Thursday, October 31, 2013

Show Your Stuff #100

Wow, I have done 100 editions of Show Your Stuff. Thanks to everyone to faithfully comes back each week to join the party. Starting with last weeks party, I pinned every post that was linked to my party.  So hopefully your posts got some extra traffic through my Pinterest page. Image has the link to my Pinterest page.
 So considering we are celebrating Halloween (at least in the US) I am sharing a sketch drawn by my 18 year old son.

Friday, October 25, 2013

Easy Swedish Meatballs

 My husband made these up as part of a catered event at our church. It was a little different, and a big hit.  It is a savory dish that go well at your dinner table or at pot luck event.
Easy Swedish meatballs

3 lbs. Ground beef
1 large onion
1 large green pepper
2 cloves garlic
2 eggs
1/4 cup Worcestershire sauce 
salt and pepper to taste
3 Tablespoons Oregano
3 Tablespoons Basil
3 cups bread crumbs

Place all ingredients in food processor except for ground beef and bread crumbs and puree. Place ground beef, bread crumbs, and mixture in large mixing bowl and kneed with your hands until well mixed. Roll into golf ball size balls and place on sheet tray. Preheat oven to 350 degrees and cook for 15 minutes. While cooking meatball save grease drippings from the meatballs.

2 cups of meatball drippings
1 stick butter
1 cup flour
1 large onion
8 oz. sliced mushrooms
1/2 cup sour cream

Slice onions and saute them with the mushrooms until hot and tender, remove and set aside. Place drippings and butter in skillet, when simmering add flour slowly, whisking constantly until smooth. Let thicken, add sour cream and mix thoroughly. Add onions and mushroom, stir well and spoon over meatballs. 

Thursday, October 24, 2013

Show Your Stuff #99

Is it too early to start thinking about Christmas? Many department stores have Christmas stuff up already. I have yet to figure out why have Christmas merchandise is out already when we still have a month yet to celebrate Thanksgiving. But however the Christmas Colored cotton yarn called to me and so this week I am sharing a couple of patterns found on my other blog, Treasures Made From Yarn. I have a Christmas Tree Pattern, and a Wreath Ornament Pattern.
Of course, you could interchange the colors to correspond with the different holiday.

So now it is time to go on with the party,.

Thursday, October 17, 2013

Chocolate Caramel Brownies - Show Your Stuff #98

 photo 9c2d3d39-9e5d-4351-b060-d6251ee13eaa_zpseda17cd5.jpg
 Who does not like chocolate and caramel? More importantly, who doesn't like brownies.

So here is the recipe:

2 cups flour
1 cup baking cocoa
2 Teaspoons baking powder
1/2 teaspoon salt
2 1/2 cup sugar
1 1/2 sticks butter (softened)
2 Tablespoons Vanilla
6 eggs
1 bag chocolate chips
1 bag caramel chips
2 Tablespoons butter

In a mixing bowl add eggs, sugar, vanilla, and butter, whip until smooth. Add cocoa, salt and baking powder while mixer is running on low, then add flour slowly to get good mix. When thoroughly mixed add 3/4 bag chocolate chips and 3/4 bag caramel chips (Saving the other 1/4 bag for drizzle topping. Preheat oven to 350 degrees, place mixture into 13x9 casserole pan and bake 45-50 minute or until knife comes out clean. Let cool.


In a double boiler melt 2 table spoons butter and add remaining chocolate and caramel chips stir until melted and well blended. Drizzle over brownies. 

Monday, October 14, 2013

Easy Tropical Dessert

No need to turn on the oven, this is an easy no bake dessert. Creamy and delicious, it has bananas and pineapples, but you could substitute with different fruit.
12 oz can crushed pineapple (well drained)
1 8 oz jar cherries (well drained)
4 ripe bananas
2 teaspoons lemon juice
1 stick softened butter
2 cups graham cracker crumbs
1/3 cup sugar
4 oz package white chocolate pudding
2 cups milk
8 oz cream cheese
4 oz marshmallow topping
12 oz cool whip

Use a 9x9 pan mix graham crackers, sugar and 2/3 stick butter to make crust. place in freezer for 5 minutes. in a small mixing bowl slice bananas and add lemon juice stir, evenly layer onto crust. Mix Cream cheese and marshmallow topping in mixer till softened and well mixed spread over bananas. Place Drained pineapple over cream cheese mix. In a small mixing bowl make pudding, pudding packet plus 2 cups cold milk, mix well, pour on top of pineapple. Let set for 1 hour. Add whip topping and cherries. Serve cold.

Friday, October 11, 2013

Seafood Enchilada

My husband made these up earlier in the week. I usually am not a fan of traditional enchiladas, but I do like seafood and I do like the flavor of these seafood enchiladas.

Easy Seafood Enchiladas

16 oz. Crab meat
6 oz salad shrimp
1 green pepper (quartered)
1 onion (quartered)
8 oz Mexican shredded cheese
1/2 cup salsa (your choice of heat)
1 T paprika
1 T garlic
1 T Chili powder

Shred crab meat, shrimp, green pepper, and onion in food processor. Place mixture into mixing bowl and add remaining ingredients, mix well. 

12 corn tortillas WARMED (for easy rolling) Easy way is open end of package, wrap in damp towel and microwave for 45 seconds on high.
2 12 oz jars of Alfredo sauce 
8 oz Mexican cheese

Add 1/4 cup of mixture to each Tortilla and roll open ended on both sides. In to 13x9 casserole dish coat bottom with a thin layer of Alfredo sauce, then place rolled enchiladas into dish. Cover with enchilada sauce and sprinkle cheese on top. Bake at 350 degrees for 30-35 minutes. let set for 5 minutes before serving.

Thursday, October 10, 2013

Show Your Stuff #97

I guess I will manage to get a linky party this week. If you have not read my previous post, I had surgery last Thursday and I wasn't sure if I was going to have a post this week.

I don't have a food item to share this week, but I did manage to crochet up this quick baby blanket in a day.  I was starting to feel a little better as I did not feel up doing of anything the first two days home from the hospital.

So now it is time to Show Your Stuff.

Monday, October 07, 2013

Show Your Stuff

For the first time since I started Show Your Stuff, I may have to postpone it for this week as I am recovering from surgery. 

Thursday, October 03, 2013

Show Your Stuff #96 - Home Made Canned Spaghetti Sauce

It is time again for another edition of Show Your Stuff. We got another bunch of fresh tomatoes and this time we made up some spaghetti sauce.

Spaghetti Sauce
25 medium ripe tomatoes
4 large green peppers (cleaned and quartered)
4 large Onions (peeled and quartered)
24 oz. Tomato paste
1 cup Canola oil
1/2 cup sugar
1/4 cup salt
8 gloves garlic (peeled)
2 Tablespoons Oregano
2 Tablespoons Parsley
2 Tablespoons Basil
2 Tablespoons crushed red pepper
2 Tablespoons Worcestershire Sauce
3 Bay Leaves
Lemon juice

Peel tomatoes using the shock method*
Put Green peppers, onions, and garlic into food processor and liquifey 
Put all ingredients in a stock pot (do not use aluminum pot) except lemon juice
Bring to boil and let simmer on low heat for 5 hours. Stirring occasionally
While sauce is simmering prepare jars for canning**
After 5 hours add 1 teaspoon lemon juice to each jar, add sauce leaving 1/2 inch of room at top of jar.
seal jars and wipe off jars.
Boil jars in large pot for 40 minutes (for quart jars) having water at least 2 inches above lids.
Remove from water and let cool before storing

*Have a pot of boiling water drop 4 or 5 tomatoes into boiling water for 45 seconds then place immediately into ice bath. The peels should come right off. Don't forget to core your tomatoes.

**Boil jars and lids in stock pot or jar sterilizer for 20 minutes. remove and let air dry.