Tuesday, February 28, 2012
Monday, February 27, 2012
You can appreciate vintage wallpaper without hanging it on your walls: Simply use scraps of your favorite paper to decorate glass coasters. Have a local glazier cut and sand 1/4-inch-thick glass into 3 1/2-inch squares. Use clear-drying decoupage glue, such as Mod Podge, to affix a paper scrap to the bottom of each coaster. Look for beautiful old wallpaper at tag sales or stores that specialize in vintage wall coverings. You can also use decorative paper
To make a winsome window decoration, take up a collection of natural beauties -- leaves, grass, flower petals, and ferns work well -- and help your child arrange them on the sticky side of a piece of clear Con-Tact paper. (You may want to tape down the Con-Tact paper to keep it from moving.) When he's done, place a second piece sticky-side down on top of the objects and press to seal it. Trim the edges (we cut ours into a circle), punch a hole in the top, and hang it in a window with a short length of ribbon.
- Nature objects found on a walk (leaves, grass, flower petals, and ferns work well)
- Clear Con-Tact paper
- Hole punch
- Take up a collection of natural beauties, and help your child arrange them on the sticky side of a piece of clear Con-Tact paper. (You may want to tape down the Con-Tact paper to keep it from moving.)
- When he's done, place a second piece sticky-side down on top of the objects and press to seal it. Trim the edges (we cut ours into a circle), punch a hole in the top, and hang it in a window with a short length of ribbon.
1 pound lean ground beef
1 medium onion, finely chopped (about 1 cup)
2 medium carrots, diced (about 1 cup)
2 cups Pace® Picante Sauce
1/2 cup water
1 package (16 ounces) penne pasta, cooked and drained
3 tablespoons chopped fresh cilantro leaves
- Cook the beef, onion and carrots in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
- Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 15 minutes, stirring occasionally, adding the water if needed until desired consistency.
- Place the penne and cilantro into a large bowl. Add the beef mixture and toss to coat.
Thursday, February 23, 2012
- Aluminum foil
- Acrylic paint
- First, crumple and uncrumple a large square of aluminum foil, then coat the foil with acrylic paint
- Set the egg in the center of the foil and loosely wrap it. Gently press the foil against the egg, then remove the egg and let it dry. Repeat with other colors, if you like
- foil baking cups
- thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup)
- oz 1/3-less-fat cream cheese (Neufchâtel), softened
- cup sugar
- teaspoons vanilla
- cup unsweetened baking cocoa
- whole egg
- egg white
- oz bittersweet or semisweet baking chocolate, melted
- cup fat-free hot fudge topping
- Fresh raspberries, if desired
- 1 Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.
- 2 In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
- 3 Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
- 4 To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes
- box Betty Crocker® SuperMoist® yellow cake mix
- cup mashed very ripe bananas (2 medium)
- cup water
- cup butter or margarine, softened
- cup miniature semisweet chocolate chips
- container Betty Crocker® Rich & Creamy chocolate frosting
- 1 Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffins cups.
- 2 In large bowl, beat cake mix, bananas, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Spoon batter evenly into muffin cups.
- 3 Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes. Frost cupcakes with frosting
- oz white chocolate baking bars or squares, chopped
- box Betty Crocker® SuperMoist® white cake mix
- Water, vegetable oil and eggs called for on cake mix box
- large marshmallows, cut in half crosswise
- Unsweetened baking cocoa
- 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Microwave 4 oz of the white chocolate on High 30 to 60 seconds, stirring once, until chocolate can be stirred smooth; set aside.
- 2 Make cake mix as directed on box, using water, oil and eggs. Stir in melted white chocolate. Divide batter evenly among muffin cups. Bake as directed. Cool 5 minutes; remove from pans to cooling racks. Cool completely.
- 3 Microwave remaining 10 oz white chocolate on High 1 minute 30 seconds, stirring after 30 seconds, until chocolate can be stirred smooth. Dip tops of cupcakes in melted chocolate. Arrange dipped cupcakes on cookie sheet. Refrigerate until set, about 10 minutes.
- 4 Set oven control to broil. Line cookie sheet with cooking parchment paper. Place marshmallows, cut sides down, on cookie sheet. Broil 1 to 2 minutes or until golden brown. Let stand 2 to 3 minutes. With metal spatula, slide 1 toasted marshmallow half onto each cupcake. Sprinkle with cocoa.
Wednesday, February 22, 2012
1 Spoon half of the bean dip into each of two 1-cup sealable plastic containers; smooth tops with back of spoon. Layer each evenly with half of the sour cream, olives, tomatoes and cheese. Seal tightly. 2 Divide chips evenly into 2 sandwich-size resealable food storage plastic bags. Keep lunch cool until serving time. 3 To eat, scoop up dip with chips.
Blogger Paula Jones from Bell'alimento shares a creative recipe for churros on a stick using crescent rolls
1 Heat oven to 350°F. Place silicone baking mat on cookie sheet with sides or line cookie sheet with parchment paper. 2 Unroll dough onto work surface; separate into 8 triangles. Starting at top of 1 lollipop stick and longest point of 1 dough triangle, wrap dough around stick, twisting dough as you go, until all of dough is around stick. Place on cookie sheet. Repeat with remaining 7 sticks and dough triangles . 3 Using pastry brush or fingers, brush tops with melted butter. 4 In small bowl, mix sugar and cinnamon. Sprinkle over tops of dough. 5 Bake about 6 minutes or until light golden brown.
- Create this cool organizer to store your art and craft supplies. Cover quart paint cans with scrapbooking, wallpaper, or wrapping paper scraps. Use double-stick tape or spray adhesive to secure the paper to the cans. To make a display, stack the cans on their sides and glue them together. Use the same idea with gallon cans to store larger items.
- Remove labels from cans of various sizes. Wash, dry, then spray the cans with primer. Allow to dry. Spray primed cans with desired colors. Tape off areas for striping and paint stripes or stripe by hand; let dry. Using a stenciling sponge, make polka dots along the stripes or tops of cans; let dry. Spray cans with clear-coat sealer.
- A basic coiling technique is all it takes to turn skinny strips of fabric into a striking take on a doily. Cut or tear scrap fabric into thin strips. Roll them up bandana-style and coil into tight circles. Pin, then loosely stitch the coils together. Customize! One circle works as a coaster. A few stitched together make a sweet centerpiece
Friday, February 17, 2012
- can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained
- cup chopped onion
- tablespoons chopped fresh cilantro
- teaspoon coarse (kosher or sea) salt
- clove garlic, finely chopped
- small fresh jalapeño chile, seeded, finely chopped
- ripe large avocados (about 1 1/2 lb) pitted, peeled
- tablespoons fresh lime juice
- teaspoon coarse (kosher or sea) salt
- teaspoon red pepper sauce
- clove garlic, finely chopped
- 1 In medium bowl, mix salsa ingredients.
- 2 In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients.
- 3 Spoon guacamole into shallow serving bowl; top with salsa. Serve with chips.
- lb boneless beef sirloin steak (3/4 inch thick), trimmed of fat
- uncooked deveined peeled medium or large shrimp, thawed if frozen, tail shells removed
- cup teriyaki marinade and sauce (from 10-oz bottle)
- teaspoon coarsely ground pepper
- bamboo skewers (4 to 6 inch)
- 1 Cut beef into 24 (3/4-inch) pieces. In medium bowl, mix beef, shrimp and teriyaki sauce. Sprinkle with pepper. Cover; refrigerate 30 minutes, stirring frequently. Meanwhile, soak skewers in water at least 30 minutes before using to prevent burning.
- 2 Spray grill rack with cooking spray. Heat gas or charcoal grill. On each skewer, thread 1 beef piece, 1 shrimp and another beef piece, leaving space between each piece; reserve marinade.
- 3 Place kabobs on grill. Cover grill; cook over medium heat 5 to 6 minutes, turning once and brushing with marinade once or twice, until shrimp are pink. Discard any remaining marinade
Wednesday, February 15, 2012
- Sort and Label. Evaluate all pantry items. Toss everything that's expired and give away everything you didn't use in the last year. (Write today's date on every item so you'll know next year if you actually used each item.) Put items back in pantry and label shelves.
Outfit a Drawer. Double the storage capacity inside a cabinet by adding freestanding wire shelves. Measure your cabinet interiors before heading to the home center or choose expandable shelves. Include riser-style inserts for small items such as spices or glassware.
Utilize Cabinet Doors. Evaluate the interior of every cabinet door and determine whether you can use the space to store spices, loose recipes, paper towels, or utensils. Add shallow shelves, racks, wall-mount pouches, and magnetic or cork boards.
Add Hooks. Install a utensil bar or metal grid above or beside your stove. Dangle five to eight frequently used utensils from S-hooks. Include a small wire basket to hold salt, pepper, cooking spray, and oil
Saturday, February 11, 2012
- If a dresser is too junky to save, use one of its drawers for a creative bulletin board. Paint the drawer to renew its life. Then cut corkboard to the size of the inside of the drawer and glue in place. Cover the board with pretty paper. Hang the drawer on a wall above a desk, and set decorations on the bottom for an interesting display.
Friday, February 10, 2012
- 1/2cup cold low-fat (1%) milk
- 1 tablespoon all-purpose flour
- 2 ounce sextra-sharp cheddar cheese, finely shredded (1/2 cup, packed)
- 3/4teaspoon salt
- 2 tablespoons olive oil
- 1 pound boneless top loin steak, very thinly sliced*
- 1/2teaspoon freshly ground black pepper
- 1 large onion, sliced in very thin wedges
- 1 green sweet pepper, thinly sliced
- 1 red sweet pepper, thinly sliced
- 2 whole-grain Italian rolls (each about 6 inches long and 4 oz.), halved lengthwise
1. For cheese sauce, in a small saucepan whisk together milk and flour to blend. Heat and stir over medium-high heat to bring to a simmer. Reduce heat to medium-low. Cook 2 minutes, stirring frequently until thickened. Stir in cheese and 1/4 tsp. salt untl cheese is melted. Simmer about 2 minutes, stirring frequently, until sauce is velvety and thick. Remove from heat. Cover surface with foil to keep warm and to prevent a skin from forming on top.
2. In a large nonstick skillet heat 1 Tbsp. of the oil over medium-high heat. Sprinkle beef with 1/4 tsp. each salt and black pepper. Add to skillet and cook for 4 to 5 minutes, just until browned and cooked through. Transfer to a plate; cover with foil to keep warm.
3. In the same skillet cook onion and sweet peppers in 1 Tbsp. hot oil over medium-high heat for 12 to 14 minutes, until edges are browned and onion is tender. Season with 1/4 tsp. each salt and black pepper.
4. Lightly toast split rolls. Evenly divide the onion-pepper mixture, meat, and cheese sauce among all rolls
1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. 2 Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet. 3 Spoon 2 teaspoons of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg. 4 Bake 13 to 17 minutes or until hearts are golden brown. 5 In small microwavable bowl, mix remaining 1 tablespoon hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.
Cream Cheese Swirl Layer
- package (8 oz) cream cheese, softened
- cup sugar
- tablespoon Gold Medal® all-purpose flour
- tablespoon vanilla
- box Betty Crocker® Original Supreme Premium brownie mix
- Water, vegetable oil and eggs called for on brownie mix box
- teaspoons instant espresso coffee powder
- bottle (1 oz) red food color
- 1 Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat cream cheese swirl layer ingredients with electric mixer on low speed until smooth. Set aside.
- 2 Make brownie batter as directed on box, using water, oil, eggs and adding espresso coffee powder and red food color; mix well until batter turns a rich red color. Spread batter in pan.
- 3 Dollop cream cheese mixture by tablespoonfuls evenly on top of batter. With knife, cut through mixture a few times to marble.
- 4 Bake as directed on brownie mix box or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour. Cut into 5 rows by 3 rows. Store in refrigerator.