Wednesday, October 29, 2014

Forgotten Recipes

I told some of you at the retreat I would post some recipes from the weekend and as usual I got a little sidetracked. But better late than never and this cooler weather fits this menu a little better.

Pioneer Woman Lasagna
I think I have made at least a dozen and a half of these just this month- retreat, Em, football dinner, bereavement dinner, Katie and about half a dozen to BU- apparently a Baylor football player loves it and helps himself to Payne's freezer- my small part to support the team.

  • 1-1/2 pound Ground Beef
  • 1 pound Hot Breakfast Sausage- I think I used Italian sausage - either works great
  • 2 cloves Garlic, Minced
  • 2 cans (14.5 Ounce) Whole Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 3 cups Cottage Cheese
  • 2 whole Beaten Eggs
  • 1/2 cup Grated (not Shredded) Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound Sliced Mozzarella Cheese
  • 1 package (10 Ounce) Lasagna Noodles- I Always use oven ready, so much quicker
  • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30
minutes, or until top is hot and bubbly.
Posted by on June 1 2007

Balsamic Vinaigrette Salad Dressing- Gooseberry Patch Good for You Everyday Recipes
- 1 1/3 c extra virgin olive oil
- 1 c balsamic vinegar
-4 cloves garlic minced
-4 Tblsp dried parsley
-4 tsp dried basil
-4 tsp dried minced onion
-2 tsp salt

Combine in a pint jar, screw on lid, shake well. Stores at room temp for a month.

Autumn Chopped Salad-Espresso and Cream Recipes
- 6-8 c chopped romaine lettuce
-2 medium pears, chopped
-1 c dried cranberries
-1 c chopped pecans
-8 thick slices bacon. crisp cooked crumbled
-4-6 oz. feta cheese, crumbled
-Poppy seed dressing- T. Marzetti
-Balsamic Vinaigrette- see above or Newman's Own Light Balsamic

On a large platter, combine lettuce, pears, cranberries, pecans, bacon & feta cheese. Drizzle generously with poppy seed dressing, followed by balsamic vinaigrette. Est. used 1 c of dressing total- 60% poppy 40% vinaigrette.

Peanut Butter Carmel Toffee Chocolate Chip Cookie Bars-

    Caramel Filling
  • 11 oz bag vanilla caramels
  • 14 oz can sweetened condensed milk
  • 4 Tbls butter
  • Cookie Dough
  • 12 Tbls unsalted butter
  • 2 c light brown sugar
  • 1/2 c creamy peanut butter
  • 2 eggs, room temperature
  • 1 Tbls vanilla
  • 2 c flour
  • 1 c old fashioned oats
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 2 cup chocolate chips
  • 1 cup Reese's peanut butter chips
  • 1 cup Heath toffee bits
  • Instructions
    1. Preheat oven to 350 degrees.
    2. Line a 9x13 inch baking dish with parchment paper.
    3. Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
    4. Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth
    5. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
    6. Add eggs one at a time, mixing well after each egg. Add in vanilla.
    7. Combine flour, oats, baking powder, and salt in a small mixing bowl.
    8. Add the flour mixture slowly stirring until well combined.
    9. Stir in the chocolate chips, peanut butter chips, and toffee bits.
    10. Spread 2/3 of the dough on the bottom of the pan.
    11. Slowly pour caramel mixture evenly over the dough.
    12. Drop the remaining dough on top by the teaspoon. It doesn't have to be perfect!
    13. Bake for about 30 minutes. Let cool completely and then cut into bars.

Tuesday, October 28, 2014

Just A Tiny Bit Longer

Thank you all for being so very patient. Just a tiny bit longer and I will have a whole list of holiday classes you are going to love. We have some new tricks up our sleeves and I think you will be pleased. Another sneak peek picture came in while I was typing this and it will make your heart JINGLE- soon ladies, very soon

I have a sneak peek from a very special teacher that I am so glad to have at the store AND at Glitter Market. Lesa Dailey is coming down from Kansas to be a vendor at Glitter Market and has so graciously agreed to teach one of her adorable " chickies" on Thursday night. More details and the actual class sample picture coming soon but I thought you might like to put Thursday, November 20th on your calendars. You won't want to miss this class and will so enjoy meeting Lesa if you have not before. I can tell it will be a race to get in this class.

Miss Merry Winter
Thursday, November 20th
5:30- 9:00
Lesa Dailey

Finally cooler weather and with it, a new shipment of our favorite fall fragrances- Autumn, Mexican Pumpkin, Fall Foliage &  Leather, Tobacco & Woods (it smells great) come and pick up your favorite.

*Please check your calendars carefully and note class dates. All class payments are due at the time of registration. If you are unable to attend the class, your kit can be picked up after class but remember most teachers do not provide written instructions. We are happy; however, to provide pictures to assist you in constructing your project.

Friday, October 24, 2014

A Jewelry Class and Some New Pretties

Meadeah taught her first jewelry class last night and I think it was a big hit! The ladies made 3 pendants using enamel and resin. They are beautiful and ladies you all did a great job- no bubbles and the resin looks great.

Great job ladies and I have a feeling there might be some more jewelry classes in our future!
Thank you to everyone who shared your evening with us last night!
Thought I would change out one little display yesterday. I adore the new line of paper goods from My Mind's Eye. Perfect solution for a handcrafted party if you aren't or don't have the time to be crafty and if you are, they are a great base to embellish. New line includes: wrapping paper, note cards, banners, paper medallion fans, banner letters and notebooks.


The party items come in several collections: chalkboard, kraft & gold foil, Mint/coral & gold foil, black & gold foil and vintage- lots of glitter. These were a big hit last night so come check them out while the selection is good.
For those of you that loved using the Art Anthology spray in Medeah's class at the Fall Glitter Retreat, we should have your favorite colors and some new ones at the store tomorrow. Sunday might be a great day to spray!
We also got in a shipment of our favorite fall candles yesterday. Three wonderful fall fragrances and some amazing ones for the holidays. These really are my very favorite candles; the scent lasts forever. If you have never smelled a Pickwick candle you are in for a treat! These would make great holiday presents and hostess gifts.
Thank you for your patience, we should be revealing our holiday classes next week- you will love them!

Thursday, October 23, 2014

Open until 7 Tonight

Join us for a fun evening of shopping- with a discount, tasty food trucks and sneak a peek at a Paper Crown class. 20% off sale tonight only from 4:30-7. Come join the fun!

Wednesday, October 22, 2014

Ladies Taking Medeah's Class Tomorrow

For those of you taking Medeah's jewelry class tomorrow, please bring if you have- flat and round nosed pliers, wire cutters, heat tool and an old paint brush that will be ruined by the end of the night.

Also there will be food trucks at the shopping center so you can come hungry and grab a bite before class. It will be fun!

Early Bird

Although we are not on the Premier Card, we decided to join the fun tomorrow pm. So come hungry, do a little early holiday shopping, peek in on Medeah's class and check out all the new goodies (you will love the new paper goods from My Mind's Eye! )

 All Paper Crown purchases from 4:30-7:00 will be 20% off.  It will be a fun way to enjoy a lovely fall evening.