Thursday, April 28, 2011

sunburts pillow DIY

Luving these linen sunburst pillows: sew your own -
check out the full tutorial here via versusmag

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baked pasta with chicken sausage

via melskitchencafe

1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (Jennie-O is a solid choice)
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup grated Parmesan cheese

DIRECTIONS: ( Makes a heaping full 9"x13" pan or 2 8"x8" pans). Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.

Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.

Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.

Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to 1 to 1 1/4 hours. If baking from frozen, bake covered for 1 hour and 15 minutes, uncover and bake 30 minutes longer.

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Monday, April 11, 2011


luving these perfect little cupcakes I made today:

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Wednesday, April 06, 2011

DIY biz cards

via isleofskye

I love rubber stamps & love this idea for business cards!
So, step #1 is to get a rubber stamp made w/ your info. (I have mine made at my local office supply store, but 2 other online options are: the stampmaker or iprint) #2 cut up a large painting or custom artwork, stamp the back – and voila! No two cards are the same, each individually cut and stamped by hand.

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queso blanco dip

I added some more veggies to healthy it up. Well, as healthied up as queso dip can get! original recipe via

Queso Blanco Dip
about 2 cups
• 1/2 tbsp. canola or vegetable oil
• ¼ cup onion, finely chopped
• 1 or 2 jalapeño pepper(s), seeded and finely chopped - (depending on heat you want)
• 12 oz. white American cheese, shredded
• 4 oz. Monterey jack cheese, shredded
• ¼-2/3 cup milk
• 1 tomato, seeded and finely diced
• 2/3 cup salsa (I use my own canned version - you can find the recipe here!)
• 2 tbsp. cilantro, minced
Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes. Reduce the heat to medium-low. Add both of the shredded cheeses and ¼ cup of the milk. Whisk or stir until completely melted. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency. Transfer to a warmed serving bowl and serve immediately.

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