- 2 tablespoons extra virgin olive oil
- 1 pound lean ground beef
- 1 large egg
- 1/2 cup finely chopped white onion
- 1/2 cup Panko bread crumbs
- 1/2 cup fresh grated parmesan cheese
- 1/4 cup milk
- 2 tablespoons minced garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon hot sauce, like Tabasco
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic salt
- Ten 1-inch Mozzarella balls
- Preheat oven to 35o degrees F. and grease 9×13-inch baking dish with oil.
- Place beef, egg, onion, bread crumbs, Parmesan, milk, garlic, Worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl, stirring until just combined. Take 1/4 cup beef mixture and press into center with your thumb to make room for cheese ball. Place cheese in middle then with hands enclose the cheese with the beef, making sure the cheese is completely covered. Place meatballs into prepared baking dish and bake for 30 to 35 minutes, until cooked through.
- Serve over top your favorite pasta or inside a warm roll for delicious meatball sandwich.
Backyard waterfall - must have this in my backyard. Love it!
Cool backyard idea
Coat planters with glow-in-the-dark paint for instant night lighting
Make a chalkboard wall in your backyard!
- 2 large zucchini, sliced into ¼-inch thick rounds
- ⅓ cup tomato sauce
- ⅓ cup shredded mozzarella
- 2 tablespoons olive oil
- Fine grain sea salt
- Ground pepper
- Fresh basil
- Preheat oven to 380°F (200°C). Line a baking sheet with parchment paper.
- Lightly coat with olive oil both sides of zucchini slices and arrange on prepared baking sheet.
- Season with salt and pepper and bake in the oven for 2 minutes. Take out of the oven, flip zucchini slices with the help of a fork (be careful not to burn your fingers) and bake in the oven for another 2 minutes.
- Take out of the oven and top with ½ teaspoon of tomato sauce and a pinch of shredded mozzarella. Turn on the broiler and bake for an additional minute, until mozzarella is melted but not burned.
- Top with fresh basil (or any other topping of your liking) before serving.
- 2 1/2 lb chicken wings
- 3 tablespoons canola oil
- 1 package (1 oz) Old El Paso™ zesty sour cream seasoning mix
- 1 1/2 teaspoons hot sauce
- 1 1/2 teaspoons olive oil
- 1 1/2 teaspoons fresh lime juice
- Heat oven to 400°F. Line 2 (13×9-inch) shallow baking pans with wire cooling racks.
- Rinse chicken wings under cold water; pat dry with paper towels. Place wings in medium bowl.
- Remove 2 tablespoons seasoning mix from package; set aside. Add oil and remaining seasoning mix to chicken; toss well. Place seasoned wings skin side up on racks in pans.
- Bake 25 minutes. Meanwhile, in small bowl, stir together hot sauce, oil, lime juice and reserved 2 tablespoons seasoning mix; beat with whisk until smooth. Set aside.
- Remove pans from oven. Turn wings over; bake 15 minutes longer.
- Using pastry brush, brush hot sauce mixture on both sides of wings. Bake an additional 10 minutes. Serve immediately.
- 2-3 chicken breasts
- 1 tube of crescent rolls
- 1 can cream of chicken soup
- Shredded cheddar cheese
- Boil chicken breasts for half an hour (if frozen for an hour). Shred chicken Preheat oven to 375
- Roll up shredded cheddar cheese and chicken into each crescent roll and place in a 9x13 baking dish.
- Mix 1/2 cup of water with cream of chicken soup and pour over the roll ups
- Cook for 20-25 minutes or until golden brown.
- 1 Tbsp olive oil
- 1 small onion
- 2 cloves garlic
- 1 (15 oz.) can diced tomatoes
- ½ tsp dried oregano
- ½ tsp dried basil
- pinch red pepper flakes (optional)
- freshly cracked pepper to taste
- ½ tsp salt
- 2 Tbsp tomato paste
- 2 oz. cream cheese
- ¼ cup grated Parmesan
- ½ lb. penne pasta
- ½ (9 oz.) bag fresh spinach
- Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
- While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
- Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
- Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
- Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.
- 1/3 c. sugar
- 2 tsp cinnamon
- 1 "round" of refrigerated pie crust
- 2 Tbl melted butter, divided
- 2 medium tart apples, peeled and each apple cut into 8 wedges
- In a small bowl, combine the sugar and cinnamon. Set aside 1 Tbl of the sugar mixture. Unroll the pastry. Brush with 1 Tbl melted butter and sprinkle with sugar mixture.
- Wrap one strip around each apple wedge, placing sugared side of pastry against apple.
- Place on lightly greased or parchment lined baking sheet. Brush tops with 1 Tbl. melted butter and sprinkle with 1 Tbl sugar mixture. Bake at 425 for 14 - 16 minutes or until pastry is golden brown.
- Allow apples to cool for 10 minutes before devouring....er, um, I mean eating. Enjoy!
- 1 lb boneless skinless chicken breasts, pounded with mallet to even thickness
- 1 Tbsp olive oil
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp each salt and freshly ground black pepper, plus more for sauce
- 12 oz penne pasta
- 1 lb asparagus, trimmed of ends, remaining diced into 2-inch pieces and steamed
- 1 1/2 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 cloves garlic, minced
- 1 3/4 cup milk (I used 1%)
- 1/4 cup cream or half and half
- 3 oz Neufchatel cheese (aka light cream cheese), diced into pieces
- 1/3 cup finely shredded parmesan cheese
- 4 - 5 slices bacon, cooked and crumbled into small pieces (optional)
- In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle half of the herb mixture evenly over tops of chicken. Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add chicken to skillet, herbed side down, then add remaining herb mixture to tops of chicken. Cook chicken until fully cooked through, about 8 - 12 minutes, occasionally rotating chicken (time will vary based on thickness of chicken breasts. If chicken is browning too quickly reduce heat to medium low as needed). Transfer cooked chicken to a plate, let rest 5 minutes then dice into pieces.
- Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining.
- In a clean skillet (large and deep), melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly. While whisking, slowly pour in milk then cream (whisk vigorously to break up clumps). Season with salt and pepper to taste (a fair amount of each) and bring mixture to a boil, stirring constantly. Once it reaches a boil and thickens, reduce heat to medium-low, add Neufchatel and parmesan cheese and cook, stirring frequently, until cheeses have melted.
- Toss in cooked pasta, then add cooked chicken, steamed asparagus and bacon and toss to evenly coat. Add in reserved pasta water as desired (it will thicken as it rests and the pasta will absorb the liquids, so add up to 1/2 cup as needed). Serve immediately.
A beautiful backyard garden with great inspiration
Backyard Garden Pond
Stylish Backyard & Garden Waterfall
Stone Garden backyard Waterfall
I want my backyard to look like this!
- 2 (10 oz.) packages frozen spinach, thawed & well-drained
- 2 small onions, very finely chopped (I use a food processor)
- 2¼ c. stuffing with herbs (I use Pepperidge Farm)
- 6 eggs, beaten
- ½ c. melted butter
- ½ c. Parmesan cheese
- 2 tsp. garlic salt
- 1 tsp. black pepper
- Mix all ingredients until well combined. Form into about 1″ balls; place on a baking sheet sprayed with cooking spray.
- Bake at 350 for 20 minutes. Makes approximately 60 balls.
- 1 cup of low fat ricotta cheese
- Small handful of baby spinach, chopped
- Small handful of grape tomatoes, diced (remove the seeds if possible)
- 2 tbsp parmesan cheese, grated
- 1 tbsp fresh basil, chopped
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- Dash of oregano
- 2 chicken breasts
- Italian seasoned panko crumbs
- 2 tsp olive oil
Combine the ricotta, spinach, tomatoes, parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.
Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavaty of the chicken breast with the ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper, to taste. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpicks (or if you are like me and realize that you don't have toothpicks, simply break some kebab sticks in half and use them).
Heat the olive oil in an OVEN PROOF skillet on the stove over medium high heat. Once the pan is hot, place the chicken in the skillet and cook for 3-4 minutes or until the chicken is golden brown, flip the chicken over and place the skillet into the oven. Cook for 20 minutes, or until the chicken is cooked through. Let the meat rest for 5 minutes before slicing. Enjoy.
Christmas Candles for the dinner table
Master the Christmas tree napkin fold and you won’t need to buy any special holiday napkins or napkin rings
Watch the tutorial video here.
Christmas Table Ideas Using Red and White: Give your dining room chairs a festive touch by wrapping them with wide red satin ribbon and adding some greenery.
Centerpiece - simple yet looks elegant.
Stockings for the Christmas buffet
Mini Lemon Tarts:
- 1 unbaked pie crust
- 1 jar lemon curd
- 1 T. powdered sugar
- mini muffin pan
- flower shaped cookie cutter
- Unroll the pie crust. Cut out as many flowers as possible. Re-roll the scraps and cut more flowers, you should be able to get 12 flower shaped dough pieces.
- Center each flower over a mini muffin depression. Fold alternate petals inward, and gently push the dough down into the bottom.
- Gently push the outer petals against the muffin pan sides, then push the inner 3 petals against the sides and outer 3 petals. You will end up with a flower shaped unbaked tart shell.
- Prick each of the bottoms of the unbaked dough shells with a fork, twice. Bake at 425 degrees for about 5-7 minutes until golden brown. Remove to a plate.
- Fill each shell with a few teaspoons of lemon curd.
- Dust the powdered sugar over the tops. Voila! A fancy dessert that is cute, and very simple to make. (A variety of fillings that would also work: nutella, jam, vanilla pudding or custard topped with berries… the possibilities are endless!)
- 12 egg roll wrappers (roughly 4 square inches)
- 1 cup cooked and shredded chicken (6 ounces)
- 1/2- 2/3 cup Frank’s Red Hot Sauce
- 1 cup crumbled blue cheese (4 ounces)
- 1 cup broccoli slaw or coleslaw (dry)
- Blue cheese dressing, for serving
- Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
- Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
- To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
- Repeat with remaining rolls.
- Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls are crisp and beginning to turn a light golden brown.
For the shortbread:
- 1 lb. salted butter room temp (4 sticks)
- 1 cup sugar
- 1 1/2 cups powdered sugar
- 2 tablespoons vanilla
- 4 cups all-purpose flour
- 1 bag (14 oz.) caramel candies, unwrapped
- 1/3 cup heavy cream
- 1/2 teaspoon vanilla
- 1 tablespoon coarse sea sal
- Preheat oven to 325°.
- In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
- Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator. Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
- While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth. Once the caramel is melted add in your 1/2 tsp vanilla and stir until combined.
- Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes. Let cool before cutting into squares.
- 2 eggs
- ⅔ cup white sugar
- 4 Tbsp pineapple juice
- ⅔ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup butter (1/2 stick or 4 Tbsp)
- ⅔ cup brown sugar (packed)
- 1-can pineapple rings
- 6-maraschino cherries
- Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
- In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
- In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
- Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin ¾ of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
- Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet. The cake is done with a toothpick inserted in the middle comes out clean.
- Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.
- Place wire rack of cakes on sheet tray to cool.
Simple, sweet, traditional
Children craft ideas Christmas decoration snowman door
Snowman Refrigerator. Easy Christmas Decor!