Saturday, February 28, 2015

Thursday, February 26, 2015

Antique St. Patrick's Day Paper Wreath

I love making paper wreaths, I normally have everything on hand! With most other wreaths I have to go out of my way to buy a styrofoam or branch ring. This is made with just a piece of 
scrap cardboard, scrapbook paper and hot glue! Done in 20 minutes.

I'm on my way to having a paper wreath for every holiday! 
Here is my "elegant/antique" looking St. Patrick's Day wreath! 


Here's step by step instructions:

1. Take 12 x 12 pieces of "St. Patrick's Day" scrapbook paper and cut into 6 in squares.
(just cut it in half, then those in half again!)
(A lot of these "antique" green scrapbook papers came from a Fall scrapbook tablet of paper)

Roll the square into a cone and glue along the seam

2. Cut a circle from a piece of card stock, cardboard, a paper plate etc.
(I used thick gold glitter paper as my circle and didn't meet each cone together- I wanted a little "gold" to show - this is St. Patrick's Day!)

3. Glue your prepared cones onto the circle, all "small ends" meeting (somewhat) in the middle.

4. Glue a ribbon, string, twine etc. on the back as your hanger!
Done in 20 minutes!

(If you want DETAILED picture instructions - click on my Fall Paper Wreath!)

http://cookandcraftmecrazy.blogspot.com/2014/09/halloween-paper-wreath.html

http://cookandcraftmecrazy.blogspot.com/2013/11/fall-paper-wreath.html

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Friday, February 20, 2015

Lemon Spinach Pesto

Pesto me crazy! I LOVE making new "pesto" sauces to garnish our favorite meals. This one is by far my favorite. It's tangy flavor keeps me coming back for more! I've used it as a dip for bread, on my noodles, on chicken and I'm planning a chicken pesto pizza (coming soon)! I can't wait to keep making more creations with this sauce! DELISH!



Lemon Spinach Pesto

In a blender or food processor combine:
1 1/2 c. Spinach
1/3 c. Toasted Almonds (you can used slivered or chopped almonds)
3 T. Parmesan Cheese
3 T. Lemon Juice
2 cloves Garlic (smashed)

Pulse your blender or food processor until chopped.

Add:
1/4 c. Olive Oil

Blend until smooth.

Salt to taste. 

DELISH!




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Tuesday, February 17, 2015

4 Bean & Rice Soup

Warm your body to the soul with this lovely soup. This is one of my new favorites. I was craving beans and rice on a cold day, so I thought I'd make a soup to satisfy my hunger. DELISH! Warm, hearty and healthy.



4 Bean & Rice Soup

10 c. Water
3 cans beans - drained and rinsed
(black, pinto, kidney, garbanzo, navy, etc.(I used black, pinto, & garbonzo))
2 cans stewed tomatoes
1/2 c. uncooked rice (I used Jasmine)
1/2 onion - minced
1 can refried beans

1 T. Salt
1 tsp. Onion Powder
1 tsp. Cumin
1 tsp. Garlic Powder
1 tsp. Chili Powder

Combine all in a large pot. Simmer over medium high heat for 30 minutes or until rice is cooked through. Salt to taste.



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Tuesday, February 10, 2015

Corn Flake Crusted Chicken Strips

Need a lunch idea? My family went CRAZY for my thrown together Corn Flake Crusted Chicken Strips. Baked, not fried. DELISH! Dip in your favorite condiment sauce and gobble up! These were gone in seconds. Fun to make with your family and even more fun to eat. Crunchy crust and tender chicken. Yumm...




Corn Flake Crusted Chicken Strips

2 boneless skinless chicken breasts - trimmed and sliced to be 1/4 in thick.
1 egg - slightly beaten
1 1/2 c. crushed Corn Flakes
1 tsp. salt

Grab 2 shallow bowls. In your first bowl, place your egg (slightly beaten), in the second bowl place your crushed corn flakes and salt. 

Dip the thinly sliced chicken into the egg, then into the Corn Flakes

Place on a parchment paper lined cookie sheet.

When all of the chicken has been dipped and "coated" with Corn Flakes and put on the paper, you can dash the chicken with  pepper and additional salt if desired. 

Bake at 375 for 12-14 minutes, or until chicken is cooked through.


DELISH!



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Thursday, February 5, 2015

Butterscotch Oatmeal Cookies

Deliciously sweet, scrumptious cookies. This is one of my new favorites. A simple twist on a classic. Add butterscotch chips instead of chocolate. This gives the classic oatmeal cookie a WHOLE new life! YUMMY!



Butterscotch Oatmeal Cookies 

1/2 c. Brown Sugar
1/4 c. Sugar
1/2 c. Apple Sauce
1/2 tsp. Vanilla
1 Egg
1 1/2 c. Old fashioned Oats
1 c. Flour
1/2 tsp. Baking Soda
1/2 c. Butterscotch Chips
Dash of salt

1. With a hand blender or mixer, blend both Sugars and Applesauce until well combined

2. Add the Vanilla and Egg into the sugar mixture and mix until nice and "fluffy" - about 2 minutes

3. Add the Oats, Flour, Soda, Salt and Butterscotch Chips - Mix well 

Drop by rounds onto a greased cookie sheet.

Bake at 350 for 8-10 minutes- edges should turn slightly brown- DON'T OVER COOK! 

When cookies are removed from the oven, let them sit for a minute or 2 on the cookie sheet, then remove and place on a cooling rack.

Serve with cold milk! DELISH!


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Monday, February 2, 2015

Black Bean Chicken Avocado Cabbage Salad

Crock Pot Dinner Leftovers = FABULOUS LUNCH!

From a fantastic, easy and delicious dinner the night before, you are left with a scrumptious, savory salad for lunch!

First off, we had our #1 "go to" crock pot meal for dinner. Crock Pot Black Bean Chicken
This is thrown together quickly, cooks all day, then can be eaten 4 different ways!
Tacos, burritos, salads or nachos.

Did I mention it's only 5 ingredients?

The dinner that keeps on giving.


Crock Pot Black Bean Chicken

2-4 boneless skinless chicken breasts
2 cans black beans - drained and rinsed
2-3 T. Taco Seasoning
2 c. Chicken Broth - water and chicken bouillon works great
Optional - 1 can stewed tomatoes 

Place chicken breasts in a greased crock pot. Pour black beans, taco seasoning, chicken broth and stewed tomatoes over all. Cook on low for 7-8 hours or high for 4-6. When done, take 2 table forks and shred the chicken in the "juices." This keeps the chicken super moist and flavorful. Remove for your tacos or burritos with a slotted spoon! Enjoy!

*As an option you can add 1/2 c. salsa in the crock pot for extra flavor. It has plenty without, but is a zesty way to switch it up. 


To make your Black Bean Chicken Avocado Cabbage Salad all you do is:

 Cut up some green cabbage or lettuce, about 1 1/2 c. 
Cut an avocado in half, cover the half with the seed still inside and place in the fridge
(reserve the other half for another meal) 
(the seed left inside helps it from browning)
Scoop out the avocado half you didn't reserve for your salad.
Keep cold, or heat up your left over Black Bean Chicken and place on top. 
DELISH!


Another "leftover salad" favorite is my Crock Pot Santa Fe Chicken




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