Well, quite a few of my girlfriends' children are starting Kindergarten tomorrow (such an exciting day!) and I thought it would be fun for the kids and I to deliver a little something to make their breakfast a little more special.
This was a fun project! I just sewed some fabric bags with the fabric I had left over from Scarlet's "First Day of School" outfit (I'll post the pics of her in the dress tomorrow) and made some cute tags with the same fabric and ironed the fabric onto the tags with WonderUnder.
I then made up batches of our fav homemade pancake mix and put the mix into mason jars and put some stickers on the jars to identify what the jars contain. I then added an instruction tag to the rim of the jar.
I then put the mason jars in the bags, tied a cute bow, attached some cooking utensils and the tags with another cute ribbon and VOILA... a fun gift! I hope they like it!
This is the YUMMY food I prepared this week... I choose to leave the not so fab dishes to myself!
1 deep dish pie shell
3/4 lbs. hot Italian sausage
3 eggs, slightly beaten
1 3/4 C. milk
2 C. Monterey jack cheese, shredded
4 oz. can green chilies, chopped
Prebake unpricked pie crust on a preheated pie pan in 450 degree oven for 6 minutes. Reduce temp to 325 degrees. Remove casing on sausage, brown in skillet, breaking up meat with a fork. Drain well. In a bowl combine eggs, milk, sausage, cheese and chilies. Turn into a partially baked pastry shell. Bake in 325 degree oven for 45 minutes or until knife inserted comes out clean. Let stand about 10 minutes before serving. Makes 6 servings.
Combine cucumber, carrot, dill, chives and mayo together; set aside. Layer bottom halves of bagels with lettuce and tomato; top with 4 slices of turkey and cheese. Spoon veggie mix on top; replace top halves of bagels.
Preheat oven to 450 degrees. Place asparagus in a 3 quart rectangular baking dish. Drizzle with olive oil and sprinkle with half the cheese. Roast, uncovered, about 15 minutes or until crisp-tender, using tongs to lightly toss twice during roasting. (I also add more cheese after tossing) Meanwhile, in a small bowl combine butter, radishes, chives, and lemon juice. Transfer asparagus to warm serving platter. Serve with warm butter mixture.
Generously season steaks on both sides with salt and pepper. Heat oil in a large skillet over high heat. Sear until browned, 1 to 2 minutes per side, transfer to plate. Reduce heat to medium and add garlic. Cook, stirring until golden, about 1 minute. Add tomatoes and oregano. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan, for 8 to 10 mins. Return steaks and any accumulated juices from plate to skillet; cover and cook until steaks are just heated through, 1 to 2 minutes. To serve, transfer steaks to plates and top with sauce and mozzarella.
1.Preheat oven to 400°. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.
2.Place onion, garlic, celery, carrots, and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
3.In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.
4.Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160°, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.
AMAZING Meatloaf Sandwich
slices sourdough bread
tablespoons prepared olive tapenade
2 to 3
canned artichoke hearts, packaged in water, thinly sliced
small dill pickles, thinly sliced lengthwise
small red onion, thinly sliced into rings
1.Place bread on work surface. Spread each slice with 1 tablespoon
tapenade. Top one slice of bread with meatloaf, artichokes, pickles,
and onions. Place remaining slice of bread tapenade-side down.
1.Heat grill to high; lightly oil grates. Make mustard sauce: In a small bowl, whisk together mustard, sugar, and vinegar. Divide sauce between two bowls (about 1/2 cup each); use one for basting and the other for drizzling. Set aside.
2.In a large bowl, toss asparagus with oil; season with salt and pepper. Working in batches, if necessary, grill asparagus, turning occasionally, until lightly browned and tender, 4 to 8 minutes, depending on thickness of spears. Set aside.
3.Arrange salmon steaks on a baking sheet;
season with salt and pepper. With a brush, baste each side lightly with some
of the mustard sauce. Grill salmon steaks, basting with sauce again,
until glazed and cooked through, 3 to 5 minutes per side. Transfer
salmon to plates; drizzle with mustard sauce. Serve with half the asparagus
In a pitcher combine water, lemon juice and sugar. Add more sugar if you want it sweeter... I like it TART! Stir till sugar dissolves. Serve immediately over ice or chill till serving time. Makes 5 glasses.
I have to tell you that even though I take 50 million pics a months of my family, I am probably the only mother on the face of the earth that doesn't carry around pictures of her kids! I'm not proud of this... in fact, I wince everytime someone asks to see a current photo of my kids because I know I have to let them in on my dark secret.
Why do I not carry around pics? Pure unadulterated laziness... I just haven't gotten around to it yet! Hey, cut me a break... Patrick's only 12!
So, yesterday I decided to enter the realm of photo packing moms. I know... quite a leap.
Well, instead of just printing out some wallet sized pics and placing them in my wallet, I decided I HAD to do a big ol' craft. Okay, so I exaggerate, but I did get crafty.
Here's what I did and I'm quite pleased with it!
It's basically a luggage tag sized brag book with each tag having a picture on each side. I also added some stickers and charms and other thingies to personalize the book.
Today, Operation Kung Fu Shoe. (I wasn't aware these shoes had a name, but apparently they are called Kung Fu shoes)
So, normally I think these shoes are kind of ugly (sorry for all you Kung Fu shoe lovin readers), but add a HUGE tacky plastic flower and now we're talking!
Scarlet LOVES them...
I told her that I planted her shoes in the yard and watered them and they grew flowers... she doesn't believe me.
I bought the shoes online here, if you're interested. They are only $4.50 each, and I bought the flowers from Joann's summer clearance section for about $.70 each, so this is a super inexpensive craft and one that Scarlet ADORES!
Directions: (this isn't exactly brain surgery, but I do have a tip or two!)
I cut the stem from the base so that the flower has as flat a surface as possible
Now that the stem is cut, the leaves can be pulled apart very easily and this is something we don't want, so either sew a few stitches through ALL layers of the flower in the center (this is what I do) or with a glue gun, glue between all layers of the flower so it is held together
Now sew the flower to the top of the shoe with a few stitches (I use embroidery floss because it is more heavy duty)
Don't tie the final knot on the inside of the shoe because it will be an irritation while the shoes are being worn. I tie the knot below the flower on the outside of the shoe