Tuesday, November 24, 2015

Flower Builder Punch

Whisper White Cardstock (100730): 4” square; scrap for two small circles
Holidays Fancy Foil Designer Vellum (139597): 4” square (snowflake pattern)
Dazzling Diamonds Glimmer Paper (135315): 1 1/4” x 12” (need two strips)
Silver Glimmer Paper (135314): 4 1/2” square
Big Shot (13439)
Circles Collection Framelits (130911)
Flower Builder Punch (139682)
1” circle punch (119868)
1/2” circle punch (119869)
1/16” Circle Punch (134363)
Silver 1/8” Ribbon (132137): 7 inches
Silver Cording (136620): 11 inches
Iced Rhinestone Embellishments (139637)
Mini Glue Dots (103683)
Multipurpose Liquid Glue (110755)
Ornament Base:
1. Use the Big Shot and Circles Collection Framelits to cut the following circles: 4 1/8” from the Silver Glimmer Paper, 3 3/4” from the Whisper White cardstock, 3 3/4” from the Holidays Fancy Foil Designer Vellum, snowflake pattern.
2. Attach the vellum onto the Whisper White circle using glue dots in the center of the circle.
3. Use the 1/16” circle punch to punch a hole for the ornament string hanger. Thread the piece of Silver Cording through the hole and tie to make a hanger. Tie the Silver 1/8” ribbon into a bow and attach to the cording just above the punched hole with a glue dot.
4. Attach the Whisper White circle to the center of the Silver Glimmer paper circle using Multipurpose Liquid Glue.
NOTE: When gluing the flower layers together, you may need to hold the pieces for a bit until the glue sets
1. Use the Flower Builder Punch to make the flower pieces. Punch the following from the Dazzling Diamonds Glimmer paper: 8 large petals, 4 smaller petals, 2 double petals.
2. Punch three 1” circles and 1/2” circle from Whisper White cardstock.
3. Attach the 4 large petals to one 1” circle using Multipurpose Liquid Glue. Attach the other four petals to a second 1” circle in the same manner. The petals on both of these pieces should form an X. Attach one petal piece on top of the other using Multipurpose Liquid glue and making sure the the petals on the top piece fill in the spaces between the bottom petals.
4. Attach the 4 small petals to the last 1” circle using Multipurpose Liquid Glue. Attach petals to the circle in the form of an X.
5. Attach the two double petal pieces to the 1/2” Whisper White circle using Multipurpose Liquid Glue. Make sure to criss-cross them (like an X).
6. Use the Multipurpose Liquid Glue to attach the two top flower layer pieces to the bottom flower piece, making sure the petals on the top layers fill in the spaces between the lower petals.
7. Set aside to dry.
8. Attach an Iced Rhinestone Embellishment for the flower center.
9. Attach the flower to the ornament base using Multipurpose Liquid Glue
Enjoy making and giving this project this holiday season!  If you need any of the supplies listed above, feel free to call or email me.  Or you can use this link to order online:  Stampin’ Up! Store

Green Chile Chicken Casserole

Borrowed and shareing

Green Chile Chicken Casserole
A little twist on the classic chicken casserole. Green chiles, sour cream and buttery crackers make this the ultimate comfort food!
  • 2 lbs. (6 cups) chicken, cooked, shredded & seasoned if not using Rotisserie chicken*
  • 1 can cream of chicken soup (or homemade equivalent)
  • 1 can green chiles (add more for stonger green chile flavor)
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 sleeve Ritz (or equivalent) crackers, crushed
  • ½-1 cup Mexican blend cheese (optional)
  • ¼ cup melted butter
  • *I used salt, pepper, and just a sprinkle of cumin and chili powder
  1. Preheat oven to 350 degrees F. Spray a 9 x 13 casserole dish lightly with cooking spray.
  2. Add chicken to the casserole dish in an even layer.
  3. In a mixing bowl, combine the cream of chicken, green chiles, chicken broth and sour cream.
  4. Pour mixture over chicken.
  5. Top with cheese if desired.
  6. Sprinkle crushed crackers evenly over casserole.
  7. Pour melted butter over the crackers.
  8. Bake, uncovered, for 30 minutes.

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and an embarrassing number of desserts!

Monday, November 23, 2015

Green Chili Corn Chowder

green chile chicken corn chowder
(Ben Rayl)
I am always looking for a new great, hearty soup for these chilly autumn nights. A follower of mine asked for a corn chowder recipe, so I decided to make this soup. It’s super easy to make, requires little supervision, and it’s SO good. I added a little chipotle powder to give it some smoky spice to match the bacon – if you don’t have chipotle, just use some cayenne or crushed red pepper.
This soup is the perfect starter for a heavy winter dinner, or works great for lunch with some crusty bread. It will make your house smell amazing while it’s cooking and it’s so delicious, it’s a guaranteed hit.

Green Chile Chicken Corn Chowder

    6 - 8 people


  • slices bacon, chopped
  • 1 large onion, finely diced
  • garlic cloves, minced
  • 1 Tbsp chipotle powder
  • salt and pepper, to taste
  • ¼ cup butter
  • 1 cup roasted, peeled green chilies, chopped
  • 2 lb boneless chicken breast, cubed
  • 4 cups fresh corn, sliced from the cob - or frozen
  • 1 lb potatoes, peeled and chopped
  • 5 cups chicken broth
  • ¼ cup flour
  • 2 cups whole milk


  1. In a large, heavy-bottomed soup pot, cook the bacon over medium high heat until lightly browned. Add the onion and cook until tender - about 10 minutes. Stir in the garlic, chipotle powder, salt, and pepper and cook for a few more minutes.
  2. Add the butter, green chiles, and chicken and cook until the chicken is mostly cooked - about 10 minutes. 
  3. Add the corn, potatoes, and chicken broth and bring to a boil. Reduce heat and simmer and cook until the potatoes are cooked through and tender - about 20 minutes.
  4. Put the flour into a small mixing bowl and whisk in the milk. Add this to the soup and allow it to simmer and thicken - about 15 minutes.


Serves 6 - 8 people.

Saturday, November 21, 2015

My Mothers Restaurant

  1.         Casual Dining

Wednesday, November 18, 2015

magic window cleaner

This is the best way EVER to clean your windows...
No drying is needed, and you won't have any spots or streaks on your window! THIS IS ALSO GOOD FOR WINDOWS THAT HAVE THAT CLOUDY, SPOTTED LOOK TO THEM FROM CALCIFICATION*******
You can clean 2 big sliding glass doors and 8 large windows in minutes!!!
Here are the ingredients you need to use:
1/2 gallon warm water
1 Tablespoon of liquid "Jet Dry" (Finish Rinse Aid)
2-3 Tablespoons of liquid laundry detergent or dish washing soap
Mix all of the ingredients above.
Spray your windows down with your hose to get them wet then wipe or brush on the solution onto your windows, then immediately hose it off.
That’s all there is to it and you're done.
The remaining water just sheets off and you don't need to dry it off!
To use in a spray bottle for inside use. 2 cups of warm water. 2 teaspoons of "finish" rinse aid. 2 teaspoons dish washing liquid. Shake well and use.

Tuesday, November 10, 2015


3/4 cup milk
2 tablespoons white vinegar (see note)
1 cup all purpose flour
2 tablespoons white sugar (I used 3)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla
Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.
Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!!
The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!! 
After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.
GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

Sunday, November 8, 2015

Lemon Bars

Light & Luscious Dessert Recipe: Lemon Bars


  • 1 3/4 cups flour
  • 2/3 cups confectioners’ sugar (plus more for decoration)
  • 1/4 cup cornstarch
  • 3/4 teaspoon salt
  • 12 tablespoon butter, slightly cooler than room temperature, cut into 1″ pieces
  • 4 large eggs, lightly beaten
  • 1 1/3 cups sugar
  • 3 tablespoon flour
  • 2 teaspoons grated lemon zest from 2 large lemons
  • 3/4 cup lemon juice from 4 large lemons, strained
  • 1/3 cup whole milk
  • 1/8 teaspoon table salt
  1. Preheat the oven to 350 F. Lightly butter a 13″x9″ baking dish and line with a sheet of parchment paper. Dot the paper with butter, then lay a second sheet crosswise over it.
  2. Pulse the flour, confectioners’ sugar, cornstarch, and salt in a food processor or blender. Add the butter and process to blend, 8 to 10 seconds. Pulse until the mixture is a pale yellow and resembles a coarse meal. Sprinkle the mixture into the lined pan, and press firmly with your fingers into an even 1/4″ layer over the entire bottom of the pan and about 1/2″ up the sides. Refrigerate for 30 minutes, then bake about 20 minutes.
  3. While the crust is cooling and baking, whisk together the eggs, sugar and flour for the filling in a medium bowl, then stir in the lemon zest, juice, milk and salt to blend well.
  4. when the crust is done baking ,reduce the oven to 325F. Stir the filling mixture to reblend, then pour into the warm crust. Bake about 20 minutes, or until the filling feels firm when lightly touched (about 20 minutes). Transfer the pan to a wire rack and let cool for 30 minutes. Lift the confection up by the parchment paper and transfer to a cutting board. Fold the paper down and cut into serving size bars.
  5. Sift confectioners’ sugar over the bars for decoration.
  6. Enjoy!

Wednesday, November 4, 2015

Keto Turkey

Bacon Wrapped Roasted Turkey... This turkey is VERY moist and EASY to make!
These recipes complement a KETO/OS meal plan. Check out KETO/OS HERE 
Borrowed And Shareing
1 (13 lb) whole turkey (uncooked)
kitchen twine (to tie Turkey)
aluminum foil
2 cups butter (softened)
1 1⁄2 ounces fresh sage
1 lb bacon (uncooked)
1 onion
1 garlic clove
salt (to taste)
pepper (to taste)
Pre-heat oven to 325°F
Remove giblets and neck from Turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Chop Onion and Garlic and mix together. Once chopped and mixed, stuff the Onion and Garlic mixture into Turkey.
Tie up the Turkey's wings, legs, and drumsticks with Kitchen Twine as desired.
Chop Sage and mix in with softened Butter.
Rub Sage/Butter mixture under the skin and over the skin of the Turkey.
Salt and pepper Turkey to taste.
Place uncooked, Bacon slices all over the skin of the uncooked Turkey. They will stick onto the buttered Turkey.
Insert an Oven-Safe Meat Thermometer into the inner thigh area near the breast of the Turkey but not touching the bone.
Place Turkey in a roasting pan and use Foil to tent the uncooked Turkey.
Remove foil tent for last hour of cooking Turkey.
Continue to let bacon cook on Turkey for an additional 15 minutes, then remove. (OPTIONAL - Bacon can then be chopped and placed in a separate dish of your choice).
Remove Turkey from oven once 160 degrees is reached internally in the Turkey.
Allow Turkey to rest for 20-30 minutes, then carve (during the rest period, Turkey will continue to cook to 165 degrees).
photo: food. com
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Tuesday, November 3, 2015

Stuffed Meat Loaf

Stuffed Meatloaf Roll
2 pounds lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 8 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls
In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. 
Cut 2 pieces of waxed paper 15 inches long. 
Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally. 
Place meat mixture in center and spread out over dough 
Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. 
Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. 
Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes. 
I also did it with pizza dough too and that one had a thicker crust and

Sunday, November 1, 2015

Pecan Pie Cobbler

Pecan Pie Cobbler
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar 
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.
(Recipe from Pillsbury)