Sweet 'N Salty Caramel Mousse Cups

2 cups (500 mL) mini pretzel twists

5 tbsp (75 mL) butter, melted
1/3 cup (75 mL) powdered sugar
1 bar (1.4 oz/40 g) milk chocolate English toffee candy
½ cup (125 mL) caramel sauce, divided
6 oz (175 g) cream cheese, softened
½ cup (150 mL) thawed frozen whipped topping

1. Preheat oven to 375ºF (190ºC). Spray cups of Deluxe Mini Muffin pan with nonstick cooking spray; set aside.

2. Finely crush pretzels in large resealable plastic bag using Measure-All® Cup. Mix pretzels, butter and sugar in Classic Batter Bowl.

3. Spoon about 1 heaping tbsp (15 mL) of pretzel mixture into each cup of pan. Press down using lightly floured Mini-Tart Shaper to form indentations. Bake 6 minutes.

4. Meanwhile, finely chop candy bar using Food Chopper. Measure ¼ cup (50 mL) of the caramel sauce into a resealable plastic bag; twist bag and set aside.

5. For filling, mix cream cheese, remaining caramel sauce and chopped candy in same batter bowl. Stir in whipped topping until blended. Set aside.

5. Place paper towels underneath Stackable Cooling Rack. Remove pan from oven to cooling rack; let stand 2 minutes.

6. Loosen edges of crusts (see Cook's Tip); remove crusts from pan to cooling rack.

7. Spoon filling into another small resealable plastic bag; trim corner and squeeze filling evenly into crusts. Trim corner of caramel-filled bag; drizzle caramel sauce over cups.

Serves 24

U.S. Nutrients per serving (1 mousse cup): Calories 100, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 10 g, Fiber 0 g, Protein 1 g

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The Big Enchilada

2 tsp (10 mL) canola oil
1 medium onion, cut into chunks
1 large poblano pepper, seeded and cut into chunks

3 cups (750 mL) diced cooked chicken breasts
2 cups (500 mL) mild red enchilada sauce, divided
1 can (11 oz or 341 mL) Southwestern-style corn, well drained
3 garlic cloves
2 tbsp (30 mL) Chipotle Rub
2 cups (500 mL) shredded Monterey Jack cheese, divided
4 10-in. (25-cm) flour tortillas
1 egg, beaten

Directions:
Preheat oven to 450°F (230°C). Brush Large Bar Pan with oil using Chef's Silicone Basting Brush.
Finely chop onion in Manual Food Processor and scrape into Classic Batter Bowl. Repeat with poblano. Add chicken, 1 cup (250 mL) of the enchilada sauce, corn, garlic pressed with Garlic Press and rub; mix well.
Microwave chicken mixture, loosely covered with lid, on HIGH 4–5 minutes or until hot, stirring halfway through cooking. Stir in half of the cheese.
Arrange tortillas in a clover-leaf pattern on pan with tortillas overlapping in the center of the pan. (They’ll extend off edge of pan by 3 in./7.5 cm.)
Starting in the center, brush tortillas with a little of the remaining enchilada sauce, forming a 10-in. (25-cm) square; spoon chicken mixture over sauce, spreading evenly.
Fold edges of tortillas up over chicken mixture to cover it completely; lightly brush enchilada with some of the egg. (Discard the rest of the egg.)
Bake 7–9 minutes or until light golden brown. Meanwhile, microwave remaining sauce in uncovered (2-cup/500-mL) Easy Read Measuring Cup on HIGH 45–60 seconds or until hot.
Remove pan from oven and top with remaining sauce and cheese; bake 2–3 minutes or until cheese is melted.
Remove pan from oven and let stand 5 minutes. Slice enchilada into eight rectangles using Utility Knife.
Yield: 8 servings

"crock pot chicken"

My Mom calls this simply "crock pot chicken"


You put a whole chicken (thawed and rinsed) in the crock pot with some butter and seasonings (we use Greek Seasoning). Cook it on HIGH for an hour and then turn it down for the rest of the time. It makes the whole house smell delicious. The chicken is so moist it usually just falls off the bone. It takes about 6-8 hours. We usually have it with crusty rolls and salad.

 Enjoy!! Tina

Peanut Butter Eggs

We also like Peanut Butter Eggs at Christmas if I have time to make them - they make wonderful gifts. We call them eggs because I got the recipe from a friend who gives them in little baskets at Easter...



1/4 C butter

1/2 C peanut butter (good brand)

1-1/4 C confectioner’s sugar

1 lb. milk chocolate wafers



Mix thoroughly the butter, peanut butter, and confectioner’s sugar. Roll into balls. Dip into melted chocolate using tongs, a fork, or a spoon. Allow to dry on waxed paper. Wrap in plastic wrap. Variations that are good include chunky peanut butter and mixing fresh Rice Krispies in. NOTE: If you are giving these, don't make them too far ahead - they are best fresh!



And, finally, the one cookie I ALWAYS bake at Christmas, even the year I was 9 mos pregnant and swore off baking but wound up making these on Christmas Eve, are Tollhouse Cookies or the Great American Cookies off the back of the Hershey's chocolate chip bag. I change the recipe and use a whole bag (or sometime two!) of MILK chocolate chips instead of semi-sweet (Hershey's or Nestle's) along with half a bag of BUTTERSCOTCH chips. Also, use butter only, no margarine, and drop by TABLESPOONSFUL instead of teaspoons (meaning you have to bake longer than the recipe calls for - usually 15-17 minutes or so). Bake them on a cookie sheet turned upside down to prevent burning, space them far apart because they will be very big (since each one is 3X the size of a normal cookie) and take them out right as the edges brown and the middles still look a little soft (they will harden up after you take them out). These get raves every time and I actually baked a batch today just because since the house is straight and we had the ingredients - it is nice to fly, even if it is only for a day!

Poppy Seed Cake

Duncan Hines butter recipe cake mix

1/2 C sugar

3/4 C vegetable oil

3/4 C poppy seeds

1 C sour cream

4 eggs

Confectioner's sugar (just a little)



Butter and lightly sugar bundt pan (over a trashcan - this can be messy for us SHEs!). Mix cake mix, sugar, oil, poppy seeds, and sour cream. Add 4 eggs, one at a time. Pour into pan. Bake at 350 for 50-55 minutes. Unmold after it's cool (it looks beautiful on one of those paper doilies) and lightly sprinkle with confectioner's sugar.

Awesome reasons to own a Brownie Pan!!

 

Reasons Why Everyone Should Own a Brownie Pan"....yes, I know there are tons but here are a just a few!

Contact me if you are interested! 

{Gifting Made Easy}

Celebrate new life with an Origami Owl custom creation!

Thanks for stopping by ~ Tina

Cheesy Crockpot Chicken

4-6 chicken breast (boneless, skinless)

2 cans of condensed cr of ckn soup

1 can cheddar cheese soup

1/4 tsp salt, pepper, & garlic powder each



Throw all in crockpot on Low 6-8 hours. Serve on bed of rice or noodles.

Cajun Chicken

4-6 chicken breasts (boneless/skinless)

1 can of cream of chicken soup

cajun seasoning (to your taste ... a lot if you like it spicy)



Spread cream of chicken soup in the bottom of the crock pot. Place chicken over the top, sprinkle with cajun seasoning and cook. We serve ours over rice or mashed potatoes. - Abilene, Texas!

Continental Chicken

6-8 chicken breasts

1 pkg dried beef

1/4 cup sour cream

1 can cream of mushroom soup

6-8 slices bacon

1/4 cup flour



Arrange dried beef in bottom of greased crockpot. Wrap chicken in bacon and lay on dried beef. Mix sour cream with flour,then with mushroom soup. stir well and pour over chicken. cover and cook for 8-10 hours on low. This is good by itself or you can serve over noodles or rice. Add a salad and you have a great meal

If I were to have another baby...

 I would so do this!!

To order or get more information, please click on the Origami Owl icon and email your request. Thanks for stopping by ~ Tina

Sweet Lime Tartlets

 
This is one I keep meaning to try! Another great recipe for your Brownie Pan! P.S. - Don't forget to enter my Giveaway! click the Giveaway Icon at the top of my page!

Sweet Lime Tartlets
INGREDIENTS: (double for a pie in a pre-made graham crust and eliminate crust ingredients)
■1 can of sweetened condensed milk

■1/2 c. lime juice
■1 egg
■9 full sheets of graham crackers (one sleeve or about 1 and 1/2 cups)
■1/4 c. sugar
■1/4 c. melted butter
DIRECTIONS:
■Preheat oven to 325 degrees.
■Crush graham crackers into fine crumbs and mix well with sugar and melted butter.
■Lightly spray the bottoms of Brownie Pan with non-stick spray.
■Scoop about 1 to 2 T of crumbs in each square well of the pan. (You will have half left for your next batch). Press into bottom and sides of each square using your fingers or Tart Shaper.
■Mix together condensed milk, egg and lime juice. Spoon about 1 T of mixture into each crust (you should have half left).
■Bake at 325 degrees for 15 minutes.
■Remove from oven, allow to cool for 10 minutes before removing from pan.
■Chill several hours. Top with whipped cream, graham crumbs, raspberries or other fruit— be creative!
■Enjoy!!!
Original recipe from easybaked.net!
 Tina

Amazing Pie Crust!??!

I think so!!!

Cinnamon Roll Pie Crust
1. Lay out a regular pie crust, coat with melted butter and sprinkle with cinnamon sugar (try the Korintje Cinnamon or Cinnamon Plus Spice Blend -- $6.25).

2. Roll up the pie crust and slice thinly.
3. Lay spirals close together in pie pan and flatten them into a solid crust with the Baker's Roller ($18.50).
4. Add your filling and bake!

Note: If desired, you could lay another batch of spirals over the filling to create a delicious-looking top crust.

{Beach}

 As Summer comes to a close, I wonder if there's still chance to get one more trip in to the beach? What do you think? Did you take a trip already and want to make a locket to create a lasting memory? 
 

Thanks for stopping by ~ Tina

Apple Wedger

 
#2427 Apple Wedger — $13.50
Core and cut apples into 10 wedges simultaneously with this ingenious stainless steel tool. Includes protective storage cover. Dishwasher-safe.

Autism Awareness

Have you seen our one of our newest charms, Autism Awareness? We are thrilled to be carrying charms for causes!

Thanks for stopping by ~ Tina

Cookie batter bowls

 
Who else wants a Celebration Cookie batter bowls for holiday gift giving? They are super delicious! Only $20 for the small batter bowl, layered dry ingredients for the cookies, instructions to make, wrapped in cellophane with a bow! Ready for gift giving! Buy 5 and get one FREE! Order yours today by clicking here.

Piles of @#$* (Fudge)

So named because the first time my mother made these for her father-in-law, he said they looked like cow patties!



2 cups semisweet chocolate chips

1/4 cup butter or margarine

1 (11 oz.) can sweetened condensed milk

1/4 cup white sugar

1 tsp. Vanilla extract

1 cup all-purpose flour

1/2 cup chopped nuts (optional)



Melt chocolate, butter, condensed milk, sugar, and vanilla in a saucepan over medium heat. Stir often. In a separate bowl, combine chocolate mixture, flour and chopped nuts (if used). Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for about 10 to 12 minutes. Cookies will be soft. Enjoy! (makes 6 dozen)

I WISH YOU ENOUGH.

 I WISH YOU ENOUGH.



Recently, I overheard a mother and daughter in their last moments together at the airport as the daughter's departure had been announced. Standing near the security gate, they hugged and the mother said:

"I love you and I wish you enough."

The daughter replied, "Mom, our life together has been more than enough. Your love is all I ever needed. I wish you enough, too, Mom." They kissed and the daughter left.

The mother walked over to the window where I sat. Standing there, I could see she wanted and needed to cry.

I tried not to intrude on her privacy but she welcomed me in by asking, "Did you ever say good-bye to someone knowing it would be forever?" "Yes, I have," I replied. "Forgive me for asking but why is this a forever good-bye?"

"I am old and she lives so far away. I have challenges ahead and the reality is the next trip back will be for my funeral," she said.

When you were saying good-bye, I heard you say, "I wish you enough." May I ask what that means?"

She began to smile. "That's a wish that has been handed down from other generations. My parents used to say it to everyone." She paused a moment and looked up as if trying to remember it in detail and she smiled even more.

"When we said 'I wish you enough' we were wanting the other person to have a life filled with just enough good things to sustain them". Then turning toward me, she shared the following, reciting it from memory,

"I wish you enough sun to keep your attitude bright.

I wish you enough rain to appreciate the sun more.

I wish you enough happiness to keep your spirit alive.

I wish you enough pain so that the smallest joys in life appear much bigger.

I wish you enough gain to satisfy your wanting.

I wish you enough loss to appreciate all that you possess.

I wish you enough hellos to get you through the final good-bye."

She then began to cry and walked away.

They say it takes a minute to find a special person. An hour to appreciate them. A day to love them. And an entire life to forget them.

- Author Unknown

 Thanks for stopping by ~ Tina

Cinderella

 Great picture, great quote, great locket! Ready to create your own work of wearable art? Start now at


To order or get more information, please click on the Origami Owl icon and email your request. Thanks for stopping by ~ Tina

if you want something....

To order or get more information, please click on the Origami Owl icon and email your request. Thanks for stopping by ~ Tina

Caramel S'more Cups

 

Do you have Pampered Chef's Mini Muffin Pan? These cute little cups would be perfect for any party! Feeds lots of kids and who doesn't love anything with S'more in the title?!

Caramel S'more Cups
1 pouch (1 lb 1.5 oz) chocolate chip cookie mix
1/2 cup butter or margarine, softened

1 egg
36 Rolos, unwrapped
108 mini marshmallows (1 cup)
1/2 cup semisweet chocolate chips

1. Heat oven to 375°F. Spray (36 cups) in your Mini Muffin Pan with oil from the Kitchen Spritzer.
2. Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
3. Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
4. Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes. Recipe adapted from Betty Crocker.

**Please "like" or "share" to be sure the recipes keep showing in your newsfeed, or "Comment" to help me know what YOU want to see!

**Get your Mini Muffin Pan or Kitchen Spritzer 24/7 at http://www.pamperedchef.biz/

~Tina

Red Velvet Brownie with White chocolate icing

1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs

2 teaspoons vanilla
1 1/4 cups flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
4 ounces white chocolate
1 -2 tablespoon milk
Directions:

1. Preheat oven to 350. Spray 8 x 8 pan with Baker's Joy or lightly grease and flour it.
2. In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
3. With an electric mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add second teaspoon of vanilla. With mixer on medium, beat in cocoa paste. Add flour and salt, and mix just until combined.
4. Spread in pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting.
5. Frosting:.
6. Melt the white chocolate according to the instructions on your package and set it aside. Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Frost the top of the brownies and then hide them from everyone! They're so good you won't want to share them.
7. I keep these in the frig because I think they taste best cold.

Read more at: http://www.food.com/recipe/the-realtors-red-velvet-brownies-with-white-chocolate-icing-459011?oc=linkback

Pamperd Chef - Decmber

Stoneware uses!

Gifts under $10

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Easy Pepperoni Pizza Rolls from The Gunny Sack

 
 Ingredients:
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
56 pepperoni slices
Block of cheese (Colby & Monterrey Jack or Cheese Stick)

1 beaten egg
Parmesan
Italian seasoning
Garlic powder (I would use FRESH garlic - so much better!)
1 jar pizza sauce

Cut the block of cheese into at least 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Line the rolls up in a greased 9x13 in. pan. Brush with beaten egg. Sprinkle with Parmesan, Italian seasoning and garlic powder. Bake at 425°F for 18-20 minutes.
Serve the rolls with warm pizza sauce for dipping.

Cinnamon Roll Dutch Apple Pie from Pillsbury

Crumb Topping
1 cup all-purpose flour

1 cup packed brown sugar
1/2 cup butter, softened

Crust
1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing

Filling
6 medium Granny Smith apples, thinly sliced
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 1/4 teaspoons apple pie spice
2 tablespoons lemon juice

1. Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.
2. Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round.
3. In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.
4. In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.
5. Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.
6. Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.

English Toffee

1/2 lb butter(no substitutes)

1 1/3 cup brown sugar(packed)

pecan pieces

milk choc chips



Spread pecans on bottom of 9x13 pan, set aside. In a heavy bottom saucepan bring butter and brown sugar to a slow boil over medium heat, stir constantly(with wooden spoon, this will melt a plastic spoon*lol* I know from experience) Stir constantly for 12 minutes(this is the hardest part), then pour over pecans, spread out a bit. Sprinkle choc chips over and the heat from the toffee will melt them, as they melt spread over toffee. Allow to set a couple of hours. Break into peices with a butter knife...and hide it if you want it to last any amount of time :o) I usually buy nice tins at the dollar store and give this as gifts to neighhbors, teachers, etc. or as a cluttterfree alternative just eat it all yourself!!

{Dreams Do Come True}

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To order or get more information, please click on the Origami Owl icon and email your request. Thanks for stopping by ~ Tina

Handy little chart

 
Handy little chart for the next time you're trying to remember where to put your groceries. Remember... tomatoes go on the room temperature side!!! This one's not on the list! :) 

~Tina

This Buffalo Chicken Dip is- UNREAL.

It's SO good, and I'm SO serious!
I use shredded up chicken breast, instead of canned chicken...

Hot Buffalo Chicken Dip
Ingredients:

1 can (10.75 oz) condensed cheddar cheese soup
1/4 cup milk
2-3
tbsp Buffalo Rub
1 garlic clove, pressed
1 can (12.5 oz) chunk white chicken, drained and flaked
1 cup shredded Monterey Jack cheese
8 oz cream cheese, softened
Crumbled blue cheese, assorted crackers and assorted vegetables (optional)

Directions:
1. Preheat oven to 400°F. Combine soup, milk, rub and pressed garlic in (2-qt.) Saucepan. Mix well. Bring to a simmer over medium-low heat, whisking occasionally. Stir in chicken; cook an additional 3-4 minutes or until chicken is hot. Remove from heat and stir in cheeses until incorporated.

2. Pour dip into Mini-Baker. Bake 13-15 minutes or until heated through. Remove from oven. Top with blue cheese and serve with assorted crackers and vegetables, if desired.

Yield: 20 servings (3 1/2 cups)

Nutrients per serving: Nutrients per serving (about 3 tbsp, excluding optional ingredients): Calories 80, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Carbohydrate 3 g, Protein 4 g, Sodium 290 mg, Fiber 0 g

Cook’s Tips: If desired, 1 1/2 cups diced cooked chicken can be substituted for the canned chicken.

Make-Your-Own Chips

 

#2507 Make-Your-Own Chips Set - $60.75 Make-Your-Own Chips Set
Make scrumptious chips in your microwave with no added fat! Set includes Microwave Chip Maker, Simple Slicer and Smoky Barbecue Rub. Order here.  ~ Tina

Check out these cakes that you can make with the batter bowl.

Wow check out these great cakes made in a Pampered Chef Batter Bowl. What do you use your batter bowl for?

Cheesy Bruschetta Dip

 Your next party won’t be complete without this delicious Hot & Cheesy Bruschetta Dip. It’s hot, creamy, and ready in 30 minutes. Watch the how to video now!

Pampered Chef - Micro-cooker

Sometimes it is just fun to share how much you love life with an OO!

Click on the Origami Owl Icon to get more information!

Thanks for stopping by ~ Tina

Double Fudge Irish Cream Cookie

 

 from howsweeteats.com
(makes 30-40 cookies)
1 cup butter, softened
1 1/2 cups sugar

2 eggs
1 teaspoon vanilla
2 2/3 cups flour
1/2 cup cocoa powder
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon instant coffee powder
8 tablespoons Bailey’s Irish Cream liquer
1 cup white chocolate chips
1/2 cup chocolate chips

Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.

Fold in chocolate chips. Refrigerate dough for 4-6 hours.
Roll into balls and set on your Large Bar Pan or Stoneware Cookie Sheet.

Bake at 350 for 8-10 minutes.


~ Tina

Savory Vegetable Rice Pilaf

#2779 Rice Cooker Plus — $26.50
Perfect rice every time — from your microwave! Our unique double-lid design prevents boil-overs, so your microwave stays clean. Our exclusive color won't stain. For microwave use only.
3 qts. Dishwasher-safe.

Savory Vegetable Rice Pilaf

1 (8 ounces) mushrooms, sliced (about 2 cups)
1 cup chopped onion
1 tablespoon butter or margarine
2 1/4 cups chicken broth
1 cup uncooked converted white rice
1 cup frozen petite peas, thawed
2 tablespoons snipped fresh parsley
Salt and coarsely ground black pepper to taste
1/4 cup (1 ounce) grated fresh Parmesan cheese
Directions:
Combine mushrooms, onion and butter in Rice Cooker Plus. 

 Microwave, uncovered, on HIGH 4-5 minutes or until onions are translucent and mushrooms are tender.
Add chicken broth and rice to cooker. Cover and microwave according to package directions, carefully following recommended power levels and cooking times.
Remove cooker from microwave. Carefully remove lids, lifting away from you. Gently stir in peas and parsley; season to taste with salt and black pepper, if desired. Spoon rice into serving bowl; sprinkle with Parmesan cheese.
Yield: 6 servings

Nutrients per serving: (1 cup): Calories 200, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 33 g, Protein 8 g, Sodium 540 mg, Fiber 2 g

 

The perfect gift for a bridal shower!

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Thanks for stopping by ~ Tina

Pampered Chef's ITALIAN MEATBALL SOUP

 

Couldn't figure out what to make for dinner with limited pantry, but we had just enough for this yummy soup! Served with Pampered Chef Beer Bread, of course! Enjoy!

Pampered Chef's ITALIAN MEATBALL SOUP
------------------------------
INGREDIENTS

* 2 medium carrots
* 2 stalks celery
* 1 small onion
* 2 tablespoons tomato paste
* 4 garlic cloves , pressed
* 1 tablespoon Italian seasoning mix
* 1 (28ounce) can crushed tomatoes in puree
* 2 cups beef broth
* 1 1/2 cups water
* 16 frozen fully cooked meatballs
* salt
* fresh coarse ground black pepper

DIRECTIONS:
1. Peel carrots. Finely chop carrots, celery and onion with a food chopper.
2. Lightly spray a 4 quart casserole (or stock pot) with oil and add carrots, celery and onion. Cook over medium heat for 4-5 minutes or until vegetables begin to brown, stirring occasionally.
3. Push vegetables to one side of casserole. Add tomato paste; cook 1-2 minutes or until tomato paste begins to caramelize.
4. Add pressed garlic and seasoning mix; mix well. Stir in tomatoes, broth and water; bring to a simmer.
5. Cut meatballs in half; add to soup. Simmer an additional 10-12 minutes; season to taste with salt and pepper.
~Tina

Homemade Slurpee's

 
Ingredients
1 packet of Kool-Aid, any flavor
2 c. Club Soda

1/2 c. sugar
2 1/2 c. crushed ice

How You Do It
Put the Kool-Aid powder, sugar, and 1 c. Club Soda in a blender. Process till smooth and dissolved. Add the ice and blend until smooth. Add the remaining cup of Club Soda and blend. It should be slushy but put it in the freezer for about 30-45 minutes to thicken up.
We used Blue Raspberry and Cherry Kool-Aid. Super delicious!

http://mandysrecipebox.blogspot.com/2012/08/homemade-slurpees.html

Chipotle Shrimp Scampi

12 oz (350 g) uncooked angel hair pasta
1/2 cup (125 mL) lightly packed fresh cilantro leaves, divided
1 tbsp (15 mL) olive oil
1 1/2 lb (750 g) large uncooked shrimp (21-25 per pound), peeled and De vain
6 garlic cloves, pressed
1 tbsp (15 mL) Chipotle Rub
2 limes
1 cup (250 mL) dry white wine such as Chardonnay
6 tbsp (90 mL) butter
3/4 cup (175 mL) chicken broth
1/2 tsp (5 mL) sal

yum ~ Tina

today's tip

 
Quick Tip: Cheese won't harden if you butter the exposed edges before storing. After you coat the cheese with a thin layer of butter you can wrap the cheese in an airtight plastic wrap. Between the butter coating and the plastic wrap your cheese will stay fresh and edible for a long time. ~tina

What are you grateful for?

 Keeping a gratitude journal will help you stay focused on the positive. It's the first of the month, why not get one started today!

Thanks for stopping by ~ Tina

Turkey Cheese Ball

 
Ingredients
2 packages (8 ounces each) reduced-fat cream cheese

6 ounces deli smoked turkey, finely chopped

1 cup (4 ounces) shredded cheddar cheese
1 tablespoon finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder

DECORATIONS:
3 packages (3 ounces each) cream cheese, softened
2 tablespoons 2% milk
Brown, orange and yellow paste food coloring
6 large oval crackers
1 large sweet red pepper
1 small yellow summer squash
1 cup pecan halves
Assorted crackers

Directions
In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain.
Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag.
For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese.
Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers. Yield: 1 cheese ball (3 cups).

LOOKING FOR 5 FACEBOOK HOSTS!

 
LOOKING FOR 5 FACEBOOK HOSTS! Is your schedule too tight to add in a Cooking Show? Still want the Amazing Host Rewards? Don't feel like cleaning your home? This is a super easy way to get FREE, 1/2 price and discounted products!!! I will set up a Facebook Event for you, you invite your Facebook friends and they can shop from their computers! Each day I will post pictures of products, recipes & cooking tips so all your friends can learn as the party is going on! Best part is you get to earn all the host benefits! Who is ready to try??? Sign up for a Facebook Show for this week and you'll receive a New Fall Product FREE! - Message me today! Let's get your party together

Who couldn't use some Twixit Clips?

 
Who couldn't use some Twixit Clips? One-snap closure keeps bags closed and contents fresh. Use them in the freezer, microwave and on “boil-in” bags. ~ Tina

Donation Time....

This is my donation to a local nursing home. 500 handmade Christmas cards and 200 other occasions. The boys and I are going to go there on thanksgiving to hand them out!!!!

Cards...

Here Are a couple of punch art cards we made with my up line. Leeann. Cute huh?