Decoupage Plate

Clear Plate
Fabric
Decoupage (Mod Podge)
Fingernail files and Steel Wool
Liquid Laminate

Wash and dry plate.
Lay plate upside down on fabric and cut out fabric, allowing about 1 inch more then you think you will need.  Apply Mod Podge on back of plate, then place fabric on on back of plate.  Add more Mod Podge.  Let dry and apply 3 more coats.  With files and wool, smooth out and cut off excess fabric around the edge of plate. Add Liquid Laminate.  Allow to dry. Add another coat.  Once dry, smooth out final wrinkles if any.  Add more laminate if necessary let dry! 

Breakfast Burrito-Carol

Breakfast Burrito

Tortillas
Eggs
Shredded cheddar cheese
Cooked brown rice
Spinach leaves

In a iron skillet scramble the amount of eggs you need (1-2 per person). Once cooked add spinach and brown rice and combine until all are warm. Scoop mixture onto tortillas, top with cheese. Roll up and place in wax paper. Can be warmed up in microwave for a few seconds if the little darlings take to long to get to the breakfast table. Serve salsa on the side.

Easy Chicken-Carol

Easy Chicken

6 chicken breasts
zip lock gallon baggie
bottle of Creamy Caesar Salad Dressing

Put chicken in bag. Pour the amount of dressing you want (could be close to the whole bottle). Flatten bag out. Put in freezer.

Let in thaw overnight in refrigerator. Place in crock pot for 4-6 hours.

I serve this with roasted sweet potatoes, carrots and onions.

You can use Italian Dressing, or any of your favorite salad dressings.

Mexican Lasagna

Mexican Lasagna-Carol

2 lbs. ground beef
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
2 tablespoons hot salsa
12 ounces uncooked lasagna noodles( I used wheat)
4 cups Jack or Monterey Cheese (I used Mexican Blend)
1 jar (16 ounces) mild salsa
2 cups water
2 cups (16 ounces) sour cream
1 can (2 1/4) sliced ripe olives, drained
3 green onions, chopped

In a skillet cook beef over medium heat until no longer pink; drain. Add the beans, chilies, taco seasoning and hot salsa; mix well. In a greased 13 x 9 x 2 inch baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. Combine mild salsa and water, pour over top.

Cover and bake at 350 degrees for 1 hour or until heated through. Uncover, top with sour cream, olives, onions and remaining cheese. Bake 5 minutes longer. Let stand 10-15 minutes before cutting.

Serve with chips if desired.

Crescent Roll Lasagna-Carol

Crescent Roll Lasagna

2 cans crescent rolls
1 lb. ground chuck or ground turkey
1 lb. pork sausage
1 (6oz) tomato paste
1 can water (tomato paste can)
1 (16 oz) container small curd cottage cheese
1 egg
1/4 cup Parmesan cheese
1 package (8 slices or shredded) Mozzarella cheese
1 tsp. garlic salt
1 tsp. parsley flakes
1/2 tsp. oregano

Cook meets until pink is gone; drain grease. Add tomato paste, water and spices. Roll out 1 can crescent rolls and put in a 9 x 13 pan. In a small bowl combine egg, cottage cheese and Parmesan cheese.

In pan put a layer of meat on crescent rolls, then a layer of cheese mixture, continuing to alternate layers, ending with meat mixture. Place Mozzarella cheese on top. Roll out another can of crescent rolls and put on top. Pinch edges together and bake at 350 degrees for 25 minutes.

I always fix this for my husband's birthday meal. It is similar to the one his mom used to fix.

It is a family favorite.

Stuffed Bell Peppers

Stuffed Bell Peppers-Carol

4 medium bell peppers (red, yellow, green, whatever is on sale or in your garden) trim off tops and remove and discard cores and seeds

1/2 cup long-grain white rice
1 1/2 tablespoons olive oil
1 medium onion, chopped
12 ounces ground beef
3 cloves minced garlic
1 can (14 oz) diced tomatoes, drained but reserve 1/4 cup juice from tomatoes
1 1/4 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh parsley(optional)
Ground black pepper
1/4 cup ketchup

Directions:
Bring 4 quarts water to boil in stockpot over high heat.

Add 1 tablespoons salt and bell peppers to boiling water. Cook until peppers begin to soften about 3 minutes.
Remove peppers with slotted and drain on paper towels, cut-side up.

Return water to boil and add rice. Boil about 13 minutes or until tender.

Drain rice and transfer to large bowl; set aside.

Adjust oven rack to middle position and heat oven to 350 degrees.

In a large skillet, over medium high heat; add oil. Cook onion about 5 minutes, or until softened and brown.

Add ground beef to onion mixture. Cook about 4-5 minutes or until no longer pink. Stir in garlic and cook about 30 seconds.

Add this mixture to bowl with rice. Stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.

In a small bowl stir together ketchup and reserved tomato juice.

Place peppers cut-side up in a 9 inch square baking dish. Spoon filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over filled pepper and spring with remaining cheese.

Bake until cheese is browned and filling is heated through. About 25-30 minutes.

I double this recipe.

It is a great leftover too.