Mushroom Cross Stitch for Memory Jar

As I was putting away Friday night's concert tickets in my movie and concert memory jar, I realized that I never shared this project.  I originally saw both ideas (the memory jar and mushroom cross stitch pattern) on Pinterest and decided to combine the two.

Putting concert, movie, and sporting event tickets in a mason jar is an easy and creative way to keep your ticket stubs together.  You could keep the lid as is, but I thought I would go that extra step and cross stitch something small - like a mushroom - for the top.  The free pattern is here.  I added some batting to make the lid puffy. 

Chicken Bacon Alfredo Pasta

For this dish you'll need:

1/4 box of pasta
olive oil
2 cups sliced mushrooms
1/2 onion, diced
1/4 cup butter
1 cup cream
1 and 1/2 freshly grated Parmesan cheese
1/4 cup cream cheese
Salt and pepper
red pepper flakes
1 can peas
2 cooked chicken breasts, chopped 
4 slices cooked bacon, chopped
handful of fresh chopped basil

Directions:

1. Boil your choice of pasta in salted water.  We used angel hair.  Drain and lightly toss is olive oil.

2. Saute 2 cups of sliced mushrooms and onions.  Set aside. 

2. In a separate sauce pan, melt a 1/4 cup of butter over medium heat.  Whisk in cream, freshly grated Parmesan cheese, and cream cheese.  Add salt, pepper, and crushed red pepper flakes to taste.  Add a can of peas, cooked chicken, mushrooms and onions. 

3. Add cooked noodles to the sauce pan and toss to coat.

4. Plate and add crispy, chopped bacon and basil. 

Cooking note - The Parmesan cheese was challenging to melt.  Next time we might use a cheese that melts easier, like Provolone, an Asiago blend, or Gruyere. 

Seven Layer Cookies

For Seven Layer Cookies you only need seven ingredients and the whole dessert is made in one 13x9 pan.  It couldn't be easier!

Ingredients:
1 stick of butter or margarine
1 and 1/2 cups graham cracker crumbs
1 14 oz can sweetened condensed milk
1 cup butterscotch flavored chips
1 cup semi-sweet chocolate chips
1 and 1/3 cups sweetened coconut flakes
1 cup chopped nuts

Directions:
1. Preheat oven to 350°F (325°F for glass dish).

2. In the 13x9 baking pan melt butter in the oven.

3. Sprinkle the crumbs over butter. With a fork, form the crumbs into a crust. 

4. Pour condensed milk evenly on top of crust.

4. Top with remaining ingredients in order listed; press down firmly with fork.

5. Bake 25 minutes or until lightly browned.

6. Cool or chill if desired.  Cut into bars.  Take your time cutting to make nice neat pieces.   Cover and  store at room temperature.

Makes 24-36 bars.

Cooking Note - These were a hit at work.  M suggested peanut butter chips; next time I think I will substitute the butterscotch ones for pb chips, or maybe even use dark chocolate chips.

Hummingbird Cross Stitch Lavender Sachet

Within an afternoon, I completed this hummingbird cross stitch sachet for my photographer friend's birthday present.  She's been interested in capturing these fast-winged creatures on film, plus she enjoys lavender.  I thought it would be fitting to incorporate the two into her gift.

I found the free pattern here. Looks like it's for pin cushion, so I omitted the "needles" and transformed it into a sachet filled with lavender. I finished the back with a red and white polka dot fabric, which really brings out the red in the flowers. 

Nectarine Caprese Salad

Put a little spin on the classic caprese salad by substituting tomatoes with sweet, end-of-summer nectarines or peaches.

During the summer, my friend noticed a peach caprese salad on the menu at a local restaurant/tavern.  That night, we only ordered stouts; however, I have been curious about this app for months.  Sunday I bought some fresh mozzarella and basil at the farmers market and finally decided to give this salad a try. 

For an appetizer size for two you'll need:

1 large nectarine or peach
1 ball of fresh mozzarella
2-3 large fresh basil leaves, chopped
few teaspoons white balsamic vinegar
sea salt

Slice the fruit and cheese and arrange on a plate.  Top with basil leaves.  Drizzle with vinegar and salt to taste. 

Chile Relleno

We heart Mexican cuisine.  Many Mexican restaurants only add cheese and fry their chile rellenos.   However, we saw a segment on "Rescue Chef" to grill the poblano peppers and fill them with lots of  yummy goodness.  Ever since that episode, we have been baking a heartier, healthier chile relleno.  It's a hit in our bellies.

First we grill the pasilla chiles (also known as poblano peppers) and remove the outer skin.   (Note -  I have also made this dish with red peppers).  For the filling we mix grilled onion and jalapeño, carnitas, rice, fresh tomatoes (you could use canned diced tomatoes), salsa, cilantro, chile powder, cayenne pepper, and salt and pepper.  After baking them, we top the chile rellenos with shredded cheese and more fresh cilantro.  ¡Buen apetito!

Mom's Protein Balls

Here's a yummy, healthy treat for school lunches or an anytime snack. My mom has been making these protein balls for years.  It's a great way to use up the cereal at the bottom of the bag or whatever dried fruit you have in your pantry.  That's exactly what I did yesterday with the frosted mini-wheats and golden raisins. 

For the protein balls you'll need:
1/2 cup peanut butter (plain or crunchy)
3/4 cup dry milk
1/2 cup flax seed meal
1/2 cup honey
1/2 cup crushed cereal (rice cereal, corn flakes, shredded wheat, whatever you like)

In a mixing bowl, combine the above ingredients.

Then add:
1/3 cup raisins or dried cranberries (I used a little bit of both.)
1/3 cup chocolate chips

Mix together and roll into teaspoon-size balls.  Keep refrigerated until ready to eat so the balls stay together. 

Makes 16 protein balls.