Dinosaur Hat

Stegosaurus

Snowflake Hat

I came up with this pattern all by myself! I figured out stitches per inch, crafted a pattern, devised a clever decrease for the top that held the snowflake design and everything!! D, loves it. He said it is "very warm".

Cactus

Raspberry Sherbet

1 pound (454 grams) fresh raspberries or frozen unsweetened raspberries, thawed

1 cup (200 grams) granulated white sugar

2 cups (480 ml) whole milk

1 1/2 teaspoons freshly squeezed lemon juice

Place the fresh or frozen unsweetened raspberries (that have been thawed) in your food processor or blender, along with the sugar, milk, and lemon juice. Process until smooth. Strain the mixture to remove the raspberry seeds by pouring through a fine meshed strainer placed over a large bowl.

Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the raspberry sherbet to a chilled container and place in the freezer for a few hours or until it reaches the desired consistency. If the sherbet becomes too hard, place in the refrigerator until softened before serving.

Makes about 4 cups (960 ml).

Recipe

Stuffed Turkey Breast

stuffing made with leftover bread, prosciutto, onions, sage and pepper.

Red Baby Hat

Apple Pie

"Wanna get pie?"

Crumble topping:
1 stick very very soft butter, 1 C. loose brown sugar, 1 C. flour, 3/4 C. oatmeal, 1 tsp. cinnamon.  Mix until crumbly, top your favorite pie with it.

Meatball Soup

2 c. water
1 large can tomatoes
1 package frozen vegetables
1 package frozen (precooked) meatballs
1 box small pasta shapes

Combine water, tomatoes, vegetables, and meatballs in large stock pot. Bring to a boil.  Season with salt, pepper, garlic, whatever you like. One your meat and vegetables are not frozen, add 1.5 C. pasta, and boil for time specified on package.  Soup done as soon as 20 minutes.

Bruschetta Chicken

1/3 C. olive oil

1 package McCormick® Gourmet Sweet Basil & Oregano Bruschetta Chicken Recipe & Seasoning Mix
1 large can whole peeled tomatoes quartered lengthwise
1 pound chicken tenders or boneless skinless chicken breasts, cut into 1-inch strips
8 ounces spaghetti or angel hair pastas

 

Preheat oven to 425°F. Mix oil and Seasoning Mix in small bowl until well blended. Reserve 3 tablespoons. Place tomatoes in single layer on one side of large shallow foil-lined baking pan. Place chicken on other side of pan. Brush tomatoes then chicken generously with remaining oil mixture.  Bake 30 minutes or until chicken is cooked through and tomatoes are tender. Meanwhile, cook pasta as directed on package. Drain well.  Coat pasta with reserved seasoning mix. Go lightly on it because it is a touch on the salty side.  The package says to add 1 Tbs balsamic vinegar and Parmesan cheese, I did not, and it was delicious.

Coat of Arms

Eagan Clan

Rosemary Pork Loin

1 pork loin (2 lbs or so)
olive oil
black pepper
rosemary

Bake at 400* for 30 minutes in Convection Oven or until internal temperature reaches 145*F.  I served mine with sweet potatoes and green beans.

Basil Towel

Broccoli Cheddar Soup

2 T. Butter, melted
1 large onion, chopped
1/2 c. butter, melted
1/2 c. all purpose flour
4 c. milk
4 c. chicken broth
1 lb. fresh broccoli roughly chopped
2 cups, julienned carrots
salt and pepper, to taste
16 oz. sharp cheddar cheese

Use large soup pot.  Saute onion in butter.  Pour into Vitamix blender with carrots and 1/2 carton of chicken broth.  Puree on high speed for about 1 minute (or it will be grainy).   Whisk butter and flour over medium heat for 3-5 minutes.  Stir constantly and slowly add milk.  Add chicken stock, still whisking.
Simmer 20 minutes.  Add broccoli and carrots puree.  Cook over low heat until veggies are tender – about 20-25 minutes.  Add salt and pepper.  The soup will have thickened by now.  Add cheese.  Stir until well blended.

Makes 8-10 servings.

Baked Donuts

3 C. flour	1 tsp. baking soda	1/4 tsp. salt
3/4 C. apple cider	1/2 C. sour cream	2/3 C. packed brown sugar
2 eggs	8 tsp. soft unsalted butter	1 Tbs. fresh ginger
1 tsp. vanilla extract

Heat oven to 325*. Spray doughnut pan with non-stick spray. Mix batter until smooth. Spoon into large plastic bag, snip corner, and squeeze batter into doughnut pan. Bake 325* for 13 to 15 minutes. Sprinkle with cinnamon sugar when removed from oven. Let cool on rack.

Caramel Apples

1 bag caramels (14 oz)
2 Tbs milk
Popsicle sticks
6 small firm apples (4 large)
parchment sprayed with cooking spray  

Pecans, chocolate,  crushed cookies, white chocolate, mini marshmallows, mini Ms, crushed butterfingers, etc.

Wash apples so they are not waxy and so that caramel will stick.  Melt caramels in bowl with milk. Microwaving 2 minutes should do the trick.  Roll each apple quickly in caramel sauce until well coated. Roll in toppings. Place on prepared sheet to set. After apples are hardened, top with melted chocolate if you like.

Chicken Parmesan

1/2 C. mayonnaise
1/4 C. grated Parmesan cheese
4 boneless skinless chicken breasts
4 teaspoons Italian seasoned breadcrumbs

Combine mayonnaise and cheese.   Spread on chicken, then sprinkle with bread crumbs.   Bake at 425 degrees for 20 minutes.

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Cupcake Sampler

White icing, Cream Cheese Icing, and Chocolate Icing make this chocolate cupcake sampler pack extra delicious.

Chocolate Cupcakes

Congratulations UPS. You are getting Halloween Cupcakes!

Dark Chocolate Cookie

Ginger Chicken Soup