I hope everyone is well!
I have been quite buys going to my parents house almost everyday to make sure my mom eats something and takes her meds. It’s been a bit hectic and I have been unable to post like I usually do. I think my moms recuperation is going to take a while so I will be running around crazy for a bit of the near future. I wanted to take a quick moment to let you know that I am thankful for many, many things. I have been very blessed. I am also thankful for you! Thank you for hanging in there with me and checking out my blog.
I usually send out a Thanksgiving card to my best friends but this year things were too busy to even get cards done. I did make at least one card and I love the way it turned out. This card is simple, has minimum stamping and yet makes and impact with the top layer.
I am currently doing like 5 things at one time. I am posting this, have a cake in the oven and in the process of making something else. Thanksgiving will be here at my house and I am getting everything ready.
Have a Happy Thanksgiving! Enjoy your time with family and friends!
If you are Black Friday Shopping good luck to you…I will be sleeping comfortably in my bed through all that madness!
Supplies: Stampin Up!, PTI, misc items
What’s going on? I’ve missed you!
I haven’t posted in several days. It’s been busy with my mom being in the hospital. I haven’t done much cooking lately. My mom has been sick for about 2-3 weeks so I have either been at my parents house or at the hospital almost every day. I am trying to clean out closets to simplify life a bit. But on the other hand I haven’t even started to think about what I am serving for Thanksgiving dinner. I guess everything will get done in it’s own time. A great thing about what’s been going on is that I have been lucky enough to babysit my niece twice. She is the cutest little thing!
On to something yummy. This One Pot Creamy Chicken and Noodles screams comfort! When I ate this I felt like a nice warm blanket had been wrapped around me.
Can you see that wonderful creaminess?
One Pot Creamy Chicken and Noodles
- 2 large (or 3 small) boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 2 cups of roughly chopped raw vegetables(I used equal amounts of onions, carrots, celery)
- 1 Tbsp minced garlic
- Salt & Pepper
- 1 small can cream of chicken soup + 1 can milk
- 2 cups chicken broth
- 1 Tbsp dried parsley
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 pound dry fettuccine pasta
- 1 cup shredded cheddar cheese + 1/2 cup cheese for topping
- Heat olive oil in a 4-5 quart pot.
- Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
- Add chicken and season with a couple pinches of salt and a pinch of pepper. Continue to saute over medium heat until chicken is no longer pink. It does not have to be cooked through since it will continue to cook in the sauce.
- Add cream of chicken soup, milk, chicken broth, pasta and dry seasonings. Stir.
- Bring to a boil and turn heat down to low. Simmer for 20-25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
- Once pasta is cooked to your liking, remove from heat and stir in 1 cup of cheddar cheese. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
- Sprinkle with fresh chopped parsley for garnish if you wish.
Who doesn’t love a one pot meal? They are awesome!
Enjoy and stay warm!
Recipe source Yellow Bliss Road
It’s been a hard last few weeks. My mom has been sick and I’ve been going over to my parents more than I usually do. This has not left much time to cook and do a few other things that I would like to do. But I am prioritizing what is important of course!
Today I am home from work in honor of Veteran’s Day. A big Thank You to all the veteran’s who have served our country and us.
Have a great day!
Ok, it’s cold! Like winter is coming cold! If I had my way it would be seventy degrees here everyday with a slight breeze….I can feel it now! But since I don’t have any control over the weather I guess I have to take what is sent out way!
Mushrooms are something that either you like them or you don’t. Not everybody likes fungus. I like fungus—it’s good when it’s an edible mushroom!
This soup has the slightest taste of mushrooms. What I liked was how pretty the soup looked in a white bowl. It looks so regal and elegant.
This soup was very smooth. Can a soup be smooth?
2 cups fresh mushrooms – cleaned and chopped finely
1 tbsp olive oil
3-4 cloves garlic – chopped
1 tbsp butter
1/2 tbsp chopped fresh thyme or 1/4-1/2 teaspoon of dried thyme (optional)
1 – 2 of bay leaves
2 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasonings.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Transfer to soup bowls. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.
Adapted from Season with Spice
It’s a busy week! I have things going on with my girls and my parents so the rest of the week there will be no napping!
It’s amazing how card making has changed in the last four years or so. When I started making cards about 10-12 years ago it was al about just using stamps on your cards. Now and for the last two or three years it’s all about not stamping on your cards. It’s more about using different types of papers and embellishments.
This card is a good example of that with minimum stamping.
I only used one stamp on this card. Card making has come a long way!
Happy Hump Day!
Supplies: Stampin’ Up!, Wilton, PTI
Halloween night was pretty sad because of the freezing weather! I think I only had about 18 kids max come by my house.This was the first time in 22 years that I didn’t take my children trick or treating. I stayed home. I was a pretty sad Little Red Riding Hood! Since there weren’t any trick or treaters I was able to start setting up my Dia de los Muertos (Day of the Dead) altar. I just used regular household things because I didn’t have time to get together all the other stuff I wanted. It was all set up before bed time…just in time!
I am pretty lucky that we have a long living family! I added the homemade sugar skulls me and Julissa made. I also added some molded chocolates and a cupcake. I didn’t even have time to look for Day of the Dead bread. That will have to wait until next year.
Saturday was a quiet day at home. Sunday we went to a Japanese market place. We had lunch there and it was fabulous! I had a Spicy Miso Ramen Soup with Pork. I ate alllll of it up!
Isn’t it beautiful? It wasn’t spicy at all for me. We are already talking about what we will eat the next time we go there!
My Dad cracks me up! A couple of weeks ago when I went over to see them I took some Pumpkin Magic Cake. As soon as I dropped the cake off in the kitchen my dad walks in then walks out eating a piece and says “You didn’t bring enough of this. It’s so good.” I usually take about four pieces of whatever I make over since it’s just my Dad and Mom.
When I talked to him two days later he said he ate all the cake and didn’t even share with my mom! He instructed me that next time I make it to take more than four pieces.
Instead of using canned pumpkin I used pumpkin that I had boiled down and pureed myself. That is why the bottom layer is such a light color. If you use canned pumpkin the color would be darker.
Magic Pumpkin Cake
For the Cake
- 1 box of yellow cake mix PLUS ingredients needed to make (eggs, water, oil)
For the Pumpkin Pie
- 1 (15oz) can Pumpkin Puree
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 3 eggs
- 1 cup brown sugar
- 1 tsp pumpkin pie spice
For the Frosting
- 1 (4 serving size) box vanilla instant pudding mix
- 1 tsp pumpkin pie spice
- 1 cup cold milk
- 8 oz Cool Whip, thawed
- Preheat oven to 350 degrees.
- Prepare box of cake mix according to package instructions, then pour into a lightly greased 9″x13″ cake pan. DO NOT BAKE. Set aside.
- In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
- Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.
- Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it’s completely combined. Spread on top of the cooled cake.
- You can serve now, or chill the cake, and serve when chilled. Either way tastes great.
This is definitely going to be one of the desserts I make for Thanksgiving this year.
Recipe source I Wash You Dry