Category Archives: Recipes

Double Whammy – a recipe AND a craft.

This is an oldie but a goody…I made this a few years ago for a recipe swap that I participated in. So, lucky for you — you get an idea (to start a swap, to participate in a swap, to make a recipe book…) AND you get a great recipe! This is a simple design, but since I was giving a recipe for a cheese “ball”, I thought circles were the way to go. I love the textured paper in the back and I just cut different size circles to make this look:

If you are interested in swaps, check out or It’s a great way to be able to “craft” with others without having to leave your home! You sign up, then send in the correct number of whatever you’re making (which may include everything from recipe cards, to greeting cards, to scrapbook pages) and, in return, you get the same number from other swappers. Very cool!



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Chili Cornbread Casserole (yes, please!)

Hi there!

It’s been WAY too long since I posted, but that doesn’t mean that I have not been crafty or creative…I have great things to show you!  But, I thought I would start out with a recipe that has recently come my way that I LOVE!  I will be posting a crafty post tomorrow and am participating in a Blog Hop this weekend (complete with a giveaway), so stay tuned!  Enjoy!

I have had this a couple of times, made by a couple of different people (with I am sure a couple of different recipes), but the result is the same — DELISH!  This is the recipe that I used when I made it…


1/4 lb. ground beef
1 pkg. taco seasoning mix
1 8oz. can tomato sauce
1 can Hormel Chili w/o beans
About 6-8 oz. shredded cheddar cheese (I use as much cheddar cheese as looks good to me and I LIKE CHEESE)
2  packages (7 or 8 oz.) cornbread mix
2 egg
2/3 cup milk

Brown ground beef in a large skillet and drain. Add the taco seasoning mix, tomato sauce and Hormel Chili without beans (technically, you could use canned chili for this if you were pressed for time!). Place in a casserole dish. Top with shredded cheddar cheese.

Make the cornbread mix using the one egg and 1/3 cup of milk and pour on top of the beef mixture. Bake in a 350 degree oven for about 20 minutes or until cornbread is golden. Serve with Salsa and Sour cream on top if desired.

Linking to:

Frugal Antics


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A yummy summer salad

I am not a huge fan of raw broccoli (WILL eat it, but don’t love it), but I absolutely LOVE this EASY, delicious, family-friendly salad that I served when we had friends over on Saturday night.  I am of the belief that “using what you have” is fine.  So, for instance, my mother-in-law (whom I got this recipe from) uses white raisins, but I had regular brown raisins on hand, so that’s what I used.

photo from



A decent-sized bunch of broccoli

1/2 cup raisins

1/2 cup of cocktail peanuts

1/2 of red onion

1/2 cup of mayo

1/2 cup of plain yogurt


Mix everything together (yes, that is the directions that I have).  Make it the day before so that the flavors can mix and mingle.  Enjoy!

Linking to:
Keeping It Simple The Girl Creative

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A Braid for Dinner?

I have not had one of the Pampered Chef braids, literally, in YEARS.  You remember these?  The ones that the consultants used to make at EVERY party?  Anyway…I was trying to think of something a little more creative than leftover-ham-and-some-sort-of-vegetable for dinner.  And this definitely fit the bill:

It’s delicious!  I used ham that had been in the freezer, cheddar cheese and red peppers that I had on hand, then used the sauce (mustard, mayo) from this recipe (from

Ham & Cheese Calzone


2   tbsp (30 mL) mayonnaise
2   tsp (10 mL) Dijon mustard
1   cup (250 mL) fresh broccoli florets (about 2 oz/60 g)
1   8-oz (250-g) slice smoked deli ham (about ½ in./1 cm thick)
1/2   small onion
8   oz (250 g) Swiss cheese, grated, divided
1   tbsp (15 mL) vegetable oil, divided
2   pkg (13.8 oz/283 g) refrigerated pizza crust
1   oz (30 g) Parmesan cheese, grated


  1. Preheat oven to 450°F (230°C). Combine mayonnaise and mustard in Classic Batter Bowl; mix well with Small Mix ‘N Scraper®. With Utility Knife, cut broccoli into small florets; dice ham. Using Food Chopper, coarsely chop onion. Grate Swiss cheese with Ultimate Mandoline fitted with grating blade. Combine broccoli, ham, onion and half of the Swiss cheese in batter bowl; mix well.
  2. Lightly brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef’s Silicone Basting Brush. Unroll one package of dough onto bottom of bar pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. (2.5 cm) of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim 1/2 in. (1 cm) off sides of dough with Utility Knife. Press edges to seal with Mini-Tart Shaper. Brush remaining oil over dough. Using Utility Knife, make 12 slits, in three rows of four each, into top crust.
  3. Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese using Microplane® Adjustable Grater; sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown. Slice with Pizza Cutter; serve with Mini-Serving Spatula.

Yield: 8 servings

I added some garlic, and some parsley — TOTALLY DELISH and a little different!  Enjoy!



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“Honey” of a project

I made these recipe cards for a gathering to celebrate my niece’s arrival — not a shower, really, more of a gathering of friends.  But, because I can not resist a reason to craft :), I created some little takeaways.  The theme I chose was “Going to ‘Bee’ a Mom of Three”.  So, I made these honey-themed recipe cards, with an adorable bee stamp, that I attached a honey dipper to:

I had jars of honey (no pictures, unfortunately) that I made tags for that said:

A little bit of heaven, will drift down from above
A handful of happiness, a heartful of love
A mystery of life, so sacred and so sweet.
The giver of joy, so deep and complete.
Precious and priceless, so lovable too
The world’s sweetest miracle — baby, it’s you.

I also made jar toppers, and these candy bar wrappers:

I put one of each at everyone’s chair at the restaurant…everyone loved it!

I am linking to: Paper Challenge #4 Bugs and Beasties Challenge Anything Goes Challenge

Feel free to put our LOGO on your blog! Challenge #64 — Cute as a Bug


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Cheeseburger Salad — a new summertime dinner staple!

I just had this at my sister’s house this past weekend — it is going to become a staple in my house! SO DELICIOUS. She served it on a platter do that every portion had a little bit of everything, but if you were using a deeper bowl, I think I would just do layers of the ingredients. I cut and paste this from Pampered Chef (where she got the recipe — she is a consultant), but you can use whatever pans, etc. you’d like/have. Enjoy!

The Pampered Chef ® Deluxe Cheeseburger Salad Recipe

4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes
3/4 lb 95% lean ground beef
1/2 cup finely diced dill pickles
3/4 cup ketchup
1 tbsp yellow mustard
8 cups thinly sliced romaine lettuce
1 cup (4 oz) shredded cheddar cheese

Preheat oven to 425°F. Slice bun tops into 1/4-in. strips (if bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on Large Bar Pan; bake 8-10 minutes or until lightly toasted. Remove to Stackable Cooling Rack; cool completely.

Slice half of the onion crosswise into thin rings using Ultimate Mandoline fitted with thin slicing blade. Remove and discard stems from tomatoes; cut tomatoes into quarters lengthwise and slice crosswise using Utility Knife. Set onion and tomatoes aside.

Cook ground beef in (8-in.) Sauté Pan over medium-high heat 5-7 minutes or until no longer pink, breaking beef into crumbles using Slotted Turner. Chop remaining onion half using Food Chopper. Finely dice pickles using Utility Knife. In Classic Batter Bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked ground beef; mix well using Small Mix ‘N Scraper®.

To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.

Yield: 6 servings

Nutrients per serving: Calories 250, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 55 mg, Carbohydrate 20 g, Protein 20 g, Sodium 730 mg, Fiber 3 g

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