3/22 ~ Words

3.22.24: cheese fondue

3.22.23: GF pineapple upside down cupcakes

3.22.22: TT storing plastic bags

3.22.21: Easter/Spring wreath

3.22.20: 🔥week 12

3.22.19: 12 week workout plan

3.22.18: how to cook spaghetti squash

3.22.17: creating a gallery wall

3.22.16: fold napkins into bunny ears

Mushroom Swiss Meatloaf

We had a ton of mushrooms on hand for some reason, I was thinking I'd make some kind of mushroom sauce to use them up - when I searched for mushroom recipes I saw a few for mushroom swiss meatloaf, hmmm...well that's a good idea. I followed this recipe found at creativescookery and it turned out really good - it wasn't very juicy though and I like sauce haha so next time I'll probably tweak this a bit by adding more ketchup and maybe using a higher fat content ground beef, everyone else in the house did not think it needed anything different so maybe make it as written the first time around and then tweak it next time if you're like me.

So the picture that is shown on the site with the recipe has thick gooey melted cheese, sautéed mushrooms, and pieces of cooked bacon on top - but the recipe does not say to finish it that way which is a weird oversight. I winged it after it was baked to finish it more like their photo, if you do the same take into consideration you'll need more of those ingredients - I didn't have enough shredded cheese to layer it on top like the picture shows or extra bacon, I just sprinkled on what I had left of the cheese and topped with sautéed sliced mushrooms. 

Another issue I have is if you read their whole post (not just jumping to the recipe like I usually do, I don't need to know the history of meatloaf I just want the recipe already LOL) the directions in the step-by-step instructions section are different than what the actual recipe states - they don't look the mushrooms and onions first; they layer the meat mixture with cheese so it 'creates a delicious filling that will melt as the meatloaf cooks, and top it with cheese before baking; and it also says 'don't forget to taste the mixture to ensure it's seasoned to your preference' - except it is raw ground beef and pork and you cannot taste it before baking! Ok, I'll stop complaining now hahahah.

Here is the recipe as written, you can check out their site to read more about the history of meatloaf and get some unintentional (I assume the errors are unintentional!) options for different ways to make this meatloaf:

• 1 pound ground beef
• 1/2 pound ground pork
• 1 cup breadcrumbs
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1/2 cup finely chopped onions
• 1 cup finely chopped mushrooms
• 4 slices bacon, cooked and crumbled
• 1 cup shredded Swiss cheese
• 2 large eggs
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup ketchup (for topping)

• Preheat Oven: Preheat your oven to 375°F (190°C).
• Prepare Ingredients: In a skillet, cook the bacon until crispy, then crumble it. In the same skillet, sauté the chopped onions and mushrooms until the mushrooms are tender and the onions are translucent. Set aside to cool slightly.
• Mix Meatloaf: In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, cooked bacon, shredded Swiss cheese, sautéed onions, and mushrooms. Add the eggs, Worcestershire sauce, 1 tablespoon of ketchup, garlic powder, thyme, salt, and pepper. Mix until just combined, being careful not to overmix.
• Shape and Bake: Shape the meat mixture into a loaf and place it in a baking dish or on a lined baking sheet. Spread the remaining 1/2 cup of ketchup evenly over the top.
• Bake: Bake for 60-70 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is fully cooked through.
• Rest and Serve: Let the meatloaf rest for 10 minutes before slicing to allow the juices to settle. Then, serve.

recipe found here

3.21.24: greek salad 

3.21.23: TT bleach vs unbleached flour

3.21.22: large dish microwave cozies

3.21.21: 🔥 week 12

3.21.20: shrimp salad

3.21.20: Teri's stacked shrimp appetizer 

3.21.19: Jen's Hello Fresh Update

3.21.18: coffee and cookie brownies

3.21.17: watch Mark from Paul's Photo talk about framing your photos and prints

3.21.16: 2 different bunny cakes for Easter and Spring

Marshmallow Dyed Easter "Eggs"

Eggs are sooooooo expensive right now! We eat a lot of eggs in my house and I cringe every time I  buy them - so when Mickey saw this idea for dying large marshmallows instead of eggs for Easter I thought it was a brilliant concept! I have no idea if this is going to work or not but she saw it on Facebook so it must be true, right? LOL!

We are going to give this a go with Georgie this year - she is 19 months old and will not know the difference so if it doesn't work it's not the end of the world and we'll get a good experiment/story out of it haha. 

I Googled for instructions:

To dye marshmallows for Easter, simply mix food coloring with water, dip marshmallows into the colored water, and allow them to dry completely, either on a paper towel or on a styrofoam block. 

Here's a more detailed guide:

What you'll need:

• Jumbo marshmallows
• Food coloring (liquid or gel)
• Water
• Toothpicks or skewers
• Styrofoam or paper towels for drying
• Muffin tin or cups
• Optional: Paintbrushes and new paint 

Instructions:

1. 1. Prepare the Dye:

   Mix a few drops of food coloring with a small amount of water in a muffin tin or cup. 
2. 2. Dip the Marshmallows:

   Use a toothpick or skewer to hold a marshmallow, then dip it into the colored water. 
3. 3. Drying:

   Place the dyed marshmallows on a paper towel or styrofoam block to dry completely, ensuring they don't stick to the surface. 
4. 4. Optional Designs:

   Use a new paintbrush to paint designs on the marshmallows with the colored water. 
5. 5. Let Dry:

   Allow the marshmallows to dry completely (about 30-45 minutes) before handling them. 
6. 6. Enjoy:

   Once dry, you can enjoy the colorful marshmallows or use them in treats like Rice Krispie treats.

3.20.24: shrimp, sausage, and peppers 

3.20.23: broccoli cornbread

3.20.22: 🔥 week 12

3.20.21: corned beef and cabbage soup

3.20.20: pork chops with sauerkraut 

3.20.19: peanut blossom cookies

3.20.18: Dottie F. Bunny

3.20.17: how to hinge mat your photos or artwork

3.20.16: boneless coq au vin

Paper Mache Easter Eggs

I've made and shared the how to's of making decoupage easter eggs, this is a similar technique but starts with a paper mache egg and you'll only decoupage the top half. I really like how these look and will look for paper mache eggs the next time I'm at the craft store. The last ones I made used ripped up napkins, these just say to layer 'paper strips' - I think maybe decorative scrapbook paper would work, you just don't want the paper to be too thick or you won't be able to manipulate it. Here's how they did it:

Liberally coat the top of the egg in a layer of Mod Podge. We used a foam brush, but any brush will do. Start layering paper strips on top of the Mod Podge, tearing large strips to create smaller pieces as necessary. Overlap the strips so that every part of the top of the egg is covered. Fill in any holes with tiny pieces of paper. Once you're satisfied with your paper placement, coat the paper with another layer of Mod Podge. Allow the top to dry completely before fitting the bottom and top together. Tie the larger ribbon around the egg and knot. Finally, take the thin ribbon and wrap it around the egg, finishing it with a bow.

found here at Southern Living 

3.19.24: produce carton planter

3.19.23: 🔥 week 12

3.19.22: pet poison prevention week

3.19.21: flourless chocolate raspberry cake

3.19.20: TBT orange cranberry ice

3.19.19: TT sewing on vinyl

3.19.18: crocheted bunny

3.19.17: zucchini and quinoa cakes

3.19.16: vodka gimlet

Tip-sy Tuesday: Piping Bag Hack

Well this is a great tip I've not seen before - wrapping frosting tightly in plastic wrap and then inserting it into a frosting bag let's you change colors and tips without having to clean the bag each time or use multiple bags when you're frosting with more than one color and/or tip. I'm so trying this one next time I'm frosting!! 

I haven't done it yet so don't have pictures, here's a couple from the source of this great idea:

tip and more instructions/pictures  found here   at our best bites.com 

3.18.24: perler bunny sign

3.18.23: words

3.18.22: standing computer desk

3.18.21: corned beef grilled cheese

3.18.20: spaghetti squash mac & cheese

3.18.19: hanging jewelry holder

3.18.18: corned beef and cabbage soup 

3.18.17: wine bottle storage using ABS drain tiles or PVC pipe

3.18.16: duct tape pencil holder 

Corned Beef Hash

We had our St. Patrick's Day corned beef dinner yesterday for Sunday Supper, I followed my traditional way of making everything and it was all great - really, it might seem like a lot of work (and I might make it a little bit more time consuming because I pretty much cook everything separately instead of all together in a large pot or crockpot) but it's not a hard meal to pull together at all. 

We don't have a ton of leftovers but there is enough to make some corned beef hash which I absolutely love. I rarely buy it in the can, looking at the nutritional values sort-of turns me off of it - but if I make it homemade there is no label staring me in the face and I can just think of it as 'healthier'. Right or wrong it's my justification for eating hash and eggs and not feeling guilty hahaha.

I don't have an actual 'recipe' and just wing it - dice up leftover cooked corned beef hash, cooked potatoes and carrots, onions, bell peppers...whatever you have. I sauté the onion and peppers for a couple of minutes to soften them and then add the other ingredients. Cook, stirring frequently, until everything is hot and crispy. I like to serve it with poached or basted eggs but a fried egg is pretty standard and also delish.

Here is a recipe I found at The Pioneer Woman, I find her recipes are usually straightforward and reliable:

• 3 medium Yukon Gold potatoes (about 1 lb.)
• 3 T. unsalted butter, divided
• 1/2 t. kosher salt, plus more to taste
• 1/4 t. black pepper, plus more to taste
• 2 cups cooked corned beef, diced
• 1 cup yellow onion, diced
• 1 cup green bell pepper, diced
• 1 clove garlic, finely chopped
• 4 sunny side up eggs, for serving 
• hot sauce, for serving, optional 

1. Place the potatoes on a microwave-safe plate. Prick 2 to 3 times each with a fork. Microwave on high, turning once, until you can press a fork into the potatoes easily, about 6 minutes (for large potatoes, this might take a couple of minutes longer). Let cool to room temperature, then dice.
2. 2Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced potatoes in a single layer, sprinkle with the salt and pepper, and let cook until golden brown on one side, about 4 minutes. Flip the potatoes and cook, flipping occasionally, until crispy on all sides, about 4 minutes more. Transfer the potatoes to a plate.
3. 3Return the skillet to medium heat and add the remaining 1 tablespoon of butter, the corned beef, onion, and bell pepper. Cook, stirring occasionally, until the corned beef starts to brown and the vegetables soften, about 8 minutes. Stir in the garlic and cook 2 minutes more. Add the potatoes to the skillet and more salt and pepper, if you like. Stir to combine and reheat the potatoes for a couple of minutes.
4. 4Serve with sunny-side up eggs and hot sauce.

3.17.24: 🔥 week 11

3.17.23: crock pot ziti 

3.17.22: pizza pasta by Jen

3.17.21: pot o'gold cupcakes

3.17.20: TT: marinated artichokes

3.17.19: 🔥week 11

3.17.18: shamrock plant

3.17.17: mini trash can by Brooke

3.17.16: photo class - landscapes 

• 
  

🔥 Around the Campfire (week 11)

Dear Campers ~ 

Here's a quick recap in case you missed anything at camp last week:

Posts ~

3/9: 🔥 week 10

3/10: march 10th

3/11: TT shamrock cookies

3/12: sham-rocks (painted rocks)

3/13: shamrock quesadillas 

3/14: green pancakes with whipped cream and sprinkles 

3/15: words (welcome mat)

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)

Sincerely ~

Jill

camp counselor

3.16.24: words

3.16.23: deco mesh wreath

3.16.22: leprechaun veggie tray (by Jen) 

3.16.21: TT steamer basket

3.16.19: St. Paddy's 2019 Plan

3.16.18: felt shamrocks

3.16.17: green tassel earrings

3.16.16: leprechaun coloring page 

  

3/15 ~ Words

made me laugh...

3.15.24: cucumber jalapeno margarita 

3.15.23: Irish soda bread

3.15.22: TT taco salad

3.15.21: leprechaun veggie tray

3.15.20: 🔥week 11

3.15.19: stuffed zucchini

3.15.18: corned beef dinner

3.15.17: caramel chocolate chip cookies

3.15.16: Irish creme delights

Green Pancakes with Whipped Cream and Sprinkles

Yesterday I posted a recipe from a local magazine for 'Shamrock Quesadillas'; another one from the same article is for these green pancakes that seem like a fun idea for St. Patrick's Day breakfast. The recipe includes how to make pancake batter but it's just green food coloring that's making them 'special', so if you want to just add coloring to your own homemade or store-bought batter it's going to be the same outcome!

• 1 1/2 cups all-purpose flour
• 1 T. sugar
• 1 t. baking powder
• 1/2 t. baking soda
• a pinch of salt
• 1 1/4 cups milk
• 1 large egg
• 2 T. melted butter
• 1 t. vanilla extract
• green food coloring
• whipped cream and green sprinkles for topping

recipe by Kat Beasley published in the 3/25 edition of East Lansing Living
I'm borrowing the photo until I decide to make green pancakes on my own. 

1. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.

2. In another bowl, whisk milk, egg, melted butter, and vanilla extract. Add green food coloring until you achieve the desired color.

3. Gradually mix the wet ingredients into the dry ingredients until combined. 

4. Heat a non-stick skillet over medium heat and cook pancakes until bubbles form on the surface, then flip; continue cooking until the pancakes are cooked thru.

5. Serve with whipped cream and green sprinkles on top. 

3.14.24: korean beef and veggies

3.14.23: TT starchiest foods

3.14.22: ManDay Monday: chicken salad

3.14.21: 🔥 week 11

3.14.20: bloody mary rim salt

3.14.19: Jen's Hello Fresh review

3.14.18: irish cream bundt cake

3.14.17: rope covered curtain rod (poll)

3.14.16: ribbon bracelet

Spinach and Cheese Shamrock Quesadillas

I got a magazine sent to the residents of our area and even though it's pretty much advertisements for local businesses they occasionally include an article that's interesting or recipes - this month they have a couple St. Patrick's Day recipes that I thought I'd share. I haven't made either yet but as they are pretty straightforward I think I can safely say there's no reason either one wouldn't work. 

SPINACH AND CHEESE SHAMROCK QUESADILLAS 

• 4 spinach tortillas
• 1 1/2 cups shredded mozzarella or cheddar cheese
• 1 cup fresh spinach leaves
• cooking spray
• sour cream (tinted green of course!) and/or guacamole for dipping

1. Use a shamrock-shaped cookie cutter to cut shapes from the tortillas.

2. Place one tortilla cutout on a skillet over medium heat.

3. Sprinkle cheese and spinach leaves evenly, then top with another tortilla cutout.

4.  Cook for 2-3 minutes on each side until the cheese is melted and the tortilla is slightly crispy.

5. Serve with sour cream or guacamole for dipping.

recipe by Kat Beasley published in the 3/25 edition of East Lansing Living
I'm borrowing this photo until I make my own spinach quesadillas!

My Notes: the picture included with this recipe is just triangle wedges of green quesadillas so I thought the "shamrock" in the title was just because they're green and it's St. Patrick's Day. Then while typing out the recipe I see they are meant to be cut into shapes - but they didn't do that for the photo hahahha. So obviously you can skip the cutting into shapes step! 

3.13.24: broccoli rice cheese bake by P

3.13.23: carrot candy

3.13.22: 🔥 week 11 

3.13.21: pet poison prevention week

3.13.20: copycat shamrock shake

3.13.19: island cupcakes

3.13.18: shamrock sun catcher

3.13.17: shamrock butterflies and paper garland (why did I post two that day? hmmm...)

3.13.16: crock pot corned beef