Friday, September 24, 2010

Sour Cream Mashed Potatoes . . . And A Little Time Away

I haven’t been present on here lately and I’m sorry.  We’ve been working on a major project here that’s taken up a lot of our time and energy.  I’ll talk about that when we get back . . . from vacation!!  The hubs and I are headed to Las Vegas next week for a few days by ourselves.  We don’t drink and we don’t gamble but we love the food and the people watching in Vegas.  We’ll miss our sweet little one a ton, but it’s definitely time for a little break.  So I hope you enjoy this recipe and I’ll see you when we get back!

This recipe is from my Mother-in-law in South Carolina.  So I’ll start by saying that you shouldn’t expect this dish to be terribly healthy but expect lots of flavor!  My husband raved about these potatoes until I asked her for the recipe.  Now we get to enjoy them whenever we want.  So great!  Would make a great alternative to the plain ole mashed potatoes for the holidays too.  (And if you don’t like cottage cheese, don’t let that scare you off of this dish – you can’t taste it in the final product).


-6 cups of potatoes, diced and cooked (I usually use 3 large baking potatoes)

-8 oz sour cream

-16 oz cottage cheese

-1 Tbsp grated onion

-2 tsp salt

-1/2 stick butter


1.  Drain cooked potatoes, add butter.  When butter has melted, mash with potato masher or in mixer.  Add all other ingredients and place in a 3 qt casserole dish sprayed with cooking spray.

2.  Bake uncovered in a 350 degree oven for 30 minutes.


Monday, September 20, 2010

Pottery Barn Inspired Flags

I’ve started to get friends asking me to sew things for them.  It’s one of those moments of studying a picture and thinking, “Okay, can I really do this?  Can I make it look anything like that?  Can I do it without it looking silly?”  My friend Jeni, whom I’ve known since the 6th grade, was expecting her second child and sent me this picture:

untitled She bought the race car bedding from Pottery Barn kids and wanted the flags but they didn’t sell them anymore.  I figured it was just a little hemming and took on the project.  I’m so glad that I did!  It was super easy and I’m pleased to share the tutorial with you!  For this tutorial, we are doing a red flag instead of the yellow.


-The fabric for this is canvas.  We bought fabric from and the canvas was more of an outdoor type of canvas – it had a plastic feel to it.  You can also use the cotton canvas as well. 

You will need 1 yard each of red, blue, and white fabric and 1/2 yard of black

-Grommets (12) and grommet tool – of your size and choosing

-Scissors/fabric cutter, thread, etc.


1.  The flags measure 22” wide by 33” long.  I did not need to hem my fabric since the plastic feel of the canvas prevented it from fraying.  If you need to hem, just leave yourself seam allowances and cut your fabric to size.  You’ll cut flags of this size in blue, red, and white.


2.   Let’s start with the checkered flag because I like to get the most complicated out of the way first!  The black squares will be sewn onto the white flag.  Cut 10 squares 5.5 x 6.5 inches.  Then you will lay them out in the following pattern:

DSC_0047Leave a 1” strip at the top and bottom of the flag.  This will be for your trim where the grommets will go.  Once you are happy with the placement, sew in place.

3.  Next is the flag with the diagonal stripe (blue flag, red stripe).  With your red fabric, cut a piece 5” wide by 41” long.  Lay on your flag and trim as needed.  Sew into place.


4.  Next is the trim for all of the flags.  You will need to cut 6 pieces of white fabric 2” wide by 22” long.  This will allow you 1” on each side, folded over the end of the flag (so you have 1” on each side of the flag).  If you are using a plastic canvas, fold each piece in half lengthwise to give you a guide as to where to pin on your flag.

159 Then place on the short ends of each flag and sew into place along all 4 sides (both long ends and the sides).  You should be able to sew both sides at once.


5.  This is where you should be at this point with all four flags:

DSC_0160 On to the grommets.  Some grommet tools are fancy and will do the cutting for you.  The one we got on was not.  It was 50 cents and you basically cut the hole and then hammered the stew out of it until the grommet bent over the fabric.  So I had to cut my own holes. 

Grommets are placed 1” in from the end of the flag.

163Make a mark then cut your hole and make sure the inside of the grommet fits in the hole.

165Then use your grommet tool to attach the grommet . . .

164 . . . finish with each flag.

Finished product:


Jeni had her little boy’s name embroidered on the red flag.  Here they are in the room:

finished flags       finished flags 2

I love them!  All done for much less than they would have been at Pottery Barn Kids.  Maybe we’ll have a little boy next time around and I can make these cute flags for myself. :)

Friday, September 17, 2010

Cheesy Tomato Beef Bake

This recipe is described as “a warm sandwich you eat with a fork.”  A great summer recipe and a really great way to use up those last tomatoes of the season.  I will say that you need to like sour cream and mayonnaise to enjoy this recipe.  From Betty Crocker.


-1 lb ground beef

-1 tsp chili powder

-1 cup sour cream

-2/3 cup mayonnaise

-1 cup shredded cheese (I used a cheddar blend)

-2 Tbsp finely chopped onion

-2 cups Bisquick mix

-1/2 cup cold water

-2 to 3 medium tomatoes, thinly sliced

-3/4 cup chopped green bell pepper (optional)


1.  Heat oven to 375 degrees.  Spray 13x9 inch pan with cooking spray.  In skillet, cook beef and chili powder over medium-high heat, stirring occasionally, until thoroughly cooked; drain.  Set aside.

2.  In small bowl, mix sour cream, mayonnaise, cheese and onion; set aside.

3.  In medium bowl, stir Bisquick mix and cold water with fork until soft dough forms.  Using fingers dipped in Bisquick mix, dress dough in bottom and 1/2” up sides of pan.  Layer beef, tomatoes and bell pepper on dough.  Spoon sour cream mixture over top; spread evenly over vegetables to cover.

4.  Bake uncovered 25 to 30 minutes or until edges of dough are light brown.




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Friday, September 10, 2010

Deli Rotisserie Chicken – Spice Blend

One of the gifts that we got when we got married was a “Baby George” George Foreman Rotisserie Grill.  I thought, “we will NEVER use this.”  One day we finally pulled it out and decided to cook a chicken on it.  Oh my goodness, it was fabulous.  It tasted just like those yummy ones you get from the deli.  We also have an outdoor grill with a rotisserie attachment that we use sometimes.  If you have something to rotisserie a chicken on (or just cook one in the oven), this is the BEST spice blend.  From the George Foreman recipe book that came with the rotisserie.  To be used on a 4 to 5 pound whole chicken (we remove the skin first).


-1 tsp salt

-2 tsp paprika

-1 tsp chili powder

-1 tsp garlic powder

-2 tsp black pepper

-1 tsp onion powder

-1 tsp dried thyme

Mix together and rub on chicken.


Here’s the chicken in the Baby George.  I do like the countertop convenience of it but it’s tough to clean.


The finished product!  So yummy – doesn’t it just make your mouth water?



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Tuesday, September 7, 2010

Cheese Stuffed Pull-Aparts

Sorry that I’ve been pretty absent from the blog lately.  There’s been a lot going on and I find myself tired and unmotivated.  As most of you know, creativity comes in cycles.  Hopefully it’ll come back around soon!  I’ve also been busy getting lots of baby gifts ready for the fall and some orders at Milk & Honey.  In the meantime, a quick bread recipe to add to your dinner.

We end up eating biscuits or crescents with most of our meals.  We’re bread people.  But you can only live on crescents so long before you are over it.  Found this recipe from Pillsbury.  Yum!  Such a great alternative.


-1/2 cup grated Parmesan cheese

-1/2 tsp Italian seasoning

-1 can Pillsbury refrigerated buttermilk biscuits

-10 cubes Cheddar, Monterey Jack or mozzarella cheese

-3 Tbsp butter, melted


1.  Heat oven to 375 degrees.  Spray 8” round pan with cooking spray.  In small bowl, stir together Parmesan cheese and Italian seasoning.

2.  Separate dough into 10 biscuits; flatten each to a 2” round.  Place 1 cheese cube in center of each biscuit round.  Bring dough up around cheese cubs; press edge to seal and shape into a ball.  Roll in butter, then in Parmesan cheese mixture.  Place 1/4” apart in pan.


3.  Bake 15 to 20 minutes or until golden brown (look under biscuits to make sure they are cooked all the way through).  Cool slightly; serve warm. DSC_0009


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