Wednesday, March 30, 2011

Spring is in the air!

Maybe it's because it sort of feels like Spring, but there are no flowers out, but I cannot stop making flowers. Crafting is one of those things that you don't do forever and then when you get on a roll, you just cant quit! There are such amazing tutorials online and I followed those to make these flowers. So fun and relaxing and inexpensive! Here's the link to the tutorial I used to make it: Here's another one I put together this morning. I was supervising the kids while they were doing schoolwork and multitasking! I thought it would be so pretty on a simple Easter dress or on a bag or even a headband for spring! I may have to plan our Easter outfits around it! The directions call for 1.5" ribbon, but I really think you could size it down and use some cute 1" grosgrain for a little girl...or even for a big girl who wanted a smaller flower :)

I bet there are lots of people that could pull this off on a headband like I photographed above, but I'm certainly not one of them!! Maybe if it was smaller! It's so fun to try it all different ways. Here's the link to the tutorial:

Happy crafting!

Friday, March 11, 2011

Yummy easy soups!

I made this first recipe for lunch today and remembered how much I love it so I just have to share! I adore fast soups so much. My friends Amy and Liz gave these recipes to me and I have loved using them. I've modified them to make them my own. Hope you try them and enjoy!

Cream of Wild Rice Soup:

1 large onion, finely chopped
3 ribs of celery, finely chopped
3-4 carrots, finely chopped

After they are soft, add 1/4c. butter and 1/4c. flour. Cook for about 1 minute then add:
8c. chicken stock*

Bring to a boil to thicken and add:
3c. cooked brown rice (you can use 2 packages of Uncle Ben's brown/wild rice combo and it's so good)
1c. leftover cubed chicken or turkey
1 can fat free evaporated milk
Salt and pepper to taste

Chicken Pot Pie Soup:

1 large onion, finely chopped
2 chicken breasts in small cubes

Add 1/4c. butter and 1/4c. flour and cook 1 minute.

1 quart chicken stock *

Let boil to thicken and then add:
1 can fat free evaporated milk
1/2 bag hash brown square potatoes (frozen) OR diced potatoes
1 bag frozen mixed vegetables

Cook until veggies are tender.
Salt and pepper to taste.

Top each bowl with:
Puff pastry sheet cut into 1 inch squares and cooked according to package instructions until puffy and golden brown
Pie crust cut into 1 inch squares and cooked until golden brown.

Tortellini Soup:

1 large onion
2 cloves garlic, finely chopped or grated
(optional) mushrooms or artichoke hearts

2 quarts chicken stock *

Bring to a boil and then add:
1 bag frozen tortellini
2 small cans diced tomatoes WITH the juice
Salt and pepper to taste

Cook until tortellini is done. Can you believe it's that easy?!

*I really prefer homemade stock for soup. I usually use bones from roasted chicken or turkey, or a ham bone and add big chunks of onion with skin, celery tops - the leafy part, and whole unpeeled carrots and cook it for a few hours. I strain it and throw the stock in the freezer in the Ziplock circular 4c. containers labeled for when I need a quick soup. You could totally use it from a box or a can, though and it would be fine!