SOUTHERN BANANA CAKE & MONTHLY GIVEAWAY!

MONTHLY GIVEAWAY!

"TODAY IS THE FINALE DAY TO COMMENT, FOR A CHANCE TO WIN THE DRIED CARROTS TOMORROW"

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass


SOUTHERN BANANA CAKE

Banana cake with chocolate frosting. This cake is just the best, and it is pretty darn easy, too. Make sure those bananas are really ripe. Ripe bananas store well in the freezer, just cut the tip off and squeeze into the measuring cup!

INGREDIENTS:

CAKE:

21/2 Cups sugar
1 Cup butter (2 sticks)
4 eggs
1 Cup sour cream
2 tsp. baking soda
3 Cups all-purpose flour
1 Tb vanilla extract
21/2 Cups mashed very ripe bananas (about 6 fresh, 8 if using previously frozen bananas)

FROSTING:

5 Cups powdered sugar
1/3 Cup vanilla extract
1/3 Cup butter, softened
2-4 Tbs brewed black coffee

DIRECTIONS:

CAKE:

Preheat the oven to 350°. Grease and flour three 9-inch cake pans and set aside. Mash the bananas and place in a measuring cup. If using previously frozen bananas, just cut the tip off and squeeze the thawed bananas into a measuring cup, pouring off any watery liquid. Cream the butter and sugar together until well mixed. Add the eggs and beat well. Mix in the sour cream. In a separate bowl, sift together the flour and baking soda. Add to the creamed mixture and beat well. Add the mashed bananas and vanilla extract and mix well. Divide evenly among the prepared cake pans. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool a few minutes and remove from pans. Cool completely before frosting.

FROSTING:

Sift the powdered sugar and cocoa together into a large bowl. Add the softened butter and mix on very low speed until they are incorporated. Add the coffee starting with 2 Tbs, and mix until it reaches your desired spreading consistency.

ITALIAN SAUSAGE RIGATONI, ITALIAN LEAFY GREEN SALAD & TIRAMISU

MONTHLY GIVEAWAY!

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass

ITALIAN SAUSAGE RIGATONI

INGREDIENTS:

1 pkg. (19.76 oz.) Johnsonville® Italian Mild Sausage Links
1 pkg. (1 lb.) rigatoni pasta
3 Tbsp. olive oil
2 cloves garlic, minced
1 lg. sweet red pepper, chopped
2 Tbsp. Italian parsley, chopped
1 jar
(26 oz.) of your favorite pasta sauce

DIRECTIONS:

Cook sausage links according to package directions.
Meanwhile, cook rigatoni according to package directions; drain and set aside.
In a large skillet, heat olive oil until hot.
Add garlic; sauté for 30 seconds or until golden.
Add red peppers; sauté for 2 minutes or until crisp-tender.
Cut sausage into 1/4-inch coin slices; add to skillet. Stir in pasta sauce; heat through.
Add pasta; toss to combine. Sprinkle with parsley.
Serve immediately

ITALIAN LEAFY GREEN SALAD

Grape seed oil is the secret to this salad. If you cannot find it, use olive oil. Preparation time is 15 Minutes.

INGREDIENTS:

2 cups romaine lettuce - torn, washed and dried
1 cup torn escarole
1 cup torn radicchio
1 cup torn red leaf lettuce
1/4 cup chopped green onions
1/2 red bell pepper, sliced into rings
1/2 green bell pepper, sliced in rings
12 cherry tomatoes
1/4 cup grape seed oil
2 tablespoons chopped fresh basil
1/4 cup balsamic vinegar
2 tablespoons lemon juice
salt and pepper to taste

DIRECTIONS:

In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.
Whisk together the grape seed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.

TIRAMISU

Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a spring form pan. Try this substitute for mascarpone in this recipe: 16 ounces of cream cheese combined with 1/2 cup heavy cream and 5 tablespoons sour cream.

INGREDIENTS:

6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
1/3 cup coffee flavored liqueur
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate

DIRECTIONS:

Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

HOMEMADE EGG NOODLES, BRAISED MUSHROOMS WITH BUTTERED ANGEL HAIR PASTA & ITALIAN POT ROAST

MONTHLY GIVEAWAY!

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass



HOMEMADE EGG NOODLES

This is your basic old fashioned recipe for egg noodles, just like grandma used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.

INGREDIENTS:

2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter

DIRECTIONS:

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 inch thickness.
Allow to air dry before cutting
I hang mine on the back of the kitchen chairs to dry.
Cut into desired lengths and shapes.
To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
Use with the Homemade Chicken Stock from yesterday’s post to make chicken noodle soup.


BRAISED MUSHROOMS WITH BUTTERED ANGEL HAIR PASTA

Mushrooms are high in Vitamin D! Choose firm, unblemished mushrooms with a tight underside (it is easiest to determine this when selecting mushrooms freely instead of in packaging).

INGREDIENTS:

1 ½ pounds mixed fresh mushrooms
3 tablespoons olive oil
3 garlic cloves, crushed
1 tablespoon fresh thyme leaves, or 1 teaspoon dried
1 cup reduced-sodium chicken broth
1 teaspoon coarse salt
9 ounces fresh or dried angel-hair pasta or linguine
2 tablespoons butter
2 tablespoons finely chopped flat-leaf parsley
Freshly ground black pepper
½ cup finely grated Parmigiano Reggiano cheese

DIRECTIONS:

Bring a large pot of water to a boil for the pasta.

Slice mushrooms into halves or quarters. Heat oil in a large saucepan over medium heat. Add garlic, mushrooms and thyme, tossing until garlic begins to soften. Add broth and salt. Cover and simmer 7 minutes.

Cook pasta according to package directions. Drain and return to warm pan. Stir in butter and parsley, tossing to combine. Divide pasta among 4 serving plates. Make a well in the center of pasta and fill with mushrooms. Drizzle mushroom cooking liquid over the top and season with black pepper. Sprinkle with cheese.
Recipe from Relish


ITALIAN POT ROAST

If you love the flavor of mushrooms, this pot roast is for you. Pancetta is “Italian bacon” and can be found in the deli section of the supermarket. Serve over premade polenta, found in chubs in the supermarket.

INGREDIENTS:

3 cups reduced-sodium beef broth, divided
1 ounce dried porcini mushrooms
1 (3-pound) chuck roast
1 tablespoon chopped ham or pancetta
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
1/2 teaspoon salt
Coarsely ground black pepper
1 bay leaf
1 tablespoon chopped fresh sage
1/4 cup chopped fresh parsley
3 tablespoons tomato paste
3 cups dry red wine
1 (15-ounce) can whole tomatoes, drained and crushed

DIRECTIONS:

Heat 1 cup beef broth. Add mushrooms and soak until softened.

Heat a large Dutch oven over medium-high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Add ham, onion, carrot and celery to pan. Cook, stirring, until onions are golden.

Add garlic and cook 1 minute. Add salt, pepper, bay leaf, sage, parsley, tomato paste and wine. Simmer until liquid is reduced by half, about 20 minutes.

Add meat, tomatoes, porcini mushrooms, mushroom soaking liquid and remaining 2 cups of beef broth. Bring to a simmer; cover and cook 2 1/2 to 3 hours, until meat is tender. Turn meat over halfway through cooking time.

Transfer meat to a cutting board. Let stand 10 minutes before slicing. Serve with vegetables and juice.
Recipe from Relish

HOMEMADE CHICKEN STOCK, SHREDDED CHICKEN ENCHILADAS & MONTHLY GIVEAWAY!

Happy Valentine's Day...

to you!!!

May your day be filled with happiness and love!

MONTHLY GIVEAWAY!

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass


HOMEMADE CHICKEN STOCK

This is a wonderful chicken stock, my go-to recipe. It's time consuming, but worth every bit of effort.
The taste is fantastic!! It is terribly easy & makes a bunch of stock!

INGREDIENTS:

3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

DIRECTIONS:

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, & pack in containers and freeze.

Debone the chicken, cut into chunks or shred. (The shredded chicken makes very good Chicken Enchiladas) Freeze the chicken you will not use in a few days.

Any stock that will be used within two days can go into the fridge in a covered container. the rest should be dipped into freezer-safe containers (24 oz containers are great) and frozen. your stock will keep for many months, though it’s bound not to last that long.

When you need stock (for rice, beans, soups, stews & veggies…basically anything savory) just grab one of the containers, sit it in some cool water to thaw the edges, pop it into a pan, and melt it down.
Recipe from Ina Garten


SHREDDED CHICKEN ENCHILADAS

This is time consuming, but you get the best enchiladas you have ever ate. It is well worth the time & effort!

INGREDIENTS

2 fresh poblano chiles
1 cup (lightly packed) roughly chopped spinach leaves
2 cups milk
2 cups chicken broth
6 tablespoons (3 ounces) butter—or you can use vegetable oil
3 garlic cloves, peeled and finely chopped
1/2 cup flour
Salt
3 cups coarsely shredded cooked chicken
12 corn tortillas
A little vegetable oil for brushing or spraying
About 1 cup Mexican melting cheese (Chihuahua, quesadilla, asadero or the like) or Monterey Jack, brick or mild cheddar
A little chopped cilantro for garnish

DIRECTIONS:

Make the sauce. Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly, until the skins have blistered and blackened on all side, about 5 minutes for an open flame, about 10 minutes under the broiler. Place in a bowl, cover with a kitchen towel and, when handleable, rub off the blackened skin, tear open and pull out the seed pod and stem. Quickly rinse to remove any stray seeds or bits of skin. Roughly chop and put in a blender jar. Add the spinach.
In a medium (3-quart) saucepan, combine the milk and broth, set over medium-low heat to warm.

In a large (4-quart) saucepan, melt the butter (or heat the oil) over medium. Add the garlic and cook for a minute to release its aroma, then add the flour and stir the mixture for a minute. Raise the heat to medium-high. Pour in the warm broth mixture and whisk constantly until the sauce boils. Reduce the heat to medium and simmer for 5 minutes. Remove from the heat.
Pour half the hot sauce into the blender with the chiles and spinach. Cover loosely (I remove the center part of the lid, secure the lid, then drape a cloth over the whole thing) and blend until smooth. Pour the mixture back into the saucepan with the remaining sauce. Taste and season with salt, usually about 2 teaspoons.

Finish the enchiladas. Heat the oven to 350 degrees. Smear about 1/4 cup of the sauce over the bottom of each of four to six 9-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Stir 1 cup of the sauce into the chicken.
Lay half of the tortillas out on a baking sheet and lightly brush or spray both sides of the tortillas with oil; top each tortilla with another one and brush or spray those with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.
Working quickly so that the tortillas stay hot and pliable, roll a portion of the chicken up in each tortilla, then line them all up in the baking dish(es). Douse evenly with the remaining sauce and sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 20 minutes. Garnish with the cilantro and serve without hesitation
Recipe from Chef Rick Bayless

BAKED SAUSAGE & SAUERKRAUT WITH APPLES, FLOURLESS CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE, MONTHLY GIVEAWAY!

MONTHLY GIVEAWAY!

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass

BAKED SAUSAGE AND SAUERKRAUT WITH APPLES

Sautéed apples and sauerkraut bring a sweet and sour flavor to the otherwise savory pan-fried sausages. Most commonly found in the German-speaking area of the Alps, this delicious entrée is often served with a dab of dark, spicy German mustard on the side for dipping

INGREDIENTS:

3 tablespoons butter, divided
1 large onion, cut in half and thinly sliced
2 rosemary sprigs
1 tablespoon extra virgin olive oil
2 pounds large raw pork sausage links, left whole
4 cups sauerkraut, about one 28-ounce jar, well drained
1/2 cup dry white wine
1/2 cup chicken broth
1 bay leaf
4 firm cooking apples, such as Fuji or Pippin, peeled, cored, and sliced
1 tablespoon brown sugar (optional)

Ingredient Options: Substitute chicken sausage links for the pork. Use a gluten-free chicken broth and gluten-free sausage.

DIRECTIONS:

Preheat oven to 325°F.

In a large oven-safe skillet, melt 1 tablespoon butter over medium heat. Sauté onion and rosemary sprigs until onion is golden, about 10 minutes. Transfer to a plate and set aside.

Add olive oil to the skillet. Add sausages and cook, turning, just until skins are browned, about 5 minutes per side. Remove sausages to a plate.
Add sauerkraut and sautéed onions to the skillet. Place sausages on top. Mix wine and chicken broth together. Pour slowly all over the top. Add bay leaf to the middle of the dish. Cover with a lid or foil and transfer pan to oven. Bake for 1 hour.

Meanwhile, prepare apples by melting remaining 2 tablespoons butter in a large skillet. Add apples and sauté until just tender, adding brown sugar, if desired. Apples will cook in about 5 to 10 minutes. To serve, spoon baked sausages and sauerkraut onto a serving platter. Top with sautéed apples. Serve
piping hot with spicy mustard on the side.

FLOURLESS CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE

Enjoy this luscious cake — a little goes a long way!

INGREDIENTS:

12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cups sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract

DIRECTIONS:

Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.

Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.

Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.

Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
Recipes from Whole Foods

BARBECUE BEEF PIZZA, SPICY SLOPPY JOE PIZZA, GAME DAY NACHOS & MONTHLY GIVEAWAY!

MONTHLY GIVEAWAY!

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass!

Posting a few Super Bowl Party recipes for you to try. If I have time I will post a few more this evening. Enjoy!


BARBECUE BEEF PIZZA


This delicious pizza is so easy to make with purchased or homemade pizza dough, leftover roast beef, barbecue sauce, and cheese, along with other toppings

INGREDIENTS:

1 1/4 cups barbecue sauce
1 clove garlic, finely minced
1 to 1 1/2 cups leftover roast beef, sliced and diced or cut in thin strips
1/2 medium red onion, sliced
2 small plum tomatoes, thinly sliced
3/4 cup Monterey Jack and Colby or Cheddar cheese blend
1 cup shredded Mozarella cheese
burger or beef grill seasoning blend, optional
ground black pepper

DIRECTIONS:

Bring barbecue sauce and garlic to a simmer. Remove from heat and set aside.
Fit pizza dough in a pizza pan, making a rolled 1-inch edge, or fit into a large deep-dish pizza pan; spread with the barbecue sauce. Sprinkle the roast beef over the sauce, then top with the sliced onion and sliced tomatoes. cover with the cheeses, then sprinkle lightly with grill seasoning blend and ground black pepper.
Bake at 400° for 20 to 25 minutes, until crust is browned and cheese is melted and bubbly.


SPICY SLOPPY JOE PIZZA

I didn't add many extra toppings to this pizza, mainly because I wanted the sloppy joe flavors to stand out. Feel free to add your favorite toppings. Jalapeno pepper rings, sliced black olives, sliced plum tomatoes, thinly sliced bell pepper rings, and mushrooms are just a few possibilities.

INGREDIENTS:

pizza dough for 1 pizza, homemade or purchased

Sauce:

1 tablespoon olive oil or vegetable oil
1 pound lean ground beef
1 cup chopped onion
1/2 cup chopped celery
2 cans (8 ounces each) tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon spicy mustard or Creole mustard
1 teaspoon Cajun or Creole seasoning, or a seasoned salt blend
1/2 teaspoon chili powder
1/8 teaspoon ground black pepper

Topping:

1/2 large red onion, thinly sliced
1 cup (4 ounces) shredded Mozzarella cheese
1 cup (4 ounces) shredded Cheddar cheese, or a Cheddar and Monterey Jack Blend
DIRECTIONS:
In a large skillet over medium heat, brown the ground beef with onion and celery in the oil, breaking up the ground beef into small pieces. Cook, stirring, until beef is well browned and onions are lightly browned. Stir in tomato sauce, Worcestershire sauce, brown sugar, mustard, Creole seasoning, chili powder, and pepper. Bring to a simmer and simmer for about 4 to 5 minutes.
Fit pizza dough into a 12 to 14-inch pizza pan. Spread ground beef mixture over the pizza evenly. Top with sliced onion and shredded cheeses. Bake at 400°. for 20 to 25 minutes, or until crust is browned and cheeses and topping are bubbly and melted.


GAME DAY NACHOS

Arrange and bake these nachos on an ovenproof platter or shallow baking dish, or use several smaller baking dishes or ovenproof plates.

INGREDIENTS:

1 pound lean ground beef
1 cup chopped onion
1/2 green bell pepper, chopped, optional
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1 can (16 ounces) refried beans
1 can (8 ounces) tomato sauce
salt and freshly ground black pepper, to taste
Tortilla chips, 1 large bag
2 plum tomatoes, diced
4 green onions, thinly sliced
jalapeno pepper rings or diced jalapeno peppers
3 to 4 cups shredded Cheddar and Monterey Jack cheese blend
Optional Toppings and Sauces
chopped cilantro
sour cream
salsa
guacamole

DIRECTIONS:

Brown the ground beef and onions over medium heat until beef is no longer pink and onions are softened. Add green bell pepper, chili powder, cumin, refried beans, and tomato sauce. Simmer over low heat for about 15 to 20 minutes. Taste and add salt and pepper, as needed.
Heat oven to 375°. F.
Spread some of the beef and bean mixture on each chip and arrange the chips in a single layer on the large baking dish or ovenproof plate, or use smaller ovenproof plates or dishes. Sprinkle the layer with a little of the diced tomato, sliced green onions, and jalapeno peppers. Sprinkle each chip with some of the cheese and make another layer of chips. Repeat with the tomato, green onions, peppers, and top with more cheese. Bake for 8 to 12 minutes, until the cheese is melted and bubbly.
Makes enough for 6 to 8 people.
Recipes from about.com

MONTHLY GIVEAWAY! DRIED CARROTS & GRASS

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass

For tomorrow's post, I will have three luscious Cake Recipes!

FIFTY TWO FREE APRON PATTERNS & MONTHLY GIVEAWAY!

MONTHLY GIVEAWAY!

On 2-1-2011 I started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month! Go to my newest post to comment.

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass


52 Free Apron Patterns You Can Make:

NOTE: I do NOT KNOW where to get the stripe apron pattern!!!!!!

This is a large list of patterns from around the net, all kinds of styles and types included. If you love aprons, you’re gonna love this list!....Just click on
FREE APRON PATTERNS

Here is a sampling of types of patterns:

Jean Apron

Butcher Apron

Carry All Apron

Dish Towel Apron

SWEET POTATO AND SPINACH SALAD

Dressing:
1/2 small onion, very thinly sliced (about 1/3 cup)
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed orange juice
1 1/2 teaspoons rice wine vinegar (not sweetened or
seasoned)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad:
1 medium sweet potato, peeled and cut into 1/2" dice (scant
2 cups)
4 cups packed spinach leaves
1 small red bell pepper, cut into matchsticks (scant 1 cup)
Combine dressing ingredients in a bowl.
Put potato in a small saucepan with enough lightly
salted water to cover and bring to a boil. Cook until
tender but not mushy, about 8 minutes. Drain in
colander.
In a large bowl, toss potato, spinach and pepper with
dressing. Serve immediately.
This salad dressing is less acidic than most, allowing the citrus
flavor to come through.
Calories: 76, Fat: 3 grams, Protein: 1 grams,Carbohydrates: 10 grams, Fiber: 2 grams, Net Carbs: 8 grams.

Baked Chicken Fingers

INGREDIENTS:

Baked Chicken Fingers
4-4 oz boneless, skinless chicken breasts
1 egg white
3 tbsp skim milk
1 cup corn flake crushed
1 tsp Mrs. Dash Original Seasoning
1 tsp fresh ground pepper
Cooking spray
Curry Sauce For Dipping
1/4 cup fat-free sour cream
1/4 cup lowest-fat mayonnaise
1/4 cup plum sauce (instead of or as well as curry sauce)

DIRECTIONS:

Baked Chicken Fingers
Preheat oven to 375° F.
Cut chicken into long strips.
Beat egg white and milk in a bowl and toss in the chicken. Stir to coat.
Mix together corn flake crumbs and spices in a different bowl.
Spray cookie sheet with cooking spray.
Dunk each piece of chicken into crumbs using a fork. Arrange on cookie sheet. Spray tops with cooking spray and place in oven for 20 minutes.
Curry Sauce For Dipping:
Combine sour cream, mayonnaise and plum sauce or and curry sauce in a bowl. Stir together until smooth.
Set dip aside in fridge.