Pesto Turkey Squares

I made this last night with our leftover turkey and it was so good! 

Prep Time: 10 Min

Total Time: 30 Min

Makes: 8 servings

http://www.pillsbury.com/recipes/pesto-turkey-squares/02464c22-1880-4d7f-945c-4edacb091768/

INGREDIENTS

       1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls 

1/4

cup basil pesto

1/2

cup cubed cooked turkey

1 1/4

cups shredded Italian cheese blend (5 oz)

2

medium plum (Roma) tomatoes, thinly sliced

DIRECTIONS

1Unroll dough and place in greased 12x8-inch (2-quart) glass baking dish; press over bottom and 1/2 inch up sides of pan to form crust (if using crescent rolls, press perforations to seal).2Spread pesto evenly over crust. Top with turkey, 1 cup of the cheese, the tomato slices and remaining 1/4 cup cheese.3Bake at 375°F 12 to 15 minutes.

Breakfast Casserole

Bag of shredded hash brown potatoes

2 cans cream of mushroom soup

1/2 c. milk

8 eggs

2 c. shredded cheddar cheese

1 lb sausage, browned & crumbled

¼ c. dried onions, opt

Salt , pepper

Preheat oven to 350. Spray a 13 X 9 pan with non stick spray.

Brown sausage & let cool a few mins. With my mini chopper I put sausage in a little at a time, pulse a few times to get sausage a little less clumpy. I brown sausage the night before, but whole casserole can be made up night before and baked in morning.

Layer 2/3 of the bag of shredded hash browns in 13 X 9 pan. Sprinkle onion flakes, salt, pepper. Add browned sausage. 

Mix together: 2 cans of soup, milk, cheese, eggs. Pour over hash brown / sausage mixture. I use a fork and pull up hash browns so liquid mixture gets mixed in good with potatoes and sausage. 

Bake 45 min to 1 hour. it is done when you stick a knife in it and it comes out clean.

Burlap & Denim Ruffled Patriotic Wreath

Burlap & Denim Ruffled Patriotic Wreath

I saw this and think this maybe in my future...I can adjust it for any holiday! Here are the instructions in case you are interested.

I started with a wreath form, some red satin ribbon, and my trusty Beacon's 3-in-1 adhesive.

I wrapped the wreath form with the ribbon because I wasn't sure how well the burlap would cover the wreath. Luckily it would not end up being a problem...

Because I ran out of ribbon thus the gap in the above picture.

Next step: Gather my fabrics!

I could have sworn I owned some red burlap. But apparently I imagined that!

So I spray painted some white burlap I had on hand, and it worked like a dream.

Love it when that works out!

I cut my new red burlap and more of the white burlap into strips. Then I hand-stitched crochet thread through the top of each strip to make ruffles.

I glued the ruffles to the back of the wreath, layering the white and red.

Then I started wrapping the ruffles around the wreath. When I would get to the end of a strip of ruffles I would glue on another one. I wrapped about 3/4 of the wreath this way. I think I ended up using 5 strips of red and 6 of white.

I repeated the ruffling technique with the denim material and proceeded to wrap the rest of the wreath.

I'm loving all of those ruffles! But something is missing...

I need some "stars" for my denim so it's time to break out the button stash!

I glued various sized buttons randomly to the denim ruffles.

Now its complete!

Recipe: Stars & Stripes Cheesecake Shots // Hostess with the Mostess®

Recipe: Stars & Stripes Cheesecake Shots // Hostess with the Mostess®

Peach, Mozzarella, and Basil Salad | Real Simple Recipes

Peach, Mozzarella, and Basil Salad | Real Simple Recipes

Ingredients

• 3 ripe peaches (peeled, if desired)
• 1 cup fresh basil leaves, torn
• 8 ounces fresh mozzarella, cut into 1-inch chunks
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

Directions

1. Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.
2. In a large bowl, combine the peaches, basil, and mozzarella. Drizzle with the oil, sprinkle with the salt and pepper, and toss. (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.

Pancake Art

I have been wanting to try this for months and just now am trying it. I am going to attempt Watermelon Pancakes!!! The directions are a little extensive but it is VERY simple. Thanks Jenni Price for the inspiration! http://jennipriceillustration.blogspot.com/

Griddle or large skillet
Pam Cooking Spray
Large mixing bowl
Water
Krusteaz Buttermilk Pancake Mix (the just add water mix)
Electric mixer
Three Condiment Squirt Bottles (can be found at Walmart)
red and green food coloring
Paper Towels
Spatula
Spoons for mixing
Miniature chocolate chips
Measuring Cup
Toothpicks
Mixing cups

Get out your large bowl and stir with a spoon 1 cup plus 2 Tbsp of pancake mix with ¾ cup of water.
You want your batter thick enough to “draw” with but not too much where it won’t squeeze out of the
squirt bottle (you can add more pancake mix if it's too runny). Grab your electric mixer and stir until
it's well blended. If you have too many lumps, they will clog up your squirt bottle. Divide up your
batter into three bowls. Refer to the above squirt bottle graphic for a rough idea on how much pancake
batter should be in each squirt bottle. I didnt use as much as they said to use for the food coloring. The green color needs 6 drops of food coloring, the red needs 13
drops of food coloring and the white doesn't have any coloring in it. Pour the batter slowly into the
squirt bottles making sure to keep paper towels handy for any drips.

Spray your griddle with cooking spray but do not turn it on yet. Keep toothpicks nearby to release any
clogs in the squirt bottles.

Step One: For the wide slice, draw the Watermelon rind with the green batter. Because these are so
small, I suggest making several of them at the same time.

Step Two: Draw a second watermelon rind line with the white batter.

Step Three: Draw the watermelon top with the red batter.

Step Four: For the watermelon wedge, draw the rind with the green batter. Again, since these are so
small, I suggest making several of them at the same time.

Step Five: Draw a second rind line with the white batter.

Step Six: Complete the watermelon wedge shape with the red batter.

Step Seven and Eight: Turn on your griddle to the lowest heat setting (about 200 degrees) and let
the outlines cook. Wait until they seemed puffed up before continuing. These cooked outlines keep the
batter from spreading out so that the shape stays in place. Now turn off your griddle.

Step Nine: Fill in the wedge with the red batter. Turn your griddle back on to 200 degrees and wait

to flip it until the pancake looks bubbly and loses most of it's shine.

Step Ten: Fill in the watermelon wide slice with the red batter and wait to flip it until the batter is

bubbly and looks mostly cooked. If you plan on making more watermelons, turn off your griddle and

start at step one again but wipe down your griddle with a paper towel and re-spray your griddle with

cooking spray when it has cooled slightly.

Step Eleven : Let the mini watermelons cool a little bit then decorate with mini chocolate chips.

These are mine!!!

Mickey Mouse Pinata

So for Liams 1st Birthday I had thought about doing a Mickey theme but then decided on a Jungle theme instead. When I was throwing ideas around I made this Mickey Pinata. Now it is hanging above Liams bed instead! Here is how to make it!!

 

What I used:

A Costco sized Huggies box.

tape

craft glue

a roll of crepe paper

a couple sheets of tissue paper

tape

 

I started by cutting out the mouse ears shape. I used bowls for my drawing. You'll need two sets of ears, a front and a back.

Next I cut the flaps from the top and bottom of the box in half lengthwise. I took the strips and made them pliable by bending them and rubbing them along the edge of the table. It's kinda like curly ribbon. You just have to break the stiffness so you can bend it around the shape of the ears.

I attached the strips one side at a time. I started at the center corner of one ear and taped it into place. Then running along the edge I would place a piece of tape every now and then. You don't want to tape the whole thing or they won't be able to break it open, use just enough to hold it in place. I continued this until I wrapped around the whole thing. Taping in all the corners help it hold it's shape.

I turned it over and attached the other side the same way.

I left this gap in the top so I could fill it with candy.

I didn't get a picture, but at this point I would poke a hole in the front and back to fish your wire through. Once you've added the wire you can cover the box with paper.

I started at the edges. I ran lines of glue along the edges on both the top and side of the pinata. Next I covered them up with the crepe paper.

I did this on both sides

Then I covered the entire thing with a layer of black tissue paper. I glued it down and cut away the excess.

I covered the tissue paper with spirals of ruffled crepe paper. I started with the ears first.

First I went around the edge with the glue. Then I pulled the crepe paper into gathers as I layed it down. I would lay it in the glue and scrunch it up.

Once the outer layer was done I would start on the next layer making sure they overlapped a little.

 

After the ears were done, I did the same thing for the center. I covered both the front and back and sides with the crepe paper gathers.

For the sides I did the edges first then did a ruffle down the middle.

The only thing left to do is add a bow...or not depending if you want Mickey or Minnie, it can be used to hide the wire.

For the middle of the circle I scrunched a strip of the crepe paper into gathers and formed it into a circle and attached it to the center.

Buffalo-lime Shrimp

Ingredients

• 1 pound uncooked medium shrimp, peeled and deveined
• 1 (1.6 oz) package buffalo wing seasoning mix (such as McCormick® Original Buffalo Wings Seasoning Mix)
• 5 tablespoons unsalted butter
• 2 teaspoons bottled minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup coarsely chopped fresh cilantro
• 2 teaspoons lime juice
• 4 lime wedges, for garnish (optional)

Directions

1. Rinse the shrimp with cold water and pat dry with paper towls. Add the shrimp and seasoning mix to a plastic bag and shake to coat.
2. Heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. Raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. Cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. Do not overcook.
3. Remove the pan from the heat and stir in the cilantro and lime juice. Garnish with lime wedges and serve hot.

Pork, Snow Pea & Mushroom Stir-Fry recipe

WHAT YOU NEED

1 Tbsp. oil

1 lb.  pork tenderloin, cut into bite-size pieces

2 cups quartered fresh mushrooms

1 cup  fresh snow peas

1 small yellow pepper, cut into strips

2 cloves  garlic, minced

1 Tbsp. minced gingerroot

1/4 cup  KRAFT Light CATALINA Dressing

1 Tbsp. lite soy sauce

1/4 cup  PLANTERS Cashews

2 green onions, chopped

3 cups  hot cooked long-grain brown rice

Make It

HEAT oil in wok or large skillet on high heat. Add meat; stir-fry 1 min.
ADD next 5 ingredients; stir-fry on medium-high heat 3 to 5 min. or until meat is lightly browned. Stir in dressing and soy sauce; stir-fry 2 min. or until vegetables are crisp-tender and meat is done.
TOP with nuts and onions. Serve with rice.  

Pork, Snow Pea & Mushroom Stir-Fry recipe

Rainbow Jello

I found this on my friend Amy's Blog and thought some of you would be interested in this for your little ones.

I picked up a 6oz box of blue, yellow and red jello plus a box of knox gelatin. To get these fabulous layers, mix the blue jello with an envelope of the knox gelatin. Pour in two cups of boiling water. Dissolve the gelatin. Add 1/2 cup of ice. Stir until thick. Remove any remaining ice cubes and any bubbles that may have formed. Pour into a 9×13 inch pan. Let set in the refrigerator.
Repeat with the yellow jello and pour it over the set blue. Repeat with the red jello and pour it over the yellow. And there you have it, Rainbow Jello.

I won’t go into the whole primary and secondary color thing, but these colors, when stacked upon each other, create other colors. There is not an orange or green layer. It just looks like it when the red and yellow layers touch and then yellow and blue layers touch. Pretty cool.
Oh, and these can be made and cut a day ahead.

Mac-n-cheese & Tuna

Makes enough for about 2-3 people but is great for the kids!


1 box macaroni and cheese
1 small can of tuna (drained)
1-2 cups shredded cheddar cheese (optional)
Also easy to make a big pot for large families just double everything

Cupcake Liner Pom Pom Tutorial

You will need:

Cupcake liners {any color or style}

A styrofoam ball

A glue gun

Pins

Photography by Lyndsey Fagerlund Imagery.

Kara's Party Ideas

Step one: Take 2 cupcake liners and stick a pin through the center of them...

Step 2: Fold/scrunch the 2 liners around the pin like so...

Step three: Put a dab of hot glue on the tip of the liners...

Step four: Insert the pin into the styrofoam ball...

Step four: Push the pin all the way into the styrofoam so the cupcake liners are securely glued to the ball...

Step five: Carefully open the liners making sure the pin is all the way inserted into the styrofoam. If it isn't, push it all the way in....

Step six: Repeat until the whole ball is covered with lovely cupcake liners! Attach fishing line or a ribbon to hang!

Zesty Shredded Slow Cooker BBQ Chicken

Ingredients:
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing1/4 cup brown sugar
2 tablespoons Worcestershire sauce

Directions:
1.Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2.Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

How I get away with NEVER buying deodorant!

*notice how none of these coupons below have a size restriction or exclude trial size??

I got all of these below free and I have a shoebox full of more from Target!

So how did I get them free? Since the coupons have no size restrictions, trial size is allowed! Usually the coupons are close to the price of the trial size items if not more.

I have gotten these items free in the travel section

Men’s deodorant

Women’s deodorant

Shampoo

Conditioner

Body wash

Q-tips

STUFFED JUMBO SHELLS

Ingredients:

1 box Barilla Jumbo Shells
1lb. ground beef or turkey
2 T. EVOO
6oz spinach, chopped
1 cup finely chopped onion

1 clove garlic, minced

1 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. ground nutmeg
1 egg
1/4 cup grated Parmigiana cheese( I used Parmesan)
1 jar of tomato & basil pasta sauce

1 cup shredded mozzarella cheese

Preheat oven to 350

Cook shells, drain, reserve 1/3 cup pasta cooking water

Cook meat, drain grease

Add oil, spinach, onion, garlic, reserved pasta water, continue to cook for 10 minutes, stirring occasionally. Remove from heat.

Add seasonings and blend well. Let cool.
Stir in egg and Parmigiana cheese.

Pour 1 cup of pasta sauce into a 13x9 baking dish.

Fill Jumbo Shells with meat mixture and place in dish. Pour remaining sauce over shells; sprinkle mozzarella cheese over top, cover with foil.

Bake for 30 minutes or until thoroughly heated!

Before

After

BANANA SPLIT BREAD

I love this bread! It is the best! I found this recipe on allrecipes.com

Prep time: 15 minutes           Cook time: 1 hour       Serves:16
Ingredients

• 1/2 cup butter or margarine, softened
• 1 cup sugar
• 1 egg
• 1 cup mashed ripe bananas
• 3 tablespoons milk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup semisweet chocolate chips( I use the mini ones)
• 1/2 cup chopped pecans

Directions

1. In a mixing bowl, cream butter and sugar. beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans.

2. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CHICKEN & WILD RICE SOUP

I have been in a soup mood lately. This is another recipe that I got from my mom and use a lot!

What you need:

1 Box Long Grain & Wild Rice Mix w/seasonings (6 oz box)
2 c. instant white rice, prepared according to pkg
32 oz chicken broth (I use the box of chicken broth)
3 - 4 chicken breasts (can be baked or cooked in crock pot ahead of time)
3 stalks celery, chopped
1 onion chopped
3 carrots, sliced thin
1/2 stick butter

Combine the broth off the cooked chicken and 1/2 stick butter in saucepan. Cook celery, carrots, & onion in this mixture for 10 min.

Add 2 c. water and contents of wild rice w/seasonings box. Bring to a boil, cover, reduce heat, simmer for 20 min. Ater this step you may want to transfer mixture to a larger pan or do what I do and just cook the whole thing in the large pot. Prepare instant white rice accoring to pkg directions. Add cooked instant white rice to the wild rice & veggie mixture. Add 32 oz box of chicken broth and cut up chicken. Simmer for 30 min.