Christmas Cards and Cookies Blog Hop Dec.3rd-4th

Welcome to my blog!

For the "Secret Santa Blog Hop" click HERE
For the "Christmas Paper Piecing Blog Hop" click HERE
For the "Here We go a Caroling Blog Hop" click HERE

Welcome to Round One of the Christmas Cards & Cookies Blog Hop! You should have come from Robin's blog. If you are starting here and wish to hop from the beginning of the hop, please visit Dena’s blog :  http://missdjones.blogspot.com   

There was so much response to the Christmas Cards & Cookies Blog Hop that it had to be split between two weekends. This is Round One and begins Saturday, Dec. 3rd, continuing through Sunday, Dec. 4th. Round Two will be held next weekend. We have a talented group of women who love papercrafting and baking. Each of them is sharing a recipe for a yummy Christmas treat along with a Christmas card or tag. Hopefully, you’ll pick up some great ideas for your own Christmas gift giving this season. So, grab a cup of coffee, sit back, and enjoy!

For my cookie project I have to share with you we made "Sugar Cut Out Cookies" 

(recipe posted below the card) My sons helped me make them and we
are creating little tins with these cookies as gifts to the students in my
sons class...I posted a picture of how the favor tin turned out.

INGREDIENTS:

2/3 cup shortening 2/3 cup butter 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract

3 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/3 cup granulated sugar for decoration

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
3.	Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

 Here is the blog line up:

1) Dena : http://missdjones.blogspot.com/

2) Robin : http://scrapandchat.blogspot.com/

3) Janet N: http://createatdreamscrapbooks.blogspot.com/

4) Carla: http://racincrafts.blogspot.com/

5) Zenita: http://www.scrappinwithz.blogspot.com

6) Jennifer: http://www.craftycardgallery.blogspot.com/

7) Kari: http://purplefuntasticcreations.blogspot.com/

8) Susan: http://susanascorner.blogspot.com/

9) JulieK: http://jk-littlebitofbling.blogspot.com/

10) Ellen ♥ CardMonkey: http://www.cardmonkey-business.blogspot.com

11) Kerri: http://crafttimeandcupcakes.blogspot.com/

12) Janet S: http://www.ladyluvbug.blogspot.com/

13) Carol: http://huffandpuffscrap.blogspot.com/

14) Christina http://cema1cema.blogspot.com/

15) Staci McD http://preciousmem.blogspot.com/

16) Pam http://pammejo-scrapbookflair.blogspot.com/

17) Maria http://marlm-creativebydesign.blogspot.com/

18) Nicolette- www.beyondscrapin.blogspot.com

Thanks so much for stopping by! Please be sure to visit Carla's Blog next to see what she has to share with you!

Celebration Blog Hop Last Day Happy 4th of July!!!

Happy 4th of July and the last day of our Celebration hop! I really appreciated you hopping by to my bog and joining us on this blog hop...I really loved reading all your wonderful comments. I will be drawing a lucky winner this evening for the watering can centerpiece =D Please if you haven't already leave a comment on this post and become a follower on my blog to become eligible for the win.

If you are coming from Lisa's Blog you’re on the right track. If you just joined us, you can go back to the beginning  HERE and hop along with us.We’ve had so much fun creating this hop, and we have a wonderful line up with some oh-so-talented creators. You will see some lovely projects having to do with celebrating freedom and the 4th of July theme and have a chance to win some blog candy along the way, including some grand prizes which are being sponsored by Lisa from Honeybearz Designs and she is the first blog on the hop. 

In order to be eligible for the grand prizes you must leave a comment on every blog in the hop and become followers to all the ladies in the hop also. Be sure to come back everyday between July 1st and July 4th because all blogs in this hop will post a new project each day. Lisa from Honeybearz Designs will be picking the grand prize winners from all the comments left throughout the 4 days. 

Here is a list of the complete lineup for this hop

Lisa: http://honeybearzdesigns2011.blogspot.com/
Janet: www.createatdreamscrapbooks.blogspot.com <----Here
Deborah: http://www.scrappingmamma.net/
Theresa: www.thescrapbookingqueen.com
Lisa: http://handmadewithlove-lisa.blogspot.com/
Gina: http://californiascrappin-gcinderella21.blogspot.com/
Lisa: http://bitbythecricutbug.blogspot.com/
Tricia: http://lshdesigns.blogspot.com/
April: www.curlsngrins.blogspot.com
Jennifer: www.craftycardgallery.blogspot.com
Cherie: www.gracefulcardmakers.blogspot.com
Kristy: www.scraptasticalkreations.blogspot.com

Honeybearz Designs

www.honeybearzdesigns2011.blogspot.com

The project I wanted to share with you today is these yummy 4th of July cupcakes that I made for my boys that were a HIT!! 

I purchased these already made pinwheels for about 1.99 at Michaels craftstore...it came in a pack of 6. Also at Michael's craft store was these cupcake wrappers =D I found this really cool idea on how to make these red, white and blue cupcakes over at Skip to My Lou's blog and she has a tutorial with pictures HERE

These are Skip to my Lou's cupcakes below:

How cool are these?? 

Thank you again for hopping by my blog on our Celebration hop! Your next stop is over to Deborah's blog to see what amazing Celebration project she has in store for you today!

Spaghetti Bolognese Recipe

I actually have always HATED spaghetti my entire life. This recipe had a twist to the ordinary spaghetti so I said "why not give it a try." My son's don't like the taste of meat so I was hesitant to give them a portion and made them a toasted cheese sandwich as the back up lol! OMG this was actually a HIT for all of us!

My boys never ask for seconds and they were asking for THIRDS can you believe that? I mean dinner

time with my boys is the most stressful event of my day...they are soo picky and I spend

so much time and effort trying to cook them a healthy homemade meal and

then....

they don't eat it. WELL!! This recipe is definitely a keeper and if you have picky

little eaters you will love this one! 

Ingredients all purchased at Costco:

• 6 oz. bacon slices, cut into 1/2-inch pieces
• 1 yellow onion, diced
• 1 1/2 tsp. kosher salt, plus more, to taste
• 3 garlic cloves, minced
• 2 lb. ground organic beef
• 6 oz. tomato paste
• 1 cup organic milk
• 1/3 cup grated Parmigiano-Reggiano cheese,
    plus more for serving
• Freshly ground pepper, to taste
• 1 lb. spaghetti, cooked, water reserved

Directions:

In the stovetop-safe insert of a slow cooker over medium-high heat, cook the bacon until crisp, 7 to 10 minutes. Spoon off all but 1 Tbs. of the fat. Add the onion and 1/2 tsp. of the salt and cook until tender, 5 to 7 minutes. Add the garlic and cook for 1 minute. Add the ground beef and the remaining 1 tsp. salt and cook, stirring occasionally, until the beef is no longer pink, about 5 minutes. Stir in the tomato paste, milk and the 1/3 cup cheese.

Place the insert on the slow-cooker base. Cover and cook on low according to the manufacturers instructions until the sauce thickens, about 3 hours. Skim the fat off the sauce. Adjust the seasonings with salt and pepper.

Add the cooked spaghetti to the sauce along with enough pasta-cooking water to loosen the sauce and toss to combine. Transfer to individual bowls and sprinkle with cheese. Serve immediately. Serves 6 to 8.

Whats on your table tonight?

Polska Kielbasa Sausage Tortellini Soup for Dinner!

INGREDIENTS:

1 package link of Polska Kielbasa any variety 1 cup chopped onions 2 cloves garlic, minced 5 cups beef stock (made from organic bouillon from jar pictured...purchased at Costco) 1/3 cup water 1/2 cup red wine 4 tomatoes - peeled, seeded and chopped 1 cup chopped carrots

1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1 cup tomato sauce 1 zucchini, chopped 1 package of cheese tortellini (purchased at Costco and shown in picture above) 1 green bell pepper, chopped 1 tablespoon chopped fresh parsley 2 tablespoons grated Parmesan cheese for topping

DIRECTIONS:

1.	Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.
2.	Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
3.	Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.

Yummy Pumpkin Bars Recipe

MMMMMM just made these yummy pumpkin bars today. I sprinkled little purple and black sprinkle candies on top. I give this recipe *****

PUMPKIN BARS- AUNT JUDY’S RECIPE

 

Pumpkin Bars –

2 cups white sugar

1 cup vegetable oil

4 whole eggs

2 cups canned pumpkin (I use the whole can)

1 tsp. cinnamon

2 cups sifted white flour

2 tsp. baking soda

1/4 tsp salt

(chopped nuts are optional)

Icing:

8   8 once package cream cheese at room temp

1/ 3/4 cup butter, softened

2   3 cups sifted confectioners' sugar

1 t1 teaspoon vanilla extract         

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Rigatoni with Mushrooms, Sausage and Spinach

Tonight's Menu:

Ingredients:

• 1 1/2 lb. mild Italian pork sausage, casings
    removed
• 2 Tbs. olive oil
• 4 garlic cloves, minced
• 1 1/2 lb. assorted mushrooms, such as
    cremini and shiitake, brushed clean and sliced
• 1/4 cup sherry
• 8 oz. chopped spinach
• 9 Tbs. unsalted butter
• 9 Tbs. all-purpose flour
• 6 cups milk
• Salt and freshly ground pepper, to taste
• 2 cups ricotta cheese
• 1 egg
• 1 3/4 cups grated Parmigiano-Reggiano cheese
• 1/4 cup chopped assorted fresh herbs, such as
    basil, thyme, rosemary and sage
• 1/2 tsp. freshly grated nutmeg
• 2 lb. rigatoni, cooked until tender
• 2 Tbs. chopped fresh flat-leaf parsley

Directions:

Preheat an oven to 400°F.

In a large sauté pan over medium-high heat, brown the sausage, stirring and crumbling with a fork, until cooked through, about 10 minutes. Transfer to a bowl.

In the same pan over medium heat, warm the olive oil. Add the garlic and sauté until fragrant and just beginning to brown, 1 to 2 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 15 minutes. Add the sherry and cook until evaporated, 1 to 2 minutes. Add the spinach and cook until wilted, 30 seconds to 1 minute. Remove from the heat and let cool slightly.

In a small saucepan over medium heat, melt the butter. Add the flour and cook, whisking until light brown and fragrant, about 1 minute. Gradually add the milk, whisking constantly. Reduce the heat to low and whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Season with salt and pepper. Remove the béchamel sauce from the heat.

Meanwhile, in a large bowl, stir together the ricotta, egg, 1 cup of the Parmigiano-Reggiano, the assorted fresh herbs, nutmeg, salt and pepper until well blended. Fold in the sausage and the mushroom mixture, then stir in the béchamel sauce and the cooked pasta. Season with salt and pepper.

Spoon the pasta into a 5-quart casserole dish. Sprinkle the remaining 3/4 cup Parmigiano-Reggiano over the pasta. Cover and bake for 45 minutes. Uncover and continue to bake until the top is golden and the cheese is melted, 10 to 15 minutes more. Sprinkle with the parsley. Let stand for 5 minutes before serving.