20 hours ago
Tuesday, August 25, 2009
Inspired by Dawn McVey
Thursday, August 20, 2009
Magnificent Tomato Soup
Roasted Tomato Soup
6 cups (3 pints) cherry tomatoes
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 cup chopped onion
1 (28-ounce) can diced tomatoes
4 cups chicken broth
1/2 teaspoon thyme
1 cup whipping cream
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 cup chopped onion
1 (28-ounce) can diced tomatoes
4 cups chicken broth
1/2 teaspoon thyme
1 cup whipping cream
Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes. In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes. Using a food processor or blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary. Yield: 10 cups


Wednesday, August 19, 2009
SUPER BLOG CANDY!!

Always Inspired by Inking Idaho!!
May have to change this to a cooking blog . . .
Lila's Chicken (from Vera Bradley Cooking with Friends)
(my modifications are in parentheses)
8 oz. vermicelli
1/2 cup butter (1/4 cup olive oil)
1 large onion, chopped
1 1/2 cups sliced fresh mushrooms (omit)
1 can cream of chicken soup
1 can cream of mushroom soup (cream of chicken & herb soup)
2 cups chicken broth (1 cup if omitting mushrooms)
4 boneless skinless chicken breasts, cut into bite-size pieces
2 cups sour cream
seasoned pepper to taste
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese
5 slices rye bread, cut into cubes
(I omitted this topping completely)
Heat over to 350F. Grease a 8x12-inch baking dish (3-quart casserole dish). Boil the vermicelli for 2 minutes, drain. Melt the butter (heat oil) in a large skillet. Add the onion. Saute until translucent. Combine the sauteed onion, mushrooms, soups, chicken broth, and uncooked chicken in a large (HUGE) bowl and mix well. Add the sour cream, seasoned pepper, and cheddar cheese. Stir in the slightly cooked pasta. Spoon into the baking dish. Sprinkle with the Parmesan cheese and cheddar cheese. Sprinkle the bread cubes over the top. Bake for 1 hour or until the chicken is cooked through and bubbly.
Serves 8.
Sunday, August 16, 2009
It's about that time . . .
2 sticks ‘cold and cubed’ unsalted butter
1/2 cup granulated sugar
1 cup light brown sugar
1/2 cup dark brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 tsp baking soda
2 cups good quality semisweet chocolate chips or chunks
1 cup walnuts (Toast the nuts for more flavor, if desired)
1/2 cup granulated sugar
1 cup light brown sugar
1/2 cup dark brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 tsp baking soda
2 cups good quality semisweet chocolate chips or chunks
1 cup walnuts (Toast the nuts for more flavor, if desired)
Preheat oven to 375 degrees. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts. Scoop out portions of cookie dough onto a sheet pan lined with parchment paper or Sil-Pat and bake in the preheated oven for 13-15 minutes depending on how large the cookies are, until very lightly browned, taking care not to over bake. Let cool on rack and store what you don’t immediately eat in an airtight container.


Monday, August 10, 2009
Summer Hostess Thanks
Thursday, July 30, 2009
Raspberry Suite Color Challenge #13

Friday, July 24, 2009
Bag Lady Challenge
When I checked out my buddy, Annie B.'s, blog yesterday, I saw this cool challenge from the Moxie Fab World website! As soon as I saw the Paige Fabric Crossbody Bag from Fossil, I knew that it would be the inspiration for my card. I LOVE patchwork designs because it's so easy to punch out those little squares and use them to create beautifully striking designs. The color combo is way out of my comfort zone, but I think for this design
, the diverse colors work well together. I used a piece of my Soho Designer Hardware for a little pizazz and drew on some stitching to make it look more like a patchwork purse. Thanks for stopping by and have a great weekend!!

Friday, July 17, 2009
Flower Pot Card #2
Wednesday, July 15, 2009
Inspired by . . . Crate & Barrel


Monday, July 13, 2009
Always Inspired by Kelly Lunceford!!
Sunday, July 12, 2009
New Baby Card

Wednesday, July 8, 2009
Pick a Petal Revisited

I haven't used my Pick a Petal stamp set in forever, but today I found a few card fronts I had made using this set and decided to dust it off and see what I could do with it!! Of course, I consulted Splitcoaststampers first and found this beautiful card by Angela R. I just love tent topper card, but I've never made very many. They are not hard at all and are a definite "step up" from your run-of-the-mill 5 1/2" x 4 1/4" card! So, I CASEd this beautiful card in its entirety and I am very pleased with the results! My card base is 8" x 4 1/4" which allows 1 1/2" of your tent topper to extend above the base. Thanks for stopping by and have a great rest of the week!!
Tuesday, July 7, 2009
BIG NEWS!!

Monday, July 6, 2009
With Deepest Sympathy

(The inspiration for this card came from Jodi Collins' beautiful card on SCS.)
Stampers' ShowCASE

Sunday, July 5, 2009
Subtle Razzle

Saturday, July 4, 2009
Happy Independence Day!!

Friday, July 3, 2009
Just Buzzin' By my favorite blogs!!

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