Owl treat bags

So, a friend wanted Owl Treat Bags for her owl themed baby shower this month. We found some really cute ones, but there were no instructions, so I created them pretty easily just from the picture. Here's the picture I started with:

 

 

The blog was deleted at some point, but it seemed pretty simple.  I got the following supplies:

 

 

• White and Black scrapbook paper for the eyes
• Scrapbook paper for the chest design.  (I used all blue because it was for a baby boy shower.)
• Orange scrapbook paper for the beaks
• Paper bags
• Adhesive tabs
• Stapler and staples
• Scissors
• Circle templates
• And something oval shaped to use for the chest (see plastic container that I used below)

 

 

Warning:  This takes FOREVER to do.  I spent a lot of hours cutting out the pieces and assembling these babies, but they did turn out pretty cute in the end!

 

Just fold down a few inches of the top of the bag and then cut it in the shape of a "V."

 

 

Next cut out two large black circles for eyes, slightly smaller white circles and small black circles:

 

 

Then cut out an orange beak.  I free handed the shapes:

 

 

Then you're all done!  I had to wait to have them filled with treats before I could staple them closed, so this is the step before that:

 

Here's my little birdie army assembled:

 

Lemon Pound Cake

This is a lemon pound cake that is very similar to Starbuck's version.

Ingredients:

15 tbsp. unsalted butter, softened

3 tbsp. milk

3 eggs

1 tsp. vanilla extract

1 tsp. lemon extract

1/2 tsp. almond extract

1 1/2 cups cake flour

3/4 cup sugar

3/4 tsp. baking powder

Zest of 2 lemons

2 cups powered sugar

Juice of 2 lemons

Instructions:

Preheat oven to 350 degrees. Grease a 9×5 loaf pan with cooking spray and set aside. 

Beat milk, eggs, and the extracts in a bowl and set aside.

Next, check on your little kitchen buddy.

Sift together flour, sugar, and baking powder and add the lemon zest. Stir to combine.

 

Add the softened butter to the flour mixture and mix on low until just combined, about 30 seconds

Then slowly add in the milk mixture, beating on medium speed until batter is combined. Turn the mixer speed on high and beat for an additional 20-30 seconds.

Pour batter into prepared loaf pan.  

 Bake for 45-50 minutes, or until toothpick comes out clean when inserted in the center of the cake.

Let the cake cool for at least 15 minutes before you take it out of the pan.

To make the glaze, combine powdered sugar and juice of 1 lemon, at first then slowly add the juice of the other lemon. If you like it thicker, add less lemon juice, if you like it runnier, add more lemon juice.

Once cake is cooled, take a fork and poke holes all over the top of the cake. Take it out of the pan.  Pour the glaze over the top of the cake.  Let it cool for 10-15 more minutes before slicing.

Smile at the baby:

Now time to eat!

The original recipe was linked on Pinterest here.

Roasted Mushrooms

These are yummy and very easy to make.

Ingredients:

2 Pounds Mixed Fresh Mushrooms (I used baby bella mushrooms.)
 2 Garlic Cloves, Chopped (I didn't include these.  It really seems like everyone is over garlicking things lately.)
 1/2 Cup Olive Oil
 Salt & Pepper
 1 Teaspoon Chopped Fresh Rosemary
 1 Teaspoon Chopped Fresh Sage
 1/4 Cup Chopped Fresh Parsley (I also left this out.)
 1 Teaspoon Balsamic Vinegar

 Directions:

Preheat the oven to 350 degrees F.
 Remove the stems from the caps, chop off the ends, and cut into large pieces.
 Cut the mushrooms into pieces no larger than 2 inches in size.
 Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.
 Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.

 Bake for about 30 to 40 minutes, or until cooked through.
 Remove from the heat, and drizzle with the balsamic vinegar.

Original recipe can be found here.

Pasta Salad

This is my friend indie's recipe (Girlie Review).  I thought I didn't like pasta salad until I tried hers.  YUM.  It's delicious and she deserves all the credit.

Ingredients:

• 1 box of pasta (I usually use whole wheat, but I really like the tri-color rotini because it adds color.  This time I used low carb pasta, but you can use whichever kind you like the best.)
• Veggies and other additions:  You can really put in whatever you want.  I usually use 2 cans of artichoke hearts, 2 cans of sliced olives, celery, and cucumber (which I forgot this time).  Sometimes I throw in tomatoes and indie sometimes puts in cubes of cheese. 
• Italian dressing (I usually use Olive Garden Italian dressing, but you can use any kind you like.  I want to say indie uses Kraft Italian, but I'm not positive.)

Directions:

Boil pasta, drain and let cool.

Wash and chop up all the veggies, put them together in a bowl with the pasta and put in Italian dressing

I don’t have a measurement for the dressing.  I put some in and stir it up and then put the bowl of everything in the frig.  Usually, I let it sit overnight to cool and soak in the dressing and then in the morning when you taste it, you’ll find that most of the dressing has been soaked up by the noodles and you can barely taste it.  Put more on, stir it up and eat. 

Fantastic dish!  This is perfect for potlucks, picnics, BBQ, or lazy weekends at home.  It's delicious and a fave at every event - if you aren't my husband. LOL.  He doesn't like it.  But then he doesn't like a lot of the ingredients either. 

Chicken & Dumplings

 

This is somewhat time consuming but very good!

Ingredients:

  

• Onion
• 3 or 4 stalks of celery
• A chicken (you can use a whole chicken or whatever pieces you want)
• Frozen noodles or dumplings (I used the Reames and used two bags since they are small.  My dad says he uses 1 bag of Reese's brand)
• Olive oil
• Salt & pepper
• Carrots (optional)

Directions:

Chop up the celery, onion and toss it in a Dutch oven or large pot.

Saute until it is limp and glossy.  Add about 2 teaspoons of salt to the pan, along with the chicken.  (You can cut it up or just put it in whole.  If whole, be sure to wash it well inside and out.)  Add enough water to cover the chicken. 

Bring to a boil and then reduce heat to a simmer and simmer for at 90 minutes.  (I found that you can cook it less than 90 minutes.  If the chicken is cooked through and pulls apart easily, it is done.)  Put a lid on the pot but do not cover completely or it will boil over.

Remove the chicken from the pot and put on a plate or plater to cool.  (My husband does not like onions so I strained the onions and celery out of the broth but that's optional.  If I was leaving them in I would have chopped them more finely before sauteing.) 

Bring broth up to a rolling boil and add  the noodles.  If you like,you can also add carrots (or frozen peas or probably a lot of other veggie options).  I added carrots for color.   You should have plenty of broth to cover the noodles, as a lot will be absorbed during cooking.  If it looks too dry, just add some water.  The noodles will need to cook for about 25 minutes, reduce to a simmer once the broth comes back up to a boil, cook these uncovered.

Let the chicken cool, then shred it apart.  (I use two forks.)  Toss out the skin and bones.  When you're done, toss the chicken back into the pot with the noddles and broth.  You may need to add salt, and a little pepper to your taste.  (I think I threw a few other spices in there too.)

Yum!  My son can't wait to be old enough to try it!

Stuffed Pizza Rolls

While this recipe is a little labor intensive, it's definitely yummy enough to make again.  Like the Pizza Grilled Cheese recipe, this one is healthier than regular pizza.

 The original recipe is here.

Ingredients:

1 roll refrigerated pizza dough
2 Tbl. grated Parmesan cheese
1 Tbl. olive oil or melted butter
1/2 tsp. garlic powder
1 tsp. dried Italian seasoning
Mozzarella cheese, diced or grated
Pizza toppings of your choice
Pizza sauce

Preheat oven to heat specified on pizza dough package (usually it's 400 degrees).

Unroll the pizza dough onto a lightly floured surface.   Roll the dough so it's about 12" by 8". Use a pizza cutter to cut it into about 24 squares.  I definitely eyeballed it as you can see.  I probably should have made squares instead of rectangles but it still worked great. :)

Note: I tried this with regular crust and thin crust dough.  I think the thin kind worked out much better.  The regular crust seemed a little too substantial for these rolls.

Put all toppings except for marinara on top of the squares, which will be used for dipping later. Wrap the dough around the toppings.  Pinch the dough closed and then put then them seam side down in a lightly sprayed pan.  Some of mine didn't squeeze together perfectly, but it didn't matter all all.
Brush the tops of the dough balls with olive oil or melted butter, sprinkle with the garlic, Italian seasoning and Parmesan cheese.

Cook them in the oven for about 15-20 minutes or until golden brown on top. Check often.  I cooked them for about 12 minutes.

Serve with warm pizza sauce on the side for dipping.

Smile at the baby:

Pizza Grilled Cheese

We are a pizza-loving house, but because of the cost of eating pizza and the fact that it is very unhealthy, we don't eat it very often.  When I found this recipe, I was interested in trying it and surprised to find it was a quick and easy WIN.  We loved these! The original recipe is here.

Pizza Grilled Cheese


Ingredients:

4 slices of bread
butter or margarine
4 slices of mozzarella cheese
pepperoni
Basil
pizza sauce for dipping

In order to be healthier, I used Sara Lee 45 Calories & Delightful bread, Brummel & Brown yogurt margarine, and turkey pepperoni.  I accidentally got provolone slices instead of mozzarella, but it was just as delicious.  I made it a second time with mozarella slices and it tasted the same.


Directions:
These are made just like regular grilled cheese sandwiches.  Butter each piece of bread on one side, while the skillet it heating up.  I usually spray the pan with Pam. 

 Place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Basil.  (Most instructions for grilled cheese always instruct butter side down, that works unless you are using low cal bread like we are.  If you are using flimsy bread, I suggest not placing the bread butter side down.) Top with pepperonis and any other toppings you'd like to add, then another slice of cheese.

(I added a dash of pepper on there.) Top with a slice bread butter side up. Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired.

Makes 2 sandwiches.  Definitely will repeat this recipe again!  Yay!

Very good!