A roast with the bone in it will cook faster than a boneless roast. The bone carries the heat to the inside of the roast quicker.
Sunday, January 22, 2012
Saturday, January 21, 2012
Thursday, January 19, 2012
The last several days I have moved my "office" equipment into a guest bedroom. I had my office and sewing items in my small study and couldn't seem to keep the study clean and be efficient and productive in either endeavor. Currently my sewing things are scattered throughout the house - wherever I had space to store it. My goal is to have all the office items in the guest bedroom and move all my sewing things in the study (which will be renamed my sewing room). Hopefully, this will enable me to be more productive this year and keep both areas clean and organized. We'll see how it goes!
Wednesday, January 18, 2012
In a small space, take office storage to the walls to keep work surfaces clutter-free. In this space, cubbies were mounted to the wall and magazine holders were screwed into the bottom of the cubbies for an innovative mail sorter. For an easy and affordable work surface, transform a slab door into a desktop by mounting it to a wall and placing bookcases or file cabinets beneath it for support.
Tuesday, January 17, 2012
Sunday, January 15, 2012
Saturday, January 14, 2012
Kurli Cues Boutique
Scarlett Daisies Creations
Check for other cute ladybug
creations in my
Friday, January 13, 2012
With grocery prices at an all-time high, save money by buying in bulk, or stock up with supermarket specials, then freeze the items that you won't be using right away.
Wrap completely-cooled food in heavy-duty plastic wrap or aluminum foil, and place in zip-top freezer bags or air-tight containers to preserve the texture and flavor.
Here's a guide to how long you can store a variety of foods in the freezer and maintain quality.
Bacon, raw = 1 monthSausage, raw = 1-2 monthsHam, fully cooked = 1-2 monthsLuncheon meats, unopened = 1-2 monthsCooked meats, casseroles = 2-3 monthsCooked soups/stews = 2-3 monthsGround beef, veal, lamb, pork = 3-4 monthsChops = 4- 6 monthsRoasts = 4-12 monthsSteaks = 6-12 months
Ground chicken, turkey = 3-4 monthsCooked, plain = 4 monthsCooked poultry, casseroles = 4-6 monthsCooked, covered with broth, gravy = 6 monthsChicken or turkey, pieces = 9 monthsChicken or turkey, whole = 12 months
Thursday, January 12, 2012
I am looking forward to a shopping trip and lunch with one of my best friends. Naturally, we are making a trip to the Container Store and a fabric shop. Can't wait to find some goodies since two of my attributes are organization and sewing! Hope everyone enjoys today.
Wednesday, January 11, 2012
Tuesday, January 10, 2012
Monday, January 9, 2012
What to do with all the maps, guides, ticket stubs, post cards....from a vacation? If you don't scrapbook, why not create a collage of the items by gluing them onto a piece of cardstock paper and frame it. You'll be able to enjoy your memories each time you see the wall art. Barbara R. Moore from Shelby, N.C. shared this tip in a magazine. Photos from Martha Stewart's crafting ideas.
Sunday, January 8, 2012
- 1/2 cup butter
- 2 medium leeks, sliced
- 1/2 cup all-purpose flour
- 1 (14.5-oz.) can chicken broth
- 3 cups chopped cooked chicken
- 1 1/2 cups frozen cubed hash browns with onions and peppers
- 1 cup matchstick carrots
- 1/3 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 (17.3-oz.) package frozen puff pastry sheets, thawed
- 1 large egg
- 1. Preheat oven to 375°. Melt butter in a large skillet over medium heat; add leeks, and sauté 3 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. Whisk in chicken broth; bring to a boil, whisking constantly. Remove from heat; stir in chicken and next 5 ingredients.
- 2. Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 Tbsp. water, and brush over top of pie.
- 3. Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.
Saturday, January 7, 2012
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups butter, melted
- 1 1/2 cups granulated sugar
- 1 1/2 cups firmly packed light brown sugar
- 4 large eggs
- 1/4 cup brewed espresso or French roast coffee
- 2 teaspoons vanilla extract
- 1 cup chopped cream-filled chocolate sandwich cookies (10 cookies)
- 4 (1.45-oz.) milk chocolate candy bars with almonds, chopped (we tested with Hershey's)
- 1/2 cup dark chocolate morsels (we tested with Ghirardelli)
- 1/2 cup white chocolate morsels
- 1 cup pecan pieces, toasted
- Coat a 13" x 9" pan with cooking spray. Line pan with aluminum foil, allowing ends to hang over short sides of pan. Tuck overlapping ends under rim on short sides. Coat foil with cooking spray; set pan aside.
- Combine first 5 ingredients in a small bowl.
- Beat butter and sugars at medium speed with an electric mixer until smooth; add eggs, coffee, and vanilla, beating just until blended. Add flour mixture; beat at medium speed until blended. Stir in sandwich cookie crumbs and remaining 4 ingredients.
- Spoon batter into prepared pan, spreading evenly.
- Bake at 325° for 55 to 58 minutes. Cool completely in pan on a wire rack. Cover and chill at least 2 hours.
- Carefully invert brownies from pan using overlapping foil as handles; remove foil. Invert brownies again onto a cutting board. Cut brownies into squares.
- Note: We like this technique of lining a pan with foil before baking brownies. It sure makes cutting baked brownies neat and easy.
Thursday, January 5, 2012
- 1 pound uncooked cellentani (corkscrew) pasta
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups fat-free milk
- 1 (12-oz.) can fat-free evaporated milk
- 1 cup (4 oz.) shredded smoked Gouda cheese
- 1/2 cup (2 oz.) shredded 1.5% reduced-fat sharp Cheddar cheese
- 3 ounces fat-free cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper, divided
- 1 (8-oz.) package chopped smoked ham
- Vegetable cooking spray
- 1 1/4 cups cornflakes cereal, crushed
- 1 tablespoon butter, melted
- 1. Preheat oven to 350°. Prepare cellentani pasta according to package directions.
- 2. Meanwhile, melt 2 Tbsp. butter in a Dutch oven over medium heat. Gradually whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk until smooth; cook, whisking constantly, 8 to 10 minutes or until slightly thickened. Whisk in Gouda cheese, next 3 ingredients, and 1/8 tsp. ground red pepper until smooth. Remove from heat, and stir in ham and pasta.
- 3. Pour pasta mixture into a 13- x 9-inch baking dish coated with cooking spray. Stir together crushed cereal, 1 Tbsp. melted butter, and remaining 1/8 tsp. ground red pepper; sprinkle over pasta mixture.
- 4. Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
Wednesday, January 4, 2012
Christmas is probably the holiday I love the most and have the most fantastic memories of from childhood. Since the children have their own families, I have parred down to the decorations I want for my house. Extras have gone to the kids, grandkids or donated to Goodwill. It's still a lot of decorations! I am slowly taking it all down and organizing it into clear bins to place in the attic (we don't have basements in Texas). I also am cleaning as I go from room to room. Yes, I decorate every room! So, it is taking longer this year. Hope you all enjoyed your holidays!