Tuesday, July 16, 2013


Ever since I was a child,
I was interested in hand-crafts.
I learned to knit and quilt 
almost before I learned to read.
Even then, 
it seemed important to me
for artisans to be able to 
ply their trade.

 My sweet daughter
had taught me some of the basics
of making jewelry - 
but then I decided 
I wanted to learn more....

That led me 
to use
my camera and computer
as an artistic outlet.
I now make
custom made necklaces 
and offer them in my Etsy Store.
They are unique and affordable.
Stop by and see me sometime.

Blessings to all who visit here,

Thursday, January 17, 2013


For quite some time,
I had been looking at
the Magic Bullet.
 Since I like to have 
smoothies for breakfast,
I thought it would
be a great tool 
to have in my kitchen.

I just couldn't justify
the space and money
when my blender 
would do the same jobs.

About two weeks ago,
my husband and I were 
shopping at Costco
and the Magic Bullet
was on sale for $39.00.
I put it in the cart
and have never looked back.

It is a great kitchen tool
and do I ever enjoy it
for making my smooties -
much easier clean up
since you can drink 
right out of the same canister
that you mix your drink in.

 I still haven't figured out
where to put all of these pieces,
but the base and
two of the canisters
are on my counter
because I use them daily.
 This morning,
I started with a 
one serving
Greek Coconut Yogurt.

 Next I added
a package of 
Classic French Vanilla
Instant Breakfast.
 About 3/4 cup of frozen pineapple.

 One cup of skim milk.

It only took about 30 seconds
for it to be mixed
into one of the best smoothies
I've ever had -
In fact it was so good
that I would consider
it a milkshake!!
And to top it all off,
it is gluten free.  

Blessings to all who visit here,

***all pictures downloaded from 
Google Images.


Monday, December 10, 2012


As I am ever
on the lookout
for new gluten free recipes
to try,
I stumbled over this one.
I can't say it's "tried and true" 
because I haven't tried it yet,
but it sure does sound delish!!

White Pizza Dip
serves about 6-8
1 pint grape tomatoes, tomatoes cut in half
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 (12 ounces) blocks cream cheese, softened
8 ounces mozzarella cheese, freshly grated
8 ounces provolone cheese, freshly grated
1/4 cup finely grated parmesan cheese + more for garnish
4 garlic cloves, minced or pressed
1/4 cup freshly chopped basil leaves
2 tablespoons freshly chopped thyme leaves
1/2 tablespoon freshly chopped oregano leaves
Gluten free crackers, bread or chips for serving
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil then place tomatoes on top. Sprinkle with olive oil and salt, then roast for 20-25 minutes, until bursting. Set aside.
While tomatoes are roasting, mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then and parmesan. Stir in fresh herbs, garlic and roasted tomatoes, mixing well to combine. Transfer mixture to an oven-safe baking dish (mine was 6 x 4 round). Sprinkle with remaining provolone and mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve immediately with crackers, chip or toasted bread.
I plan on giving this a try
over the holidays -
when I do,
I'll let you know how it was.
If you try it first,
please let me know.

Blessings to all who visit here,

Friday, December 7, 2012


My husband and his co-workers
Christmas cards every year.

Instead of sending just a card,
I try to jazz it up a bit
and send a little treat.  

 Some years,
I wrap individual bags of 
microwave popcorn
and attach a card that says,
"We're just poppin' in to say
Merry Christmas".

 One year I sent ingredients for 
"Snowman Soup"

 This year,
I found cute little bags at
The Dollar tree

 I scanned one of the bags
into my computer
and made 
cards that had snowmen
and snowflakes on them
with the greeting,
"Don't snicker,
at least you got something".

 Put a fun size 
in the bag
and attach the business size card.

It's always a greeting that 
they look forward to every year.

Blessings to all who visit here,

Wednesday, December 5, 2012


One of my favorite blogs
and every week she
shares items she's pinned.
So I thought I might do likewise.
I don't go on Pinterest 
very often, but find myself
using it more and more.
Even my hubby looks at it!! 

 Isn't this a precious 
Scottie pillow - 
I don't think it would
be too hard to make - 
I might just have to 
"whip one up".

 I've been looking
at these sweet little stockings
on the Lion Brand website -
I'm searching for a Scottie pattern
that I could adapt to them.

 Wouldn't these shoes
be so cute with my handknit socks?

My project for the New Year.
I think I'll start this one
on January 2nd - 
I'll be too busy watching the parade
on January 1st!!

Blessings to all who visit here,

Monday, December 3, 2012


Mennonite Girls Can Cook
is one of my favorite blogs. 
I make many of their recipes
just exactly like they are printed
and some I modify.

Yesterday, we had to take snacks
for Sunday School,
so I made this
from the recipe
on their blog with
a couple of changes.

  • 2 Tbsp butter ( deleted this, but used the grease from frying my bacon instead)
  • 2 cups frozen hash browns
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp celery salt
  • 1 cup sliced fresh mushrooms (I didn't have mushrooms so I omitted these)
  • 1/2 cup chopped red pepper (I used a small can of chopped green chillies)
  • 1/4 cup chopped green onion (I used sweet white onion)
  • 1 cup shredded cheese
  • 1/4 cup cooked, crumbled bacon
  • 6 eggs
  • 3/4 cup milk (I only used 2/3 cup of milk)
  1. In frying pan, melt butter and cook hash browns about 5 minutes. Sprinkle with salt, pepper and celery salt.
  2. Spread into greased pie plate and top with mushrooms, red pepper, onion, cheese and bacon.
  3. Whisk together eggs and milk and pour on top. (I added a few dashes of Tobasco Sauce)
  4. Bake at 350 F for 30 minutes.
This got rave reviews from 
everyone who ate it,
even my husband!!

Blessings to all who visit here,

Wednesday, November 28, 2012


Taco Soup
This is an old
Weight Watcher's Recipe -
I've made it for many occasions
and no one was the wiser -
it's a great hardy soup
and it's gluten free.
1 lg onion, chopped
1 pkg, taco seasoning mix
2 cups whole kernel corn, frozen
1 can chicken broth
1 can black beans, undrained
1 can kidney beans, undrained
1 can fat-free refried beans
1 can diced tomatoes, (Mexican flavor)
1 can diced tomatoes, (any flavor)
Soften onions. 
Add all other ingredients. 
Simmer, covered, 1 hour.

Most of the time though,
I don't cook it on the stove - 
I just throw everything 
in my crockpot and let it simmer.
If I'm in a hurry,
it can usually simmer on high
for about two hours 
if I have all day,
I set it on low.

Sometimes I add cooked ground beef.
Most of the time,
I don't want to used 
packaged taco seasoning mix
because it might have MSG in it.

So I make my own taco seasoning.

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes 
1/4 teaspoon dried oregano 
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon sea salt
1 teaspoon black pepper
Mix together and use as seasoning.

Blessings to all who visit here,