Friday, February 26, 2010

Christmas Friday

It's Friday so time for another Christmas all Year Long card! This week- the challenge was to use only pink!

Don't forget to check out the work of the other team members, links to their blogs on the left!

Thanks for stopping by!

Thursday, February 25, 2010

Magnolia Christmas #2

It's the 25th, so it's time for another Magnolia challenge Christmas Card.

The image is Magnolia Santa, I have no idea about the paper, and colored with Copics! Santa is one of my favorite images for Christmas cards!

Thanks for stopping by!

Next stop: Monique

Wednesday, February 24, 2010

Recipe Wednesday - Buffalo Chicken Spread!

This dish travels well, so if you need to take an appetizer someplace- this one fits the bill!

1 (8 oz) pkg cream cheese, softened
1/2 C any flavor buffalo wing sauce
1/2 C blue cheese dressing
1/2 C blue cheese crumbles
2 cans (9.75 oz each) Swanson White Premium Chunk Chicken Breast, drained (or 2 cups cooked Chicken)

Mix ingredients in deep baking dish or pie plate

Bake at 350 degrees F for 20 minutes or until hot.

Serve with celery sticks and your favorite crackers.

Friday, February 19, 2010

It's Christmas time again!

Yes, the Christmas All Year Long group is up and running again. This year you'll find our cards posted on Friday.

Here's the first challenge this year - 2 layers, 3 buttons and glitz/glitter. These two images are from A Muse!

I saw this paper, and developed the card around the paper -

Don't forget to check out the work of the other divas- links to their blogs are over on the left!

Wednesday, February 10, 2010

Recipe Wednesday - Stir Fried Pork

Anyone who knows me knows I love Chinese food - any kind. Perhaps it comes from growing up in a small thow that really was known for it's Chinese Restaurants One in particular was the Pagoda- and it had been around for a long time- Their Chinese food was just wonderful, and even today, I can't find anything like it. Oh yes, there are good Chinese restaurants, but somehow it just doesn't have that Pagoda zing!

It hasn't been unusual for me to eat Chinese food 4-5 times a week. In restaurants, takeout or even made at home. Over the last year or so, I've found I can't really do restaurant Chinese as it raises my blood sugar, too high, too fast and for too long, even if I avoid the obvious like Rice or chow mein or chow I had about resigned myself to not eating much Chinese-

A couple of weeks ago I was in the check out line at the grocery store, and saw one of those ever present recipe books and it was calling to me. Chinese Favorites, fast, easy fresh. It was only $3.99 so I decided to try it. I've been trying the recipes ever since, and am really enjoying it. I can control the sodium, sugar and anything else that's "bad" for you- and my blood sugar is doing just fine.

This is the recipe I had for dinner on Sunday - and I will make it again!

Stir Fried Pork with Green Beans & Baby Corn
(Serves 4)

3/4 pound Pork tenderloin
1 Tbs Cornstarch, and 1 tsp Cornstarch
2 TBS Soy Sauce
1 Tbs rice wine or dry sherry
1 tsp sugar
1/2 tsp sesame oil
1/3 C water, 2 Tbs Water
2 Tbs peanut oil
1 pound green beans cut into 1 1/2 in pieces
2 cloves garlic, minced
1 tsp finely chopped fresh ginger
1 Tbs black bean sauce
1 can (14 oz) baby corn, rinsed and drained

1. Slice pork across grain into thin slices, cut slices into 3/4 inch strips

2. Combine 1 tsp cornstarch, soy cause, rice wine, sugar and sesame oil in medium bowl, mix well. Add pork, toss to coat. Set aside to marinate 20-30 mins. Combine remaining 1 TBS cornstarch and 1/3 C water in small bowl, set aside.

3. Heat 1 TBS peanut oil in wok or large skillet over high heat. Add beans, stir fry about 4 minutes. Add remaining 2 Tbs water, reduce heat to medium low. Cover and simmer 10-12 minutes or until Crisp-tender. Remove from wok, set aside

4. Heat remaining 1 TBS peanut oil in wok over high heat. Add garlic, giner and pork; stir-fry about 3 minutes or until meat is no longer pink. Add Black bean sauce, stir fry 1 minute

5. Return green beans to wok. Stir cornstarch mixture; add to wok.Bring to a boil, cook until saue thickens. Stir in baby corn, heat through and serve. Steamed rice is a nice addition.

Saturday, February 6, 2010

Rainy Saturday!

It's raining all day today! Yay! I know, those of you who get too much of the stuff can't understand- but when you don't get THAT much rain, it's a fun thing! That means I don't have to feel guilty about not going outside, not working in the yard, not reorganizing the patio! I can stay inside and work on cards and scrapbooking! The best way to spend a Saturday for me!

Tomorrow is the Super Bowl, and while I don't have an interest in either team that's in the game, I'll still watch- while I'm working on cards and scrapbook pages!

The next thing you know, it will be Monday morning and I'll be back at work!

til later - Me