Taste of Home Tuesday: Creamy Noodles

Ingredients
8 ounces uncooked thin spaghetti
3 garlic cloves, minced
3 tablespoons butter, divided
6 ounces fat-free cream cheese, cubed
3 tablespoons reduced-fat sour cream
3 tablespoons fat-free milk
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon Cajun seasoning
1/4 teaspoon white pepper
4-1/2 teaspoons minced fresh parsley

Directions
Cook spaghetti according to package directions. Meanwhile, in a large saucepan, saute garlic in 1 tablespoon butter for 1 minute. Add the cream cheese, sour cream, milk, salt, onion powder, Cajun seasoning, pepper and remaining butter. Cook and stir over low heat just until smooth (do not boil). Remove from the heat.
Drain spaghetti; toss with cream sauce. Sprinkle with parsley. Yield: 6 servings.

I was asked to make a side to take to a family cookout we were headed to. I wanted to find something different then the same ole' same ole'. I found the above recipe on the Taste of Home website and decided to try it. It was pretty good, I'll probably make it again sometime.

DIY Hairpin Vase

I found this really cute do-it-yourself project a couple weeks back and decided to finally try it.

All you need is a jar, a hairpin, and some flowers. Click here to get step-by-step instructions.

You can order hairpins online several different places, but I decided to try and make my own. I have my Grandma's sewing machine and in one of the drawers are TONS of buttons. I found a cute one and hot glued it to a hairpin and then hot glued my hairpin to the jar.

I found a quote I really liked from the book I've been reading, "Beautiful Things Happen When a Woman Trusts God". I made a cute little card with it to slip in the hairpin.
Thanks to Mamaw's beautiful iris bed I had a finished product. My iris' are done blooming already. :-(
The gal that originally did this project had many different things she was putting in the hairpin, pictures, notes, business cards, etc.

A fun way to personalize a vase and make a cute gift.

Cool Rainy Morning

Mornings like this make me want to curl up in my pajama pants with a good book so.....

I'm currently drinking this while finishing this
so I can start this

I'm using this to look up Scriptures as I read
Later I will practice this
on this.

Taste of Home Tuesday: Seafood and Cream Cheese Stuffed Shells/Cheesecake Brownies

Seafood and Cream Cheese Shells

Ingredients
1 package (12 ounces) jumbo pasta shells
2 packages (8 ounces each) cream cheese, softened
1/3 cup mayonnaise
2 teaspoons sugar
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/8 teaspoon cayenne pepper
3 cans (6 ounces each) lump crabmeat, drained
1/2 pound frozen cooked salad shrimp, thawed
12 green onions, finely chopped

Directions
Cook pasta according to package directions; drain and rinse in cold water. Cool to room temperature.
In a large bowl, combine the cream cheese, mayonnaise, sugar, lemon juice, salt, pepper and cayenne. Gently stir in the crab, shrimp and onions. Stuff shells, about 2 tablespoons in each. Cover and refrigerate for at least 1 hour. Yield: about 3 dozen.

The shells are very rich, but they are good. We both thought they would make a good appetizer. We did not buy the lump crabmeat in a can because it was rather pricey. Instead we bought the imitation meat from the seafood section.

Cheesecake Brownies

Ingredients
1 package fudge brownie mix (13-inch x 9-inch pan size)
2 packages (3 ounces each) cream cheese, softened
6 tablespoons butter, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 eggs, lightly beaten
1 can (16 ounces) chocolate frosting

Directions
Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13-in. x 9-in. baking dish; set aside.
In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.
Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies. Yield: 3 dozen.

These brownies are delicious!! You can probably tell from my picture I left the frosting off. Justin is not a big frosting fan and I could tell as I made them they would be sweet enough without it.

The Also Principle

I read Julie's post yesterday morning about doing just a little more then what is required of me instead of just enough to get by. I really liked it and have been thinking about it ever since. Go here to read what she had to say. I challenge all of you think "also" no matter what you're doing.

Taste of Home Tuesday: Cowboy Casserole

Ingredients
1/2 pound lean ground beef (90% lean)
1 can (8-3/4 ounces) whole kernel corn, drained
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese, divided
1/3 cup 2% milk
2 tablespoons sour cream
3/4 teaspoon onion powder
1/4 teaspoon pepper
2 cups frozen Tater Tots

Directions
In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper.
Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Yield: 2 servings.

We love this dish and have it often! I usually put a whole pound of hamburger in so we both have leftovers for work the next day.

Taste of Home Tuesday: Tortellini Primavera

Ingredients
1 package (19 ounces) frozen cheese tortellini
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 teaspoons butter
2 garlic cloves, minced
2/3 cup fat-free milk
1 package (8 ounces) fat-free cream cheese, cubed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon Italian seasoning
1 large tomato, chopped
1/4 cup shredded Parmesan cheese

Directions
Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in milk; heat through. Stir in cream cheese until blended. Add spinach and Italian seasoning; heat through.

Drain tortellini; toss with sauce and tomato. Sprinkle with Parmesan cheese. Yield: 5 servings.

Because this is a meatless dish, I was very curious how Justin would react. He didn't say a thing and really enjoyed it. It's hearty enough no one will even notice!

Taste of Home Tuesday: Cream Corn with Bacon

Ingredients
1 small onion, finely chopped
1 tablespoon butter
4 cups fresh or frozen corn, thawed
1 cup heavy whipping cream
1/4 cup chicken broth
4 bacon strips, cooked and crumbled
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Directions
In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender.
Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley. Yield: 6 servings.

This cream corn is amazing! I made it one year for Thanksgiving and it was a huge hit!