Monday, January 30, 2017

lASAGNA sTUFFED pEPPERS

INGREDIENTS

Servings: 4Lasagna-Stuffed Peppers
4 bell peppers, various colors 
1 onion, chopped
4 cloves garlic, chopped
½ pound ground beef
½ pound sweet Italian sausage
1 teaspoon salt
1 teaspoon pepper
1 28-ounce can diced tomatoes
1 28-ounce can tomato sauce
15 ounces whole milk ricotta
1 cup grated parmesan cheese
½ cup fresh basil, chopped
1 egg
4-5 cooked lasagna noodles, quartered
1 cup shredded mozzarella cheese

PREPARATION

1. Preheat oven to 350˚F/180˚C. 
2. Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften. 
3. Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. 4. Add the onion and garlic, cook until softened.
5. Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides. 
6. Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. 7. Simmer for 5-10 minutes, remove from heat and set aside. 
In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside. 
8. Remove the peppers from the oven, drain any excess water that accumulated inside. 
9. Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese. 
10. Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned. 
11. Rest for 10 minutes before serving. 
12. Enjoy!

Tuesday, January 17, 2017

DIY GINGERBREAD BODY BUTTER

DIY GINGERBREAD BODY BUTTER

Ingredients:
½ C. Shea butter
½ C. coconut oil
2 tsp. ground ginger
1 tsp. cinnamon
2 tsp. vanilla extract
Directions:
#1. Add the Coconut oil and the Shea butter to a small saucepan. Heat on low until melted, mixing well. Remove the saucepan from the heat and let set until cooled to room temperature.
#2. Scoop the mixture into a bowl and set in the fridge for 15-20 minutes.
#3. Remove from the fridge and add the cinnamon and vanilla extract and ground ginger. Use a hand mixer to beat the ingredients until whipped (2-3 minutes).
#4. Scoop the body butter into an airtight container, such as a mason jar and seal. Keep the body butter at room temperature for about 6 months. If you see a separation 
found  on ..FRUGAL MOM

Sunday, January 15, 2017

Homemade Peppermint Patties

Homemade Peppermint Patties

  • 1/4 cup softened butter
  • 1/3 cup light corn syrup
  • 1-2 tsp peppermint extract*
  • 3 cups powdered sugar
  • 2 cups dark dipping chocolate**
  • chocolate jimmies, if desired
Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and are holding together.Remove dough from bowl and break off about 2 teaspoon-sized sections. Roll into a ball and gently flatten with your hands. Put patties down on a pan lined with wax or parchment paper. Once all patties are made, place pan in the freezer for 10-15 minutes.
Melt chocolate in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir. Remove peppermint patties from freezer. Use a fork or a handy Winton Dipping tool like I did to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated patties to wax paper to cool. Top with chocolate jimmies if you’d like.

Thursday, January 5, 2017

Wooped

Well,
 Tue And Wed they wooped my butt at physical thearpy. Was a good workout but the trying to step up was really hard. My walking with the walker is getting easier I still can't drive any where by my self, which is a pain because I have to have some one drive me ..... I have it tomorrow so today I'm doing easy things.
      Decided to finish my chair backs to keep miss kitty from scratching the wicker parts which she has attacked.   I'm going to replace ths seats also with a solid color to match the backs.   THAT DARN HOLE IN MY SEWING MACHINE NEEDLE GET SMALLER EVERY YEAR........THAT'S THE PART I HATE MOST!!
ONE MORE CHAIR TO GO

Monday, January 2, 2017

STRAWBERRY CREAM CHEESE PASTRIES

    For the Pastries
  • 1 package (8-ounces) cream cheese, softened
  • 2 sticks (16 tablespoons or 226 grams) butter, softened
  • 2 cups all-purpose flour
  • powdered sugar for dusting
  • 1/2 teaspoon salt
  • For the Filling
  • 1 package (8-ounces) cream cheese, softened
  • 1/2 cup powdered sugar, or to taste (if you prefer it sweeter, add more)
  • 1 teaspoon pure vanilla extract
  • strawberry jam


  1. In your mixer's bowl, beat cream cheese and butter until smooth, light and fluffy.
  2. Add flour and salt and continue to mix until thoroughly combined.
  3. Lightly dust work area with powdered sugar.
  4. Transfer dough to work area and shape into a ball.
  5. Divide it into 4 rounds; flatten each round and cover each pastry dough with plastic wrap.
  6. Refrigerate for 30 minutes.
  7. In the meantime, prepare the filling by combining cream cheese, powdered sugar and vanilla in your mixer's bowl.
  8. Beat until creamy and smooth. Set aside.
  9. Dust work area with flour.
  10. Remove dough from fridge and let rest for 5 minutes.
  11. Roll out each ball of dough to a 1/4-inch thickness.
  12. Cut into 3x3 squares.
  13. Fill the center of each square with 1/2-teaspoon cream cheese mixture and 1/2 teaspoon strawberry jam. For a prettier presentation, using a pastry bag, you can pipe the fillings, one on top of the other.
  14. Overlap opposite corners of dough to the center and over the filling. Pinch seams together.
  15. Refrigerate for 1 hour.
  16. Preheat oven to 375.
  17. Bake 10 to 11 minutes, or until edges are browned.
  18. Cool completely.
  19. Serve.

Read more at http://diethood.com/strawberry-cream-cheese-pastries/#O7COIxHSLcXUBRFg.99