March 31, 2010

{Magnetic Garden Organizer:}

I thought that this was a cute idea from Martha Stewart:

Gardening gloves have a way of disappearing. Once dirty, they seem to blend into berry patches and stone walls -- only to be found the next day, dew-soaked and useless until they dry. To keep gloves handy, sew magnets onto their cuffs.

1. Cut two 1 1/4-inch-long pieces of 3/4-inch-wide grosgrain ribbon. Sew 1 piece of ribbon to inside of cuff, leaving 1 side open (for a neater hem, fold under the cut ends of ribbon before stitching).

2. Slip a 1/2-inch rare-earth disk magnet into the pocket; stitch to close. Repeat process with second glove. In the garden, keep gloves within reach by attaching them to a metal bucket or to each other around one of your belt loops.

{Homemade Glazed Doughnuts:}

I found this great website from one of my co-workers. Its called The Pioneer Woman. She Has great recipes and photography. Check out her website @ She has a great recipe for Homemade Glazed Doughnuts. They look yummy!

Homemade Glazed Doughnuts
By: The Pioneer Woman
Prep Time: 25 Minutes Cook Time: 2 Minutes Difficulty: Intermediate Servings: 18

* Doughnuts
* 1-⅛ cup Whole Milk, Warm
* ¼ cups Sugar
* 2-¼ teaspoons (one Package) Instant Or Active Dry Yeast
* 2 whole Large Eggs, Beaten
* 1-¼ stick Unsalted Butter, melted
* 4 cups All-purpose Flour
* ¼ teaspoons Salt
* Canola Oil
* 3 cups Powdered Sugar
* ½ teaspoons Salt
* ½ teaspoons Vanilla
* ½ cups Cold Water Or Milk

Preparation Instructions

To Make the Dough:

1. Make sure milk is nice and warm, but not overly hot.
2. Add sugar to milk. Stir to dissolve.
3. Add yeast into a small bowl.
4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13. Turn on the mixer for 30 seconds.
14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
16. Refrigerate dough for at least 8 hours, or overnight.

To Make the Doughnuts:

1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2. Roll out to 1/4 to 1/3-inch thickness.
3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
4. Cut holes out of each round using a 1 1/2-inch cutter.
5. Place both doughnuts and holes on a floured baking sheet.
6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.

To Fry the Dougnuts

1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
6. Allow doughnuts to slightly cool.

To Glaze

1. Mix all glaze ingredients in a bowl until completely smooth.
2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
5. Serve warm if possible, or room temperature.

March 30, 2010

March 24, 2010

{39 Squares Day 16 & 17:}

{Ranch-Style Steak Kabobs}

Ranch-Style Steak Kabobs
By: Kraft

prep time:15 min
total time:42 min
makes:Makes 4 servings

What You Need!
4 new potatoes, cut in half
1/4 cup KRAFT Ranch Dressing, divided
1 lb. boneless beef sirloin steak, cut lengthwise into 1/2-inch-thick slices
8 cherry tomatoes

Make It!
HEAT grill to medium-high heat.
COOK potatoes in saucepan of boiling water 12 to 14 min. or until tender; drain. Cool slightly.
RESERVE half of dressing. Thread meat, accordion style onto 4 skewers, alternating potatoes and tomatoes between folds of meat; brush with remaining dressing.
GRILL 10 to 12 min. or until meat is done, brushing with reserved dressing the last 2 min.

March 23, 2010

{39 Squares Day 15:}

{Individual Ham, Cheese and Veggie Frittatas}

Individual Ham, Cheese and Veggie Frittatas:

Servings: 8
Preparation Time: 15 min
Cooking Time: 25 min
Level of Difficulty: Easy

2 spray(s) cooking spray
1 pound(s) frozen hash brown potatoes, thawed
4 large egg(s), beaten
1 Tbsp fat-free skim milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 oz cooked lean ham, finely chopped
1/8 cup(s) sweet red pepper(s), finely chopped (2 Tbsp)
1/8 cup(s) green pepper(s), finely chopped (2 Tbsp)
2 Tbsp onion(s), finely chopped
1/2 cup(s) low-fat shredded cheddar cheese, Weight Watchers Reduced Fat Shredded Cheese

* Preheat oven to 350°F. Coat 8 muffin tin holes with cooking spray. Spread potatoes around bottom and press potato up sides of each muffin hole; place in oven and cook for 10 minutes.

* Meanwhile, beat eggs and milk together in a medium bowl; season with salt and pepper. Add ham, peppers, onion and cheese to bowl; mix to combine.

* Remove potatoes from oven (after cooking for 10 minutes) and press potatoes down firmly with a spoon so that they are spread out like mini piecrusts (potatoes should cover bottom and sides of each hole). Pour about 1/4 cup of egg mixture into the center of each muffin hole.

* Return pan to oven and cook until potatoes are crisp and golden, and the egg mixture is set, about 15 minutes. Remove from oven and let sit about 5 minutes before serving. Yields 1 frittata per serving.

March 22, 2010

March 19, 2010

{The Start of Our Garden:}

{March 19th:}

{March 19th:}

Here is what our Sweet and Sour Meatballs turned out to look like. I think this recipe was easy and tasty! Will definitly make this again!

March 18, 2010

{Sweet & Sour Meatball Skewers:}

I thought that this was an easy and quick meal to cook on the grill.

Sweet-and-Sour Meatball Skewers
By: Kraft

prep time: 10 min
total time: 20 min
makes: 4 servings, 2 kabob each

What You Need!
32 frozen fully cooked 1-inch meatballs (1 lb.), thawed
1 red pepper, cut into 1-inch squares
1 green pepper, cut into 1-inch squares
1/4 cup apricot jam
1/4 cup KRAFT Original Barbecue Sauce

Make It!
HEAT grill to medium-high heat. Thread meatballs and peppers alternately onto 8 skewers.
MICROWAVE jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.
GRILL 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture the last 2 min.
Kraft Kitchens Tips
Note:If using wooden skewers, soak them in water 30 min. before using to prevent them from burning on the grill.

March 17, 2010

{39 Squares Day 14:}

{March 17th:}

{39 Squares Day 13:}

{39 Squares Day 11 & 12:}

{Pruning Rose Bushes:}

Tips for Pruning your rose bushes:

1. Always prune dead wood back to healthy tissue. You will recognize the living tissue by its green bark and white pith core.
2. After you make each cut, cover it with a drop of white glue to ensure quick recovery, as well as provide protection against cane borers.
3. Prune to ensure the center of the bush is open for maximum air circulation.
4. Remove all growth on the main canes that is not capable of sustaining a reasonably thick stem on its own.
5. If suckers -- growths from the root structure that sprout from below the bud union -- are present, remove them as close to the main root cane as possible.
6. Remove woody old canes; saw them off as close to the bud union as you can get.
7. After you have completed pruning your rose bush, remove any remaining foliage from the canes and clean up debris from around the bush. Discard all foliage (do not use it in the compost heap).

{Kraft; Spring 2010 Magazine:}

Since Kraft magazine is not free anymore I am forced to go on their website and look at the magazine digitally... Here is the New Spring 2010!

March 15, 2010

{ellie krieger}

At the housewares show 2010. We got to see Ellie Krieger at the cooking theater.

- Posted using BlogPress from my iPhone

March 14, 2010

{March 12th & 13th Cont.:}

{March 12th & 13th:}

Yesterday I went up North to help my parents clean out their storage unit and came across my old Super Nintendo system and games. Jon and I played them and even Shooter joined in... I also found my old Gameboy and games too!

March 13, 2010


We have mushrooms again in our front yard!

- Posted using BlogPress from my iPhone

March 9, 2010

March 7, 2010

{March 7th; Continued:}

Yesterday my mom and I went to my dad's shop to look at some end tables that my grandparents had. I fell in love with them so I took them home cleaned them up and they work perfect in our living room! Thanks Mom and Dad!

{March 7th:}

On Thursday the 4th Jon wanted to try and cook fried chicken for dinner. So we pulled out our deep fryer and started. It turned out pretty tasty. Jon had chicken legs while he made me chicken strips. Here's how they turned out:

March 3, 2010

{Philly Cheese & Ground Beef Casserole:}

A new spin on Philly Cheese Steaks:

Philly Cheese and Ground Beef Casserole
By: Pillsbury

Prep Time:20 Min
Total Time:1 Hr
Makes:8 servings

1 1/2 lb lean (at least 80%) ground beef
1 package (8 oz) sliced mushrooms
1 teaspoon salt
1/2 teaspoon pepper
8 slices (1 oz each) provolone cheese
2 tablespoons butter or margarine
2 large onions, halved and thinly sliced into wedges
2 medium red bell peppers, cut into strips
2 cloves garlic, finely chopped
1 can (16.3 oz) Pillsbury® Grands!® Homestyle original biscuits

1.Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2.In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain. Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.
3.In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.
4.Separate dough into 8 biscuits. On lightly floured surface, pat biscuits into 5-inch circles. Arrange biscuits over vegetable mixture.
5.Bake 35 to 40 minutes or until biscuits are golden brown on top.

March 2, 2010

March 1, 2010

{Chicken and Cheddar Souffle:}

I saw this made by Giada De Laurentiis on her new show "Giada at Home" I thought that this would be so yummy!

Chicken and Cheddar Souffle
BY: Giada De Laurentiis.

* Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature
* 1/4 cup all-purpose flour
* 1 1/2 cups whole milk, at room temperature
* 1/2 teaspoon ground nutmeg
* Kosher salt and freshly ground black pepper
* 1 1/2 cups shredded mild Cheddar
* 1/2 cup grated Parmesan
* 2 packed cups baby spinach leaves
* 1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2-inch cubes (about 2 cups)
* 6 egg yolks, at room temperature, lightly beaten
* 2 (1/2-inch thick) slices country-style white bread, crusts removed, cut into 1/2-inch cubes
* 6 egg whites, at room temperature

Special equipment: a 2-quart (8-cups) souffle dish

Arrange an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish. Set aside.

In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be thick).

In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Stir 1/4 of the egg whites into the chicken mixture. Using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes. Remove from the oven and serve immediately.

{Italiano ravioli w/ tomato-cream sauce:}

Here is what Jon and I will have for dinner tonight, but I will have to make regular tomato sauce for Jon.

Italiano Ravioli with Tomato-Cream Sauce
By: Kraft
Prep time:20 min
Total time:20 min
Makes:6 servings

What You Need!
2 Tbsp. KRAFT Tuscan House Italian Dressing and Marinade
3 plum tomatoes (3/4 lb.), chopped
1 small onion, finely chopped
1/2 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 recipe Italiano Ravioli (36 cooked ravioli)
1 Tbsp. chopped fresh parsley

Make It!
HEAT dressing in large skillet on medium-high heat. Add tomatoes and onions; cook and stir 5 to 6 min. or until onions are tender.
STIR in broth and cream cheese; cook 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Gently stir in Italiano Ravioli; cook 2 to 3 min. or until heated through.
TOP with parsley.
Kraft Kitchens Tips
Save time by preparing with 36 frozen cheese-filled ravioli, (3/4 of 25-oz. pkg.), cooked as directed on package.
Serving Suggestion:
Serve with smart sides such as your favorite steamed vegetable and a crisp, mixed green salad.