Thursday, December 13, 2012

Paper Ribbons

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I love the idea of paper ribbons!  They won't get squished under the tree and they are much less costly that traditional ribbon from the craft store.  Mid and match wrapping paper to create your ribbons, then add a monogram or sticker to the center.  Great idea from etsy.com!

For the record, I am off the clock :)

Monday, December 10, 2012

In My Dream Home

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I love the floors and the wall treatments in this room!  And the cholcolate brown carpeting on the stairs in something I never would have thought would work but it does.  Love it!

Holiday Dining

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This elegant touch can bring such an extra holiday touch to your table.  A simple ribbon tied around the backs of chairs and a small sprig attached makes for a beautiful place for your holiday meal.

Friday, December 7, 2012

Cannellini Bean and Sausage Stew

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Cannellini Bean and Sausage Stew with Tomatoes and Basil



(Makes 4-6 servings, recipe created by Kalyn)

2 cups cooked cannellini beans (see options below for cooking beans or use canned beans)
4 links Aidell's Roasted Garlic and Gruyere Cheese Chicken Sausage (or use any pre-cooked chicken or turkey sausage)
2-3 tsp. olive oil (use more or less, depending on your pan)
1/2 large onion, choppped
1 T minced garlic
1 (14.5 oz) can petite dice tomatoes with juice (I used Dei Fratelli organic canned tomatoes, a great product I received as a sample)
1 tsp. dried Greek or Italian oregano
1/2 tsp. dried marjoram
2 cups chicken stock (I used my homemade chicken stock, but you can use 1 can chicken broth and add a bit of water)
salt and fresh ground black pepper to taste (I didn't use any salt)
1/4 cup chopped basil (I used my frozen basil, 1/4 cup purchased basil pesto would work here too)
1 T balsamic vinegar
fresh grated parmesan for serving (optional, but good)

For cooking dried beans: Whether you use the pressure cooker or cook beans in a regular pot, start by soaking 1 cup dried cannellini beans over night. Discard that soaking water and start with fresh water, whichever cooking method you're using.

To cook beans in pressure cooker: Add beans to pressure cooker with water to cover, 1/2 onion and 3-4 bay leaves. Bring to high pressure and cook 2-3 minutes (depending on how soft you like your beans.) Then turn off heat and let beans reduce pressure slowly while you prep other ingredients and simmer the base of the stew. When pressure is completely reduced, drain beans in colander in the sink.

To cook beans in regular pot: Add beans to pot with water to cover by several inches, 1/2 onion, and 3-4 bay leaves. Bring to a gentle simmer and cook beans until soft, probably about 45 minutes, but cooking time will depend on the freshness of the beans. When beans are soft, drain in colander in the sink.

To use canned beans: Put 2 cans cannellini beans into colander placed in the sink. Rinse well with cold water, until no more foam appears. Let beans drain and use in recipe. (This is slightly more beans than the 1 cup of dried beans; you can freeze a few for another recipe if you like.)

While beans are cooking (or draining) cut sausage into half lengthwise, then cut into half-moon shaped slices. Heat about 1 tsp. olive oil in heavy dutch oven or soup pot, then saute sausage until well browned, about 5 minutes. (See note above if you're using sausage with cheese.) When sausage is well-browned, remove to bowl, then add chopped onion and saute about 2 minutes, adding more oil if needed. After 2 minutes, add chopped garlic and saute about 2 minutes more.

Add tomatoes and juice, dried oregano, dried marjoram, and chicken stock to pot with onions and garlic. Add sausage back to pot, then cook at very low simmer about 30 minutes, until flavors are well blended and liquid is slightly reduced. After 30 minutes. add drained beans and simmer about 15 minutes more. (If the mixture seems too dry at this point, add a bit more chicken stock or a little water.)

When beans have simmered 15 minutes, add chopped basil and balsamic vinegar and simmer 5 minutes more. Taste beans for seasoning and add salt and fresh ground black pepper as desired. Serve hot, topped with freshly grated Parmesan cheese if desired.


This printable recipe from KalynsKitchen.com.
 

Cupcake Liner Christmas Trees

Please… PLEASE… pleeeeease tell me that I’m not the ONLY one that has Christmas FEVER!
 
Thank you so much to Desiree at http://www.the36thavenue.com/
for this too-cute Christmas cheer! 
 
 Cupcake Liner Christmas Trees…
Are they FUN or what?!
{You are more than welcome to start singing Christmas Carols now }
This is such an easy and affordable project.
It is perfect to make them as a family or with girl friends on a cold Christmas Evening…
All you need is 12×12 Cardstock, Cupcake Liners, and Tape.
First of all make the cones with your cardstock.
Tape the ends well so the cones hold their shape. Then cut the excess of the bottom so they can stand straight.
The amount that you cut will determine the size of your tree.
This next step is when Miss Fun joins the party.
Cut the center of your cupcake liners.
All you want is the ruffle part…
After you are done start taping the ruffles from the bottom to the top.
You many need to use multiple ruffles for one layer of the tree.
Don’t even worry about it… It will look GREAT at the end!
Before you reach the top cover the tip of the tree with one of the centers of the liners.
After it is taped and secured finish the last ruffle layer… and guess what?
YOU ARE DONE MY DARLING!
As I was working on this project I thought it would be adorable to give cupcakes instead of cookies this year to all of my neighbors.
You could make a sweet little card with the liners as well!
 
 
 

Thursday, December 6, 2012

Holiday Baked Brie

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With all of the holiday get-togethers in the month of December, it's good to have a go-to appetizer.  This baked brie is great to serve to guests and easy to take along so that you don't show up to a party empty handed. 

What you'll need:
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
  • 1 (8-ounce) Brie cheese round
  • 1 egg
  • 1 tbsp. water

 Directions
  1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Place the cheese in the center. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Reserve the pastry scraps for decoration.
  2. Beat the egg and water in a small bowl with a fork or whisk. Brush the seam of the pastry with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
  3. Bake for 25 minutes or until the pastry is golden brown. Let stand for 20 minutes before serving
recipe from :  http://www.puffpastry.com/recipe/60320/puff-pastry-wrapped-brie

Peppermint Trees

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Peppermints just scream Christmas and these DIY trees make excellent decorations for any room. 

Begin with an inexpensive candle holder (check out the Dollar Tree or the dollar bin at Target).  These Styrofoam cones can be found at Michael's or any craft store, or even at Walmart.  Attach the Peppermint candies with a hot glue gun, then tie a festive ribbon into a bow and glue to the top, allowing the strings of the ribbon to hang down from the top of the tree.

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

 
Makes: 30 servings Yield: about 30 cookies
Prep 10 mins Chill 15 mins Bake 375°F 12 mins
Oatmeal Raisin Cookies
Nutrition FactsServings Per Recipe 30

  • Amount Per Serving
  • cal.(kcal)107
  • Fat, total(g)4
  • chol.(mg)8
  • sat. fat(g)2
  • carb.(g)17
  • fiber(g)1
  • pro.(g)2
  • sodium(mg)40

Percent Daily Values are based on a 2,000 calorie diet
Ingredients
  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light-brown sugar
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1/2 cup raisins, coarsely chopped

Directions

1. Heat oven to 375 degrees F. Lightly coat baking sheets with nonstick cooking spray or line with nonstick foil. Set aside.
2. In a large bowl, stir together flour, baking soda, cinnamon, nutmeg and salt; set aside.
3. In another large bowl, beat butter until smooth. Add sugar and beat until light and fluffy. Beat in egg whites until well combined. Beat in vanilla.
4. With mixer on lowest speed, beat in flour mixture; then stir in oats and raisins. Cover bowl with plastic wrap and refrigerate dough for 15 minutes.
5. Form dough into 1-inch balls and place on prepared cookie sheets; flatten slightly. If dough is sticky, wet hands with cold water and continue flattening. Bake at 375 degrees F for 12 minutes or until lightly golden around edges. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack and cool completely. Line Chinese takeout boxes with tissue paper and place 3 to 4 cookies inside each.

recipe from http://www.familycircle.com/recipe/cookies/oatmeal-raisin-cookies/

Wednesday, December 5, 2012

Garbage Cookies

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So...I'm not sure how I feel about the name of these cookies: Garbage Cookies?  For real?  Then I realized that these cookies actually come with many names.  Monster cookies, Everything cookies, Kitchen Cupboard Cookies.  Many names, and also many recipes to make the same cookie.  I found this one on www.iambaker.com.  I like that she starts out with a basic oatmeal cookie recipe and then makes it her own. 

Ingredients
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup shortening
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 1/2 cups whole oats
Instructions
  1. Heat oven to 350 degrees
  2. In medium bowl sift flour, baking
  3. soda, baking powder, salt, cinnamon, and all spice. In separate large
  4. bowl, cream together shortening, brown sugar, and white sugar until
  5. fluffy. Add eggs and vanilla. Combine well.
  6. Add flour mixture to wet ingredients and stir until just combined. Then add oats, cranberries, and chocolate if you so desire.
  7. Use 1/4 cup and scoop onto cookie sheet... you should get about 6 per sheet.
  8. Bake for at least 8 minutes, but most likely will bake for 12 depending on your stove.

Tuesday, December 4, 2012

Today I Wore...

 
Sweater and Pants : Ann Taylor

 
I love the Peter Pan Collar on this sweater.  Its a lace pattern with small pearls attached.  Very elegant!

Tequila Lime Chicken



When I am not working and home all day during the summer, I always get wrapped up in the food network.  I can literally watch it for hours on end, making mental notes of the recipes I want to try.  There are a few chefs on the network that I have come to trust completely, knowing that whichever recipe of theirs I try out, it will be delicious.  Ina Garten is one of those chefs.  This is her recipe and it is unbelievable! 

Prep Time: 10 min
Inactive Prep Time: 8 hr 5 min
Cook Time: 15 min
Level: Easy
Serves: 6 servings
 

Ingredients

  • 1/2 cup gold tequila
  • 1 cup freshly squeezed lime juice (5 to 6 limes)
  • 1/2 cup freshly squeezed orange juice (2 oranges)
  • 1 tablespoon chili powder
  • 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
  • 1 tablespoon minced fresh garlic (3 cloves)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 whole (6 split) boneless chicken breasts, skin on

Directions

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Thursday, November 29, 2012

Monogram Door Hanging

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This craft is a bit time-consuming but well worth the effort.  It's a great alternative to a wreath. 

reblogged: http://wwwourunexpectedjourney.blogspot.com/2011/11/let-decorating-begin.html

All you need is an inexpensive, flat mdf letter, a glue gun, some holly and some burlap. 

Here is the time-consuming part!  Remove the berries from the plastic holly and hot glue them to the letter.  Be sure to fill in all the spaces.  Attach the ribbon to create a hanging device. 

Depending on your initial, you may have to get creative placing the ribbon to make it hang straight.  If all else fails, consider hot gluing the ribbon to the back of the letter.  Give yourself enough ribbon to make a large bow. 

Wednesday, November 28, 2012

Holiday Vases

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There is no end to things you can use to fill glass vases or apothecary jars!  Anything Christmasy, anything, red green or white.  Arrange the vases together as group to get a beautiful table top or centerpiece. 

Today I Wore...

 
Sweater: Ann Taylor
Pants: Gap

Tuesday, November 27, 2012

If I Ever Build a House...

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This is a great way to put that under-the-stairs space to use.  I've seen closets or storage space added in, but these pull-outs make the space utilized to maximum capacity. 

Brilliant!

http://www.joat-london.co.uk/understairs/understairs-1.html

Monday, November 26, 2012

Today I Wore...

 
Sweater: NY&Co
Pants - Anne Taylor

Best Pudding Cookies Evah!

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These are supposed to be some of the softest cookies you can make!  I can't wait to give them a try.

PUDDING COOKIES
1 1/2 sticks (or 3/4 cup) butter
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant vanilla pudding
2 eggs
1 tsp vanilla
1 tsp baking soda
2-1/4 cups flour
1-2 cups chocolate chips (or whatever add in you would like)

Preheat oven to 350 F.
Stir together flour and baking soda and set aside.
In a large bowl, cream butter and sugars together.
Add in pudding package and beat until well blended.
Add eggs and vanilla.
Add flour mixture slowly until well incorporated.
Add chocolate chips or whatever add-in you chose.
Roll into 1″ balls and place on greased baking sheet.
Bake at 350 F for 8-12 minutes.
Enjoy!

http://www.chef-in-training.com/2011/07/pudding-cookies/

Tuesday, November 20, 2012

Disneyland Loaded Baked Potato Soup

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One of my favorite soups is a potato soup.  It's so filling and even though I love it all year round, it's warm and cozy on a chilly winter night.  This recipe comes from Disneyland's  Carnation Cafe.

Loaded Baked Potato Soup
Serves 6

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
  1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
  2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
  3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
  4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
  5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
  6. Season to taste, and garnish with toppings.
Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Today I Wore...

 
Shirt - Old Navy
Cardi - Target
Pants - Limited
Shoes - Toms

Quick and Easy Holiday Centerpiece

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It's amazing what you can do with a tiered serving tray!
Add a few glittered balls and some garland, alternate on each tier and voila!  You've made a beautiful centerpiece for your table. 

Monday, November 19, 2012

Christmas Morning Crepe

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When I was a child, I can remember sleeping in the room that my 2 sisters shared on Christmas Eve so that we could all be together on Christmas morning.  The three of us would barely sleep at all, so excited and anxious about running into the living room to see what Santa had brought. If we fell asleep at all, we only slept for a few hours, waking up at 1 or 2 am.  We believed it was morning and would be ready to go and see all of our rewards for being good little girls.  My parents, therefore, had to set a rule that we weren't allowed to get out of bed until we saw daylight.  Those were excruciating hours!

I love this idea of the crepe paper door tie!  This would be a great way to keep kids snug in their rooms until Santa has finished all of his business and has made it safely back up the chimney and out of sight.  I also love the thought of my little one busting through all of this paper, excited to see what Santa left for her. 

I got this idea from http://secretsofasupermommy.blogspot.com/2010/03/birthdayfun-things-to-do-on-real.html

Friday, November 16, 2012

Silver and Green

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I love the look of silver with this shade of green.  The beads serve as a great color base for the silver tin tin and touches of evergreen in the mix.  This same idea could be carried out in many different vases or bowls.  Great for decorating tables or surfaces without being overbearing.

Thursday, November 15, 2012

Cornbread Salad

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Yesterday, while at a work meeting, I was told about this salad.  It sounded so good I immediately took to Pinterest (while paying careful attention to my meeting, multitasker that I am!) and found the recipe.  I can't wait to try it out for Thanksgiving.  Of course, I will be leaving the onions out of mine but I've included them in the recipe for those of you without the allergy!

Ingredients
  • half a batch of cornbread (2 to 3 cups when chopped)
  • 1 packet buttermilk ranch dressing mix
  • 1 cup mayo
  • 1/2 cup buttermilk
  • 1 – 14.5 oz can of pinto beans, drained and rinsed
  • 1 – 16 oz can of whole kernel, drained
  • 1 small green bell pepper, finely chopped
  • 1 small sweet onion, finely chopped
  • 2 ripe tomatoes, seeded and chopped
  • 2 cups finely shredded sharp cheddar cheese
Instructions
  1. Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.
  2. In a small bowl, combine ranch dressing mix, mayo, and milk. Mix well and refrigerate.
  3. Topped cornbread layer with rinsed pinto beans.
  4. Next, layer drained corn.
  5. Top with chopped green bell pepper.
  6. Add chopped sweet onion.
  7. Next, add chopped tomatoes.
  8. Add shredded cheddar.
  9. Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.

Christmas Decoration

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I love this idea for a Christmas decoration to sit on a side table, kitchen counter, or as a table centerpiece. 

Wrap staggered boxes in complimentary wrapping paper and arrange on a cake stand.

Top with a bow.  How simple is that?

But look how elegant!  I love this.

Monday, November 12, 2012

DIY Cake Stands

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Wouldn't this make an awesome Christmas Gift?  DIY Cake Stands!

Terra Cotta pots and plates can be spray painted, decorated, and personalized to fit any gift recipient you may have on your list. 

Thursday, November 8, 2012

Foods That Boost Your Immune System

I consider myself lucky, I don't really get sick often.  I'm not one to catch viruses or colds.  Not that it never happens, it just doesn't happen as often as some other people.  For about a week now, I've had some sniffles and sinus drainage.  I believe it's because of the weather fluctuation.  One day it's 75 degrees and the next it's 50! 

I found this on the Eating Well website (www.eatingwell.com) and thought I'd share it!

IMMUNE BOOSTING FOODS

The much-dreaded cold and flu season is upon us. How can you bolster your defenses against the germs lurking in the common areas in your office, the mall where you do your holiday shopping and the rest stops you encounter in your holiday travels? Include these 5 immunity boosters in your diet, plus make sure to wash your hands, take a multi-vitamin and try to get enough sleep too.

1. Chicken Soup


Chicken Soup

It turns out there is something to chicken soup after all. In one study, hot chicken soup was more effective than hot or cold water at making noses run—a good thing since nasal secretions help rid the body of pathogenic viruses and bacteria. Like any hot liquid, soup also helps you to stay hydrated and raises the temperature of the airways, both of which are important for loosening secretions. Adding a few hot chiles to this Chicken Noodle Soup with Dill recipe might help loosen things up even more.

 

2. Yogurt


Yogurt

Regularly eating probiotics, so-called “good bacteria” found in foods like yogurt and sauerkraut, may help your immune system work better and improve digestion. Kefir (a yogurt-like beverage) is also a good bet. Look for products labeled with a “Live & Active Cultures” seal from the National Yogurt Association, which signifies that the yogurt contains a set minimum amount of two particular types of beneficial bacteria. (While it’s not a guarantee of probiotic power—the bacterial counts don’t differentiate between added probiotic organisms and the bacteria that’s used to ferment the yogurt—the seal is a helpful start.) With the new “probiotic” cereals and granola bars on the market now, it’s not always clear how much good bacteria the manufacturers actually add to the products or whether the strains included are effective. If you really want to know about the science backing a product’s “probiotic power,” contact the manufacturer.

 

3. Green Tea

Green Tea

Polyphenols, potent plant antioxidants, are what’s believed to give green tea its immune-boosting effects. One laboratory study suggested that a particular type of polyphenols called catechins may kill influenza viruses. To maximize benefits and minimize bitterness, use just-below-boiling water and steep green tea no more than a minute or two. A little lemon and honey can also help blunt the bitterness. But don’t add milk, because the proteins will bind to the polyphenols, making them ineffective.

 

4. Vitamin D

Vitamin D


In a study published recently in the American Journal of Clinical Nutrition, children who took daily vitamin D supplements (1,200 IU) were 40 percent less likely to get a common flu virus than kids who took a placebo. Laboratory studies indicate that the nutrient may help immune cells identify and destroy bacteria and viruses that make us sick, says Adit Ginde, M.D., M.P.H., a public health researcher at the University of Colorado School of Medicine in Denver. Since the majority of Americans don’t get enough vitamin D, most experts recommend a D supplement. You can also get it (in small doses) from fatty fish, such as salmon, and fortified milk—and your body makes vitamin D from the sun.

5. Soluble Fiber



Mice that ate a diet rich in soluble fiber for six weeks recovered from a bacterial infection in half the time it took mice that chowed on meals containing mixed fiber, according to a recent study in the journal Brain, Behavior and Immunity. Soluble fiber—abundant in citrus fruits, apples, carrots, beans and oats—helps fight inflammation, says lead author Christina Sherry, Ph.D., R.D., of the University of Michigan, Ann Arbor. Insoluble fiber—found in wheat, whole grains, nuts and green leafy vegetables—is still important for overall health, but it doesn’t seem to have the same impact on immunity. Strive for 25 to 38 grams of total fiber a day, Sherry says, paying extra attention to getting the soluble kind.

http://www.eatingwell.com/nutrition_health/healthy_immunity_center/5_immunity_boosting_foods_nutrients?page=1

Thursday, November 1, 2012

Roasted Veggies

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I have a house full of picky eaters, and I include myself in that description.  I admit that when it comes to veggies, I am just as closed-minded as the rest of the Hannah clan.  I'm getting better, trying new things, and making an effort, but I'm taking it slowly. 

I seem to like veggies more when they are roasted or grilled, or even raw.  This tip for roasting worked great and every member of my family (even the 2 year old) ate their fair share of vegetables at this dinner. 

I cubed some potatoes, sliced some zucchini, and added baby carrots to a zip loc baggie.  You may also add sweet potatoes, whole garlic cloves, onions, squash, or even tomatoes depending on the veggies you like.  I added 2 tablespoons of olive oil, a few shakes of grated Parmesan cheese, and 2 teaspoons of minced garlic.  After squishing them all around to make sure they were coated, I put them in the oven at 350 for about 35 to 40 minutes. Sprinkle with shredded Parmesan or Swiss (or both!) for the last 10 minutes.

Yummy!!!

Wednesday, October 31, 2012

Pumpkin Door Hanger


pumpkin mesh wreaths
 
More Deco Mesh!

Is there anything you can't make out of this stuff?

Using a small 4-ringed wire wreath maker should make this pretty simple.  Loop the deco mesh through the top two rings, then come back and use the bottom two to fill it in.

Tuesday, October 30, 2012

CC: The New BB

 

I got my first BB on accident, really. 
 
I was looking for a good nighttime moisturizer and I went onto www.sephora.com to see what was out there.  In the moisturizer section, I came across Dr. Jart+ Beauty Balm.
 
 
  I didn't do my proper research before I ordered it.  If I had, I would have known what a beauty balm was.  I had never heard of it to be honest.  On the evening the package came in the mail, I washed my face to get ready for bed, then squeezed some of my new BB onto my finger and saw that it looked like foundation to me.  When I rubbed it onto my face, I realized it was, in fact, foundation.  I ran to google (of course, doesn't everyone?) and quickly found out that BB is actually just another name for tinted moisturizer.  While it wasn't something I wanted to sleep in, I have continued to use it in place of foundation on the weekends and I love it. 
 
Now there is a new trend, the CC Cream.  CC means Complexion Correction, or Color Control,  or Complete Coverage, depending on who you ask.  Alexandra Samuel from www.self.com wrote, "Think of it as BB on steroids; major bennies, more pigment, better looking skin.  Or, as a favorite ad of mine read, "AA+BB=CC."  That's anti-aging plus beauty balm equals CC Cream."

The first to hit the United States is Olay Total Effects CC Tone Correcting Moisturizer.  It became available this month.  Chanel also makes a CC but as of right now, it's only available in Asia. 
 
 











 
 

Monday, October 29, 2012

Parmesan Pull-Aparts

 





I do like bread, but I'll admit that I usually forgot about it at meals.  I don't forget to eat it, I forget to cook it.  My husband loves it!  He is constantly reminding me how good a biscuit would be with this meal, or how much a piece of cornbread would be with that meal.  I just forget about it.  I'm so wrapped up in the entree that I don't think about anything else until the end.  Then do I really want to postpone dinner another 10-20 minutes while I cook bread?  Even canned biscuits in the oven take at least ten minutes!
 
I've made it an early New Year's Resolution to be better at remembering the bread.  Here is one that looks delicious.
 
 
PARMESAN PULL-APARTS
Recipe adapted from: allrecipes.com


  • 2 cans (7.5 oz each) refrigerated Homestyle Biscuits (I used Butter Lovin!)
  • 3 tablespoons Butter, melted
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon dried Parsley
  • 1 teaspoon dried Minced Onion
  • 1 tablespoon grated Parmesan Cheese
  • 1/3 cup shredded Mozzarella Cheese


Directions: Preheat oven to 425 degrees. In a small bowl mix together the melted butter, garlic powder, dried parsley, minced onion and Parmesan cheese. Spread mixture in the bottom of a 9 inch glass pie plate. Sprinkle the shredded mozzarella cheese evenly over the top of the butter mixture.

Remove biscuits from cans. Place biscuits close together over the top of the cheese and butter mixture. (You might not need all the biscuits. I had a few left over that wouldn't fit)

Bake biscuits in the oven for 12 minutes or until golden brown. Remove and let stand for 3 minutes. Turn biscuits upside down onto a serving plate. Serve warm!