google cabbage recipes and I find this awesome recipe.

Sorry about my ugly pot. This soup was amazing and filling! I couldn’t get enough of it. The original recipe is meant for the crock pot but I adjusted it for stove top cooking.

Cabbage Patch Soup

Ingredients

  • 1 pound ground beef, browned and drained
  • 4 ribs celery, coarsely chopped
  • 1 bell pepper, chopped
  • 1 yellow onion, chopped
  • 1 cup baby carrots, cut in 1/2
  • 2 (15-ounce) cans Ranch Style Beans (with juice)
  • 2 (16-ounce) cans diced tomatoes (with juice)
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • dash of cayenne pepper
  • 1 to 2 cups water
  • 1/2 head of cabbage, shredded

Directions

  1. Brown ground beef in large pot. After beef is slightly browned add celery, bell pepper, onions and carrots. Allow to cook for about 10 minutes.
  2. Add all other ingredients except cabbage.
  3. Simmer for about 45 minutes or until carrots are a bit softened
  4. Add cabbage and simmer another 15 minutes or so.
  5. Adjust salt to your liking and serve in huge bowls!

Orignal recipe can be found here http://crockingirls.com/recipes/cabbage-patch-soup-2/

My reading adventures are going quite slow. I am also behind in posting them! I tend to read books that just sound good to me or that have nice covers. In this case I was more drawn to the story. The Joy Luck Club was excellent.

 I liked the way the past and the present was woven into this story…it was a great read!

Happy Friday!

Besos,

Flor

 

Valentines Wreath 2013

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Hey!

BRRRRR! It’s been pretty cold these last couple of days! I guess it’s been as cold as it really should be but we have been pretty spoiled around here. It was so nice not having to go out in the cold on Monday but today it’s back to work.

I have become addicted to making these yarn wreaths. With every one that I make I am adding different  and more embellishments. This wreath doesn’t have the typical valentine look so I might be able to get away with keeping it up a bit longer than Valentines Day.

I really like the way it turned out. The pink shiny sequins branch and the colored “mistletoe” were clearance Christmas items that I bought in hopes of using them for another non christmas project. My plan worked! I love clearance stuff!

I saved the little rhinestone heart from a broken ponytail holder. It fits right in with this wreath.

It’s probably the only valentine looking embellishment on this wreath…that’s ok. It will still work for Valentines Day!

Besos,

Flor

Weekend Brunch Casserole

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Happy Monday!

I am lucky enough to be off today! It was a quiet but busy weekend. Saturday was the best day. I took my mom and aunt shopping with me. The best part was the craft store shopping. The worst part was looking for them in every store! I was exhausted but it was well worth it.

Lately I have been obsessed with breakfast meals. For the first 42 years of my life I have hated eggs! I hated the way they looked, tasted and smelled. The story goes that when my sister and I were little my mom worked the day shift and my dad worked the night shift so that they wouldn’t need a sitter. I guess my dad fed us eggs every single day. It was the only thing he knew how to cook. My sister has always loved them and I have always hated them. I blame my dad for that! When I was pregnant with my second child I remember making eggs for my son and having to run to the bathroom in between flipping or stirring them while they cooked. It is the reason I own so many sets of pajamas. Whenever I have had to make eggs I feel like the scent of eggs (fried or scrambled) sticks to me. UGH! It is not until this past year that I have become a regular egg eater. I have made peace with the egg. It is for the best since they are inexpensive, protein filled and easy to cook.It is because eggs and I are friends now that I can make delicious breakfast meals like this one.

This was one delicious casserole and so, so easy to make! This is perfect on a weekend when it is cold and gloomy out! Add a side of pancakes, toast or fruit and you are set for the most important meal of the day.

Weekend Brunch Casserole

Ingredients

  • 1 8-ounce can refrigerated crescent dinner rolls
  • 1 pound Bob Evans Original Recipe Sausage Roll
  • 2 cups shredded mozzarella cheese
  • 4 eggs, beaten
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

 Directions

    1. Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
    2. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
    3. Combine remaining ingredients in medium bowl until blended; pour over sausage.
    4. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

How easy is that ? Don’t forget the salsa! Salsa works great over this casserole. I am proud of myself for not being an egg hater anymore!

Besos,

Flor

Recipe from http://www.culinary.net/

 

Like Father Like Son

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Happy Saturday!

My children…I feel like none of them look anything like me! I only carried them for 9 months each. Is it too much to ask they look like me a little bit? It seems to me that if they are each standing by their Dad they look just like him! My son looks just like him!

It’s really hard scrapbooking masculine layouts. This one is perfect for boys or men. It’s not fussy, not a lot of embellishment and the colors are subdued.

I love my men!

Besos,

Flor

Supplies: Stampin’ Up!, misc. button, misc. twine

Spinach and Artichoke Pasta Bake

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Hey Hey!

What kind of adventures have you been on? I have not been on many adventures in my life at all. This year my thing is to take advantage of any new things available that I can do. It doesn’t matter how small or big it might be. It might be trying a  new food, maybe even riding on a bike trail. Boy, am I deprived!

One thing that is always an adventure is food!

How much do you enjoy pasta? It is a staple in my house.

There are so many pros to pasta!

1. It’s inexpensive.

2. It’s easy to cook.

3. It’s easily available.

4. It is delicious combined with any other ingredients

and so many other reasons.

This casserole was easy to make and there were plenty of left overs.

Spinach and Artichoke Baked Pasta

Ingredients

14 oz of Orecchiette Pasta ( or short pasta) ( I used penne)

1 Tbsp Olive Oil

1 Cup of Chopped Onion

3 Cloves of Garlic ( Minced)

1 Cup of Sour Cream

4 oz of Cream Cheese ( Room Temperature)

3/4 Cup of Parmesan Cheese

1 teaspoon Lemon Juice + Zest

10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course)

13.5 Can of Artichoke Hearts rinsed and chopped

1 Cup of Mozzarella

1/2 Teaspoon of Salt

1 Teaspoon of Pepper

 

Directions

Pre-heat Oven To 425

Cook pasta according to the box. Keep 1/4 Cup of the Pasta Water before you drain the cooked pasta.

Heat oil in pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.

In a large bowl – Mix Sour Cream, Cream Cheese,  Parmesan, Lemon (juice and zest), onions and garlic. Add Pasta and mix.

Stir in spinach, artichokes, 1/4 cup of cooking liquid from the pasta, salt, pepper, and 1/2 Cup of Mozzarella.

Place mixture into greased 2.5 – 3 qt casserole dish and place the rest of mozzarella cheese on top.

Place in the oven till golden brown on top – about 10 – 15 minutes.

Enjoy!

Life…please bring me some inexpensive fun, new, exciting adventures!

Besos,

Flor

Recipe from http://www.budgetsavvydiva.com/