5/20/19

Repurposed & Reusable Centerpiece Form



Head straight to the airconditioning section of your hardware store for this centerpiece holder! It's different but soooo versatile and handy to use in so many settings! From weddings to every holiday you can use these simple HVAC items to turn into a creative and beautiful centerpiece.

A wonderful  centerpiece form that you can use to make centerpieces  of endless variety for years to come is just waiting for you in the HVAC (Heating, Ventilation & Air Conditioning) aisle of your local hardware store!

An HVAC vent cap ( I use the Shanty/Round) vent cap is perfect for making centerpieces of any variety!  They come in several sizes. I used a  smaller 4 inch vent for this picture, but I love the 8 inch ones, because the center opening is wide enough to nestle up to 3 candles of different heights together to create a tiered look to the candles.   I found mine at Home Depot.

The great thing about using the Shanty/Round vent cap is that it can hold water, is a great height for a centerpiece, and can be used over and over for any kind of party or gathering.  They range in price from about $6-$8 dollars each.



You may not be able to tell in the picture above, but I spray painted over the sheet metal with a super pretty brushed satin nickel metallic spray paint from Krylon. (Their brushed Satin metallic paint colors are breathtaking!) I chose a simple silver nickel so it would go with pretty much any table setting but a bronze, or gold or any color.. would be great!


Once you spray paint them here's where your creativity kicks in. I used a candle in the center of mine. and then filled the bottom with some water and tucked some hydrangea cuttings from my yard in the side pieces. You can't really see it in the picture but I wrapped a ribbon around the round center part.  Silk flowers will work also. Think Christmas and poinsettia flowers, etc., Thanksgiving with autumn mums and mini pumpkins on skewers poked down in there. Fill in the gaps with greenery as needed.

Another great use for them is as a serving piece.  PLace salad or dessert plates on the main section and fill in the side sections with napkins rolled up, silverware etc.







5/3/19

Master Mix: Mexican Chicken Master Mix



This Mexican Chicken Master Mix is freezer to table for so many dishes! It will be your go to short cut for quick Mexican Meals in just minutes! From Nachos, Tacos, Enchiladas, to soups, Burrito Bowls, Casseroles and more! The possibilities are endless!

Whether you're celebrating Cinco de Mayo or looking for a great all around Mexican Chicken Mix that will feed a crowd or store in your freezer to grab for meals in minutes, this recipe is it!

I'm always on the look out for new freezer meals and master mixes that can make life easier. I have fallen in love with this one! I love the versatility and taste! I always keep a batch in my freezer to grab, heat and eat!  Need a quick idea to get started?   See my bonus easy peazy  casserole  recipe included at the end!

Freezer Meals: It makes approximately enough for 3 freezer meals depending on your family size and recipe. Just store in your favorite storage bags or containers for up to 3 months.

Flexible Recipe: Play around with the add ins! Feel free to add in or replace items such as: 2-4 cups cooked rice, mix two kinds of beans such as pintos and black beans  if you like, etc.

Shredded Chicken: I usually use a store bought Rotisserie Chicken and debone it and shred the chicken. An average rotisserie chicken will provide about 2 lb.s or 3 cups of shredded meat, about 2 cups of white meat and 1 cups of dark meat. You can cook down your own chicken in a stock pot or crockpot and shred it up, just equal about 2 lb's or 3 cups when done.

Let's get started:

Click here for printable copy



Mexican Chicken Master Mix

A versatile chicken mix for you to take from freezer to table for use in many meals! It can be used to make nachos, soups, quesadillas, enchiladas, tacos, casseroles... the possibilities are endless in this tasty mater mix!

ingredients:

  • 2 lb's or 3 cups cooked shredded chicken from 1 rotisserie Chicken 
  • 2 (8 oz) cans of beans any kind, drained (black beans, pintos, kidney)
  • 1 (8 oz.) bag frozen corn 
  • 1 28 oz or 2  (12 oz) jars  salsa ( or less if you prefer)
  • 1/2 cup water
  • 1 packet taco seasoning
  • Optional : 2-4 cups cooked rice as desired 

instructions:

How to cook Mexican Chicken Master Mix

  1. Debone and Shred chicken from Store bought rotisserie chicken and place in very large mixing bowl or pan.
  2. Stir in all remaining ingredients.
  3. Add in any optional ingredients.
  4.  Divide into desired portion sizes (I do 3 portions)  and place in labeled freezer bags/containers.
If using one portion right away: cook through in a heated skillet for 5 minutes, then use in your favorite Mexican dish.
To Use from the Freezer:
Pull chicken mix from freezer and thaw overnight in fridge, or in microwave. Heat through in microwave or in a skillet for 5-10 minutes. Use in desired recipes
Mexican Chicken Casserole
  1. Ingredients:
  2. 1 packet of Mexican chicken mix
  3. 2 cups cooked rice (unless you did that as an option when you made your filling)
  4. 2 cups shredded cheese (1/2 cup reserved to sprinkle on top)
  5. optional: small can of mushrooms and/or olives drained
  6. Directions:
  7. Mix all ingredients together in mixing bowl (reserving 1/2 cup cheese to sprinkle on top). Pour into a greased 9x13 baking pan/casserole. Top with remaining cheese Bake at 350 degree's till heated through and cheese on top is melty. Serve with a dollop of sour cream on top and tortilla chips on the side. (or scoop into soft tortillas and eat taco style!)
Created using The Recipes Generator

Check out all the other amazing Cinco de Mayo recipes:

4/25/19

Blackberry Mascarpone Dessert Pizza #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Brunch Ideas
Dessert is served for your brunch with this elegant dessert pizza. A buttery, flaky croissant bread crust is topped with a sweet blackberry sauce, then creamy mascarpone cheese, and finally topped with fresh blackberries. Perfect for serving a crowd during a serve yourself brunch.


This dessert pizza works perfect for a brunch, as it fits for a breakfast or a dessert. It's lightly sweet, but not too sweet, and with the croissant crust and rich creamy italian mascarpone cheese it just divine.
Dessert Pizza Ideas

Not sure what mascarpone cheese is? Mascarpone is a soft Italian cream cheese. With a higher fat content it has a silky spreadable consistency and is just luxurious! It's perfect to use anywhere you want a creamy luscious texture,so of course in sweet desserts like Tiramisu, but also in savory dishes such as  pasta dishes, risottos, potatoes, and more. It's perfect to add to todays dessert, with it's rich, creamy taste and texture, it just adds the perfect touch that you cant get from regular cream cheese, and whipped cream would make it too sweet.


Dessert Pizza
I couldn't have made this dish without my sponsor, Dixie Crystals Sugar! They provided me with sugar to create recipes for Brunchweek. Isued their fine granulated sugar in the blackberry sauce as well as their powdered sugar is perfect to dust on top before serving.


Let's get baking!



Yield: 8

Blackberry Mascarpone Dessert Pizza

prep time: cook time: total time:
Dessert is served for your brunch with this elegant dessert pizza. A buttery, flaky croissant bread crust is topped with a sweet blackberry sauce, then creamy mascarpone cheese, and finally topped with fresh blackberries. Perfect for serving a crowd during a serve yourself brunch.

ingredients:

  • 2 tubes store bought crescent dough
  • 1 (10 oz ) jar all fruit blackberry jam (made from all fruit juice)
  • 1/4 cup granulated sugar
  • 2 (8 oz) packages mascarpone cheese
  • 1 pint fresh blackberries
  • 1 tablespoon fresh picked mint leaves
  • powdered sugar or honey for topping -optional

instructions:

  1. Preheat oven to 375 degrees. 
  2. Prepare a 16 inch pizza pan or baking stone with non stick spray or lightly flour as needed.
  3. Unroll tubes of dough, separating triangles. 
  4. Lay triangles of dough next to each other on pizza pan forming a circle (or pizza crust) sealing the seams as you go. 
  5. once full circle has been formed and all seams have been pinched together, bake crust according to package directions 10-12 minutes till starting to turn golden. remove from heat and let crust cool.
  6. While crust is baking, prepare the blackberry sauce: In sauce pan over medium heat,  stir together blackberry jam and granulated sugar. stir frequently as  sugar disolves and jam turns into a sauce, remove from heat and let cool to room temperature.
  7. to assemble:  Spread blackberry sauce on baked crust to within an inch of the crust edges. 
  8. Spread the mascarpone cheese on top of the sauce, within an inch  of the edge of the sauce . 
  9. Top with fresh blackberries and mint leaves.
  10. Cut into 8 or more slices, 
  11. Top with powdered sugar or drizzle with honey before serving.  
Created using The Recipes Generator


Don't forget to check out the rest of today's #Brunchweek Recipes as well as enter the giveaway below. If you need to remember all the list of amazing prizes from our sponsors check out my Information Post HERE

Take a look at what the #BrunchWeek Bloggers are creating today!


BrunchWeek Beverages:
4 Ingredient Frozen Strawberry Daiquiri from Hardly A Goddess
Dairy Free Peach Italian Cream Soda from Cookaholic Wife
Mango Banana Smoothie from The Mandatory Mooch
Peach Guava Italian Soda from Hezzi-D's Books and Cooks
Peach Mimosas from Rants From My Crazy Kitchen
Sparkling Strawberry Peach Punch from For the Love of Food

BrunchWeek Appetizers and Salads:
Deviled Ham Spread from Platter Talk
Eggs Benedict Cobb Salad from Sweet Beginnings
Everything Bagel Dip from Snacks and Sips
Savory Pull Apart Cheesy Pinwheels from Who Needs A Cape?

BrunchWeek Egg Dishes:
Lobster Eggs Benedict from The Redhead Baker

BrunchWeek Breads, Grains, and Pastries:
Banana Split Muffin Recipe from Creative Southern Home
Funfetti Cinnamon Rolls from Kate's Recipe Box
Maple French Toast Cups from Family Around the Table
Vegan Mango Peach Toaster Pastries from The Baking Fairy

BrunchWeek Main Dishes:
Chorizo, Papas, y Queso Enchiladas from Culinary Adventures with Camilla
Sandwich Cake from A Kitchen Hoor's Adventures

BrunchWeek Desserts:
Blackberry-Mascarpone Dessert Pizza from Tip Garden
Brown Sugar Shortbread from Shockingly Delicious
Brunch Cake from April Golightly
Kiss Of Chocolate Cupcakes from Seduction in the Kitchen
Pineapple Paradise Layer Cake from Love and Confections
Rainbow Biscotti from The Crumby Kitchen
Strawberry Rhubarb Coffee Cake from Strawberry Blondie Kitchen
Wheatgerm Chocolate Chip Cookies from Simply Healthyish Recipes




a Rafflecopter giveaway


Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

4/23/19

Strawberry Lassi #Brunchweek



This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.


Today I am making a Strawberry Lassi, with plump sweet Spring Strawberries, this will be perfect for any Easter Brunch.

If you've ever been to an Indian restaurant you may have treated yourself to a Mango Lassi, a delightful, refreshing drink made from fresh fruits, yogurt and a pinch of spices too. I am making a Lassi, with a fresh spring twist of fresh strawberries, which will be loved by young and old alike.

Sponsor Shoutout . Joy jolt  provided me with beautiful glassware to create today's recipe. These  double walled glasses are insulated and shatter resistant and just simply beautiful! I love how they show off the Lassi drink as well as keep it cold from being insulated! Oh.. and just the perfect size!

Sponsor Shoutout: Sweets & Treats: Provided me with products to use for my recipe today. among all their fun products like candy sprinkles, and cupcake liners, for baking, they also have an amazing array of party supplies, including Paper straws! Perfect to go with my Spring BrunchWeek Drink, I had a hard time choosing from all the fun designs! So many choices!



Yield: 2 Servings

Strawberry Lassi

prep time: cook time: total time:
Lassi's are often served at Indian restaurants, made from fruit (usually Mango) and yogurt with a pinch of spices to create a refreshing drink. This is a Strawberry version perfect for a Spring Brunch.

ingredients:

  • 1 qt strawberries (approx 20) 
  • 3 Tablespoons sugar or honey
  • 1 cup yogurt (Plain or vanilla)
  • 1/2 cup milk
  • 1/8 teaspoon cardamom powder

instructions:

  1. Rinse strawberries under running water, and cut off tops.
  2. Place all ingredients in blender, blending until smooth.
  3. Lassi's are usually served thick, but if you desire a thinner consistency, add 1 Tablespoon of milk or water (rosewater is traditional)  to thin out the Lassi, adding additional Tablespoons 1 at a time to desired consistency.
  4. Pour into glasses, serve chilled.
Created using The Recipes Generator







Don't forget to check out the rest of today's #Brunchweek Recipes as well as enter the giveaway below. If you need to remember all the list of amazing prizes from our sponsors check out my Information Post HERE

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Guava Gin Fizz from Culinary Adventures with Camilla
Iced Lavender White Chocolate Mocha from The Baking Fairy
Mango Lemonade Cocktail from Kate's Recipe Box
Meyer Lemon Margarita from Hezzi-D's Books and Cooks
Strawberry Lassi from Tip Garden

BrunchWeek Appetizers and Salads:
Breakfast Salad from Simply Healthyish Recipes

BrunchWeek Egg Dishes:
Crustless Zucchini Quiche from Platter Talk
Keto Frittata from April Golightly
Taco Spiced Crustless Quiche from Hardly A Goddess

BrunchWeek Breads, Grains, and Pastries:
Bacon Cheddar Grits Casserole from Love and Confections
Baked Oatmeal from Creative Southern Home
Vanilla Bean Scones from Cookaholic Wife

BrunchWeek Main Dishes:
Breakfast Poutine from The Redhead Baker

BrunchWeek Fruits, Vegetables and Sides:
Breakfast Potato Skins from A Kitchen Hoor's Adventures
Cheesy Roasted Garlic and Rosemary Potatoes from Seduction in the Kitchen
Mango, Melon and Berry Parfait from Family Around the Table

BrunchWeek Desserts:
Berry Cheesecake Tart from Sweet Beginnings
Springtime Stuffed Cupcakes from Eat Move Make

a Rafflecopter giveaway


Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

4/22/19

Mashed Potato Cheddar Bacon Waffles #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Using leftover mashed potatoes, these crispy favorites are a cross between a potato pancake or latke and a waffle!  Grabbing left over mashed potatoes along with a few ingredients and your waffle iron, you can create magic to serve along side your eggs and toast!
leftover potato recipes

These Potato Waffles are a perfect way to gather your family together for breakfast or brunch! They are crispy on the outside, and soft and savory on the inside! and oh boy.. do they disappear fast! Filled with sharp cheddar cheese, and crispy bacon, every bite is just completely divine!  They are so perfect to serve at a family breakfast or holiday brunch, people will just gobble these up quickly, guaranteed!
Leftover potato recipes



Sponsor shoutout! Cabot cheese provided me with cheese for Brunch week for recipe development. I used their extra sharp cheddar cheese in  this recipe, and it was perfect for bringing out a great pop of flavor to the mild potatoes.


 Don't forget to join in the Brunch Week Giveaway at the end of this post, after all the other great Brunch Week recipes! Lots of great prizes from our sponsors, including from today's sponsor!

My family just loves these potato waffles! I love to make them on a Sunday and just make a nice Breakfast style dinner in the evening. Add in a big pile of warm scrambled eggs and sour dough toast with real butter. and have over all of the kids that can come home for dinner. It makes an easy and fun meal that everyone enjoys!

Shall we get cooking?






Yield: 8-10 servings
Leftover potato recipes

Mashed Potato Cheddar Bacon Waffles

Using leftover mashed potatoes, these crispy favorites are a cross between a potato pancake or latke and a waffle! Grabbing left over mashed potatoes along with a few ingredients and your waffle iron, you can create magic to serve along side your eggs and toast!
  • 3 Cups Cooked Mashed Potatoes
  • 2 large eggs
  • 3/4 cup flour
  • 1 teaspoon season salt
  • 1 1/2 + 1/2 (for topping)  cups shredded sharp cheddar cheese 
  • 8 thick cut slices bacon cooked crisp , and crumbled (Save 3 of the slices to sprinkle on top) 
  • Sour Cream for topping

instructions:

  1. Preheat waffle iron on medium heat . Spray with non stick cooking spray.
  2. Mix mashed potatoes, eggs, flour and season salt in a large bowl.  Add in cheese and 5 slices of the crumbled bacon, mixing till combined. 
  3. Scoop 1/2 cup of mixture into each section of Belgian waffle iron (1/3 cup for a regular waffle iron) and spread evenly.
  4. Cook on medium heat until nicely browned and crispy, about 5 minutes. 
  5. Repeat with remaining potato mixture.
  6. Sprinkle warm waffles with remaining  shredded cheese and reserved crumbled bacon. 
  7. Top with sour cream to serve.
Created using The Recipes Generator


Check out all the rest of the great #BrunchWeek recipes below as well as enter the giveaway below!
If you want to check out all the prize package info you can go back to my welcome post: HERE


Take a look at what the #BrunchWeek Bloggers are creating today!



BrunchWeek Beverages:
Blueberry Lemonade from Family Around The Table
Easy Smoothie Shooters from The Nifty Foodie
Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
Guava Mimosa from Seduction in the Kitchen
Guava Moscow Mule from Love and Confections
Lightening Lavender Margarita from A Kitchen Hoor's Adventures
Mango Mimosa from April Golightly
Rum Punch for Brunch! from Hardly A Goddess
Sparkling Lavender Lemonade from Snacks and Sips
Strawberry Lavender Smoothie from Eat Move Make

BrunchWeek Appetizers and Salads:
Keto Chicken Salad from Platter Talk
Pecan Grape Salad from For the Love of Food

BrunchWeek Egg Dishes:
Baked Eggs with Mushroom and Asparagus from Caroline's Cooking
Baked Hash Brown and Egg Cups from Creative Southern Home
Breakfast Pizza from Kate's Recipe Box
Cheesy Scrambled Egg Stuffed Popovers from Jolene's Recipe Journal
Fried Green Tomato BLT Benedict from The Spiffy Cookie
Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla
Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D's Books and Cooks
Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
The Best Avocado Toast from Simply Healthyish Recipes

BrunchWeek Breads, Grains, and Pastries:
Chocolate Chip Cream Cheese Muffins from Big Bear's Wife
Funfetti Cinnamon Rolls from Cookaholic Wife
How to Build A Crepe Bar from The Crumby Kitchen
Salted Caramel Peach Sweet Rolls from The Redhead Baker

BrunchWeek Main Dishes:
Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen

BrunchWeek Fruits, Vegetables and Sides:
Mashed Potato, Cheddar & Bacon Waffles from Tip Garden
Zucchini Cheese Pancakes from Karen's Kitchen Stories

BrunchWeek Desserts:
Chocolate Banana Bread Cookies from Who Needs A Cape?
Cinnamon Roll Cake from Books n' Cooks
Espresso Banana Bread from PasstheSushi
Spring Blooms Cake from The Mandatory Mooch
Vegan Coffee Cinnamon Rolls from The Baking Fairy


HERE'S THE GIVEAWAY: a Rafflecopter giveaway


Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

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