tag:blogger.com,1999:blog-1875405306257736612024-03-13T02:08:30.446-04:00Morrisey Makes StuffBarbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-187540530625773661.post-59036948889692342072015-05-11T13:45:00.000-04:002015-05-11T13:45:09.823-04:00Dill Pickle Soup Will Cure All Your WoesI make soup. I make soup ALL the time. I love soup. I could eat soup every day of my life.<br />
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I have been seriously neglecting my blog and that's a fact Jack! But now here is a little update....<br />
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Some friends and I took a little adult field trip to the Detroit Institute of Art to see the Faberge exhibit then to a late lunch at the Polish Village Café in Hamtramck. Where we proceeded to eat until our bellies reached max capacity!!<br />
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I'm not sure what part of my meal was my fav, but I can tell you the cup of DILL PICKLE SOUP I had and that I have had there many times got me jonsing to make some on my own. So as soon as I got home I got online and did a little searching for a recipe that seemed to match PVC! GUESS WHAT!! This recipe says it's from there! OH HAPPY DAY!!!<br />
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<a href="http://www.foodnetwork.com/recipes/dill-pickle-soup-recipe/index.html" target="_blank">http://www.foodnetwork.com/<wbr></wbr>recipes/dill-pickle-soup-<wbr></wbr>recipe/index.html</a><br />
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I know dill pickle soup sounds weird but it's not like drinking hot pickle juice. It's a mild soup and slightly creamy. Depending on how you make it depends on the depth of the broth.<br />
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I've made 2 huge pots of this soup not only because I love it but because I think my friends are is addicted to it. <br />
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I followed this recipe as is. Its obviously very easy to double if you want more.<br />
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So enjoy and Keep on Making Stuff!!<br />
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Dill Pickle Soup<br />
Recipe via Food Network/Polish Village Café<br />
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Ingredients<br />
5 tablespoons butter or margarine<br />
5 medium carrots, shredded<br />
2 large potatoes, cubed (about 2 cups)<br />
3 large dill pickles, shredded<br />
1 cup flour<br />
1 cup sour cream<br />
Salt<br />
Pickle juice<br />
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Directions<br />
Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.<br />
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Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.<br />
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Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-89429388345247712502014-05-27T14:31:00.001-04:002014-05-27T14:31:36.770-04:00Take that Mosquitos!<div class="separator" style="clear: both;"><br></div>I don't mind bugs...matter of fact most of them serve a purpose and I feel like if they leave me alone I'll leave them alone. Except for Mosquitos! What us it with these jerky bugs, what's their purpose?? I'm pretty allergic to most bug bites but I find mosquito bites hurt the worst. <div>Well the hubby and I try to do our part to be environmentally friendly so I saved these really cool glass whiskey bottles over the past year but wasn't sure what to do with them...then I got a mosquito bite! Insert me grumbling swear words here!!! </div><div>So these super cool bottles shall now become weapons of mass mosquito destruction!!! </div><div>After a trip to the hardware store and the dollar store I was ready to assemble my weapons..I mean tiki torches haha!</div><div><br></div><div>So here ya go! </div><div>Enjoy and Keep on Making Stuff!</div><div><br></div><div>Supplies:</div><div>-Glass bottles (I used 6 whiskey bottles but you can make these with any sort of bottle you like)</div><div>-Metal washers ( must fit the mouth of the bottle with a hole wide enough for the tiki wick to fit through)</div><div>-Glue (glue the washers down. I used E6000)</div><div>-Glass marbles ( I used these to take up space in the bottle and support the wick. You could use rocks or even that really fun colorful rock used in aquariums)</div><div>-Tiki torch wicks </div><div>-Citronella oil</div><div><br></div><div>Assembly:</div><div>-Fill your bottles about 1/4 full with the marbles or filler you chose. </div><div>-Glue your washers on (let the glue dry before moving on)</div><div>-Fill bottles with torch or citronella oil</div><div>-Insert your wick (let wicks soak in bottle before lighting) </div><div><br></div><div>Hey look at that your very own repurposed bottle turned into something pretty dang cool! </div><div><br></div><div>Anndddd nowwww for my fantastic photography skills ahaha!</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdvetvheKLUoNuE40CaUk508Z3mKuCeVsx9VdOBXkYgOYvBOxMrphUEvWHPoxRqhdGLUBHapg4MUXz8eIQhPXPcgcQSGALYdqRrQQu9nDYQ8XQjwaFEJu5YFiE6sdxnhzqfiiAoaS6HbA/s640/blogger-image--1649094553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdvetvheKLUoNuE40CaUk508Z3mKuCeVsx9VdOBXkYgOYvBOxMrphUEvWHPoxRqhdGLUBHapg4MUXz8eIQhPXPcgcQSGALYdqRrQQu9nDYQ8XQjwaFEJu5YFiE6sdxnhzqfiiAoaS6HbA/s640/blogger-image--1649094553.jpg"></a><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdvetvheKLUoNuE40CaUk508Z3mKuCeVsx9VdOBXkYgOYvBOxMrphUEvWHPoxRqhdGLUBHapg4MUXz8eIQhPXPcgcQSGALYdqRrQQu9nDYQ8XQjwaFEJu5YFiE6sdxnhzqfiiAoaS6HbA/s640/blogger-image--1649094553.jpg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvzOSWhbqXdo6UIKyhB1feRCeT8qsmVrnHcEmm2PK0A1kiUXrMZdiSMjp4hcS13JAEaRm-HbAThuMTvVzoEQQ7GTEh3-b-Q7_m_VVXY1hJ79mZg_TP18c1Fvf6n4Kb66reNx0KCBPlLly/s640/blogger-image-1459243317.jpg"></a></div></div></div></div></div></div><br></div>Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-71149937764330321902014-04-21T18:14:00.001-04:002014-04-22T07:25:02.864-04:00Krrraazzzyyy about KaleI've always been a fan, but Kale was sort of hard to find most of the time. Now it seems Kale is the trendy hipster of leafy veggies and can be seen at all the latest grocery hot spots haha!<div>My latest snack obsession is the oh so crispy and tasty kale chip! I'm really addicted!</div><div>It's pretty simple to make them. So here ya go!</div><div><br></div><div>Enjoy and Keep on Making Stuff!</div><div><br></div><div>Ingredients </div><div>A bunch of kale (it really shrinks down in the oven)</div><div>Olive oil</div><div>Sea salt (if you want)</div><div>Spices ( I added smoky paprika to the last bath....amazing)</div><div><br></div><div>Directions</div><div>-preheat oven to 250F</div><div>-Wash and dry kale</div><div>-Cut or tear off the rib. You want to do this because the rib is bitter.</div><div>-Tear the kale into 1-2 inch pieces</div><div>-Put all the kale in a gallon zip lock or large bowl. </div><div>-Add a 2-3 table spoons of olive oil. The amount will depend on the amount if kale you have.</div><div>-Toss kale in oil. Be sure ALL of the kale is covered.</div><div>-Pour the kale onto a large baking sheet.</div><div>-sprinkle with salt and or spices of choice</div><div>-bake at 250 for about 15mins. Turn the kale over and cook for another 15mins.</div><div>-I check it every 10-15 mins and turn it over until it's to the crispness I prefer. </div><div>-once it's at your desired crispness take it out of the oven and try not to eat it in all one sitting!</div><div><br></div><div>And now for the pics! Lol</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRVwUN4g6C8IiQ7laRIUSfstB-MWeK_tNK0MnSRxk4Y3c6BD7Rs-SKb83Ng5nFRdxByZbBArK_nPg5Ixx7SJjSysxN7e_V18IWMUOjcLCkAvg4UpP5k5twa0QgxRXpShegJjtnop-si2S/s640/blogger-image--1655566717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRVwUN4g6C8IiQ7laRIUSfstB-MWeK_tNK0MnSRxk4Y3c6BD7Rs-SKb83Ng5nFRdxByZbBArK_nPg5Ixx7SJjSysxN7e_V18IWMUOjcLCkAvg4UpP5k5twa0QgxRXpShegJjtnop-si2S/s640/blogger-image--1655566717.jpg"></a><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRVwUN4g6C8IiQ7laRIUSfstB-MWeK_tNK0MnSRxk4Y3c6BD7Rs-SKb83Ng5nFRdxByZbBArK_nPg5Ixx7SJjSysxN7e_V18IWMUOjcLCkAvg4UpP5k5twa0QgxRXpShegJjtnop-si2S/s640/blogger-image--1655566717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhyk2W05iD5KZ6Son_ONC8oK52hkndPft1Dh1OMrF_Eon1-PIN4dwaBO8i9jWLD-0Zy6QBGTmZMOci2uLM1biY4lIIw8K-JN1yssIrYq1hTKEoQfcVRf8K3aH7e4SChMd9zpO1M-O0Q55/s640/blogger-image--1655349225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhyk2W05iD5KZ6Son_ONC8oK52hkndPft1Dh1OMrF_Eon1-PIN4dwaBO8i9jWLD-0Zy6QBGTmZMOci2uLM1biY4lIIw8K-JN1yssIrYq1hTKEoQfcVRf8K3aH7e4SChMd9zpO1M-O0Q55/s640/blogger-image--1655349225.jpg"></a></div><div class="separator" style="clear: both;">And the only bad part about Kale chips....lmao!<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTza5E8i_iT1A2yiZYhvANaVJClE8ac1Wx_Z1gUDcVqE4RVVJCpmEptxVEHqSR4tGnU6ucky6uNTECmzIS-Nuk1wYxtAGzG0It2ZmSCpcYtmw8R5Zp_Vf3EbfJdDD4VkBXZVWKW6vH0QJF/s640/blogger-image--1050476505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTza5E8i_iT1A2yiZYhvANaVJClE8ac1Wx_Z1gUDcVqE4RVVJCpmEptxVEHqSR4tGnU6ucky6uNTECmzIS-Nuk1wYxtAGzG0It2ZmSCpcYtmw8R5Zp_Vf3EbfJdDD4VkBXZVWKW6vH0QJF/s640/blogger-image--1050476505.jpg"></a></div></div></div><br></div>Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-77128212103614591482013-07-30T17:14:00.001-04:002013-07-30T17:14:22.252-04:00Did you know.....Did you my dog eats poop? Yep! He's not even partial to his own, he even eats Lucy's poop!!<div>Ugh he's such a boy dog! He likes all things stinky and gross. Thank goodness he is unusually adorable, smart and hilarious!</div><div>Anyway this is not a becoming habit and something had to be done.</div><div>I did some research and wanted to try something natural if possible.</div><div>My reading and research brought me to puréed pumpkin as a solution. I spoke to my vet and she said it was totally safe and has worked.</div><div>So for the past 10 days I have been putting a heaping tablespoon of puréed pumpkin in their food each day and guess what....</div><div>It worked!!! </div><div>My darling Charlie B. has passing up the poop!!</div><div>So if your 4 legged friend is munching on their own poo this might help!!<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQRMTyKAI42hFbRhf4oRdlaP_wQMKGXJhGTKS9JQHisl05xskddabszN5-LLEEn3VqQn51suxiD3-wT45f-x2md8keR1SzhoZL-Wc7F1B4ktbHr1Uxzr47Ioj6W1P8Jw2_27ACr7RgtKW/s640/blogger-image-1669285562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQRMTyKAI42hFbRhf4oRdlaP_wQMKGXJhGTKS9JQHisl05xskddabszN5-LLEEn3VqQn51suxiD3-wT45f-x2md8keR1SzhoZL-Wc7F1B4ktbHr1Uxzr47Ioj6W1P8Jw2_27ACr7RgtKW/s640/blogger-image-1669285562.jpg"></a>See he's totally embarrassed!!</div></div><div class="separator" style="clear: both;"><br></div>Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-42645859964046956112013-07-18T10:48:00.001-04:002015-05-11T13:36:06.142-04:00Watermelon Lime Sorbet<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">OK first my June Fish Taco challenge didn't go over so well so I'm just going to pretend it was awesome. So awesome I cannot reveal the top secret recipe. Yeah that's it! Top secret ahaha!<br /><br />July's challenge to myself will be better. Yup it will.<br /><br />And nowww for sorbet!<br /><br />So what do you do when your super cool Mommie Dearest gives you HALF a watermelon that's the size of the moon. This thing was seriously huge. Even after I ate a chunk of it there was still 100 pounds left. Ahaha! I kept asking this question what am I going to do with this melon.<br /><br />I had a taste for sorbet so sorbet it became.<br /><br />I don't know where I saw this recipe or if it's exact but this is what I used and how I made it....<br /><br />Ingredients:<br />5-7 cups of watermelon<br />1/2 of lime juice<br />1 cup of water<br />1/4 cup of sugar or less. I wanted to use Agave but I was out.<br /><br />Directions:<br />Boil the water add the sugar to make a simple syrup add the lime juice. Let this cool while you cut up your watermelon.<br />Put the watermelon in a blender or food processor whichever you have is fine.<br />I pulsed it a few times to give it a rough chop. Now pour in your simple syrup with lime juice and puree the melon until it's the consistency you like.<br /><br />Once this is done pour your mixture into your ice cream maker and follow the normal freezing instructions. I have a Cuisinart model and all I have to do is pour all my ingredients in and turn it on.<br /><br />So about 25 mins later I had the most perfect watermelon lime sorbet ever. The consistency is fantastic. It still has a little chunky quality from the watermelon. SO GOOD!<br /><br />I imagine if I added some tequila this would be the perfect summer margarita.<br /><br />Oh I did add a little more lime juice as it was churning because I wanted more citrus.<br /><br />Enjoy and Keep on Making Stuff!</span><div class="separator" style="clear: both;">
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<br />Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-89297417946085497862013-06-19T12:05:00.001-04:002015-05-11T13:36:35.902-04:00Best beef and broc I've ever had!!Oh Pinterest you did it again! You showed me right to the best beef and broc recipe ever!<br />
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What's funny is I didn't have any broc so I just used a boat load of peppers and onions. This my friends was brilliant! More like a pepper steak with this twist.</div>
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I followed the recipe exactly in terms of the marinade. I didn't have any sherry on hand for the sauce so I left that out. Made no diff it was so amazing without! Oh and if course I used different veg because if our lack of broc!</div>
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Enjoy and Keep on Making Stuff!!</div>
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Here is the recipe link. </div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: #909090; font-family: HelveticaNeue-Light; font-size: 13px; line-height: 17px; white-space: nowrap;">http://rainydaygal.com/2011/02/03/beef-with-broccoli/</span></div>
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Don't forget your fuzzy leopard print slippers, chopsticks and some Anthony Bourdain on the DVR while you eat this bowl of awesome!!!</div>
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Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-26962028991711789132013-06-14T10:56:00.001-04:002015-05-11T13:37:14.624-04:00May was a mushroom challenge<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">So I am a tad late on this update.<br /><br />For May my gal pal from the mean streets of Pacific Heights, MO sent me this recipe. Jan and I exchange food stories and ideas all the time. She's pretty much the MO version of me but about 6 inches shorter. Trust me though this does not make her any less awesome!!<br /><br />She chose the May challenge of a portabella recipe. So I did a little of my own modification and it came out so good!<br /><br />Let's get right to it!<br /><br />What you'll need....<br />2 medium sweet onions<br />4 portabella caps<br />2-4 cups of fresh spinach<br />1 10oz jar of roasted red peppers<br />2 cups of shredded cheese (your choice, I used havarti)<br />3 cups of shredded chicken (I roasted a chicken the night before but you can just grab a rotisserie chicken from your local grocer)<br />1/4 olive oil (I add this to the pan gradually as I sauté the vegg as needed)<br /><br />How to....<br />Heat some of the olive oil in a large skillet<br />Slice and toss in your onions and sauté until translucent<br />Gradually add your spinach to wilt<br />I chopped up the roasted red peppers to more bite size pieces before I added to the pan.<br />Let simmer and hang out for a few until everything has had a chance to shake hands and say their hellos<br />While this is happening clean and scrape out your port caps and give them a little rub down with some olive oil to keep them from getting burnt.<br />Put on a foil lined baking sheet.<br /><br />Now all your veg have said hello add the chicken give it a little stir.<br /><br />I didn't do this with any grace I just piled the vegg and chicken mix on the caps as evenly as possible. Pile it on sky high!<br /><br />Put this awesome creation in the oven at 350 for about 15-20 mins. Before you take it out add your cheese if you want cheese.<br /><br />And voila! Yummy shroomy veggie awesomeness! If you are a vegetarian omit the chicken and this is just as freaking great!!<br /><br />I love this it's a fav in my house!</span><div class="separator" style="clear: both;">
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<br />Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-37648143174305868082013-04-24T15:29:00.001-04:002015-05-11T13:40:42.701-04:00Challenge yourself!I decided each month I am going to challenge myself and make, bake, cook and or do something I have never done before.<br />
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I should have started this in January to be all official 2013 but whatever. April will do.<br />
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This month my cooking challenge was QUICHE. Crust less quiche to be exact because nobody needs more carbs in their life. Well maybe someone does but not in my house we don't. Yummy delicious warm golden crusty carbs! OK I'm done! My wonder twin in St. Louis also joined my challenge and made the quiche and what's weird is she sent me a pic of her quiche and I thought why is Jan sending me my quiche pic back. WONDER QUICHE POWERS! Ahaha!<br />
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My do something challenge is to run as much of a 5k as possible on the street and beat my walking time. I will be doing that this Saturday 4/27/13 on Belle Isle for this 5k. http://detroitsynergy.org/register-7th-annual-belle-isle-5k-runwalk/<br />
I have my music all ready to go to keep me going. I'll be the one working her inner Beyonce while she's running. WORK IT!! You have to make it fun so why not do a little booty shaking. Still time to sign up and join in on the fun!<br />
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The site I found the quiche recipe is fantastic! Here is the link:<br />
http://budgetbytes.blogspot.com/2011/11/spinach-mushroom-feta-crustless-quiche.html<br />
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For the same meal I made a 7 layer salad with the normal salad fixings, but instead of the gross mayo topping I just gave different light options. It was delish! Look at the pic of my table, those peas were so fresh and green!<br />
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Then it was topped off with Chocolate Lasagna! Yes I said it! Chocolate Lasagna! Make it, eat it, love it, threaten to slap anyone's hand who touches it without your permission! Ahaha! I omitted the chips from the top. I mean c'mon I've already packed enough cals into this dish. Let's be realistic ahaha!<br />
http://centercutcook.com/chocolate-lasagna/<br />
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My Mommie Dearest and her new hubby Steve enjoyed this feast with me!!<br />
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Thanks for visiting my blog! <br />
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Enjoy and Keep on Making Stuff!!<br />
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xoxox<br />
Barbie <br />
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Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com1tag:blogger.com,1999:blog-187540530625773661.post-48768526774156590952013-03-04T17:59:00.001-05:002015-05-11T13:41:38.469-04:00Crockin' some lasagna!SO lately I have been using the Blogger app to update my blog. The options are limited but it works for doing entries on the fly. I cannot chose picture placement or anything fancy, or maybe I can and just haven't figured it out. Anyway that's why my recent entries have been a bit wonky.<br />
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Moving on!<br />
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I love my crock pot(s). I have 2. What a great invention!! I decided why not try lasagna in the crock. It's the same concept as the oven pretty much.<br />
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Enjoy and Keep on Making Stuff!<br />
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Crock Pot Turkey Lasagna<br />
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Ingredients (amounts will vary on the size of your crock)<br />
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2 pounds ground turkey or beef<br />
1 can of diced tomatoes<br />
3-4 cups of tomato sauce<br />
2 small white onions<br />
2 cups of chopped mushrooms<br />
1 box of lasagna noodles<br />
3-4 cups of ricotta or cottage cheese<br />
3 cups of shredded mozzarella<br />
Minced garlic (as much as you like)<br />
Random seasoning (I'm a spice a season kind of gal so I m always tossing in random stuff into my food)<br />
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*note* if you don't have just plain old tomato sauce use your fav spaghetti sauce that will work just fine.<br />
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Directions<br />
Rough chop the onions and mushrooms. Sautee in a large pan. (large because you'll be added the meat and sauce to it)<br />
Add the turkey or meat of choice in the pan with the onions and mushrooms and brown. (if you used beef be sure to drain off the excess grease)<br />
Add diced tomatoes, tomato sauce, garlic, and seasoning to the meat mixture, give it a good stir.<br />
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I sprayed the inside of my crock with a little olive oil to help prevent sticking. <br />
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The next part I just eyeballed there was no real measuring going on. Sorry. <br />
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Scoop enough of your sauce to cover the bottom of the crock. Not thick but just enough.<br />
Add a couple scoops of ricotta on top of that. Don't worry if it doesn't spread, it will as it cooks. <br />
Sprinkle a little mozzarella on the ricotta<br />
Grab a couple lasagna noodles. I had to break mine in different sizes to get coverage. See pictures below. Cover your sauce cheese layers with the noodles and give it a little press.<br />
Repeat the above steps until your crock is about full or you have used all your ingredients.<br />
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I cooked mine on high for 2 hours and then put it on warm and let it cook for another 4. This part will depend on your crock and the time you have.<br />
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Once it was done I sprinkled a little more mozzarella on top and let it get melty. OH YEAH!!<br />
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SUPER DUPER EASY and it was so good. Even better the next day as it usually goes with pasta and sauce.<br />
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I did not follow a recipe for this I pretty much winged it. So add or subtract what you like. Have fun that's what cooking is about. Oh and happy bellies!!<br />
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Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-21586406364385279492013-02-22T16:19:00.001-05:002015-05-11T13:42:16.812-04:00Potato...PotatoeI really really cannot stand food that is 100% prepared in the microwave. It's never hot or heated through properly. It's just gross. Take the time and use the oven.<br />
<br />
BUTTTTTT.......<br />
<br />
In my countless hours pinning things on Pinterest I came upon this recipe several times for homemade potato chips cooked in the microwave. The reviews for the recipe were all great.<br />
<br />
I have potatoes, I have a mandolin, I have a microwave! Let's give it a whirl.<br />
<br />
First of all if you don't have a mandolin or something to get your taters sliced thin don't try this recipe. You need those slices thin people!<br />
<br />
Let's get right down to business!<br />
Here is a link right to the recipe<br />
http://www.thekitchn.com/how-to-make-crispy-potato-chips-in-the-microwave-166718<br />
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The chips I made were super crispy and toasty tasting. My husband and I could not stop eating them. <br />
If I had kids around this would be something fun for them to do. Make their own personal little bowl of chips! HECK YES!!<br />
<br />
Enjoy and Keep on Making Stuff!<br />
<br />
How To Make Microwave Potato Chips<br />
<br />
What You Need<br />
Ingredients <br />
1 or more potatoes or other root vegetable, scrubbed clean<br />
Salt and other seasonings, optional<br />
Olive oil, optional<br />
<br />
Equipment<br />
Mandoline<br />
Bowl of cold water<br />
Microwave-safe plate<br />
Paper towels<br />
<br />
Instructions<br />
1. Thinly Slice the Potato - Cut the potato in half. Slice one half on a mandoline, aiming for slices 1/8 to 1/16-inch thick. Immediately put the slices in cold water. Repeat with the other half of the potato and any other potatoes you are preparing.<br />
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2. Soak and Rinse the Slices - Rinse the slices in cold water until the water stays clear. If you have time, let them soak for a few extra minutes before rinsing.<br />
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3. Dry the Slices - Dry the slices between two clean dish cloths or spin them in a salad spinner.<br />
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4. Season the Slices - Arrange as many slices as will fit in a single layer on a dinner plate lines with a few paper towels. Make sure the slices do not touch or else they stick together. If desired, sprinkle with salt or other spices. For richer-tasting chips, brush the slices with olive oil first.<br />
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5. Microwave the Slices - Microwave the slices at 100% power for 3 minutes. Flip them over and microwave at 50% power for another 3 minutes. Remove any chips that are starting to crisp and brown. Continue cooking the remaining chips at 50% power in 1 minute intervals until they are all crispy and golden.<br />
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6. Repeat with Remaining Batches - Transfer cooked chips to a bowl and repeat microwaving with the remaining slices of potato.<br />
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Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-31515806074134371752013-02-11T14:40:00.001-05:002015-05-11T13:43:02.344-04:00Just loafing aroundYou know I've always been sort of scared of baking bread. Not the easy stuff like banana bread or pumpkin bread. The hard stuff with yeast that has to bubble then the dough needs to rise several times and then its rolled out.<br />
<br />
That bread has always taunted me. I have no idea why.<br />
<br />
I finally just did it. I have had this easy to make French bread recipe for awhile now. It kept coming up in my to make shuffle and I would just add it back to the bottom of the pile.<br />
<br />
Sadly I do not know where I found the recipe. You guys know I always give proper credit. So if I got this from your blog I will edit this entry to reflect that if I ever find you! Ahaha!<br />
<br />
Anyway I put on my big girl apron and got my mixer ready and took a deep breath! Guess what happened??? AMAZINGLY EASY BREAD HAPPENED!!! EASY AND HOLY SMOKES DELISCIOUS!!!<br />
<br />
So here is it the mystery recipe I had saved in a word doc on my computer for about 2 years. <br />
<br />
Go make yourself some bread people!!! Don't be scared!! It's not as bad as I psyched myself into thinking!!<br />
<br />
We may or may not have eaten a entire loaf on our own while it was still warm. I mean it was warm and soft what's a girl supposed to do! Ahahaha!<br />
<br />
Enjoy and Keep on Making Stuff!!<br />
<br />
French Bread recipe (this amount makes 3 small loaves or 2 large):<br />
2 1/2 c. warm water<br />
2 Tbls. yeast<br />
3 Tbls. sugar<br />
2 Tbls. white vinegar<br />
Add the above ingredients together and let sit until bubbly (about 3-5 minutes). Then add:<br />
1 Tbls. salt<br />
1/3 c. oil (I use Canola)<br />
6-7 c. flour (or a little more if it's too soft), one cup at a time--add enough until the dough is soft, but firm enough to mold into dough loaves<br />
<br />
Knead for 2-5 minutes and then put in the oven with a small pot of boiling water. The water will keep the dough moist. Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl, as long as you have time to babysit it (2-5 times). Put the dough on a greased countertop and divide into 3 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. Slash tops of bread diagonally 3-5 times and cover with a beaten egg. Let rise 30 minutes (or until doubled)on the counter, or you can put them in your oven at 170 and wait until they are the size you want to cook them at. Once they are to the right size, turn up your stove to 375 (without opening the door!) and let them bake until done. Or, just raise on the counter and bake at 375 for 30 minutes. Enjoy! Dough--can be a little soft, if too sticky, add a little more flour. Put the boiling water in the oven with your bowl of dough to help it rise faster. Cut the dough into two equal parts (or three if you are making smaller loaves). --pictures are of a doubled batch. Slice the dough diagonally and white wash with 1 beaten egg. Bake and serve warm out of the oven!<br />
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Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-34621440900676131392013-02-07T16:13:00.002-05:002013-02-07T16:23:12.197-05:00I've got a little itty bitty secret<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Let’s go back to early 2008 shall we….</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><o:p><span style="font-family: Calibri;"> </span></o:p></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">I was sick and tired of being sick and tired! </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">I was extremely overweight with a list of health problems, ashort list but still a list. I mean who wants a list of health issues. You wantlists for things like what I will spend my lotto winnings on, or a list ofplaces you will visit while traveling the world. Not a list of things like, myknees always hurt, my back hurts, I have sleep apnea, I’m always tired, and I’malways getting sick. Blah blah!</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Oh I was also on meds for a very under active Thyroid. </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">I never let being overweight be who I was. If you know mepersonally you know this!</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Inside I felt like I was dying most of the time. I had awfuleating habits. By awful I mean double whopper with cheese king size meal everyday, sometimes more than once. I fully admit to having a problem.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">So let me skip to the heavy part of this entry….</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">My doc basically said keep this up and you will die young,probably of a heart attack from one or several things.<span style="mso-spacerun: yes;"> </span>What person at 32 wants to hear they aregoing to die when they really truly do love life? No really I did feel like Iwas dying inside because of my habits and weight, but on the other hand I lovedlife. I loved being social and dancing until my legs felt like noodles at thebar with my friends. I loved laughing and being silly, shopping and doinggirlie things.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">I would lie in bed and dream about being healthy and notfeel trapped in this giant shell that I lived in.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">I argued with myself about this for a very long time and Ieven said out loud to friends that I would never consider this because I wastough and didn’t need anyone or anything to help me.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">But I needed help. I need someone or something or both tohelp me. I tried lots of things and honestly Weight Watchers was a step in theright direction. I lost nearly 100 pounds following their program and I ameternally grateful for the lessons I learned and the good habits I picked up.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">BUT I needed more. I needed a tool that would really put mein my place. Something that would stick with me for a lifetime and help merealize my dreams!</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">So I did it. After a year of research and seminars andmeeting many doctors I made my choice.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">On May 20, 2008 I got the call at work that I had beenapproved by my insurance company to receive a Lap Band and I could call thesurgeons office to schedule my surgery anytime and it would be fully covered.HOLY CRAP!! I sat in the conference room in my office and cried for about 20mins.<span style="mso-spacerun: yes;"> </span>I don’t know who I told first someof that is a blur.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Skipping to the good stuff… </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">I called Dr. Hawasli’s office and scheduled my surgery. June11, 2008. That would be my new birthday so to speak. A new me would leave thathospital!</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Dr. Hawasli saved my life. At the seminar he stood there andtold me/us it wasn’t going to be easy. We had a journey ahead of us and itwould require work on our part. He made me feel safe choosing him. He looked mein the eye at the end of the seminar when I shook his hand and said it was apleasure to meet me and I knew he was my guy. Little did I know he wouldsilently become my hero over the next 4.5 years. </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><o:p><span style="font-family: Calibri;"> </span></o:p></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Look having weight loss surgery was the best personal choiceI have ever made. I would never change it and I DO NOT regret one singlemoment.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Let me get this out of the way ….</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">I eat right<br />
I exercise<br />
I take vitamins<br />
I have to follow rules<br />
having surgery was not and is not an easy way out. </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">You can fail. You can gain weight and eat poorly and notexercise. </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">The only thing I have is something that keeps me on track.There are many types of weight loss surgery. I am happy to explain thedifference between what I have and the others. A tiny bit of education the labband does not cut the stomach. I did not have anything like that done. What Ihave is a device that can be adjusted through a port under my skin to increasethe size or decrease the size of my stomach. It’s pretty freaking cool.<span style="mso-spacerun: yes;"> </span>I’m kind of bionic!! NEAT!!!</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">For those of you who know me personally know I haveliterally worked my butt off and have never ever taken the easy road. This crapisn’t easy!!! WHAT THE HECK!!</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">I know many of you reading this will judge me and I knowmany of you will support me or commend me for sharing this.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Ultimately what I’m doing this for is to help. To be asupport for those of you who need it. To be a friend on hard days. To educateyou on my choice and maybe see if it’s the right choice for you. Either way Iam going to support your journey, surgery or not!! </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">At this point it’s been somewhat of a secret I had surgeryto those who do not know me. HA! Actually nobody in my family knew except mymom. So HI FAMILY I HAD WEIGHT LOSS SURGERY ALMOST 5 YEARS AGO. <span style="mso-spacerun: yes;"> </span></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">So you can judge me, hate me, love me, congratulate me. I’lltake it. Sock it to me. </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Here’s what I know…. </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">My knees don’t hurt. My back doesn’t hurt. I haven’t beensick in 5 years. I don’t take thyroid meds anymore. I don’t have sleep apnea.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">I’m not 400+ pounds.<span style="mso-spacerun: yes;"> </span>I’m healthy. I work at it every day. I’m not perfect. I make mistakes.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">I’M NOT DEAD!!!! </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">So at the end of the day I’m happy, <span style="mso-spacerun: yes;"> </span>and healthy as can be and very much alive!!!</span></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivr8XMVNsOL-m0c2ek_PHGKt5Bz9MTeh9Wh7aYeCqXqh8dhE7ZJBsIC0yEMk_Ecq3p8BXrOxZUR_c-czovTZnXKYgCxgd6etJXxJ1BneEherJEnUY2oKYosbfXbk6yrIwHU_2zlz5vURDQ/s640/blogger-image--1274711881.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivr8XMVNsOL-m0c2ek_PHGKt5Bz9MTeh9Wh7aYeCqXqh8dhE7ZJBsIC0yEMk_Ecq3p8BXrOxZUR_c-czovTZnXKYgCxgd6etJXxJ1BneEherJEnUY2oKYosbfXbk6yrIwHU_2zlz5vURDQ/s640/blogger-image--1274711881.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZpi0Y6XK3NMy73VXvGYd1ykqMJyyjBs_TeSH7XVaSily4txRGuYl0pvpadzHxkQmSJRn7GRjYtzuwlSwE04e-hhsGCXHMvJl9M8eZSGCGFEH0xx_bvVYb6Siz5v_z7ZQma1UUDOA-UMR/s640/blogger-image-1675941022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZpi0Y6XK3NMy73VXvGYd1ykqMJyyjBs_TeSH7XVaSily4txRGuYl0pvpadzHxkQmSJRn7GRjYtzuwlSwE04e-hhsGCXHMvJl9M8eZSGCGFEH0xx_bvVYb6Siz5v_z7ZQma1UUDOA-UMR/s640/blogger-image-1675941022.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ADWMu6WCggrqbtga4UeKltiAgUZ6bT8xcEwKO8Lk_EVVQk2HnGsCBXvgoMngdTLC-NuOAstOint_POmOMZxAnaPMym9bcOrSejodQLItmgnJOtBEjKVNbdC1eLdkR_vkYKVcdFDXLUip/s640/blogger-image--64490997.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ADWMu6WCggrqbtga4UeKltiAgUZ6bT8xcEwKO8Lk_EVVQk2HnGsCBXvgoMngdTLC-NuOAstOint_POmOMZxAnaPMym9bcOrSejodQLItmgnJOtBEjKVNbdC1eLdkR_vkYKVcdFDXLUip/s640/blogger-image--64490997.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivf3TqDpVCqUki6qyNS0OGd-Tr-OMbxlhM6G0nN3x-5Zm852qDrqH0Ovq5PV_WZwvhR9ug5jU4KA83UCVBJrYBVdlrQw9P13KV2tf049nr6o8WbsXrsEvgY518F_XkQECLGWMhv6BaAscq/s640/blogger-image-469320600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivf3TqDpVCqUki6qyNS0OGd-Tr-OMbxlhM6G0nN3x-5Zm852qDrqH0Ovq5PV_WZwvhR9ug5jU4KA83UCVBJrYBVdlrQw9P13KV2tf049nr6o8WbsXrsEvgY518F_XkQECLGWMhv6BaAscq/s640/blogger-image-469320600.jpg" /></a></div>Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com2tag:blogger.com,1999:blog-187540530625773661.post-6663249672398911312012-08-15T20:28:00.001-04:002015-05-11T13:47:32.754-04:00Yo! Let's make some Fro Yo!!What do you do when one of your beautiful friend gives you a fro yo/ice cream maker? Go to the grocery store and immediately buy everything you need and get that bad boy cranking!!<br />
<br />
Seriously that's exactly what you do!<br />
<br />
I did a little Internet searching and sort of kind of winged this recipe and it came out perfect!!<br />
<br />
Not too sweet, not to tart! Fro Yo perfection!!<br />
<br />
Go get yourself a fro yo/ice cream maker and make batches of happiness!!<br />
<br />
Enjoy and Keep on Making Stuff!<br />
<br />
Vanilla Fro Yo<br />
<br />
2 cups plain Greek yogurt<br />
2 cups low fat vanilla yogurt<br />
1/8 cup of sugar<br />
1 cup of fresh fruit if you want fruit.<br />
<br />
Mix yogurts and sugar. Then add to your machine per the directions. <br />
I added a cup of fresh sliced strawberries. You could add anything your little fro yo eating heart desires! <br />
<br />
Here I am bare faced and pony tailed excited about my first ever batch!!!<br />
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Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-64217138532222865982012-08-08T09:47:00.001-04:002015-05-11T13:48:55.381-04:00Best Macaroni Salad Ever!!I had this crazy craving for macaroni salad. But not the goopy mayo-ie kind. I wanted something different, something with new ingredients in it.<br />
<br />
And also something that did not involve elbow macaroni. There are only 2 things in this world elbow macaroni should be used for...1 of them is Macaroni and Cheese and the other is crafting. I mean who doesn't love a well made macaroni necklace!<br />
<br />
So I did a little poking around the internet and found this recipe. Of course it's from Pioneer Woman. I kinda sorta like her stuff! Her recipes never ever fail me!<br />
<br />
This here fancy pants macaroni salad has olives and roasted red peppers and I really gave it a fancy spin by using BOW TIE PASTA!! That’s right I am as fancy as you thought!<br />
<br />
Oh man is this pasta salad good. I ate it with every meal for 3 days then sadly it was gone. :( I will for sure be making this again. For my friends who invite me to their next BBQ don't be surprised if I show up with a yummy bowl full of bow ties!!<br />
<br />
One more thing...I kind of made the sauce to taste. I'm a add as I mix kind of gal. I'm certain I used more of everything than what the recipe calls for because that’s just what I do!<br />
<br />
Sooooo because I was too busy stuffing my face with this salad I forgot about a pretty pic. So serve yourself up some in your fancy "china" and go about your day! My macaroni salad really helped me get through some brutal expense reports. Hehe!<br />
<br />
Enjoy and Keep on Making Stuff!!<br />
<br />
The Best Macaroni Salad Ever<br />
<br />
Ingredients<br />
<br />
4 cups Elbow Macaroni<br />
3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)<br />
½ cups Black Olives, Chopped Fine<br />
6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)<br />
3 whole Green Onions, Sliced (white And Dark Green Parts)<br />
½ cups Mayonnaise<br />
1 Tablespoon Red Wine Or Distilled Vinegar<br />
3 teaspoons Sugar, More Or Less To Taste<br />
¼ teaspoons Salt, More To Taste<br />
Plenty Of Black Pepper<br />
¼ cups Milk (more If Needed)<br />
Splash Of Pickle Juice (spicy Sweet Pickles)<br />
Extra Pickle Juice To Taste<br />
Preparation Instructions<br />
<br />
Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside.<br />
<br />
Mix together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.<br />
<br />
Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you’d like. (Dressing will seem a little thin, but it will thicken up as salad chills.)<br />
<br />
Stir in olives, roasted red peppers (or pimentos), pickles, and green onions. Add more of any ingredient if you’d like more stuff going on! At the end, splash in a little more pickle juice and stir.<br />
<br />
Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve!<br />
<br />
<br />
<br />
<br />
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Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-79378509740481976852012-08-01T14:50:00.001-04:002015-05-11T13:49:14.127-04:00Did you know...I have all these weird and somewhat use facts and tips stored in the junk drawer of my brain.<br />
Yes my brain totally has a junk drawer. You know like one in the kitchen that's full of totally useful things but when you see it you have no idea what it's for. <br />
<br />
Anywho so I'm going to randomly share them with you! <br />
<br />
Here we go!<br />
<br />
Did you know if you place a wooden spoon over a boiling pot of let's say pasta it won't overflow?<br />
Me either!! But guess what!!! It works!!<br />
Try it!! Store this fact in your junk drawer and I bet you will use it again!!<br />
<br />
I'd love to hear what tips, tricks, and tools you have in your junk drawer. Leave me a comment and I'll gladly try yours out!!<br />
<br />
Enjoy and Keep on Making Stuff!!<br />
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Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-74724455278408306962012-08-01T09:21:00.001-04:002015-05-11T13:50:23.051-04:00Honeybun Cake vs. Whopper with CheeseOver the recent months I have noticed something...<br />
<br />
I've become a stress cooker and baker as opposed to a stress eater.<br />
<br />
When I'm stressed out or really wound up I always find myself in the kitchen looking to make something.<br />
<br />
Last night while I was baking this Honeybun Cake it came to me. The feeling of satisfaction I used to get from gulping down a double whopper with cheese combo is the same feeling I get now after I cook or bake something and it turns out delicious. <br />
<br />
WEIRD RIGHT!<br />
<br />
What happens is I get the urge to be in the kitchen then I have to find the perfect recipe that suits the moment. That in itself is a process! Once I am in the zone there is no stopping me. I have baked 3 batches of cookies for no reason other than I was having a horrible week and for some reason the thought of baking made me happy.<br />
<br />
You see the process is this...<br />
Stress<br />
Cook/bake<br />
Have food or baked good I shouldn't eat or don't want<br />
Find someone who will love it and see how happy home cooked food makes them<br />
Stress gone<br />
<br />
Before I would eat everything I made. Now if I have a bite or two that's a lot. <br />
<br />
I don't know what happened to me but I don't think I mind the change. My waistline certainly doesn't. <br />
<br />
So I had a bad week and I saw this recipe and said... I HAVE TO MAKE THIS!!<br />
<br />
Tastykitchen.com is a great recipe resource!<br />
<br />
So here's here to hoping your week is stress free and if you do get a little frazzled just remember tomorrow is another day.<br />
<br />
ENJOY and Keep on Making Stuff!<br />
<br />
HONEYBUN CAKE<br />
Tasty Kitchen<br />
<br />
Ingredients:<br />
1 box (18.25 Oz. Box) Yellow Cake Mix<br />
4 whole Eggs<br />
1 cup Sour Cream<br />
¾ cups Vegetable Oil<br />
1 cup Light Brown Sugar<br />
2 teaspoons Cinnamon<br />
2 cups Powdered Sugar<br />
6 Tablespoons Milk<br />
1 teaspoon Vanilla Extract<br />
<br />
<br />
Preparation Instructions:<br />
<br />
Preheat your oven to 325 degrees.<br />
<br />
By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow; it's okay if it has some lumps! Then set aside.<br />
<br />
In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.<br />
<br />
Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the top, covering the entire layer of batter. Don't be alarmed if it looks like you're over-saturating the cake-it'll taste great! Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece (I always pretend I'm a barista pouring cream into a cappuccino because I'm really nerdy like that). <br />
<br />
Place the cake into the oven and bake for 45-50 minutes, or until an inserted toothpick comes out clean.<br />
<br />
While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. You might have to pick up the cake and tilt it to spread the glaze evenly. Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature.<br />
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Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0St Clair Shores St Clair Shores42.513892 -82.903802tag:blogger.com,1999:blog-187540530625773661.post-31789455317893252132012-06-04T09:43:00.001-04:002015-05-11T13:51:09.270-04:00Who doesn't love a good salad!Cucumbers + Fresh Dill + Red Onion = My latest obsession!!!<br />
<br />
Here is something I just realized....<br />
<br />
Not only are all my close friends superclaifragilistic! They are ALL amazing cooks!! I mean how does this happen and how did I get so lucky! <br />
<br />
So my darling universe thank you for blessing me with these people and all of their goodness.<br />
<br />
On Memorial Day I headed over to Keith and Jeanie's. 2 of my most fav peeps. I could go on and on why I just adore them but I'm sure you get the jist of things!<br />
Jeanie made lots of great things to eat while Keith manned the grill.<br />
<br />
BUTTTT this cucumber salad she made was so good. Good like if someone tried to take yours off your plate there may be some sort of altercation!<br />
<br />
It's simple and fresh and perfect for a summertime gathering or if you want to make a huge bowl and eat the entire thing yourself. I mean this didn't happen but it could ahaha!<br />
<br />
Enjoy and Keep on Making Stuff!!<br />
<br />
Here it is for your dining pleasure.....<br />
<br />
Cucumber Dill Salad<br />
4lbs. - cucumbers peeled and sliced thin<br />
1 - medium to large red onion peeled and sliced thin<br />
1/2 cup - fresh dill chopped<br />
1 cup - mayonnaise ( I used Hellman's light)<br />
1 cup - sour cream (I used light sour cream)<br />
1 tsp. - garlic powder<br />
1 tsp. - celery salt (I didn't have any so I left it out and it was just fine)<br />
1 tbsp. - sugar<br />
2 tbsp. - cider vinegar<br />
Salt and pepper to taste<br />
<br />
I mixed all the dry in a small bowl and all the wet in another combined then added the veggies.<br />
<br />
I recommend putting this in the fridge for a bit to chill. Although it was good right after I made it, chilling it does make it taste better for some reason. I guess it gives everything a chance to hold hands and say hello.<br />
<br />
I have been eating this pretty much daily since I made it. Soon the giant bowl I made will be empty and I will obsess over the next tasty salad recipe I find. It's what I do! HEHE!<br />
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Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-26939494543652023362012-05-04T12:00:00.001-04:002015-05-11T13:51:48.477-04:00Winner winner fritter dinnerWho gets a ton of emails a day full of delicious food and lovely DIY crafty items....ME!!!<br />
<br />
I look at all of them. I admire all of them. I even recreate a lot of them.<br />
<br />
This was one I knew I must try. Something about it sounded sooooooooo good!<br />
<br />
I did a little modification but it was very simple to make and the fritters were a meal in themselves. We ate them with a great salad and the dressing I posted a couple entries back.<br />
<br />
This blog has some really great entries. Check it out but don't blame me when you run out of ink and paper from printing so many of them!<br />
<br />
Enjoy and Keep on Making Stuff!!<br />
<br />
Cauliflower Fritters<br />
http://www.dailyunadventuresincooking.com/recipe/cauliflower-fritters/<br />
<br />
1 head cauliflower<br />
<br />
2 eggs<br />
<br />
1/4 cup water<br />
<br />
1/2 teaspoon of salt<br />
<br />
freshly ground pepper<br />
<br />
1/4 cup chopped green onion ( I used chopped red onion because it's what I had)<br />
<br />
1/4 cup chopped freshly parsley<br />
<br />
1/2 cup + 2 tablespoons flour<br />
<br />
1 teaspoon oil <br />
<br />
<br />
Cut the cauliflower into quarters, and trim off the root and leafs. Trim off any suspect brown bits as well. Chop it roughly and wash. Set a steamer with an inch of water in it and put the cauliflower in a steaming basket. Steam until very tender (about 12 minutes). Remove from the steamer and allow to cool.<br />
<br />
<br />
In a large bowl, whisk the two eggs gently. Chop the cauliflower fine and add to the eggs along with the water, salt, onion and parsley plus lots of black pepper. Slowly stir in the 1/2 cup of flour. If it is still very moist add the remaining flour. Taste and add salt and pepper as necessary.<br />
<br />
<br />
Heat a large skillet to medium heat. Once hot give it a spray with cooking spray if you have some and add the teaspoon of oil. Spoon the mixture in big clumps of about 2-3 tablespoons onto the pan. Gently flatten with a spatula. Allow to brown on one side, carefully flip and brown on the other side. About 3-4 minutes per side. Once browned on both sides you can transfer to a cooling rack in a warm oven if you want to keep them warm. Continue until all fritters are cooked. <br />
<br />
<br />
<br />
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Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-59436969030406047002012-04-21T17:59:00.001-04:002015-05-11T13:52:28.462-04:00I made Whoopie...pies!!Let's keep this entry simple like this recipe!<br />
<br />
Pioneer Woman never let's me down! I've been wanting to make these little nuggets of goodness for awhile now.<br />
<br />
If you have not heard of PW then you need to check her out! Shes pretty freaking awesome!!<br />
<br />
Now if only my blog was a smidge as amazing as her. IF ONLY!!<br />
<br />
Oatmeal Whoopie Pie<br />
http://thepioneerwoman.com/cooking/2012/04/oatmeal-whoopie-pies/<br />
<br />
Ingredients<br />
<br />
Cookies:<br />
2 cups Brown Sugar<br />
1/2 cup Butter, Softened<br />
1/4 cup Shortening (Crisco)<br />
2 whole Eggs<br />
1/2 teaspoon Salt<br />
1 teaspoon Ground Cinnamon<br />
1 teaspoon Baking Powder<br />
3 Tablespoons Boiling Water<br />
1 teaspoon Baking Soda<br />
2-1/2 cups Flour<br />
2 cups Quick Oats<br />
FILLING OPTION #1<br />
Marshmallow Creme<br />
FILLING OPTION #2<br />
5 Tablespoons All-purpose Flour<br />
1 cup Milk<br />
1 teaspoon Vanilla<br />
1 cup Butter<br />
1 cup Granulated Sugar<br />
Preparation Instructions<br />
<br />
*Cookie recipe adapted from The Best of Amish Cooking, by Phyllis Pellman Good.<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Cream brown sugar, butter, and shortening. Add eggs and mix. Add salt, cinnamon, and baking powder and mix. Mix baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well.<br />
<br />
Scoop dough onto parchment-lined cookie sheets so that you have rounded heaping teaspoons. Bake for 10 minutes, being careful not to burn. Remove from oven, transfer to a cooling rack, and let the cookies cool completely.<br />
<br />
FILLING #1<br />
<br />
Scoop small amounts of marshmallow fluff onto cookies, then press a second cookie on top. Freeze immediately if not serving right away, or serve right after filling (fluff will ooze.)<br />
<br />
FILLING #2<br />
<br />
(That's the Best Frosting I've Ever Had)<br />
<br />
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it's very thick. Remove from heat and let it cool to room temperature. Stir in vanilla.<br />
<br />
Cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.<br />
<br />
Scoop a small amount onto cookies, pressing a second cookie on top.<br />
<br />
<br />
<br />
Enjoy and Keep on Making Stuff!<br />
<br />
Barbie<br />
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Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-29422228314011245502012-04-13T13:07:00.001-04:002015-05-11T13:53:53.811-04:00Beans and Rice and Everything NiceEveryone has certain foods that could eat very often. For me it's homemade chicken noodle soup, chips and salsa, and this salad.<br />
<br />
Originally this salad did not have rice, and without rice it's just as awesome but I have grown to prefer it with.<br />
<br />
For me the ingredients are things I ALWAYS have in my cupboard. <br />
<br />
This little concoction can be used in so many ways. I also like to put some on a tortilla with some chicken and make a sort of burrito. I like it with a little avocado on top too but I'm pretty sure avocado on top of just about anything is going to be good.<br />
<br />
So you know beans and rice are a great combo. Lots of protein and amino acids. There is nothing in this salad that's bad for you. If you are like me and like to make sure most of what you eat is not only delicious but fuel for your body this salad is right up your alley.<br />
<br />
There is no real name for this most of the time I just call it the beans and rice salad.<br />
<br />
Beans and Rice Salad<br />
<br />
Ingredients:<br />
1 - can of black beans<br />
1 - can of corn<br />
1 - can of diced tomatoes (I like fire roasted)<br />
2 - cups of white rice<br />
1 - cup of vinegar<br />
1/2 - cup of olive oil<br />
1/3 - cup lemon or lime juice<br />
2 - Tbsp of minced garlic<br />
1 - Tbsp of garlic powder<br />
1 - Tsp of sea salt<br />
1 - Tsp of pepper<br />
<br />
Directions:<br />
Cook the rice and set aside. I just use instant white rice. I tried it with brown and didn't care for it with this.<br />
<br />
Drain your cans and put everything in a large bowl.<br />
Now add everything but the rice to the bowl and give it a stir. Once you have everything mixed add the rice.<br />
<br />
I always add more garlic etc after its all mixed until it's to my liking. I'm the kind of cook that doesn't really use exact measurements in things. I like to just toss in a little of this and a little of that.<br />
<br />
Once it's done you can eat it right away or I like to chill mine in the fridge for about a hour. This also gives the rice time to absorb more of the "juices".<br />
<br />
There are so many things you can do with this versatile salad. Let me know if you make it and what modifications you have done!<br />
<br />
Enjoy and Keep on Making Stuff!<br />
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Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-19733658975278889302012-04-10T19:49:00.001-04:002015-05-11T13:54:29.019-04:00Salad Salad I Love SaladThank goodness this isn't a video blog because all you guys would be seeing is me sitting here shoveling salad in my mouth like it's my last meal!<br />
<br />
For Easter I decided to keep the salad very basic not knowing what everyone liked. <br />
<br />
I looked for a copy cat recipe of the Olive Garden salad dressing because it's the only thing great about that place. I found about 100 versions. I took what sounded like it would be tasty and mixed it up in my trusty bullet.<br />
<br />
Now I know this salad and dressing was a hit because it was 100% gone at the end of the night. <br />
<br />
For the salad I used the following:<br />
<br />
1 - small head of iceberg<br />
4 - small bunches of "artisan" lettuce of choice.<br />
1 - medium red onion<br />
3 - small peppers I used red yellow and orange ( 1 of each)<br />
1 - pint of black olives from the olive bar at the grocery store. ( I rinsed mine and let them dry off to take away the brininess)<br />
1 - bag of Italian style croutons.<br />
1 - cup of fresh grated parmesan cheese<br />
1 - cup of fresh grated Romano cheese<br />
1 - handful of cherry tomatoes<br />
<br />
Clean chop mix and chill in the fridge while you make the best dressing ever!<br />
<br />
Before I give you the dressing recipe I didn't really measure I like to just toss stuff in so these measurements are approximate. Just make and adjust according to your taste and consistency preferences<br />
<br />
Sorta Kinda Olive Garden Copy Cat Dressing:<br />
1 Tbsp Italian Seasoning <br />
1 Tbsp Garlic Powder<br />
1 TBSP Minced Garlic<br />
2 Tbsp Parsley (I used flakes)<br />
1 Cup light mayo (I used Hellmann's light I don't suggest using miracle whip because its sweet and runny)<br />
2 Tbsp of olive oil<br />
1/3 - 1/2 Cup White vinegar (add a little at a time and watch your consistency)<br />
2 Tbsp of grated parmesan cheese<br />
2 Tbsp of grated Romano cheese<br />
1 Tbsp Lemon Juice<br />
<br />
I put everything in my bullet blender and gave it a few pulses and just added things as I saw fit after I taste tested of course. The recipe this is based off of called for corn syrup and I had some but I didn't feel it needed it so I left it out. I can't imagine the flavor would change much with this added.<br />
<br />
Adapted from this dressing recipe: http://www.mommysavers.com/2012/01/olive-garden-salad-dressing-copycat-recipe/<br />
<br />
So make this dressing and put it on every salad you make. My handsome fiancé said " it's so good we don't need to buy dressing ever again. " There you have it! We got a winner!<br />
<br />
Enjoy and Keep on Making Stuff!<br />
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Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com1tag:blogger.com,1999:blog-187540530625773661.post-49493773309290143722012-04-05T11:55:00.001-04:002015-05-11T13:55:50.695-04:00Lasagna Soup should be a food group!So let me first start by saying I am horrible New Years Resolutioner! I said I would update my blog more often and lookie here it's April 5th. Seriously Barbie could you be a bigger slacker. My answer is YES!<br />
<br />
I love soup! It's no shocker considering I have an entire binder of just soup recipes and a folder in my favorites dedicated to soup. <br />
<br />
In my random internet blog search I found not only an amazing soup recipe I found a SUPER amazing blog. I always admire these folks who have entry after entry and all these great features. How do they do that? Between work, the gym and being my fabulous self I don't have enough time in the day! Please I need to know your secret! <br />
<br />
So check out A Farm Girls Dabbles (http://www.afarmgirlsdabbles.com/) and you will probably print and or save a million of her entries like I did and run out of paper and ink!<br />
<br />
I only changed 2 things about this recipe... I used 1 lb mild Italian sausage and 1/2 lb hot and I just used lasagna noodles. I put them in a big zip lock and gave them a lil smash with the bottom of a small sauce pan aahaha. Hey it seemed like the right thing to do and it worked.<br />
<br />
By suggestion I cooked the noodles separately and added them to the soup after so they would not absorb the broth.<br />
<br />
I know soup is mainly a fall winter thing but it couldn't hurt to make a pot of this and keep it in the freezer for the chili rainy summer days. You know the ones where you sit around and watch horrible made for TV movies and documentaries all day thinking about all the things you SHOULD be doing!<br />
<br />
With all that rambling....<br />
<br />
ENJOY and Keep on Making Stuff!<br />
<br />
Lasagna Soup<br />
Click here for the blog entry I got this from (http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/)<br />
<br />
for the soup:<br />
2 tsp. olive oil<br />
1-1/2 lbs. Italian sausage<br />
3 c. chopped onions<br />
4 garlic cloves, minced<br />
2 tsp. dried oregano<br />
1/2 tsp. crushed red pepper flakes<br />
2 T. tomato paste<br />
1 28-oz. can fire roasted diced tomatoes<br />
2 bay leaves<br />
6 c. chicken stock<br />
8 oz. mafalda or fusilli pasta<br />
1/2 c. finely chopped fresh basil leaves<br />
salt and freshly ground black pepper, to taste<br />
<br />
for the cheesy yum:<br />
8 oz. ricotta<br />
1/2 c. grated Parmesan cheese<br />
1/4 tsp. salt<br />
pinch of freshly ground pepper<br />
<br />
2 c. shredded mozzarella cheese<br />
<br />
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.<br />
<br />
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not overcook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.<br />
<br />
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.<br />
<br />
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.<br />
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Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-42057825157205299812011-11-30T14:26:00.000-05:002015-05-11T13:57:31.407-04:00Scones of thanks....So when your <a href="http://thegigishow.blogspot.com/">BFF</a> is recently married and they are in the process of buying their first house AND it’s Thanksgiving there is a lot and I mean a lot to be thankful for. So when Gigi said she wanted some scones how could I deny her that. Now I played it off like oh hmmm yea that sounds good. All the while I was going over what I had at home to make scones with. BINGO! I have everything I need. <br />
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To keep with the theme things I am thankful for, I wanted to show her just a smidge of how thankful I am to have her in my life. I found the perfect basic scone recipe.<br />
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I made these little gems smeared them with the raspberry jam that I made. ME!! I MADE JAM!! Oh and I made some with Nutella because if you are going to splurge it should be worth it and Nutella makes any splurge worth it! I could be wrong but probably not! Ahaha!<br />
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My plan was to bake these and leave them on her doorstep to find when she got home. BUT time got away from me and the pouring rain here in MI had me in a “I’d like to stay in my pajamas all day mood”. So what I did was I wrapped them up and left them by her back door with a note. I wanted to take a pic for you guys of me sneaking up there but again it was pouring rain and I was trying to be sneaky. I left the scones and sent her a text saying I left her something outside her back door. HA!<br />
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You know I am sure we all have a lot to be thankful for, I can say there are so many days that go by I forget about some of these things. It happens. But moments happen when you are reminded of how truly great life can be if you just let it. <br />
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So with that being said I am so truly thankful for everything I have and everyone in my life. I am even thankful that at this very moment my coffee cup is empty because I really don’t need any more caffeine! Ahaha!<br />
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Make these scones for someone to show them how thankful you are that they are in your life. Oh heck make them for yourself because you can and be thankful you had all the ingredients! aha!<br />
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Enjoy! Keep on Making Stuff!!<br />
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<a href="http://m.epicurious.com/recipes/food/views/Glazed-Raspberry-Heart-Scones-231579">Glazed Raspberry Scones(click here for the original recipe):</a><br />
2 cups all purpose flour<br />
<ul>
<li class="ingredient">1/3 cup sugar</li>
<li class="ingredient">2 teaspoons baking powder</li>
<li class="ingredient">1/2 teaspoon salt</li>
<li class="ingredient">5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces</li>
<li class="ingredient">1 cup plus 3 tablespoons whipping cream</li>
<li class="ingredient">1/3 cup (about) raspberry jam (do not use seedless)</li>
</ul>
<div class="ingredient">
Glaze</div>
<ul>
<li> 1/3 cup powdered sugar</li>
<li class="ingredient">1/4 teaspoon rose water (optional)</li>
</ul>
<div class="instructions" id="preparation">
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<div class="instruction">
Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm. </div>
<div class="instruction">
Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature. </div>
<div class="instruction">
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</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYQAMMhTQbFUhbqTdkVAvunu1AYYi6Dtaqq0yfXGIh9qJVbBezWbg6x6u0kqxFPWPD2K2FFrWMsdP0Ie9ex9OAw7A23qqYsPUuMgG3VEs9mBAejKnT0X38Dfe3QkVNgfUfisKGqKaa7Mw/s1600/027.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYQAMMhTQbFUhbqTdkVAvunu1AYYi6Dtaqq0yfXGIh9qJVbBezWbg6x6u0kqxFPWPD2K2FFrWMsdP0Ie9ex9OAw7A23qqYsPUuMgG3VEs9mBAejKnT0X38Dfe3QkVNgfUfisKGqKaa7Mw/s200/027.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is Gigi and I on her wedding day....isn't she the prettiest BFF ever!</td></tr>
</tbody></table>
Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0tag:blogger.com,1999:blog-187540530625773661.post-11965952535412930932011-11-29T18:15:00.001-05:002011-11-29T18:15:39.302-05:00How to freeze soup and save spaceYou know how your freezer gets full of plastic containers...well whatever mine does. One day I was determined to come up with a way to make room.<br />
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I took my handy freezer bag filled it with my soup then laid it inside a baking dish. I did this until all my soup was bagged up.<br />
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Then I took the dish and put the entire thing in the freezer until all the soup was frozen! Fan freaking tastic!!!<br />
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Once it was frozen I took it out of the pan and neatly stacked it in my freezer. It took up 1/4 of the space a bunch of containers would have.<br />
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Moral of the story is you must make soup or anything that will lay flat in a freezer bag and try this you will love it!!<br />
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Enjoy and Keep on Making Stuff!!<br />
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Here's a pic of my tomato basil soup before going into the freezer! Love!!<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84xsL0P9RcWUy6LR1RSV-npRZGWObfVFIHNz2_Tj6rfu8iFZ1sfvlHmQXlPjRP2-3AU2F8FKpDLALYhfvHpwgPhIt7Bifi5X9TRe7GPuQpXyAbJ74ml587CNilTezEDxbaQ_IdsCTHP6m/s640/blogger-image--892547666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84xsL0P9RcWUy6LR1RSV-npRZGWObfVFIHNz2_Tj6rfu8iFZ1sfvlHmQXlPjRP2-3AU2F8FKpDLALYhfvHpwgPhIt7Bifi5X9TRe7GPuQpXyAbJ74ml587CNilTezEDxbaQ_IdsCTHP6m/s640/blogger-image--892547666.jpg" /></a></div>Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0St Clair Shores St Clair Shores42.511798 -82.897099tag:blogger.com,1999:blog-187540530625773661.post-61526092620447811612011-11-11T11:05:00.000-05:002015-05-11T13:58:48.927-04:00Banana Pumpkin Bread and a little update on meOh hey! I’ve been gone for a few. You see my office moved a hour away, it was summertime.<br />
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So much has happened since my last post. An update would take way too long so let me just say this summer was filled with fun, friends, love and happiness!!<br />
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Back to the reason we came here…..FOOD!!<br />
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The best thing about fall cooking is pumpkin. I love pumpkin anything. <br />
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I had these bananas waiting so patiently for me to eat them and I just couldn’t so I did what any responsible person would do. I found something delish to bake them in so they wouldn’t go to waste! DUH!<br />
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Being early November I have been dying to bake/make something to eat with pumpkin. So on my search for a new banana recipe I found this on one of my fav blogs! If you are watching your weight or just trying to eat right then this recipe is right up your alley. I am have made so many recipes from this site we would be here all day if I went on about how awesome and delicious everything is!<br />
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Best thing is if you are on WEIGHT WATCHERS this has the calorie break down AND she shows the points per slice. HI SHE MADE IT SO EASY!! <a href="http://www.skinnytaste.com/2009/10/pumpkin-banana-bread.html">So if you are keeping your mind right and your body tight browse this site you will love it!! Gina is a gift from the yummy food gods!!</a> <br />
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OH OH!! So I mashed the banana then I added the pureed pumpkin, tossed in my pumpkin spice and the brown sugar. Let’s just say this mixture could be eaten by itself. Holy cow! SO GOOD!! Almost like a pumpkin butter. Ok sorry I got side tracked day dreaming about it on vanilla bean ice cream!<br />
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This is right from the site, I followed it exactly, no modifications for a change!<br />
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Enjoy and Keep on Making Stuff!!<br />
<br />
Pumpkin Banana Bread<br />
<a href="http://www.skinnytaste.com/2009/10/pumpkin-banana-bread.html">From Skinny Taste.com</a><br />
<br />
Pumpkin Banana Nut Bread<br />
Gina's Weight Watcher Recipes<br />
Servings: 12 slices (1 loaf) • Serving Size: 1 slice • Old Points: 3 pts • Points+: 3 pts<br />
Calories: 146.5 • Fat: 2.7 g • Carb: 33.3 g • Fiber: 1.6 g • Protein: 2.7 g <br />
Ingredients: <br />
Pam baking spray <br />
3/4 cup unbleached all purpose flour <br />
1/2 cup white whole wheat flour<br />
3/4 tsp baking soda <br />
1/2 tsp salt <br />
1 tsp cinnamon <br />
1/2 tsp ground cloves* <br />
1/2 tsp ground nutmeg*<br />
3 very ripe medium bananas, mashed <br />
1/2 cup pureed pumpkin <br />
2 tbsp butter, softened <br />
1/2 cup light brown sugar, unpacked <br />
1 large egg white <br />
1 large egg<br />
1 tsp vanilla extract <br />
1/4 cup chopped pecans (optional, 5 pts+ per slice if using)<br />
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Directions:<br />
Preheat oven to 325°. Grease a 9x5 inch loaf pan with baking spray.<br />
In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.<br />
In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.<br />
Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.<br />
Pour batter into loaf pan and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean.<br />
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.<br />
* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.<br />
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Barbie Morriseyhttp://www.blogger.com/profile/06194216417941469077noreply@blogger.com0