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Sweet potatoes
Re-Cycled Street Lamp Garden Lanterns
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Gardening Tips And Tricks!
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The Basics of Herbs
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Garden Stuff!
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Outdoors in London: Growing Mint in Water
Garden Things!
Mason jar herb garden.
With these grow buckets you can grow tomatoes, peppers and any number of plants with very minimal effort.
6 Great tips for planting a container herb garden. This is a great idea for patios, decks, and balconies!
Paint, varnish, add succulents to your strawberry pots....bring inside during the winter for instant color & life!
Container gardens
Pumpkin Whoopie Pies
INGREDIENTS
- 1 (15.25 ounce) Betty Crocker™ SuperMoist™ spice cake mix
- 1/3 cup butter, softened
- 1 (15 ounce) can pumpkin
- 2 teaspoons Pumpkin Pie Spice
- 2 whole eggs
- 1/2 cup milk
- 1 (16 ounce) container Betty Crocker™ Rich & Creamy cream cheese frosting
DIRECTIONS
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or spray with cooking spray.
- In a large bowl, add the cake mix, butter, pumpkin, pumpkin pie spice, eggs, and milk. Mix slowly for 30 seconds or until combined, then beat for 1-2 minutes. Batter will be on the wet side.
- Drop tablespoon-sized dollops onto the cookie sheet. Try to make sure that they are all the same size.
- Bake for 10-11 minutes. Let them cool completely.
- Frost a cookie with a dollop of cream cheese frosting and top with another cookie. Store in an airtight container and refrigerate until ready to eat.
Tuscan Chicken and Broccoli Hand Pies
Ingredients
- 1 box Pillsbury refrigerated pie crust (2 crusts)
- 1 bag (11.8 oz) Green Giant Seasoned Steamers frozen Tuscan seasoned broccoli
- 1 package (8 oz) cream cheese, room temperature
- 1/3 cup sundried tomatoes, packed in oil and drained
- 1 1/2 cups cooked and shredded chicken
For full instructions please visit: Source
Easy Feta Dip
Ingredients
- about ⅓ cup olive oil
- 3 Roma tomatoes, seeded and diced
- 4-5 green onions, sliced thinly
- 8 ounces feta cheese, crumbled (see Note)
- 2-3 teaspoons Cavender's Greek seasoning
- fresh baguette, sliced thinly
- (optional) balsamic vinegar
For full instructions please visit: Source
Creamy Chicken Soup
Ingredients
FOR THE ROUX (to thicken soup…this is made first):
- 4 T flour
- 2 T olive oil
- 2 T butter – unsalted
- ****make the roux by heating the oil and butter in pot then sprinkling the flour on top. whisk together until fully absorbed and turns almost golden. take off the heat and set aside while combining other ingredients****
- 2 T butter – unsalted
- 2 T olive oil
- 4 stalks carrots, peeled and chopped
- 2 stalks celery, chopped (opt)
- 1 sweet yellow onion – diced
- 4 cups chicken stock or broth (or a combo) – low salt or unsalted
- 3½ cups milk or cream or half & half, i use a combination of skim milk and cream
- 2 T chicken base granules
- 1 t fresh cracked pepper
- 1 T dried parsley or 2 T fresh parsley
- 3 bay leaves
- 1½ t Herbs of Provence
- ¼ t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
- 3 cups rotisserie chicken – cubed or shredded and cooked
- ¼ cup white wine (your favorite)
- shredded gruyere cheese to sprinkle on top after spooning soup into bowls
- Start by making the roux:
chop the vegetables and set aside until ready to saute. - Saute the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don’t take as long to cook.
- Add all other ingredients including the roux, stir well.
bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency. - Stir every 3-4 minutes. Do not leave the soup unattended – it can burn quickly.
if you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup.
stir frequently – the soup is milk-based and can burn easily.
before ready to serve, take out the bay leaves - Pour into bowls and sprinkle with shredded gruyere cheese
NOTES:
You can make this soup ahead of time, then transfer to a crock pot to keep warm until time to serve. Do not put the lid on the crock pot.
this soup freezes VERY well
it is terrific used as a topping on baked potatoes – a really delicious meal
i often microwave a couple of yukon gold potatoes, cubed to add to the soup
serve with crustyfrench bread…enjoy!
You can make this soup ahead of time, then transfer to a crock pot to keep warm until time to serve. Do not put the lid on the crock pot.
this soup freezes VERY well
it is terrific used as a topping on baked potatoes – a really delicious meal
i often microwave a couple of yukon gold potatoes, cubed to add to the soup
serve with crustyfrench bread…enjoy!
Oreo Stuffed Chocolate Chip Cookies
Ingredients
- 2 sticks softened butter
- 3/4 Cup packed light brown sugar
- 1 Cup granulated sugar
- 2 large eggs
- 1 Tablespoon pure vanilla
- 3 1/2 Cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 10 oz bag chocolate chips
- 1 bag Oreo Cookies, I used the double stuff
For full instructions please visit: Source
How to Make Homemade Bread Bowls
Ingredients:
4 1/2 teaspoons (2 packets) instant yeast
2 1/2 cups warm water (110°F)
2 tablespoons olive oil
1 tablespoon granulated sugar
4 cups (18 ounces or 510 grams) bread flour
3 cups (13.5 ounces or 383 grams) all-purpose flour
2 teaspoons fine salt
1 egg white
Instructions:
For full instructions please visit: Source
Egg Muffins with Sausage, Spinach, and Cheese
Ingredients:
- 3 lean breakfast turkey sausage links
- 5 egg whites
- 2 whole eggs
- 1/4 cup skim milk
- Salt and pepper, to taste
- 1/4 cup fresh chopped spinach
- 1/4 cup shredded sharp Cheddar cheese
Directions:
1. Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.
2. In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.
3. Grease 6 muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.
4. Distribute cheese and sausage equally between each muffin cup.
5. Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.
Note-you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.
1. Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.
2. In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.
3. Grease 6 muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.
4. Distribute cheese and sausage equally between each muffin cup.
5. Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.
Note-you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.
Beautiful Garden Ideas!
Topsy Turvy Galvanized Bucket Planter tutorial
A Succulent English-Style Garden
Fountain
Lovely Garden
Stone water trough makes a natural water feature.
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