Wednesday, April 24, 2013
Hearty Beef Sauce
Yield: Serves 4-6
1 lb ground beef
2 Roma tomatoes, diced
4-6 cloves of garlic, minced
1 medium onion, minced
2 cups of homemade tomato sauce, recipe
1 tablespoon of sugar
1-2 tablespoons of flour
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of Italian seasoning
1. Heat your large saucepan on medium, and drizzle several tablespoons of olive oil on. Brown your beef for about 3-5 minutes. Sprinkle on your salt and pepper.
2. Add in your diced and minced tomatoes, garlic, and onion to your meat. Let simmer for 3-5 minutes.
3. Add your tomato sauce, sugar, flour, and Italian seasoning to your saucepan and mix well getting out all clumps.
4. Continue to stir every minute or so. Cook for 30 minutes until thickened. Serve immediately on any choice of pasta. Enjoy!
Friday, April 19, 2013
This bow can be attached to a headband or a hair-clip and is very simple to make. The only supplies you will need is a 14"x14" square of fabric, a 4"x8" rectangle of fabric, a needle, thread, hot glue gun, iron, and hair-clip of choice. It takes about 10 minutes to make this bow.
1. Start with your two pieces of fabric and quickly run your iron over them to get out and wrinkles.
2. Take your smaller piece of fabric and fold it inwards, on both sides, "hot dog style" with a slight overlap in the middle. Run your iron over it for a couple seconds to secure the folds.
3. Fold that same fabric in half to make it about 1" wide and run your iron over it to secure your fold.
4. With your larger piece of fabric, do the same "hot dog style" fold as before. Run your iron over it for a few seconds to secure the folds.
5. Turn your fabric and do a second "hot dog style" fold into itself making about a 6"x6" square.
6. With your threaded needle, run a stitch up the overlapped midsection of your fabric.
7. Pull both ends of your thread tight and bunch your fabric close. Tie your thread together.
8. Use your small piece of fabric to wrap around the middle of your bow and stitch it to each other. Cut off the excess, but make sure not to cut too close.
9. Hot glue on your hair-clip.
10. Fluff out both sides of your bow and you are all done! Enjoy! :)
Saturday, April 6, 2013
I made an apron for a daughter of a friend of mine's birthday. She seriously has pretty much every toy under the sun, so I decided to make her a cute apron for her to wear either in the kitchen to cook with her mom or to play in. I also made her a headband to top off the cuteness.
For the apron, I used the same pink and white chevron that I made Chloe's Valentine's dress out of, here, and then used a hot pink for the trim, tie, and pocket. With my embroidery machine, I stitched on her name to personalize the apron. I did not measure and just cut and sewed as I went along. For those of you that follow my blog, you all know that's just how I role. It was very easy to make and took roughly an hour from start to finish. Good luck and enjoy! :)
Thursday, April 4, 2013
Yield: Serves 6-8
2lbs Ricotta Cheese
2 cups of shredded Mozzarella Cheese (divided)
1 1/2 cups crumbled Parmesan and Romano (divided)
1 teaspoon dry basil
1 pinch of salt
1 pinch of pepper
1 tablespoon of Olive Oil
1 box of Jumbo Pasta Shells
8 cups of homemade tomato sauce (my recipe here)
1. In your Kitchen Aid Mixer, fitted with the whisk attachment, add you ricotta cheese, olive oil, egg, basil, salt, pepper, and mix well for 1-2 minutes.
2. On medium speed, slowly add in 1 cup of mozzarella cheese and 1 cup of Parmesan and Romano cheeses. Mix well for 1-2 minutes.
3. Fill a large pot with water, add salt and a drizzle of olive oil, and let come to a boil. Once at a boil, add your pasta and cook for 7 minutes. Drain in a colander and run under cold water for about 20 seconds.
4. Add your tomato sauce to the bottom of a 9x13 glass dish.
5. Scoop your cheese filling into a gallon sized Ziploc bag, seal, and then snip off one corner. Pipe your filling into each pasta shell. Place each cheese filled pasta shell in the tomato sauce filled pan one at a time until you have used up all of your filling.
6. Sprinkle the remainder of your mozzarella, Parmesan and Romano cheeses on top of your pasta and then cover your dish with tin foil.
7. Bake at 425 F for 20 minutes WITH foil on your dish. Then, take the foil off, reduce the temperature down to 400 F and bake for an additional 25 minutes. This ensures your pasta and cheese is perfectly baked!
This dish is a staple in my house! I make this almost weekly. It is so easy to make, so filling, and their are always leftovers for the next day. The added bonus is that both my kids gobble this dish down...which is rare! I love it and I hope that you will too! :)