Bella Carta

its not a card but ....

I enjoyed my time off sooo very much!  I am working on new "stuff" but in the meantime, I wanted to share these.

Have you had these?  I'm not sure if they have a name, but I call them Oreo Fluffs.  They are made like Rice Krispie bars, except you use a package of oreos.  They are super easy:   

1 package Oreos  (crush by hand or use a food processor)

5 cups of marshmallows (one bag, I like to use mini marshmallows)

3 tablespoons of butter

I've seen these posted where they crush them in a food processor and they come out very small, the bars are all very uniform.  But I like texture, so I crushed them by hand.  It was easy, just open the package on one end, remove the plastic tray, close up the bag.  Using the countertop beneath you, I just pressed down, moving around until everything was broken up about the same size. 

In a large bowl, melt the marshmallows in the microwave, just a minute or two, add the butter, make sure its melted, then add the Oreos.

Press it down into a 8 x8 pan, and then slice up and serve.

Fall weather, dutch oven cooking

Fall weather, in my opinion,  is the perfect time of year for baking meals in a dutch oven.  Dutch ovens are perfect for braising meat or cooking entire meals in one pot; and making dishes that are full of flavor.    You can even mix in uncooked pasta or rice for true one dish meals.

CSN Stores and Cookware.com  had sent me this fabulous cast iron baking dish awhile back ago to review.  Its from the Rachel Ray line of cookware but you can browse for dutch ovens  in different styles, finishes (metal and enameled cast iron) and prices.   

Here's a great recipe for you to try for dutch ovens.  This recipe is originally from Elizabeth Yarnell's "Glorious One Pot Meals" and has been "tweaked" a bit by me. 

Glorious Macaroni and Cheese
2 cups macaroni-shaped whole grain pasta
2/3 cup water
1 tsp. olive oil
8 to 12 oz. cheese, sliced or grated
 3 to 5 garlic cloves, chopped or finely minced
1/2 tsp oregano
salt and pepper to taste
1 cup chopped spinach, fresh or frozen 
2-3 plum tomatoes, chopped, or substitue one 14 oz. cans, drained

1. Preheat oven to 450 degrees. Spray inside of 3 1/2 or 4-quart cast iron Dutch oven and lid with olive oil, taking care to fully coat all interior surfaces.
2. Place dry noodles in mixing bowl. If using canned tomatoes, drain and reserve the liquid and use for the 2/3 cup of liquid, adding water as needed. If using fresh tomatoes, use all water. Add olive oil to liquid, stir and pour over pasta. Mix gently adding in the garlic and oregano. Lightly salt and pepper. Add in the spinach and pour into the pot.
3. Place a layer of cheese over pasta.
4. Cover and bake for 30-35 minutes, or about 3 minutes after the aroma of a fully cooked meal escapes the oven.

Also, if you missed this a few weeks ago - this is one of my favorite chicken recipes:  Chicken Pandora.   The recipe originally from Joan Nathan but modified slightly.  Just remember to start this dish either the night or day before hand, it has to marinate. 

Chicken Pandora

• 1/2 cup red-wine vinegar
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1/2 cup fresh oregano leaves
• 1/2 cup fresh flat-leaf parsley, chopped
• 1 head garlic, peeled and pureed
• Coarse salt and freshly ground pepper to taste
• 3 bay leaves
• 1 cup pitted kalamata olives, halved
• 5 pounds chicken, I used boneless chicken thighs and a few breasts
• 3/4 cup light-brown sugar
• 1 cup red wine
• 8 shallots, chopped
• 1 tablespoon butter
• 1 cup oil-packed sun-dried tomatoes, halved
• 1 (16-ounce) can artichoke hearts, drained

1. Mix together vinegar, 1/2 cup olive oil, oregano, parsley, garlic, salt, pepper, bay leaves, sun dried tomatoes and olives. Add chicken breasts and stir to coat. Cover and transfer to refrigerator; let marinate overnight.
2. Preheat oven to 350 degrees. Transfer chicken into the cast iron, and sprinkle with brown sugar. Pour wine over chicken breasts and cover with parchment paper-lined foil. Transfer to oven and bake for 2 hours.  *you can add extra brown sugar for a bit more sweetness.   This recipe can be made in a 9 x 13 baking dish if you don't have a dutch oven.
3. Heat butter and remaining tablespoon olive oil in a medium skillet over medium-high heat. Add shallots and cook, stirring, until translucent. Stir in artichoke hearts; remove from heat and set aside.
4. Uncover chicken and pour artichoke/shallot mixture over chicken. Return to oven until sun-dried tomato mixture is heated through, about 15 minutes. Discard bay leaf and serve immediately.

Feel free to leave me a comment with your favorite dutch oven recipe :-)

Enjoy!

does anyone dream of lasagne besides me?

While shopping for a new laptop briefcase, I found some great choices at luggage.com.  They have all kinds of traditional cases, but they also have some very fun cases and oh, my - Amy Butler!   You should definitely check out this CSN Store and the vast array of luggage, briefcases, backpacks and rolling back packs (just click on the word luggage).   I found CSN a few months ago when they asked me to do a promotional giveaway on my blog.

The laptop case I finally decided on is backordered for a few weeks, so in the meantime - I jumped over to their cooking site cookware.com and picked out some new stuff for myself using the gift certificate CSN Stores had sent me in exchange for reviewing their site. 

I picked out this Rachel Ray baking dish - I saw her make Butternut Squash Lasagna the other day and this baking dish looks amazing, I love how the handles are on top making it easier to lift in and out of the oven!  I choose it in orange, but you can get it in blue, kiwi green, yellow and chocolate.  Its called the "lasagna lover" isn't that a great name ?   And as soon as it gets a bit cooler, I'll be making that lasagna. 

I also picked out some new silverware :-) I have had my set for many, many, many years (nearly twenty) and while its still in good condition, I find that I'm missing almost all the spoons.  So, I picked out this great Pfaltzgraff pattern called Sea and Sand.

CSN Stores and Cookware.com  had sent me this fabulous cast iron baking dish awhile back ago to review, its also from the Rachel Ray line of cookware and let me tell how - I absolutely ♥ this cookware!   I made Chicken Pandora in it .... a recipe originally from Joan Nathan but modified slightly.  Just remember to start this dish either the night or day before hand, it has to marinate. 

• 1/2 cup red-wine vinegar
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1/2 cup fresh oregano leaves
• 1/2 cup fresh flat-leaf parsley, chopped
• 1 head garlic, peeled and pureed
• Coarse salt and freshly ground pepper to taste
• 3 bay leaves
• 1 cup pitted kalamata olives, halved
• 5 pounds chicken, I used boneless chicken thighs and a few breasts
• 3/4 cup light-brown sugar
• 1 cup red wine
• 8 shallots, chopped
• 1 tablespoon butter
• 1 cup oil-packed sun-dried tomatoes, halved
• 1 (16-ounce) can artichoke hearts, drained

1. Mix together vinegar, 1/2 cup olive oil, oregano, parsley, garlic, salt, pepper, bay leaves, sun dried tomatoes and olives. Add chicken breasts and stir to coat. Cover and transfer to refrigerator; let marinate overnight.
2. Preheat oven to 350 degrees. Transfer chicken to either a 9 x 13 baking dish or into the cast iron, and sprinkle with brown sugar. Pour wine over chicken breasts and cover with parchment paper-lined foil. Transfer to oven and bake for 2 hours.  *you can add extra brown sugar for a bit more sweetness.
3. Heat butter and remaining tablespoon olive oil in a medium skillet over medium-high heat. Add shallots and cook, stirring, until translucent. Stir in artichoke hearts; remove from heat and set aside.
4. Uncover chicken and pour artichoke/shallot mixture over chicken. Return to oven until sun-dried tomato mixture is heated through, about 15 minutes. Discard bay leaf and serve immediately.

 
 

Firecracker Pickles

In my family these are known as "Chinese Pickles" but I've renamed them firecracker pickles, they're great for anyone who likes spicy food:

Firecracker Pickles
2 large cucumbers
1 tablespoon salt
½ cup sugar
½ cup water
¼ cup olive oil (or canola, etc)
¼ cup white vinegar
3 garlic cloves, minced
1 tablespoon crushed red pepper flakes

Cut cumbers into two inch sections, remove seeds and cut into 2 x ½ strips. Sprinkle with salt and let stand for 30 minutes, then drain.

Over low heat mix sugar and water till sugar is dissolved, then pour over cucumbers. Let stand for 60 minutes and drain.

Mix together the oil, vinegar, garlic and red pepper – pour over cucumbers and refrigerate. When serving, let them come to room temperature – these can be made an hour ahead or a few days ahead.

in the mood for something yummy?

I haven't been papercrafting much ... its just been hectic with the Easter holiday, family, work .  And I'm working on a couple of special orders!  I don't often do them, one is for a friend and one is for a local artist who is looking for something unique and handmade to include with purchases!  I'm not quite ready to share all the details, but I've been working on something special for her and have made a few samples! 

In the meantime ... how about a recipe?  I love this for breakfast, brunch, almost any meal!  This disappear almost instantly any time I make them! 

If you're counting calories ou can use reduced fat crescent rolls, reduced fat cream cheese, and you could use splenda instead of sugar. 

PS This recipe was featured on Friends Having Fun this week and the lovely Laura photographed each step!

YUMMY CREAM CHEESE BRUNCH BARS

INGREDIENTS
Two tubes of Crescent rolls
Two 8 oz packages of cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 egg, separated

1/3 cup sugar
2 ts cinnamon

DIRECTIONS
Mix together cream cheese, sugar, vanilla and egg yolk.
Preheat oven to 350 degrees, use non-stick spray in your 9 x 13 pan.
Roll out the first pack of crescent rolls into the bottom of the pan, just press them down slightly to minimize the little score marks and fill the pan.
Pour the cheese mix overtop and then roll out the second tube over top of the whole thing.
Brush egg white over the top, then brush the top with the cinnamon sugar mix.
Bake for 20-30 minutes, until evenly brown and cooked throughout.

something yummy for your weekend!

a digi page featuring a St. Patrick's day brownie recipe!  I've substituted chocolate chips for the chopped chocolate.

The paper used is "Mod Bungalow" from Scrap Girls, the title font is Bleeding Cowboys.
 

With the holidays coming ........

OMW!  I just saw this on Amazon, its a year's subscription to Cooking Light for $5.00

Oooooey gooey! Monkey Bread!

I made monkey bread this weekend ...... and forgot how good its ooooey, gooey caramelness is!  I pared down this recipe from a bigger recipe to make a smaller sized batch better suited for one or two persons.  If you are making it for more than two and/or just want to make a big ol' huge one ... use this recipe here from Pioneer Woman for the regular sized treat that's the "best use of a bundt pan" ever, lol!

And I added a Granny Smith apple - which is completely optional, but made it more like a big caramel apple baked treat!    Ummmmmmmm, it was good!  

 

Anticipation!

Here's a recipe I can't wait to try!  I spotted this the other day on Laura's Blog:  Semper Papercrafts for Guinness Brownies.  Be sure to click over to her website to see her helpful tips.

I don't get a chance to scrap very often, but when I do one of my favorite things to do is recipes!

This one is digital, it features the Mod Bungalow (fab name, isn't it???) kit for all elements (except the title bar font).  {Its from Scrap Girls- thanks Jen, for feeding my newest addiction!}   The title bar font is  Bleeding Cowboys (OME!) - and is probably my most fav font of all - its just luscious!

 

ETA:  Since I can't leave most of my projects alone .... I took another stab at this - its with the brown title bar below.  Let me know if you prefer one over the other.  Thanks!