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Sunday, October 31, 2010

Chocolate Raspberry Truffles

This is another OMG recipe.  These are wonderful, they take a bit of time but it's mostly waiting time. I made these Thursday (10/28) in between all my errands that day.  You really need a scale for this one to get all the measurements right.  The chocolate is the important part.  My daughter visited one of her friends that night and took her one of these.  The lady told her they were out of this world and wanted to know if I was interested in selling them.  WOW maybe yet another side job.  :-)
This recipe calls for candy coating, which stays hard at room temperature. You can use real chocolate, but you will want to temper the chocolate  so that these soft truffles have a hard outer shell. Like many truffle recipes, this recipe requires several extensive chilling periods, so be sure to plan ahead and give yourself plenty of time.
Printable recipe


1 large pkg fresh raspberries (or 1 package (10 oz) frozen raspberries, thawed

1/4 cup powdered sugar

1 lb semisweet or bittersweet chocolate, finely chopped

3/4 cup cream

2 tbsp light corn syrup

1 lb chocolate candy coating, for dipping

*2 squares white chocolate *I used Gherdeli ) optional

You can see a bit of the ganache peeking out of the truffle on the right.


Cook the raspberries until they break down, add about 3 TBL white sugar,  strain to remove the seeds.  This takes about 15 minutes on med/low heat.

(If using frozen raspberries place the raspberries in a blender or food processor, and process them until they are liquid. Pour the raspberry puree into a small saucepan through a strainer or cheesecloth to remove the seeds.)

 Add the powdered sugar to the raspberry puree and heat it over medium heat, stirring frequently, until it is thick and syrupy and reduced by about half. Remove the puree from heat and set aside for now.
 Place the chopped chocolate into a large bowl. Place the cream in a small saucepan until bubbles start to form around the edges, but do not allow it to come to a full boil. Once simmering, pour the hot cream over the chopped chocolate and allow it to sit for a minute or two to soften and melt the chocolate.
 Whisk the chocolate and cream together gently, until the chocolate is melted and the mixture is smooth and homogenous. This is your “ganache.” Add the corn syrup and raspberry puree to the chocolate mixture, and whisk it all together. Cover the surface of the ganache with cling wrap, and refrigerate until it is thick enough to scoop, at least 3 hours.
 Cover a baking sheet with foil or waxed paper. Using a candy scoop or teaspoon, scoop the ganache into small balls and place them on the prepared baking sheet. Once all of the ganache is scooped, freeze the balls for 2 hours or until firm.
 Place the candy coating in a large microwave-safe bowl. Microwave in one-minute increments until melted, stirring after every minute to prevent overheating. Stir until the coating is completely smooth. Allow the coating to cool until it is barely warm. Do not let it start setting up, but let it cool down so that it does not melt the truffle fillings.
 Using dipping tools or a fork, dip a truffle into the chocolate. Bring it out of the chocolate and allow the excess to drip back into the bowl. Place the dipped truffle back onto the baking sheet and repeat with remaining truffles and chocolate.
 Place the truffles in the refrigerator to set the candy coating for about 30 minutes. If desired, you can melt red candy coating (or tint white coating with red candy coloring) and drizzle a small amount over the truffles decoratively.
 Chocolate Raspberry Truffles can be stored in an airtight container in the refrigerator for up to two weeks.

These would make wonderful Christmas gifts to give to your children's teachers,  neighbors or whomever you might want to give a small gift to during the holidays, they would pair well with some homemade cookies.  I have lots of those recipes too.  :-)
Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.

Friday, October 29, 2010

Birthday Card

This is a quick post of a birthday card I made for my niece.   I make all the cards that my daughter, my sister-in-law and myself give to people.  This one is for my sister-in-law to give to her granddaughter.

The green circle is really a very pretty color lime green.  Lighting was not good when I took these.  Sorry
Thanks for stopping by, enjoy your day AND  Remember to Find the time to Do all the Things You Love.

Wednesday, October 27, 2010

Popcorn balls

Every once in a while I get the urge for these.  I've never made them before, hard to believe I know..  :-)  Well today I gave them a try.  I had to buy a candy thermometer so now I can make all sorts of things.
They are not difficult but take a little time.  My family had these right after they were formed and still a bit warm and said they were GREAT... I agree

First make your popcorn like you always do, hopefully you make yours on the stove, don't think these would taste as good with microwave popcorn.
I used about 3 TBL oil and 1/3 of a cup plus 2 TBL of kernels (I prefer the white kernels)
when it was done I lightly salted it and put it in a large bowl and popped it into a warmed 200 degree oven.  (I had warmed the oven then shut it off)
to make the syrup
1cup white sugar
1/3 cup light or dark corn syrup *I used dark*
1/3 cup water
1/4 cup butter
1//2 tsp. salt
1 tsp vanilla

put all ingredients except the vanilla in a large 2 qt. saucepan and bring to a boil, stirring constantly, when it comes to a boil continue to cook, do not stir,  until it reaches 270 on candy thermometer or until a small amount dropped into cold water separates into threads.  Remove from heat and stir in vanilla just until all mixed.  Pour over popcorn as even as possible and then stir, try not to break popcorn.  When cool enough to handle form into balls and put on waxed paper.  It helps if you spray your hands with cooking spray.  BE CAREFUL not to get burned.  (a voice of experience)  When cool enjoy.
thanks for stopping by, have a wonderful day and Remember to Find the time to Do ALL the things YOU love.

Sunday, October 24, 2010

Lemon Pull Apart Coffee Cake

I found this recipe here one day last week while I was surfing.  Her picture is a bit different from mine.  I don't think I put the dough in the pan right, but my daughter said that it looked very bakeryish, if that's a word. Boy is this good.


About 2 3/4 cups (12 1/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup (2 1/2 fluid ounces) whole milk
2 ounces unsalted butter
1/4 cup (2 fluid ounces) water
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature

Lemon Paste filling:
1/2 cup (3 1/2 ounces) granulated sugar
3 tablespoons finely grated lemon zest (3 lemons)
1 tablespoon finely grated orange zest
2 ounces unsalted butter, melted (don't add to will spread this on the dough after the rise)

3 ounces cream cheese, softened
1/3 cup (1 1/4 ounces) powdered sugar
1 tablespoon whole milk
1 tablespoon fresh lemon juice
(can store up to 2 days)

Directions:  Read all below before you start so you understand what you'll be doing with the dough.
Stir together 2 cups (9 ounces) of the flour, the sugar, the yeast, and the salt in the bowl of a stand mixer; set aside. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water, and set aside until warm (120 to 130°F [49 to 54°C]), about 1 minute. Add the vanilla extract.
Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add 1/2 cup (2 1/4 ounces) of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.
Sprinkle a work surface with 1 tablespoon flour and center the dough on the flour. Knead gently until smooth and no longer sticky, about 1 minute, adding an additional 1 to 2 tablespoons flour only if necessary to lessen the stickiness. Place the dough in a large bowl, cover the bowl securely with plastic wrap, and let the dough rise in a warm place (about 70°F [21°C]) until doubled in size, 45 to 60 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step. While the dough is rising, make the filling.

Making the filling:
In a small bowl, mix together the sugar and the lemon and orange zests. Set the sandy-wet mixture nearby (the sugar draws out moisture from the zests to create the consistency).

Making the cake:  after the rise twice
I lined my pan with parchment paper, made it much easier to remove.
Center a rack in the oven and preheat the oven to 350°F (175°C). Lightly butter a 9-by-5-by-3-inch loaf pan. Or, lightly coat the pan with nonstick spray.
Gently deflate the dough. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle. Using a pastry brush spread the melted butter generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.) Sprinkle 1 1/2 tablespoons of the zest-sugar mixture over one of the buttered rectangles. Top with a second rectangle and sprinkle it with 1 1/2 tablespoons of the zest-sugar mixture. Repeat with the remaining dough rectangles and zest-sugar mixture, ending with a stack of 5 rectangles. Work carefully when adding the crumbly zest filling, or it will fall off when you have to lift the stacked pastry later.

Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. (While there is plenty of space on either side of the 6 strips widthwise in the pan, fitting the strips lengthwise is tight. But that’s fine because the spaces between the dough and the sides of the pan fill in during baking.) Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.

Bake the coffee cake until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

Making the icing:
In a medium bowl, using a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.
To remove the coffee cake from the pan, tilt and rotate the pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the coffee cake, invert the cake onto the rack, and carefully lift off the pan. Invert another rack on top, invert the cake so it is right side up, and remove the original rack.
lip a sheet of waxed paper under the rack to catch any drips from the icing. Using a pastry brush, coat the top of the warm cake with the icing to glaze it. (Cover and refrigerate the leftover icing for another use. It will keep for up to 2 days.)

Here it is without the icing, still looks yummy.

Serve the coffee cake warm or at room temperature. To serve, you can pull apart the layers, or you can cut the cake into 1-inch-thick slices on a slight diagonal with a long, serrated knife. If you decide to cut the cake, don’t attempt to cut it until it is almost completely cool.  Yeah right, I couldn't wait, nor could my grandson or daughter.  Just pull it apart and devour.  LOL 

 Sure hope you try this one, you'll be happy you did.  Thanks for stopping by.  Have a wonderful day and Remember to Find the Time to Do All the Things YOU Love.

Thursday, October 21, 2010

Super Moist Banana Bread

One of our local grocery stores has banana's on sale every Thursday, they are only 19 cents a lb., with the fall weather coming on it seemed like a good time to make some comfort food.  Banana bread is just so yummy and you can add different things to it to enhance the flavor.  I've listed some in this recipe but I only used the nuts and sour cream in this one.
Ingredients (Makes 1 loaf)
1/2 c. Butter, softened (1 stick)
2/3 c. Brown sugar
2 eggs (beaten)
4-5 extremely ripe bananas (the blacker the better)
1 3/4 c. All purpose flour
1/2 t. Salt
1 t. Baking soda
2 t. Baking powder
1 t. Cinnamon
1/2 c. Walnuts or pecans (optional)
1/3 cup raisins (optional) 
1/4 cup chocolate chips (optional)
1/2. C sour cream (optional if freezing)
I did not use the raisins or chocolate chips this time.
Directions:   Pre heat oven 350 degree grease and flour 9x5x3 loaf pan
In a large bowl cream brown sugar and 1 stick of butter.  Stir in beaten eggs and 1 Tsp. vanilla. (if you use the sour cream add it after vanilla, gently fold it in.  Mash the banana's and add them to the mixture.  (the riper the banana's the sweeter the bread)
In another bowl mix dry ingredients and add the nuts. (I used pecans)   Slowly add the flour mixture to the banana mixture, about 1/2 each time.  Gently mix the flour mixture into the bananas until all incorporated.  DO NOT OVER MIX (over mixing makes the bread become very dense)
Pour the mixture into the prepared pan and let it rest for about 15 minutes before putting into the oven.  A VERY IMPORTANT STEP, don't rush it.  You will be very happy with the results if you give it the rest time before baking.    Then bake in oven for about 1 hour, or until toothpick inserted comes out clean.  Mine took about 1 hr and 3 minutes.  When it comes out of the oven spread some butter on top and let it sit in the pan for about 20  minutes before removing to a cooling rack.  Try not to cut into the bread until it is cooled.  (A little warm is ok) If you cut it while it is still pipping hot you will let all the steam out and the bread will be a bit dry.  I know it's a hard task having to wait but you'll be happy you did.  After you remove it from the pan dust it with confection sugar and then when cooled ENJOY! 
Here it is ready for the oven
 And just out of the oven plain

And now with the butter added, doesn't it look yummy??
 Now with the sugar

 And lastly the piece I ate.  :-)  
 Thanks for stopping by, have a wonderful day and Remember to Find the Time to do all the things you love.

Tuesday, October 19, 2010

Pineapple Cream Cheese Danish

These are really tasty, light and just so yummy.  You can put any flavor filling you like or just use the cream cheese.  When making these you have to remember to have the patience to wait 4 1/2 hours or overnight to enjoy them.  The dough is simple to make and putting together is very simple also.  I will say though, they taste best when eaten the day they are made.
Printable Recipe

If you are using a kitchen aide mixer  Do Not use the dough hook use the paddle.
1 tablespoon yeast
1 teaspoon white sugar

1/4 cup warm water
1/2 cup milk
1 egg (room temperature)
2 cups all purpose flour
1½ tablespoons white sugar
½ teaspoon salt (do not leave out)
½ cup of butter (no substitutions)
3/4 cup fresh pineapple finely chopped (can use canned crushed or tidbits)
8 oz cream cheese
1/3 cup sugar
1 tsp vanilla
1/4 cup chopped pecans (optional)

Glaze Topping:
2 cups of confectionary sugar
1 tsp vanilla
enough milk to make the right consistancy (maybe 1 or 2  TBL or so)

Measure 2 cups flour (spoon into cup and level off), 1½ tablespoons of sugar and the salt into a bowl. Cut the butter into the flour using a pastry blender until you have very small pieces of butter when you are done, it should look like oatmeal.
 Warm the milk until the chill is off (I used my microwave) and then add the slightly beaten egg. In a large bowl, add the (milk-egg mixture) and the (yeast-water mixture) to the dry ingredients. Stir well until it is all blended together. It will be a very soft dough (not a knead-able dough). I used my heavy duty electric mixer to mix everything together.
Cover with plastic wrap and refrigerate at least 4 hours or overnight (I did it  overnight). The next day, sprinkle your counter with some flour and turn the dough out onto the counter. Sprinkle the top of the dough with more flour and roll the dough around until all sides are coated with a little flour so its not so sticky anymore. Roll (or pat) the dough out to ½" thick rectangle. The dough will be sticky during this stage, but don't give up, just keep lightly flouring your counter and rolling pin.

Cut the rectangle in to ¾" strips. Pick up a strip and dust the excess flour off of it. Twist the strips a bunch of times and then place one end on the counter and wind the twisted strip (in a single layer) around and around (tuck a tiny piece of the "tail" under the pastry)  This is what they will look like.
Place the rolls on a lightly greased baking sheet. Very lightly, spritz the top of the clear wrap with vegetable spray so the plastic doesn't stick to the pastry. Cover loosely with plastic wrap and let them raise for an hour (or until they are doubled in size . Bake in preheated 400 degree oven for 10 to 15 minutes (my oven took 19 minutes).  Let cool a bit and then enjoy.
Thanks for taking time out of your busy day to stop by.  Have a wonderful day and  Remember to find the time to do all the things YOU love.

Friday, October 15, 2010

tri fold shutter card

Last week I was surfing the net trying to get some inspiration for Christmas cards.  I have about 90 cards I have to make and am not one to make the same card over and over.  I found this card here .   It's much easier than it looks. She gives wonderful instructions also.  The pinkish color is not part of the card.  It was really overcast today so there are lots of shadows.  Sorry!

Here is the card opened up.

So as you can see you color combo can be endless.
Thanks for stopping by and have a wonderful day and up coming weekend.  Remember to find the time to do all the Things you Love.

Tuesday, October 12, 2010

Mexi corn muffins

Last week my grandson AJ"s football team had a chili feed to raise money.  I was asked to make corn muffins and a dessert.  Here are the muffins I made.  I thought a Mexican flavor would go good with the chili.  They were a hit.  I also made a Mexi Puff and a dessert both of which I will post soon.

adapted from Taste of Home


2 pkg corn break mix *

2 egg

1 cup milk

1/3 cup hot rotel (can use regular or mild depending on how spicy you like them.)

1/2 cup whole kernel corn

1/2- 3/4  cup shredded cheese (I used the mexi blend)

2 TBL chopped jalepanos


Blend all ingredients and fill muffin lined cups 3/4 full.  Bake for about 20 minutes until golden brown.

* I used the jiffy muffin mix so had to use 2 per 12 muffins.

Another quick recipe even the kids could try.  Thanks for stopping by.  I don't know what's with this text but when I type it to get it ready it's not all CAPS, but when it posts it is.  Sorry.  

Have a wonderful day and Remember to Find the Time to Do all the Things You LOVE.



Sunday, October 10, 2010

Milk Chocolate Oreo Cookie

I adapted this recipe from a chocolate chip recipe I had.  These are really good, and will take care of that chocolate craving if you get those.  I made some of these without the nuts because my oldest grandson Josh doesn't care for nuts.  I also noticed that the cookies without the nuts flatten out more.  Interesting.
Printable Recipe


14 TBL  butter, melted

3/4 cup   firmly packed brown sugar

1/2 cup white sugar 

1  large egg  + 1 egg yoke

1  teaspoon  vanilla

1/2  cups  all-purpose flour

1  teaspoon  baking soda

1/2  teaspoon  salt

1/2  large Hersey Bar cut into chunks

12 Oreo cookies crushed

1  cup  chopped pecans ( or other nut optional)

Melt 10 TBL butter until nice and brown, be careful not to burn.  Put in oven proof bowl and add the remaining 4 TBL butter and whisk until melted.  Add the brown sugar and white sugar and whisk until creamy.  Add the eggs and whisk again.  Let rest for 3-5 minutes and whisk again, add the vanilla.  In another bowl mix all the dry ingredients the add to the butter/sugar mixture.  Add the oreo's and the hersey chunks.  Drop by TBL on parchment lined cookie sheet.  Bake at 400 for about 7-10 minutes.
See the oreo's??

Thanks for stopping by today, hope everything is going well in your world.  Have a wonderful day and try to REMEMBER to find the Time for ALL the Things YOU LOVE.

Friday, October 8, 2010

Raspberry Chocolate Cream Cheese Bites

I recently made some raspberry sauce and wanted to make some sort of dessert.  Well these are delish but very rich.  One small square was enough for me.  Kind of like fudge, it's so yummy but yet sooooooooooo RICH in texture and flavor.

I adapted this recipe from Land o Lakes site
Printable Recipe


1 1/4 cups finely crushed chocolate graham crackers
1/4 cup butter, melted


1 pkg of Reisen candy, unwrapped (see picture)
1/2 bar hersey chocolate with caramel (see picture)
2 tablespoons half and half
1/3 cup chopped pecans, toasted
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 cup sour cream


4 squares Ghirardelli  chocolate melted     
Heat oven to 350°F. Line 8-inch square baking pan with double thickness of aluminum foil, extending foil over ends of pan. Spray foil with no-stick cooking spray. Combine all crust ingredients in small bowl. Press onto bottom of prepared pan.

Combine caramels and half & half in medium microwave-safe bowl. Microwave on HIGH (100% power) 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan. Sprinkle with pecans. Refrigerate while preparing cream cheese mixture.

Combine cream cheese and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla, beating just until combined. Stir in sour cream. Pour over caramel mixture.

Bake for 35 to 40 minutes or until just set 2 inches from edge of pan. Cool on wire rack for 2 hours. Loosely cover; refrigerate at least 4 hours. Lift cheesecake from pan using foil ends. Cut into 36 squares.

Place cooling rack over large piece of waxed paper on counter.  Pierce each cheesecake square with fork or toothpick. Spoon raspberry sauce over top then drizzle chocolate over top and sides of each cheesecake square, letting excess chocolate drip back into pan. Place onto cooling rack. Let stand about 20 minutes or until chocolate is firm. Store refrigerated. 

Trust me these will satisfy a sweet tooth or chocolate craving.  They take a little work but are well worth the effort.

Wednesday, October 6, 2010

Chocolate Blackberry cookies with a hint of caramel

I had some blackberry puree left from my last baking adventure.  the Blackberry muffins, well I didn't want it go to waste so I made these.  I combined 3 different recipes to come up with this one.

Heat oven 375

1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1/2 cup blackberry pureed *or what you want*
1/2 cup chocolate melted and cooled *you can use chips, bar or bars with creams in them...I used 1/2 bar of Hersey with caramel  and some dark chocolate.
2 eggs
3 cups flour
3/4 tsp salt
3/4 tsp baking soda
1 tsp. vanilla extract

With mixer or KA cream sugars and butter til creamy.  Add eggs 1 at a time,  blending well between each.  Add chocolate, vanilla and blackberry puree, blend well.  Combine flour, salt and  baking soda add to other mixture a little at a time til all is incorporated,   Drop by teaspoon on an ungreased baking sheet (I always use parchment paper, easy cleanup)  Bake for 10-12 minutes until they start to brown on the edges, remove and put on wire rack to cool.

Oh I just tasted one, very yummy and nice texture, not real soft and not hard at all.  Hope you try these, a quick easy cookie for an after school snack for the kids or for a brunch or a JUST BECAUSE for yourself and your family.

Thanks for stopping by, maybe next time you can say hi.  Have a wonderful day and Remember to Find the Time to Do All the Things you LOVE.

Monday, October 4, 2010

Shrimp Fried Rice

This is what I had the other night with my Shrimp Stir Fry.  I used brown rice, if the truth be told I like it better with white rice but ya know they say brown rice is better for you.  So guess the option would be up to you if you want to go healthy or not.

All you need is:
2 cups brown instant rice
1 3/4 cup water
2 TBL sesame oil
2-3 TBL soy sauce
3 eggs
3 green onions (you can use regular sweet onions but the green give it color)
oil for frying
*optional you could add peas and carrots if you like but I don't like them in my fried rice.

Cook the rice as per instructions
In skillet a heat oil add some onion cook for about 30-45 seconds.  Add beaten eggs and cook til firm, this picture shows them almost done.

Break up the egg so it looks like scrambled eggs, add the rest of the onion and then add the cooked rice.  Cook and stir for about a minute then add soy sauce, sesame oil and the cooked shrimp cook for about 2 or 3 minutes.
 Here it is ready to serve with the Shrimp Stir Fry.

Hope you try this one and add you own twist to it.  To me this is  a real comfort food.  Thanks for taking the time from you busy day to stop by.  Have a wonderful day and Remember to Find the Time to do ALL the things YOU love.

Saturday, October 2, 2010

Shrimp Stir Fry

 I get a craving often for Chinese Food so the other night I decided it was time for some Shrimp Chow Mein or as others call it Stir Fry.  This is a very quick and tasty meal and can be made with many different types of meat, poultry, fish or just veggies.  I made shrimp fried rice that night too.  I'll post that recipe very soon.  Also you can add other veggies if you like, such as snow peas, cauliflower, bean sprouts or even cabbage.  I'm not a fan of cabbage in Chinese food so it's up to you what you would like.  It probably takes more time to cut the veggies than to prepare this dish.

3/4 - 1 lb shrimp (cooked,  and peeled)
2 large carrots sliced on the diagonal
3 stalks of celery cut on the diagonal
1 large onion sliced
3-4 stems of broccoli cut
  *any other veggies you want to add*
1/2 cup chicken stock
1/4 cup water
3 TBL soy sauce
2 TBL Sesame oil
1 1/2 TBL corn starch
2 TBL vegetable oil

In a large skillet heat oil, add a couple of pieces of onion and cook for about a minute or so, add the rest of the veggies, cook until tender.  Add cooked shrimp and cook for about 2 minutes, add about 1 TBL soy sauce and a couple of shakes of sesame oil.   stir.  Just before ready to serve mix chicken stock, water, rest of soy sauce, sesame oil and then add the cornstarch and stir until well mixed, add to shrimp and veggies and cook until it thickens.
Veggies all cut and ready to cook.

Shrimp added

And last the sauce mixture added.

Sure hope you try this simple recipe.  I love this the next day.  I'm not a leftover person but I can deal with this.  :)

Thanks for stopping by and have a wonderful day, but Remember to Find the Time to Do ALL the Things you Love. 


Friday, October 1, 2010

Quick birthday card

I made this card the other night for my sister-in-laws stash.  I make all the cards that I give and also the ones that my daughter and sister in law give.  I find this craft to be very relaxing, like baking and cooking.  I also do scrap booking and will have something to share in that category very soon.  I used my tonic punch system for the butter flies (which my friend Barb would love, she just loves butterflies, Right Barb?  I put a piece of green card stock behind the openings of them and then put stickles in the opening to give it some glitter.  The other pieces of paper I used were just scraps.  So there you have it quick and easy.  Here's the inside.  The sentiments are all computer generated.  The photo of the inside is terrible, sorry about that...that's what happens when you rush. 

Thanks for stopping by today, TGIF, hope you're having a good one and have a fun weekend ahead.  Ok off to make pizza dough.  I made sauce yesterday with tomatoes from my sister-in-laws garden so now have to have something to put it on.   :-)  Remember to find the time to do ALL the things you love.
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