Saturday, December 24, 2011
This year went by super fast. It had a lot of ups and downs, but the ups were great and made up for the downs.
For Christmas my DH let me get a Pressure Canner. Food storage has become very important to me. 2 years ago we were so broke that all we could afford to eat was either potatoes or rice. So I took up couponing and started stocking up for those lean times. Also having to eat gluten free is totally expensive, so now I will be able to make and can gluten free foods.
I can't wait to see all the posts and wonderful gifts everyone got....
So here is a picture of my TUSAL for December, I wonder who is going to win the big prize ???
I hope every has a great Merry Christmas and A Happy New Year !!!!
Friday, December 2, 2011
Finally Finally, I have another finish.
This was a really hard project for me. I am not used to all the colors. But I think it was worth all the frogging I had to do on it. I think this one is worth framing....
Don't forget, If you would like a Christmas card, Please email me at firstname.lastname@example.org and I will get it out right away.
Hope you all have a great stitching weekend !!!!
Thursday, December 1, 2011
I have a lot to post tonight.
This weekend, I will be getting out my Christmas Cards and my List of who I need to send to. If you would like, I would love to send you a Christmas Card as well. All you need to do is post that you would like me to send you a card and then you can email me you mailing name and address. Please email me at email@example.com
I am so excited to win Epic Stitching Give Away. It arrived today and boy was my package full.
Thank You so Much Mel. I can't wait to do the Fresh Egg Hen.
3rd and Last
Meari asked if I could post my Turkey Tortilla Soup and my Pumpkin Bread recipes.
Turkey Tortilla Soup
- 3 Cups of Shredded Turkey (Really you can use any type of protein you want)
- 1/2 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 2 (14.5 ounce) cans chicken broth
- 1 cup frozen corn kernels
- 1 cup chopped onion
- 1/2 teaspoon chili powder
- 1 tablespoon lemon juice
- 1 cup chunky salsa (optional)
- 8 ounces corn tortilla chips
- 1/2 cup shredded Monterey Jack cheese (optional)
- In a large pot over medium heat, saute the chicken or turkey, sausage, ext. (If your protein is not already cooked) in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
- Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
This is such an easy recipe to make, you can add anything you want or not want. I add in a tablespoon of Pamela's Gluten Free Baking & Pancake Mix to thicken up the broth.
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1-1/3 cups white sugar
- 2 eggs
- 2 cups Pamela's Baking Mix
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pans.
- In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.
- Bake in preheated oven for 1 hour. The top of the loaf should spring back when lightly pressed.
I get most of my recipes off of allrecipes.com and I then work on converting them to gluten free.
Anyways, I will let you all get back to reading other posts and your stitching. Hope you all have a great rest of the week and weekend.