Tweety Bird Blanket 

This adorable crocheted bright yellow Tweety bird took about 3 weeks to create, it was worth every minute.  Because you just can't look at this blanket and not smile!

Adorable crocheted Snoopy Blanket from Slurps n Burps  

http://www.slurpsnburps.com/Tweety-Bird-Blanket-Tweety-Bird-Blanket.htm

Cauliflower Bread

I had to use up the last of the Cauliflower I grew this year before it went bad.  So on to the internet to find a recipe. I found this recipe at http://gastromony.com/cauliflower-bread/ and I thought, what do I have to loose.  This recipe was like making pancakes, it was that easy.  After they were done cooking my husband, my neighbor and I all tried a patty/slice and to our surprise it was good and it didn't weigh you down. It was a nice light little meal that I believe I will cook again.  The only thing I have to warn you about is the cooking time. The thickness of your patties will affect your cooking time. So don't assume you will cook them for the first 40 minutes then flip them to cook another 10 minutes.  I cook mine for 27 minutes on the one side, flipped them and cooked for an additional 8 minutes.  Enjoy!

Cauliflower ‘Bread’

 

Ingredients

• ½ small cauliflower, trimmed of core
• one egg
• ¼ cup mozzarella cheese and Parmesan blend (you can just use mozzarella)
• 1 tsp dried oregano
• salt and pepper to season
• 1 tsp olive oil

Pre-heat oven to 320.

Instructions

1. Place cauliflower pieces in TMX bowl and blitz on Speed 7 for 5 seconds until cauliflower is finely chopped. You want your cauliflower to be small as possible

2. Add egg, cheese, oregano and seasoning and mix together by hand until will combined or you can use a mixed

3. Line a baking sheet with baking paper and use olive oil to grease.

4. Place spoonfuls of the cauliflower mixture on sheet and spread out into circles, around 1cm in height.

5. Bake for 40 minutes until slightly dried out, browning, and firm to the touch.

6. Remove from oven and using a spatula carefully peel away from baking paper. Flip over and return to oven 10 more minutes

 Serve immediately where possible.

Pecan Pie

I'm not a big fan of sweet desserts but for what ever reasons I make an acception when it comes to Pecan pie.  Pecan pie is that irresistbly sweet dessert everyone loves to eat around Thanksgiving, Kentucky Derby day or at any other day of the year. 

I even have been known to run 5 miles on the treadmill and treat myself to a piece of pecan pie after weres.  I know it's counter productive as to why treadmills were invented, but I don't care. I've tried several different recipies and this is the one I like the best that I found on  "The Art of Cooking" website.  Normally I make my own short dough pie crust for my desserts, but I was excited to try this recipe, so I used a store bought shell. 

 

                          

3/4 teaspoon vanilla extract (I used vanilla bourbon extract) 

1 cup white sugar                    1/3 cup salted butter melted
1/2 teaspoon salt                      1 cup dark corn syrup
3 Tablespoon brown sugar     1 cup chopped Pecans
3 eggs beaten                            1 unbaked pie crust (handmade or store bough) a tart pan or pie dish

1. layer the pie crust with the chopped pecans

2. mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl

3. pour the mixture into the pie shell, make sure you cover all the pecans with the filling.  The pecans will float to the top.

4. cover the pie with tin foil, loosely 

 5. bake at 350 degrees for 30 minutes.  Remove the tin foil and bake for an additional 20 minutes.  Keep an eye on the pie to make sure the crust does not burn

Baking times vary when baking with pecan, so keep an eye on it.  The pie should be slightly giggly in the center, but not overy giggly.  If the center seems too giggly you can bake it for an additional 20 minutes, but keep an eye on it, you may not need the full extra 20 minutes, this depends on your oven. 

Sewing for Babies

Another hobby of mine, sewing.  I just adore baby clothes, cute little embroidery designs and matching outfits.  I created this little gift basket that I call "little froggies."  The baby in the matching hat and booties is one month old and I think the outfit matches his little buddha belly.  

Yes, I have named the different parts of a baby, itty bitty ant hills for the chest area, little muskals (that is the way I spell it) for the arms, thunder thighs, 

buddha belly and of course itty bitty butt. 

In the gift basket is a matching hat, booties, bib, burp cloth and a onesies.  Each item is for different stages of the baby's life because they seem to grow about a foot a day.  And since I like my shoes to match my shirt I think any mother who thinks like I do would love to see their baby items matching as well.   

 

Lasagna Roll Ups

Lasagna, comfort food for the winter months.  I found this recipe on the web and thought I would give it a try.  The flavor was good, but it was missing that wow factor that I like in food (flavor that burst in your mouth, not just a mild taste of flavor).  Don't get me work, this recipe has potential and on a scale of 1 -5 I would give it 2.75.  With additional herbs added to the recipe and pureeing the sauce, this recipe could easily rise to a 5.  Changes I made to the recipe were, using fresh spinach instead of frozen and I didn't use 10 oz of spinach either because I didn't want a mouth fall of spinach.  I have never had artichoke before so I wanted to make sure the flavor of the artichoke came out.  The portion size was just right, 1 1/2 rolls and I was stuffed.

1. Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the salt and cook the lasagna noodles to al dente, according to package directions. Drain and carefully lay the lasagna noodles out flat on a large piece of parchment paper. Let sit to cool.

2. In a medium bowl, combine the ricotta cheese, egg, garlic, spinach, artichoke hearts, parmesan cheese, basil, crushed red pepper, and nutmeg. Stir until well combined. Season with salt and pepper.

3. Take about 1/4 cup of the ricotta spinach mixture and spread it evenly onto each lasagna noodle. Top each noodle with 2 tablespoons of mozzarella cheese and 2 tablespoons of marinara sauce. 

4. Spray a 9x13 baking dish with cooking spray. Line the bottom with marinara sauce, about 1/2 cup. Set aside.

5. Carefully roll the noodles up and place them in the prepared pan 








6. Top the lasagna rolls with the remaining marinara sauce and mozzarella cheese. Spray a large sheet of foil with cooking spray and cover the pan.

7. Place the pan in the oven and bake for 35 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted on top. Remove from the oven and let sit for 5 minutes. Serve warm

ingredients:

12 lasagna noodles
1 teaspoon salt
2 cups ricotta cheese
1 large egg
2 cloves garlic, minced
10-ounces frozen spinach, thawed, drained, and squeeze to remove water
1 cup chopped canned or jarred artichoke hearts
1/4 cup parmesan cheese
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
Pinch of nutmeg
Salt and freshly ground black pepper, to taste
2 cups shredded mozzarella cheese
4 cups Easy Marinara Sauce or your favorite sauce

Note: To prepare the lasagna rolls in advance, roll them up, add the sauce and cheese and cover with foil and place in the fridge until ready to bake. I've made them a day before baking and they were still great. To freeze, bake and let cool to room temperature. Place in a freezer container and freeze. Reheat in the microwave. You can place a whole pan in the freezer and heat back up in the oven, but I like to freeze the rolls in individual servings for easy lunches and dinners.

Tomato Soup for a cold winter day

Temperatures are getting close to the freezing point, so I decide to pull the last of the tomatoes indoors and move everything else into the green house so I could get an extra month of harvesting.  Now that I have all these tomatoes, what to do with them?  I stubbled upon a Tomato soup recipe on pinterest and decided to give it a try.  My coloring of the soup  was more on the orange/redish side and I think that is because I didn't use enough tomatoes. Even though the recipe called for 4-5 tomatoes it didn't really tell you the size of tomatoes to use, I thought I would play it safe and I used 6 small tomatoes. The flavor of the soup was excellent, especially if you compare it to the store bought canned tomato soup.  Store bought soup tends to be a bit watering and this tomato soup I made is nice and creamy and has some thickness to it.  So, grab yourself a book and curl up to a nice bowl of tomato soup.

Fresh Tomato Soup

1 tbsp olive oil 
1/2 c onion, chopped
2 tbsp minced garlic 
4-5 c chopped ripe tomatoes, seeded (you can sub in some canned, if needed)
2 c chicken broth (or 2 c water and 2 chicken bouillon cubes)
2 tbsp butter
2 tbsp flour
2 tsp sugar
1 tsp balsamic vinegar
1 tsp dried basil
1/2 tsp (+) salt
pepper to taste

 1. Heat olive oil in stock pot, and cook onions and garlic til tender, but not browned. Add chopped tomatoes and chicken broth and simmer for 20-25 mins. Remove from heat and use food mill, immersion blender or regular blender to carefully puree mixture.

2. In separate small skillet, melt butter and add flour, cooking til light golden brown. Whisk in 1 cup of pureed tomato mixture slowly, ensuring that the mixture doesn't clump. When tempered, add mixture from skillet to the stock pot.

3. Add sugar, vinegar, basil, salt and pepper, and simmer 5 more minutes. Season to taste.