Creative Ideas

Christmas Crochet

Adorable snowman amigurumi!

Instructions: http://www.repeatcrafterme.com/2013/11/crochet-snowman-pattern.htm

Candy Shop Ornaments

Instructions:http://www.ravelry.com/patterns/library/candy-shop-ornaments

O' Crochet Christmas Tree!

Instructions: http://littleabbeepatterns.blogspot.ca/2014/11/o-crochet-christmas-tree-crochet.html

Minri
Mini Christmas Wreath

Instructions:http://lacycrochet.blogspot.com/2012/11/mini-christmas-wreath-free-pattern.html

Crocheted Snowflake Table Runner

Instructions:http://www.favecrafts.com/Crochet-for-Christmas/Crocheted-Snowflake-Table-Runner-from-Red-Heart-Yarn/ct/1

Bonefish Grill’s Bang Bang Shrimp Tacos

Ingredients:

1 pound raw shrimp, peeled and deveined, tails removed
1/2 cup mayo
1/4 cup Thai Sweet Chili Sauce
2-4 Tbsp Sriracha Hot Sauce
1 teaspoon peanut butter
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup corn starch
2 eggs
6 tablespoons canola or vegetable oil
Green onion, thinly sliced
lettuce
tortillas

Directions:

In a small bowl, whisk together the Thai Sweet Chili Sauce, Sriracha, Mayo, and Peanut Butter. Tatse–If it’s not spicy enough, add more sriracha. set aside.
In a large bowl, toss the shrimp with salt, black pepper, and garlic powder.
Place corn starch in a shallow dish, and lightly whisk two eggs together to create an egg wash in a separate shallow dish. Dip each piece of shrimp in corn starch to coat, then dip in the egg wash to coat.Heat 6-8 tablespoons of oil in a large skillet on high heat. When the oil is hot, carefully add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don’t overcrowd the pan. Cook 30 seconds to 1 minute per side, until the shrimp are crispy.Remove the shrimp to a paper towel lined plate to drain.
Add the shrimp to the spicy mayo.Warm the tortillas.
To serve, place a handful of chopped lettuce in the center of the warmed tortilla, spoon the shrimp on top, and garnish with green onion.

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Spinach Ranch Pizza

Ingredients:

Crust

¾ cup warm water
2½ teaspoon yeast
¼ cup honey
2 tablespoons olive oil
½ teaspoons salt
1½- 2 cups whole wheat flour (bread or pastry works well)

Ranch

¾ cup whole milk greek yogurt
3 tablespoons fresh minced chives
11/2 tablespoons fresh minced parsley
½ tablespoon fresh minced dill
1 clove garlic
½ teaspoon black pepper
½ teaspoon salt
2-4 tablespoons buttermilk*

Toppings

1 small red onion
3-4 handfuls baby spinach
2-3 cups shredded mozzarella cheese

Instructions:

In a bowl of a stand mixer, combine the water, yeast, and honey- stir with a wooden spoon until yeast is dissolved. Let sit until yeast begins to activate, 5-10 minutes. Once yeast is ready, add in oil, salt, and 1 cup of flour. Turn your mixer on low with the dough hook on and let mix, scrapping down the sides as needed. From here on out, add 2-4 tablespoons of flour at a time, letting the dough mix for a bit until adding more flour. When the dough starts to come together, continue to let the mixer run for 1-2 minutes and adding more flour until your dough has pulled away from the sides of the mixer. Remove from the mixer and place in a warm spot. Brush with oil and let rise for 1 hour.
In a small bowl, stir together all ingredients for the ranch dressing except for the buttermilk. Taste and adjust the ranch flavors if need be. Stir in buttermilk, 1 tablespoon at a time, as needed to thin out the ranch if desired.
Once your dough has double in size, preheat your oven to 500˚. Return to your dough and punch it down. Let rise for 20 more minutes.
Roll the dough out onto a surface covered in cornmeal (I used a large wood cutting board put some of you may have a pizza peel.) Roll it out to the size of your pizza stone.
Spread enough ranch over pizza to cover (you may not use all). Cut onion into thin slices and layer over ranch, followed by the spinach. Top pizza with enough cheese to cover most of the spinach.
Slide pizza onto stone and let bake until crust and mozzarella is golden brown, 12-15 minutes. Let sit for a few minutes before slicing.

Notes

*I often cheat with buttermilk because I rarely have it in my house. I'll combine ¼ cup milk with a couple dashes of apple cider vinegar or lemon juice and let sit for a minute before using. Also- I will usually double the ranch recipe and use to dip the pizza in (the ranch flavor isn't heavy on the baked pizza. And if you have leftover ranch- use for salads!

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Spinach, Mushroom & Feta Crustless Quiche

Ingredients

8 oz. fresh mushrooms
½ tsp minced garlic
as needed non-stick spray
1 (10 oz.) box frozen spinach
4 large eggs
1 cup milk
2 oz. feta cheese
¼ cup grated parmesan
½ cup shredded mozzarella
to taste salt & pepper

Instructions

Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.
In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

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