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Born in Maryland but became a Pennsylvanian in 1993. Have a great family with children and grandchildren!  Interests in sewing and quilting. Like watching NASCAR races. 

Thursday, January 31, 2013

Paying It Forward

I have been following the Pay It Forward page on Facebook and have found the stories so inspiring! Paying It Forward (PIF) sends uplifting true stories everyday and some of those beautiful says with great backgrounds. The stories are a Representative of the people who paid it forward and the people who have received the PIF. You don't have to be rich to do this. Look at this page and you will be uplifted each day and you will also be more aware of the ways that you can "pay it forward". The page is Pay It Forward Face Book Page or go to the their web site Pay It Forward Web Page . Here is just one of many examples:

Tuesday, January 29, 2013

McMuffin Casserole Recipe - Oh so good!


Yes! Another recipe that I saw on Pinterest (it took me to the Plain Chicken 
site) and thought I would try it. It looked easy and it looked good. Well,
it turned out delicious!! It is a light casserole.



It has all the flavors of an Egg McMuffin in casserole form. This casserole
is assembled in minutes the night before and baked when you are ready.
I used Thomas' English Muffins.

McMuffin Casserole
serves 4
(Printable Recipe)

4 English muffins, split (Bays)
6 oz Canadian bacon
1 cup cheddar cheese
4 eggs
1 1/4 cup milk
salt
pepper

Grease an 8-inch square baking dish. Cube English muffins and chop 
Canadian bacon. Add half of the cubed English muffins in a single layer. 
Top with half of the Canadian bacon and 1/2 cup of the cheese. Layer 
the remaining English muffins and Canadian bacon and 1/2 cup more
cheese.

Whisk together the eggs, milk, salt, and pepper in a medium bowl until 
combined. Pour the egg mixture evenly over the casserole. Wrap the 
baking dish with plastic wrap and place in the refrigerator for at least 
1 hour, or up to 1 day.

Then take the plastic wrap off of the baking dish and bake it at 325 

degrees for 45 to 50 minutes.

Spicy Sausage Skillet

I saw this on Pinterest (it took me to the Plain Chicken site) and thought I would like to try it. It looked easy and it looked good. Well, it turned out great!! It was a little spicy but spicy is suppose to rev up your metabolism - right? So that is good!

It's done in a skillet - no transferring to another pot or bowl (less to wash). I did modify it a little. I used 1 cup of heavy cream because I might have put too much penne pasta in and the pasta seemed to absorb the cream. I could only find the Rotel tomatoes with chili peppers. So I used them. I also used one of those frying pans that everything slips out of (advertised on TV) and it can be placed in the oven. Anyway, my husband and I just loved it! I will be making this dish again!



Spicy Sausage Skillet
adapted from KevinAndAmanda.com

(Printable Recipe)


1 Tbsp olive oil
1 lb smoked sausage, sliced into 1/4" slices
2 Tbsp dried minced onion flakes
1 tsp garlic powder
2 cups low-sodium chicken broth
1 (10 oz) can Rotel tomatoes
1/2 cup heavy cream
8 oz campanelle pasta (or penne)
1/4 tsp salt
1/2 tsp pepper
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

Heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot. Add sausage and cook until lightly browned.

Add onion flakes, garlic powder, broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender.

Remove skillet from heat and stir in half of the cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted and bubbly.

Sunday, January 20, 2013

New Grandbaby’s Blanket



This is a baby blanket I made for our new granddaughter, Norah. She was born on 1/14 and is just a cutie!