Tuesday, January 26, 2010
Candles
Heidi Johnson has just started working for a company called Cierra Ashley fragrance for life. She states "It is a new and safer way to fragrance your home without heat, flame, or wax and we are really starting to grow so its exciting." It sounds like a wonderful company, if you need candles you could check her website out at: www.cierraashley.com/heidi Or call her: Heidi Johnson 435-769-8259
Sunday, January 3, 2010
More Recipes from Desirae
Here are a couple other great recipes from Desirae Eastmond.
Mexican Stuffed Rolls (printer friendly recipe)
Grate the following fine or chop in a food processor:
1 lb cheddar cheese
1 lb jack cheese
1 med bell pepper
1 small jar pimento stuffed olives
1 small onion chopped fine
Mix together and add to cheese mixture:
1 small can chopped black olives
1/2 small can mild enchilada sauce
1 cube melted butter
Cut the end off of a hard roll and hollow out a little bread. Stuff with cheese mixture. Wrap with foil, shiny side out. Bake at 350-degrees for 20 minutes or until cheese melts.
2 cloves garlic, crushed
1 onion, chopped
1 T fresh rosemary, chopped
2 cans, chick-peas (garbanzo beans), not drained
2 pints (4 C) vegetable stock
3 oz, small pasta shapes
4 oz fresh spinach leaf, shredded
Salt & Pepper, to taste
dash of nutmeg
Croutons
Parmesan Cheese
1. In a pot over low heat, saute garlic, onion, & rosemary in oil for 5 minutes, until soft, not golden. Add chick-peas with liquid and veg stock. Bring to a boil and simmer 30 minutes. Add pasta, simmer 6-8 minutes. Stir in spinach. Cook another 5 minutes until done. Serve with nutmeg, croutons, & parmesan cheese on top.
Mexican Stuffed Rolls (printer friendly recipe)
Grate the following fine or chop in a food processor:
1 lb cheddar cheese
1 lb jack cheese
1 med bell pepper
1 small jar pimento stuffed olives
1 small onion chopped fine
Mix together and add to cheese mixture:
1 small can chopped black olives
1/2 small can mild enchilada sauce
1 cube melted butter
Cut the end off of a hard roll and hollow out a little bread. Stuff with cheese mixture. Wrap with foil, shiny side out. Bake at 350-degrees for 20 minutes or until cheese melts.
Chick-Pea Pasta & Spinach Soup
(printer friendly recipe)
2 T olive oil(printer friendly recipe)
2 cloves garlic, crushed
1 onion, chopped
1 T fresh rosemary, chopped
2 cans, chick-peas (garbanzo beans), not drained
2 pints (4 C) vegetable stock
3 oz, small pasta shapes
4 oz fresh spinach leaf, shredded
Salt & Pepper, to taste
dash of nutmeg
Croutons
Parmesan Cheese
1. In a pot over low heat, saute garlic, onion, & rosemary in oil for 5 minutes, until soft, not golden. Add chick-peas with liquid and veg stock. Bring to a boil and simmer 30 minutes. Add pasta, simmer 6-8 minutes. Stir in spinach. Cook another 5 minutes until done. Serve with nutmeg, croutons, & parmesan cheese on top.
Croutons
6 slices day old bread with crusts removed, cubed. Stir fry cubes in 4 T olive oil to golden brown.
Question of the Month - January 2010
This year we are starting a "Question(s) of the Month" on the blog. Basically, a question will be posted and we want your comments. If you have any ideas for questions let me know.
January's Questions
What is something you have always dreamed of doing, but haven't yet?
What dream(s) have come true?
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