Marbled Hanging Planter DIY
DIY - Sewn paper heart favor filled with candy
DIY: Morse Code Seed Bead Bracelets
Instant Photo Transfers With Blender Pens
Gorgeous DIY containers with lace imprints.
Crafty Crochet!
Single Rib Crochet Stitch Tutorial
Free Pattern: Amsterdam Coat
Fancy Crochet would be a perfect Christmas gift for my big girls
Garden Ideas!
Making a rosemary topiary
You don't need a pond to grow water lilies.
I want this saddle swing in my backyard one day♥
How cute is this!
Old tires. WOW!
Garden Tips!
Just flatten a banana peel and bury it under one inch of soil at the base of a tomato plant. The peel’s potassium feeds the plant and helps it resist disease..
Orchid care and love
DIY: Plant Container Garden Art
How to Grow Shiitakes in Your Own Backyard
Slugs will eat cornmeal, even though it kills them. Put cornmeal in a jar turned on its side near the affected plants.
Gardening!
A Watering Can That Pours Crystals hanging out in the back yard off of a beautiful tree.
Rhubarb leaf stepping stones
This is so pretty!
Beautiful moss eggs
Creamy White Chicken Caprese Lasagna
INGREDIENTS
- 3 cups cooked and shredded chicken (I used rotisserie chicken)
- 1 can (14 oz.) artichoke hearts, drained, chopped
- 1 pkg. (8 oz.) shredded mozzarella cheese
- ½ cup grated Parmesan Cheese
- ½ cup sun-dried tomatoes, chopped and drained
- 1-1/2 pkg. low fat cream cheese
- 1 cup ½ and ½
- 1 tsp. minced garlic
- ¼ cup fresh basil, chopped
- 12 lasagna noodles, cooked
- 12 slices whole milk mozzarella
- Preheat oven to 350F
- In a large bowl, combine chicken, artichokes, 1 cup mozzarella, grated parmesan, ½ the basil and tomatoes. Set aside.
- In a separate bowl using an electric mixer, beat cream cheese, ½ and ½ and garlic until well combined. Using a spoon, stir in half the basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.
- Take half of the cream cheese mixture (without the chicken) and spread it into a 9x13 baking dish, covering the bottom. Lay 3 noodles on top and then top with ⅓ of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.
- Top with the last half of the cream cheese mixture.
- Place the whole milk mozzarella slices on top in rows of three, like shown.
- Sprinkle the shredded mozzarella over everything, and then top with more basil if desired.
- Bake 25 min. or until heated through.
- Slice and serve! Enjoy!
THE BEST Angel Food Cake from scratch!
INGREDIENTS
- 1¾ cups sugar
- ¼ teaspoon salt
- 1 cup cake flour
- 12 egg whites, room temperature
- ⅓ cup warm water
- 1 teaspoon vanilla
- 1½ teaspoons cream of tartar
INSTRUCTIONS
- Place sugar in a food processor and blend for two minutes, until sugar becomes very fine.
- In a small-medium bowl, combine cake flour, salt and half of the fine sugar. Sift together and set aside.
- Preheat oven to 350 degrees F.
- Combine egg whites, water, vanilla and cream of tartar in a large bowl. Whisk ingredients together for 2 minutes by hand until well combined. At this point, switch to a hand mixer or pour egg white mixture into bowl of a stand mixer and using a whisk attachment. Gradually add remaining half of sugar and Beat egg white mixture until medium peaks can be formed.
- Sprinkle some of the flour mixture over the top of egg white mixture. Gently stir in. Repeat until all of the flour mixture has been stirred evenly in.
- Spoon mixture into an ungreased tube pan. Bake at 350 degrees F for 35 minutes until golden brown in color and cake is cooked through.
- Invert cake pan and cool upside down (cake remaining in pan) until completely cooled.
- Once cooled, and carefully remove from pan, carefully scraping edges from sides.
Raw Zucchini "Sushi" Rolls
INGREDIENTS
- ½ cup cashews, soaked overnight in water
- 1 Tablespoon rice vinegar (optional)
- 3 - 4 zucchini (each yields 6 - 8 slices)
- 2 carrots, sliced into matchsticks
- 1 cucumber, seeds removed and sliced into matchsticks
- 4 medium radishes, sliced
- 1 avocado, peeled and sliced
- 1 small bunch cilantro
- Drain cashews and put into food processor with rice vinegar.
- Process, scraping sides with spatula if necessary, until cashews are a soft paste but still have some texture. (Depending on how long cashews were soaked you might need to add a tablespoon of water to get the right consistency.)
- Chop the ends off of your zucchini and use a vegetable peeler to peel your zucchini into long, thin strips.
- Lay zucchini strip flat and add a small spoonful of cashew mixture onto one of the ends of zucchini.
- Add a few matchsticks of veggies, avocado, and a couple of pieces of cilantro.
- Roll up and enjoy!
Soaking the cashews in water for a few hours or overnight will help to soften them and make it easier to process them. You can also skip this step if you are short on time.
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