Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Monday, February 11, 2013

YUMMY CHICKEN RECIPE IDEA

So much better than fried!!!
Melt in Your Mouth Chicken Breast
1/2 c parmesan cheese
1 c Greek yogurt
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper
spread mix over chicken breasts
bake at 375 45 mins
looks-delicious

This was a pin on a pinterest board I happened upon...
but when I tried to repin it, it would not let me.  SO, I
am sharing it here so (1) I don't lose it and (2) it just
looks way too good to not be shared!

I take NO credit for the recipe or the picture!

Wednesday, October 24, 2012

NO NOODLES ABOUT IT and APPLE CRISP DINNER

I was surfing the web looking for some LOW CARB recipes and came across the following two recipes that I wanted to try.  The first one is for THE BEST LOW CARB LASAGNA.  I have seen many recipes using zucchini slices instead of pasta noodles.  This one caught my attention because of the addition of vegetables besides the zucchini.  I sliced my zucchini about half as thick as their picture shows theirs so I did NOT bake mine in the oven first.  I felt it was thin enough to do "it's thing" in the oven while baking assembled.  And I was right.  They were perfectly tender and tasty! For my meat layer, I used the best quality ground chuck mixed with some Cudighi Sausage (sample recipe and history at that link) that the local grocery store I work for makes themselves.  I did not add any more salt or pepper because the Cudighi is seasoned well!  It was DELICIOUS!!!!!!  I will be making this one again when my husband his home from his TOUR in Australia.  It's a keeper!

Picture by DASHING DISH


The next recipe I did was for an APPLE CRISP for dessert.  It is also a winner!
 

I used SPLENDA granular sugar in place of the white sugar in the apple layer; as well as SPLENDA brown sugar in the crumble layer.  I wanted to use almond flour in the apple mixture, but I honestly don't know if it would have the "binding" effect as the all purpose flour does.  I am pretty sure the flavor would be okay because nuts and apples do go together.  But the purpose of the flour is important so I didn't venture into that experiment yet.  The topping of the drizzled CARMEL was delicious and SUGAR FREE because I used the one available from Walden Farms.  I found it at a local grocery store, but this link shows you what it is.... HERE

http://www.waldenfarms.com/products/dip_caramel.html  
Glad I could share these WINNERS with you!
Have fun and PLAY with your food!
RhondaSue

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Monday, August 27, 2012

Apple Cini Steelcut Oats Breakfast

I am always looking at recipes online as well as cookbooks.  I used to collect cookbooks.  Before our last move, I donated almost half of them to various places.  But now, I still look for anything that "looks good" and I would actually consider making not just to "collect" it.  This recipe is one of those I came across online and printed for use at some point.  Last night I decided to throw it together and see what happens.  After I put it into the crockpot, I sat down and made the scrapbook page layout to share with you.  Then this morning we took pictures of it to show you how it turned out.  IT WAS DELICIOUS!  Only thing I think I have a problem with is that I started it at 10PM and we didn't eat till 7:30am so I think it was in the crockpot too long.  Next time I think I will plan that timing a little better.

All the digital elements I used in the recipe scrap page layout are from Paulette at Create with TLC.


Just right click and tell it to open in a new window or tab and it will open to full size for you to save to your own computer.  I made this in 200DPI so it is better for printing than the typical 72 or 100 dpi images.  Just tell your printer to FIT TO PAGE or whatever similar setting your brand printer might use.

Again, this image will open larger for better viewing as well.
I recommend trying this anytime!!

HAPPY FALL YA'LL!
RhondaSue

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Friday, June 29, 2012

RECIPE LAYOUT PRINTABLE

This is what I made for dinner tonight...
It is OH SO YUMMY
So I thought I would share the layout.
The template was my own from years ago.
The image was saved from a share on a
yahoo groups even more years ago!


Smuggles,
RhondaSue

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Friday, February 18, 2011

French Onion Soup - Digiscrap layout freebie

Just click on the image and it will open in
another window in full size format for
better saving/printing.

SMUGGLES
RhondaSue
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Tuesday, April 13, 2010

4/14/2010 NAT'L PECAN DAY 8 x 10 RECIPE LO FREEBIE


DOUBLE BOTTOM BLUEBERRY,
LEMON and PECAN PIE
Wordart by:

Journal Tag by:

Layout by:

Recipe by:  Pillsbury

Don't forget to check out
for all sorts of fun, creative, and
inspiring printables for all the
holidays!

DOWNLOAD THIS RECIPE expired

SMUGGLES,
RhondaSue
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Saturday, January 16, 2010

POPCORN DAY FREEBIES

National Popcorn Day

Hip Hip hooray
I'm celebrating ---
It's national Popcorn Day!
I'm gonna pop some up
into little kernals
Of big white fluff.
I'm gonna
Sit right down
With a big ole bowl
Right on the ground.
I'm gonna
eat em up
Every last one!
I'm gonna
wash the bowl
When I'm done!

©Birdiekity Jan 2001

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RECIPE DOWNLOADS
in notepad format:

ONE
(same as shared in previous post)

TWO

THREE

FOUR

FIVE



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1. Kernels of corn pop when they are heated to the point that the moisture inside turns to steam. The pressure of the steam becomes heat enough for the kernel to pop.

2. Of the five known varieties of corn, only popcorn pops, It is grown the same way as other corn, but the ears are not picked until they are thoroughly dried.

3. Popcorn kernels keep indefinitely when stored in an airtight container in a cool place.

4. Popcorn is a whole grain which containes carbohydrates, protein, fat, calcium, iron, niacin, riboflavin, and traces of Vitamin A and Thiamin. The hull provides excellent roughage comparable to bran and whole wheat bread. It provides energy and helps the body metabolize fats.

5. Popped corn can be eaten as a breakfast food served with milk or cream. It can be ground into flour and used to enhance many foods from cookies to meatloaf. Popcorn is an excellent sugar free snack food.

6. One cup of unbuttered popcorn contains less calories than half a grapefruit.

Note: 1/2 cup of corn equals about 1 quart when popped.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The first people known to have used popcorn were Indians. The Incas and the Aztecs used popcorn for decorations as well as for food; young women made garlands for their heads, and bodies were decorated with it for burial. Columbus introduced popcorn in Europe upon his return from the West Indies.

Historians record that the pilgrims received popcorn from the Indians at their First Thanksgiving Feast, where it was often shared as a token of peace.

Pilgrim women were the first mothers to serve popcorn for breakfast with sugar and cream. Popcorn was the first "puffed" cereal, and there you have it...Snap, Crackle and Popcorn.

In the early 1800's popcorn became popular strung in garlands to decorate Christmas trees. The first popping machine was invented in 1885 and shortly thereafter popcorn could be ordered from the Sears Roebuck catalogue. It became so popular that it was soon packaged and sold in stores.

In recent years popcorn has become a popular treat for movie goers and video viewers. All members of the family enjoy it!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

THE PARABLE OF THE POPPER

Behold at the time of harvest the ears of corn did bring forth kernels which were dried and prepared for the popper's hand.

And the Popper did take the kernels, of which he was greatly pleased, and did apply the oil and the heat.

And it came to pass when the heat was on, some did explode with promise and did magnify themselves, yea, even as hundred fold.

And likewise, some others did pop, but not too much. But lo, there were some that did not pop at all, but did just lie in the warmth of the oil and kept their goodness inside themselves.

And so it came to pass that those which had given of themselves, did bring joy and delight to many munchers. But those which did not burst forth were thought of as hard and remained as unused kernels.

And thus we see that when the heat is on, some pop not, but many others come forth with enthusiasm and give their all to bring much happiness to others.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I had fun sharing all of these little
tidbits of goodies...Hope you enjoyed
reading and/or snagging too!

SMUGGLES,
RhondaSue

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Monday, January 11, 2010

POPCORN DAY RECIPE CARD FREEBIES


DOWNLOAD BLANK CARD expired



DOWNLOAD RECIPE
expired

ELEMENTS USED BY:
CREATE WITH TLC



SMUGGLES,
RhondaSue

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POPCORN RECIPES

POPCORN RECIPES

This is the first NOTEPAD file for you.
This one has 10 popcorn recipes.
I hope there is something there for you
to use, try, like, enjoy!

The recipes are all collected over the
past 15 years or so over the internet and
various recipe books/magazines.

SMUGGLES,
RhondaSue

DOWNLOAD expired

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Sunday, December 27, 2009

KID SAFE COCKTAILS FOR NEW YEARS EVE

COLORFUL COCKTAILS
If your kids get no kick from plain ginger ale,
have them try out these colorful cocktails.


TRIPLE RED SHIRLEY TEMPLE

1 oz. grenadine syrup
6 oz. cranberry juice
4 oz. cranberry ginger ale
1 paper umbrella
3 maraschino cherries
Orange slice
Ice (optional)

Mix the syrup, cranberry juice and ginger ale
in a tall glass. Open the umbrella and slide
the three cherries onto the handle. Balance
the umbrella on the glass rim in front
of the orange slice.


NEW YEAR'S SUNRISE

4 oz. seltzer
6 oz. orange juice
1/2 oz. grenadine syrup
1 orange slice
1 lemon slice
1 maraschino cherry
Plastic toothpick

In a tall glass, mix the seltzer and orange
juice. Slowly pour the grenadine into the
center of the glass, allowing the syrup to
settle on the bottom (thanks to its greater
density). Garnish with the orange, lemon
and cherry, stacked and skewered
with the toothpick.


STARRY, STARRY NIGHT

4 oz. papaya juice
2 oz. pineapple juice
4 oz. ginger ale
Lemon and lime peel
1 or 2 slices of star fruit
Ice (optional)

In a tall glass, mix the papaya and pineapple
juices and the ginger ale. For the garnish,
use a small, star-shaped cookie cutter to cut
star shapes from the lemon and lime peels.
Slide the slices of star fruit onto the glass rim.

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Friday, June 12, 2009

RECIPE SCRAPBOOK LAYOUT PRINTABLES 2




DOWNLOAD removed
more to come in other layout options

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RECIPE SCRAPBOOK PAGE LAYOUT PRINTABLES


These are full 8 1/2" x 11" layouts.
I made these for my daughter to use ...

These are tried and true recipes that
our family loves for one reason or another.

These are ONLY for PERSONAL USE!
If anyone wants them, please just send them
here to download them for themselves.
Do NOT pass them around yourself.
I would really appreciate that if you'd
respect that simple request.

THANK YOU!
RhondaSue



DOWNLOAD REMOVED 


MORE TO COME...
Come back again later.

Tuesday, March 10, 2009

CU MARCH themed recipe cards




These are about 5" x 7" in size, 100DPI, CU/PU templates.
Have fun with them!  

SMUGGLES, 
RhondaSue

 DOWNLOAD LINK:  removed


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Friday, February 6, 2009

Lollipop Cookie Valentines

Lollipop Cookie Valentines

Ingredients:
12 flat wooden popsicle sticks
1/2 cup semisweet chocolate chips
1/2 cup butter or margarine, softened
1/3 cup light brown sugar, packed
1/2 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
12 (1 ounce) squares white or dark chocolate, or 6 ounces of each
1 egg white
1 1/4 cups confectioners' sugar
food coloring (optional)
assorted candies and cake decors



Directions:
1 Soak popsicle sticks for one hour in a bowl of cold water.
2 In small heavy saucepan over very low heat, stir chocolate chips until
melted and smooth. Remove from heat; let cool.
3 In large bowl with electric mixer at medium speed, beat butter, brown
sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate.
With mixer at low speed, beat in flour, cocoa powder and salt until smooth.
Divide dough in half.
4 Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie
sheets.
5 Roll each half out to 1/8 inch thickness between 2 sheets of wax paper;
freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough;
cut dough out using 3-inch heart-shaped cutter. Reroll scraps; freeze again
5 minutes; cut out. Place half of the hearts 1 inch apart on prepared
cookie sheet.
6 Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch
handle, pressing lightly into dough. Place remaining hearts on top; press
edges gently to seal. Bake about 12 minutes until firm to touch. Cool on
wire racks.
7 In 2-quart heavy saucepan over very low heat, or in top of double
boiler set over barely simmering water, stir white or milk chocolate until
melted and smooth; if using both chocolates, melt in separate 1-quart pans.
Remove from heat.
8 Holding each lollipop by handle, dip into chocolate to coat on both
sides; let excess chocolate drip back into pan. Place each lollipop as it
is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until
chocolate is set.
9 To Make Icing: In large bowl with electric mixer at high speed, beat
egg white and confectiners' sugar until very smooth. If desired, remove
small portion of icing to separate bowl; tint with drops of food coloring.
Spoon icing into decorating bag fitted with small writing tip; pipe over
lollipops in delired patters. Decorate with assorted candies and decors;
attaching with dots of icing.
Makes 1 dozen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Conversation-Heart Cookie Pops

COOKIES
2/3 cup all-purpose flour
1 18 oz package refrigerated sugar cookie dough
9 paper lollipop sticks (6")

ICING
3 egg whites (or 3 tbsp meringue powder combined with 6 tbsp warm water)
1 16 oz package confectioner's sugar
Red, yellow, orange and purple food coloring

COOKIES: Beat flour into dough until combined. Divide dough into two pieces; roll into balls. Between sheets of wax paper roll out dough to 1/2" thickness. Freeze 15 minutes. Preheat oven to 350ºF. Using 3" heart-shaped cookie cutter cut out hearts, rerolling dough scraps as necessary to make 9 hearts. Place cookies 2" apart on ungreased baking sheets. Starting at pointed end insert lollipop stick 3/4" into each dough heart. Bake 10-12 minutes or until lightly browned. Cool on rack 5 minutes. Remove from pans; cool on racks.

ICING: At high speed beat egg whites (or meringue powder and water) until soft peaks form. Reduce speed to low; gradually beat in sugar until combined. Increase speed to medium; beat 1 minute. Divide icing equally among 5 bowls; tint to desired color with food colorings. Transfer 1/4 cup purple and pink icing to separate food storage bags; reserve. Add 1/2-1 tsp water to each of remaining icing until pourable. Place rack with cookies over wax paper. Pour icings over cookies; let dry, 5-10 minutes. Snip one corner from each bag of reserved icings to make small hole; use to write on hearts. Makes 9 cookie pops.

Valentine Fudge

Valentine Fudge

1 1/2 sticks butter
3 cups sugar
2/3 cup evaporated milk
12 oz semi sweet chocolate chips
1 jar marshmallow creme
1 teaspoon vanilla
1 cup halved maraschino cherries

Microwave margarine in bowl or casserole dish until melted.
Add sugar and
milk, mix well. Micro on high for 3 minutes,
stir, 3 minutes again, stir, 3
minutes again, stir,
3 minutes again, stir. That's a total of 12 minutes.


Stir in chips until melted. Add remaining ingredients.
Pour into 13 x 9 or 9 x 9 pan
which has been buttered.
Cool at room temperature then cut into squares or

hearts shapes using a heavy duty cookie cutter.


Tuesday, January 20, 2009

FEBRUARY 2009 RECIPE CARD CHALLENGE


FEBRUARY 2009 RECIPE CARD CHALLENGE



Come join us at the Create with TLC forum at

http://createwithtlc.iforumer.com/index.php?mforum=createwithtlc

to get more challenge links and templates from the past and more to come in 2009!

East download link is the same except for format... one is JPG, one is PNG, and one is PSP7.
So pick your choice and download then unzip and HAVE FUN!
Sure hope you will share what you do with them... I'd love to see what you do!
LINKS REMOVED



HUGS TO ALL
RhondaSue