Wednesday, March 31, 2010
Tuesday, March 30, 2010
Sunday, March 28, 2010
I'm constantly looking for "containers" to make gift baskets out of, clothing and linens - not for the clothing sake, but for what fabrics I can find, and embelishments I can scavenge off of them. My favorite "gift basket" containers are boxy-type purses. You know the vintage kind you never see a lady sporting these days? They're the best! LOL
Anyway, The straps on this jumper just made me think of a tote bag so, I bought it for $1.69 and started to work on it. Not much had to be done though, so it's a super-easy, and super-quick craftiness!
First I decided where I wanted the bottom to end, ironed a crease in it and cut the excess off (to be used in another project I'm sure - maybe a cosmetic case or something)
Saturday, March 27, 2010
So I did the old put-all-the-comments-in-a-bowl-and-draw-with-my- eyes-closed (and cringing!) and pulled out.........
Noelle from Lil Bits and Pieces of Me
Thursday, March 25, 2010
Something's Different Here Grilled Chicken Marinade
Dip in a mix of bread crumbs and parmesan cheese.
Bake at 350 until chicken is done, OR freeze between pieces of wax paper. (Really moist and delish!)
now, how about a recipe?
3/4 cup chopped onion
3/4 cup chopped celery
1 can tomatoes (16 oz)
1/2 a 6 oz. can tomato paste
1 1/2 TBSP Worcestershire sauce
2 tsp chili powder
1 tsp salt
1 tsp sugar
Tobasco sauce to taste
2 1/2 cup diced cooked chicken
Melt butter in sauce pan, saute the onions and celery until tender but do not brown. Pour the entire contents of can of tomatoes into a bowl and "squish" into small pieces; add to saucepan. Put tomato paste into a measuring cup and add enough warm water to make one cup, mix until smooth, add to sauce pan. Stir Worcestershire sauce, salt and sugar, chili powder and tobasco into saucepan. Simmer uncovered for 40 minutes. Remove forom heat and cool. Stir in chicken pieces and divide into freezer bags.
To serve: Thaw and heat in microwave with dash of garlic powder.
I'm adding McLinky in case you've got a good tip, recipe, or hints for making ahead. Doesn't have to be "FREEZER" foods. Jump right in! Be sure to link back here though, so everyone can see the goodness.
Monday, March 22, 2010
And here's where I put my "stash" of scrubbies and dish towels...
So then I removed not only the plastic wrap and aluminum foil do-hickies, but the Kitchen Aid and got this:
Friday, March 19, 2010
It's Freezer Foods Friday time again - and we're continuing "chicken month". This week I wanted to share some of my favorite "dump chicken" mixes. I happened to notice the date I typed in at the bottom of the pages and it was way back to 2001 ! Wow - I didn't realize I had been doing freezer cooking for over 10 years (yeah, I can count, 2001 was the year I obtained "these" recipes! LOL).
The reason they're called "dump" recipes, is all you do is make up the mixture,and "dump" it all in the freezer bags / containers with the chicken, and when you're ready to prepare the meal, you "dump" it all in the pan...or you can grill 'em too! Simple, right?
So, let's get to it!
BBQ Jelly Chicken
3/4 cup Ketchup
3/4 cup Peach, apricot, strawberry, or any other favorite jam.
1/8 cup white vinegar
1 teaspoon Worcestershire
2 teaspoons Chili powder
1/8 teaspoon salt
***** (NOTE: All of the "Dump Chicken" processes follow these instructions - just refer back here for each recipe's instruction)
For immediate cooking: Preheat oven to 350 degrees. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear. (approx. 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts)
For Freezing: Place all ingredients into a 1 gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before.Preheat oven to 350 degrees. Empty contents of the bag into a large baking dish and bake until the juices run clear.
1 TBSP olive oil
1/4 cup chopped onion
1/4 cup bell pepper
1 clove minced garlic
14 oz can whole tomatoes (I use the canned diced ones)
2 tsp. Worcestershire
2 tsp. red wine vinegar
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp pepper sauce (optional)
Sweet & Sour Chicken
1/4 cup + 2 TBSP honey
1/4 cup + 2 TBSP sherry vinegar
1/8 cup Soy Sauce
2 teaspoons minced ginger
4 cloves garlic - crushed
Spicy Sweet Glaze
2 tsp. minced garlic
2/3 cup apricot preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 tsp Tobasco
Sticky Chicky (this will sound weird, but trust me, it's good!!!)
2 TBSP oil
1 TBSP Soy Sauce
3 TBSP smooth peanut butter
3 TBSP ketchup
1 clove garlic, crushed
1/3 cup Soy Sauce
2 TBSP Rice Wine (optional - I omit this)
1.5 TBSP Cider vinegar
1.5 TBSP brown sugar
1.5 TBSP minced ginger
Ok, there you have my top choices for "dump chicken". I'd love to hear if you try them and which ones you like. Really, that "sticky chicky" might sound g-r-o-s-s but I think it's really good. It doesn't taste at all like chicken-gone-peanutbutter-cookie at all! LOL
Also - you can use whatever pieces of chicken your family likes, I just use chicken breasts in all mine almost exclusively. I either catch 'em on sale (love those buy-one-get-two offers) or buy the big bags at Sam's. I just prefer boneless, skinless chicken breasts.
Now, if you have a good "make ahead" recipe, tip or idea, join in the McLinky party and link up. But please, link back to this so everyone can come and see!
Thursday, March 18, 2010
Shannon, I tried leaving a message, but it never went through, so please email me your mailing address.
Thanks everybody for playin' along. Now, now be sad if your name wasn't drawn out of the old hat, check this post! I'm hosting yet another give-away! It's a medium sized Longaberger tote in time for Spring!
I know, the Scrapper's giveaway hasn't ended yet (ends tonight!) and here I am hosting another give-away! I'm in such a Spring mood that I can't help it! That, and I love to give presents almost as much as I love to get them... I said almost! (You can send me presents any time you want!!! LOL)
Ok, here's the low-down on how to score this cute little beauty:
Wednesday, March 17, 2010
That's really unusual for me, because everything must stop if I have a present!!! LOL