Am I crazy?

I am working on restoring an old quilt of my mother in law's. I wanted to put a photo on here but I am having trouble. This quilt is in rough shape.

iPhone

I hadn't realized how long it has been since I have posted.  My husband and I received our iPhone on Saturday and it has been play play play ever since.  It is highly addictive.  I have done other things but I am on that thing way too much.  So I guess I can post a recipe today.  Talk to you soon.

{SAUCY CHICKEN}
2 tbsp water
1 tbsp cooking oil
½ cups packed brown sugar
1/3 cup ketchup
2 tbsp white vinegar
2 tsp Worcestershire sauce
1 ½ oz dry onion soup mix
3 lbs chicken parts, skin removed


Mix first 7 ingredients in bowl. Arrange chicken, meaty side up, in a single layer in small roaster. Spoon sauce over top being sure to get some on every piece. Cover. Bake in 350 oven for 50-60 min until tender.
Serves 6
From: Jean Pare

Busy Busy Busy

Yesterday I hosted Mom's group.  Wow.   I was busy cleaning up in the morning before everyone got here and then again after everyone left.  I was also in a bit of a bad mood so that did not help.  So I guess that is why I didn't even remember that I am trying to post daily.  If anyone is reading this blog they probably wonder if I ever live up to my promises.  Last night I was working on organizing some yard sale stuff.  The Mom's group is having a yard sale on Saturday so last night I was getting that all ready.  I did make vegetarian stew last night and it was very good.  For sure a repeat recipe.  I will get that typed up and posted soon.  I got it off the Weight Watcher's site.  I am making another recipe from there tonight so we will see how that goes.  Tonight I will be finishing pricing my yard sale items and getting ready for the day.  Yipppeee.  Here are some recipes.  Have a lovely day.

{TRADITIONAL SWEET POTATO CASSEROLE}
2 ½ pounds sweet potatoes, peeled and cut into 1-inch cubes
¾ cups packed brown sugar
¼ cup butter, softened
1 ½ tsp salt
½ tsp vanilla extract
½ cup finely chopped pecans, divided
Cooking spray
2 cups miniature marshmallows


Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in ¼ cup pecans. Scrape potato mixture into an even layer in an 11x 7 inch baking dish coated with cooking spray. Sprinkle with remaining ¼ cup pecans; top with marshmallows. Bake at 375 for 25 minutes or until golden.
From: Cooking Light Magazine
Makes 16 servings

I never had this thanksgiving traditional dish till I moved to USA.  My family didn't have this at our dinners.  We were really missing out.  This is one of my daughter's favorites.  I make it often.

{CANDIED WALNUTS}
½ cup sugar
1 ½ cups raw walnut halves
1/8 teaspoon coarse salt

Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Bake for 5 minutes. Test for doneness. If not quite toasted enough toast for 1 or 2 more minutes. Be careful not to burn. Remove from oven and let cool in pan on a rack.
Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is medium amber. As soon as the sugar is melted and the color is medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.
As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined with wax paper or parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely.
Makes 1 ½ cups
From: Simply Recipes

 I use to get these at Trader Joe's and when we moved here I couldn't find them.  Now I get them at Winco in the bulk section.  I have a wonderful salad that I put them on and I am sure that I have posted that one before but I can not find it at this moment.  It is called Carrie's Spring Salad.  It has a poppy seed dressing.  Yum Yum

Muscles still sore

Today was my second spin class.  My legs were sore from Monday's class.  I really like it.  I sweat like nobodies business.  I just wish my bottom wasn't so sore.  Anyway.  I forgot to post yesterday so I will add 2 recipes today.  I did work on my friend's book the other night but I still don't have it complete so I will work on it again tonight.

{CHIPOTLE BEAN NACHOS}
1 spray cooking spray
1 tsp canola oil
1 medium shallot, or 1 small onion, finely chopped
1 medium garlic clove, minced
15 oz canned kidney beans, rinsed and drained
1/8 tsp table salt
1/8 tsp chili powder, chipotle variety, or more to taste
20 items baked low-fat tortilla chips
7 tbsp low-fat shredded cheddar cheese, sharp variety
1/3 cup salsa
3 tbsp cilantro, fresh, minced, plus extra leaves for garnish


Preheat oven to 400 degrees F. Coat a large nonstick skillet with cooking spray. Heat oil over medium heat; then add shallot and garlic. Cook, stirring frequently, until shallots are tender, about 5 minutes. Add beans, salt and chili powder; mash with back of spoon or potato masher to make a pulpy mixture. Remove from heat; set aside. Place tortilla chips on rimmed baking sheet. Spoon bean mixture over top and sprinkle with cheese. Bake until cheese melts, about 3 minutes. Remove from oven and spoon salsa over top; immediately sprinkle with cilantro. Yields five topped chips per serving.
From: Weight Watchers

When I made these I used those scoop chips.  It worked well that way.  They were very good for a healthy option for nachos.

{THAI NOODLES}
1 (9-ounce) package refrigerated angel hair pasta
¼ cup peanut sauce
½ cup fat-free, less-sodium chicken broth
½ cup chopped unsalted, dry-roasted peanuts
½ cup preshredded carrot
¼ cup chopped fresh cilantro
3 tablespoons sesame seeds, toasted (optional)

Cook pasta according to package directions, omitting salt and fat. Drain well; return to pan. Add peanut sauce and next 4 ingredients. Divide pasta into 6 equal servings. Top each serving with toasted sesame seeds, if desired. Serve immediately. Yield: 6 servings (serving size: 2/3 cup)
Per serving: CAL 229; FAT 9.1g; PRO 8.6g; CARB 29.1g; FIB 2.3g; CHOL 24 mg; IRON 1.3mg; SOD 225mg; CALC 21mg
From: Weight Watchers

My step-son likes this one.  The stuff for this salad (cilantro, carrots, peanuts) tend to settle to the bottom of the bowl so really scrap it up from the bottom.

Sore Muscles

I started a Yoga/Spin class this morning.  It was very good but I am a wee bit sore.  Probably not as sore if it was just a spin class.  I believe the yoga stretching afterwards really helped.  So tonight I am going to work on my friend's shower book and will hopefully have something to post.  So for now here is a recipe.  Maybe I should rename this blog to "the girl who hardly has time to scrap".  I guess that wouldn't be accurate.  I could scrap a lot more but then I would be neglecting my chores and my family. 

{CHICKEN, BLACK BEAN AND CORN ENCHILADA CASSEROLE}
1 2 /3 oz Old El Paso Enchilada Sauce Mix or equivalent product (1.62 oz package)
6 oz canned tomato paste
8 cups water, divided
2 tbsp canola oil
1 cup onions, chopped
½ cup green peppers, chopped
1 medium garlic cloves, minced
1 ½ cup uncooked yellow cornmeal
1 spray cooking spray
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained and rinsed
2 cups cooked chicken breast, skinless, diced
1 ½ cup fat free shredded cheddar cheese

Preheat oven to 350 degrees F. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce total.)
Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.
Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickened, about 4 to 6 minutes.
Coat a 9 x 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.
Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly.
Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve. (Note: This recipe is a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by ½ to 1/3.)
From: Weight Watchers

My husband actually made this dish and it was very good.  Of course.  Why would I post it if it wasn't?

Lots & Lots of Recipes

I typed out a bunch of recipes this weekend so I will have a bunch of recipes to post this week.  I am currently working on a scrapbook for my friend's baby shower so I am hoping to have something to show you soon.  For now here is the recipe of the day:

{PUMPKIN-CARROT CAKE}
½ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1 large egg white
½ cup packed brown sugar
½ cup canned pumpkin
2 tablespoons vegetable oil
2 tablespoons butter, melted
1 tablespoon grated orange rind
¾ cup raisins
½ cup grated carrots
1/3 cup dried cranberries
Cooking spray
2 tablespoons coarsely chopped walnuts

Preheat oven to 350 degrees.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt). Place egg and egg white in a large bowl; beat with a mixer at medium speed for 30 seconds. Add brown sugar, pumpkin, oil, butter, and orange rind; beat until well blended. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in raisins, carrot, and cranberries. Spoon batter into an 8-inch square baking pan coated with cooking spray. Sprinkle with walnuts. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 9 servings (serving size: 1 square)
Calories: 219; Fat: 6.4g; Fiber: 2.9g

From: Cooking Light Magazine

All the recipes that I post on here are recipes that I have tried and liked.  I made this one for a baby shower and it turned out well.  I think it would be great with a cream cheese frosting.  Oh that sounds so good.  I started Weight Watchers today so I am going through withdrawl.

Recipe

{BROCCOLI CHEESE FRITTATA}

2 heads broccoli (about 2 pounds)
2 tsp unsalted butter
2 small onions, peeled, cut into ½ inch pieces
1 cup water
1 ½ tsp coarse salt
¼ tsp ground pepper
3 large whole eggs
9 large egg whites
½ ounce grated Parmesan cheese (1/4 cup)
2 ounces goat cheese (1/3 cup)
Cooking spray

Cut broccoli stems into ½ inch pieces, and cut florets into 1-inch pieces; set aside. Melt butter in a 12-inch sauté pan over medium heat. Add onions; cook until translucent, about 5 min. Add broccoli stems, and cook until they begin to soften, about 5 min. Add florets and water, and cook until broccoli is tender and liquid has evaporated, about 5 min more. Season with salt and pepper. Transfer to a bowl to cool completely. Wipe out pan; coat with cooking spray. In the bowl of an n electric mixer fitted with the whisk attachment, combine eggs and egg whites. Beat until extremely light and foamy, 8 to 10 min. Heat pan over med-high heat. Fold Parmesan and broccoli mixture into eggs. Add to pan; dot top with goat cheese, Cook, without stirring, for 2 min. Transfer to oven; bake until top is golden brown and frittata is set, about 30 min.
Makes 8 servings.
128 Calories; 103 mg Calcium; 5g fat; 87 mg Cholesterol; 381mg Sodium; 12g protein; 4g dietary fiber
From: Cooking Light


This one is a bit of work but very good.

Challenging

 I already posted these on the Paper Pals blog but I thought I would put them on here as well because I haven't posted a scrap page for a long time.  This paper was a bit of a challenge for me because I have to get over the fear of covering it up.  It has words and images all over and I don't want to cover those up.  I just had to do it.  It took me a long time to come up with an idea.  The page above used up a ton of photos that I cropped with my square punch.  14 photos on one page. 

 This page was a lot of embroidery work.  I stitched around all the photos.  I also made charms out of the stickers and then hung them from loops I had made from the ribbon.  It was a bit tedious and I would do it differently if I did this again. 

I had so few scraps to work with on my cards.  I wanted to cut some stuff out on the Cricut but I just didn't have enough paper.  I really like the thank you one.  It is plain and simple.