the.amanda.sewell

I made this for dessert tonight and it was totally yummy!  I loved the hint of lemon with the combination of strawberries and peaches!  Absolutely delicious! Peach Strawberry Cobbler with Buttery Lemon Crust Ingredients For fruit 1 1/4 pounds firm but ripe peaches (about 5), peeled, pitted, cut into 1-inch-thick wedges 12 ounces strawberries (about 3 cups), hulled 1/3 cup sugar 1 tablespoon cornstarch For topping 1/2 cup all purpose flour 1/4 teaspoon baking powder Pinch of salt 1/2 cup unsalted butter, room temperature 1/2 cup sugar 1 large egg yolk 1 teaspoon grated lemon peel 1/2 teaspoon vanilla extract Vanilla ice cream Preparation: Make fruit: Preheat oven to 375°F. Butter 8-inch square baking dish. Mix all ingredients in large bowl. Let stand until sugar dissolves, stirring occasionally, about 5 minutes. Transfer to prepared dish. Make topping: Mix flour, baking powder and salt in small bowl. Using electric mixer, beat butter ...

We had a small barbecue with some family and friends. (The Wrights, The Blads, Grandma and Grandpa Sewell) We had yummy turkey burgers, hot dogs, coleslaw, green salad, and potato salad that everyone just thought was so tasty!  We talked a lot, played catch phrase and some mad gab and some wii.  Later we sat in the back yard and watched fireworks from the park . . . I love that we can see the fireworks from our back yard.  It is awesome, no crowds, relaxing cause all the kids are contained within the back yard.  It was a fantastic day!  Hope you had a fantastic 4th of July too! Red Skinned Potato Salad Ingredients: 2 pounds clean, scrubbed new potatoes 6 eggs 1 pound bacon (we used turkey) 1 onion, finely chopped 1 stalk celery 2 cups mayonnaise salt and pepper to taste Directions: 1.  Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to c...

Tonight I decided to make jam because berries were on sale at the store today.  My sweet hubby helped out a lot and it turned out to be a fun night.  The jam turned out yummy, a little more thin than I would like, but delicious! Orange Berry Jam (Earlene Ertelt) Prep: 30 min  Process:  5 min  Yield:  6 Half-Pints 3 c. fresh raspberries 2 c. fresh blueberries 6 1/2 c. sugar 1/2 c. finely chopped orange segments 2 tbsp. lemon juice 4 tsp. grated orange peel 1 pouch (3 oz.) liquid fruit pectin Directions : Place raspberries and blueberries in a food processor; cover and process until blended.  Transfer to a dutch oven.  Stir in the sugar, orange segments, lemon juice and orange peel.  Bring to a full rolling boil over high heat, stirring constantly.  Stir in pectin. Boil for 1 minute, stirring constantly. Remove from the heat, skim off foam.  Ladle hot mixture into hot, sterilized half pint jars, leaving 1/4 in. headspac...

My awesome friend Melissa gave me 3 zucchinis from her garden (*thank you*) for this recipe since for some odd reason, our local walmart had NONE!  I was excited because they were SO fresh and that is always YUMMY!   Since it was Saturday and the baby needed to be fed right when I needed to make dinner (isn't that SO how it goes?) - I asked my sweet hubby if he would make dinner and he said he would and took on the challenge of zucchini frittata!  It was SO delicious and I was SO impressed!  Like a crust less quiche -- Mmmmmm!   He's a keeper *smiles* Here is the recipe for you to try out!  ENJOY! Ingredients: 2 to 3 small zucchini 6 eggs 8-10 large basil leaves, chopped or torn 2 tablespoons fresh parsley 3/4 cup freshly grated parmesan salt and pepper 3 slices bacon (we used turkey bacon) 1 small, ripe tomato, seeded and diced 4 scallions, chopped (we used green onions) 1 tablespoon butter Instructions: 1. Coarsely grate enough of the zucchini to m...

Life with four kids is sure busy busy!  I decided that this weekend I just needed some down time (well, besides church and soccer for the kids).  I tried not to make plans so we could just chill out, spring clean a bit, and rest! Not sure why but I have had the most wicked sweets craving ever.  I decided to bake some stuff this weekend, cause my bananas were going bad (funny enough, I never did end up using my bananas), and I came across this recipe and remembered I wanted to try it.  Hope you are having a sweet weekend too (and if not, go try this recipe and you will be). Chocolate Chip Cheesecake Bars INGREDIENTS: 1 package (8 oz) cream cheese, softened 1/2  cup sugar 1 egg 1/2 cup coconut, if desired 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies DIRECTIONS 1.  Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut. 2.  In ungreased, 9- or 8-inch square pan, break up ...

ZOOM, SWOOSH, time is just flying by. I can't believe it is Tuesday again already. Due date day will be here before you know it . . . it is crazy! I need to start getting more organized . . . less stamping, more preparing . . . like packing a suitcase could be useful right? As if any baby of mine would come early *crosses fingers and toes that she won't* Here is today's sketch (thanks to Amy Scheffer): http://pickledpaperdesigns.blogspot.com/ Today I have a special treat for you -- a sneaky peek at a new set available soon-ish from Skipping Stones Design . It is called Buns & Crunches and it is HILARIOUS! I just love it! Hope you find some time to play along with us with this awesome sketch . . . happy stampin'! This card features the BEST SENTIMENT IN A STAMP SET EVER: "Who wants buns of steel?" and for inside: "When you can have buns of cinnamon" Stamps : Buns & Crunches (Skipping Stones Design) Paper : Chocolate Brown (HobbyLobby...

I altered this recipe a bit to make it my own/and simplify it. I used McCormick chili seasoning packets (yep, I cheated), and two green peppers rather than one green, one yellow. I just cooked the meat, then stuck it all in the crock pot and let it simmer all afternoon. Original Recipe click here . 1 tablespoon vegetable oil 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped yellow bell pepper 1 clove garlic, minced 1 pound ground turkey 2 cans kidney beans 3 (14.5 ounce) can diced tomatoes 2 cups pumpkin puree 2 packets McCormick Chili Seasoning 1/2 cup shredded Cheddar cheese (optional) 1/2 cup sour cream (optional) DIRECTIONS: Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Ched...

I made this for dinner last night and it was yummy! Tasted just like a baked potato and we have leftovers too because with the bread it was really filling too. I put my personal comments in green. Hope you will try this one and enjoy!! Serve with crusty bread -- DELISH! From: http://crockpot365.blogspot.com/2009/06/crockpot-baked-potato-soup-recipe.html --5 lbs potatoes, peeled and diced in 1 to 2-inch chunks --1 teeny onion, diced ( I used dried chopped onion - 2 tsp ) --4 cloves garlic, minced --1 teaspoon seasoned salt --1/2 teaspoon black pepper --1/2 teaspoon red pepper --2 quarts chicken broth --2 (8-ounce) packages cream cheese, to add at the end ( I used lowfat ) --crumbled bacon and green onion or chives as garnish (optional) The Directions: Use a 6 quart or larger slow cooker. ( I used a big stock pot and did mine on the stove because I ran out of time ) Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in ...

So after I posted on facebook that I had this for dinner, some people requested the recipe, and since it has been FOREVER since I posted a recipe, I thought I would share. It is not my own recipe though. Hope you like it. It was actually pretty good, sort of casserole like without using your oven. ENJOY! From Taste of Home Halloween 2008 (in the Fall Fare section): Harvest Stir Fry - by Kay Toon (Crane, Indiana) Ingredients: 1 pound ground beef (I used ground turkey) 1 medium onion, chopped 6 small yellow squash, chopped (I used less but mine were HUGE and I diced mine) 6 medium tomatoes, quartered (I used roma) 1 1/2 cups whole kernal corn (I used frozen) 1 tablespoon minced fresh oregano, or 1 tsp dried oregano 1 teaspoon salt 1/2 teaspoon coarsely ground pepper Directions : In a large skillet, cook meat and onion over medium heat until meat is no longer pink; drain. Add the squash, tomatoes, corn, salt, pepper and oregano. Cook and stir 5-10 minutes or until vegetables are tender. *...

Are peaches in season where you are? We had some big fat juicy ones at our grocery store this week from California and they were cheap cheap. This morning I had some peaches on my counter that needed to be used up! As it turns out, my son prefers nectarines just like mommy. I just detest the fuzz. Anyway, I will be peeling some peaches for him later. I came across this muffin recipe and with a few alterations it is just fabulous! I know I haven't shared a recipe in like forever right? Hope you try them and if you do, let me know what you think! Ingredients: 1 1/2 cups all-purpose flour 1 cup chopped pecans (I left these out) 3/4 cup sugar 2 teaspoons baking powder 1 egg, lightly beaten 1/2 cup peach or vanilla yogurt (I opted for peach and used 6oz. rather than 4oz.) 1/2 cup butter or margarine, melted 1 teaspoon vanilla extract 1 cup chopped peeled fresh or well-drained canned peaches DIRECTIONS: In a large bowl, combine flour, pecans, sugar and baking powder. Combine egg, yogurt,...

Like the taste of cabbage rolls but hate all the work? Here is a quick alternative that tastes SO much like a normal cabbage roll: 1 lb ground chicken breast skinless 2 ozs instant rice 1/2 cup onions, chopped 1/2 cup water 15 ozs Italian style tomato sauce 1/4 tsp salt 10 ozs coleslaw mix 1/8 tsp black pepper In a large skillet, cook chicken and onions until chicken is no longer pink. Transfer mixture to a 6-quart slow cooker. Add tomato sauce, coleslaw mix, rice, water, salt, and black pepper. Cooker will be full but cabbage will cook down. Cover and cook on low for 5 hours, or until cabbage is done.

Okay, I want to see everyone's fun costume pics! Please post links in the comments section of this post! I hope you all had a wonderfully fun and super sugary Halloween!!! And now, here is a bit of the Halloween fun we had last night!! I worked hard during the day to get some chili made (I could have sworn I shared this one before - I'll have to look back through some posts -- it is yummy), pumpkin rolls made, and some sugar cookies (the easiest and super yummiest recipe -- reminds me of the ones at Paradise Bakery) with the glossy frosting made. (Click on any of the words above for the recipe I used). I was totally exhausted at the end of the night, but all the cookies, bread and chili I made got eaten, so I guess that is a good thing!!! White Chili 1 lb boneless chicken, cubed 1 medium onion 1 1/2 tsp garlic powder 1 tbsp canola oil 3 cans Great Northern Beans, rinsed and drained 1 can chicken broth 2 - 4 oz. cans diced green chilies 1 tsp salt 1 tsp cumin 1 tsp oreg...

I was blurfing and came across Monika's blog, where she made this marvelous mini card with a sewing machine stitched spider web -- well, we all know how I love stitching on cards, so of course, I had to try it. It turned out to be surprisingly harder than I thought it would be, but the results are just awesome! I ended up using a white colored pencil to gently make a thin line to guide me on the curvy line parts. This worked SUPER well. Of course, I figured that out on my third time. Also, Monika said she hand turned the sewing machine wheel to have greater control and I would also recommend this!!! I made this into a recipe card tag and made some Pumpkin Spiced Gingersnap Truffles (recipe from Oct. Better Homes & Gardens) to go along with it to give away. We went to a Halloween party last night and I thought they would make the perfect hostess gift in a cute little bag Hope she liked them. Pumpkin Spiced Gingersnap Truffles 1 1/4 c. semi sweet chocolate pieces 1/4 tsp ...

It's time for a yummy and super indulgent recipe and a card! Sorry I totally disappeared this past weekend, I just kind of needed some "me" time, so I took it. M and I have been watching the Olympics like addicts. We start watching and then just can't stop. We found ourselves up at 12:30 in the morning watching swimming and such . . . you totally lose track of time. Thanks to all of you who participated in my sketch challenge in the Hanna Forum on Friday. It was fun! There is still time if you have not finished your card -- so upload away and lets see what you can make. This card uses a new set I purchased called "Feeling Groovy" from Verve Stamps. For the most part, it is a sentiment stamp set, but it has two flowers, one of which I used on this card. I found that last time I did a verve sketch, I used non verve stamps, and apparently that was not cool because not too many people commented on it. I colored the flowers in using my aquapainter brush ...

We went for our ultrasound today. Wait, no that sounds like that was an easy process, let me explain more how my afternoon went . . . M came home, J, came running in, excited cause daddy was home early, I turned and at that moment, he bounced into me and hit his head on our occasional table by our bed. At first I could not see the wound, but then I found it and it was inside his ear, like against his skull -- hard to explain, but weirdest spot I have ever seen. Seriously, it is impressive that he hurt himself there. It was a good gouge too, lots of bleeding, so we bypassed going out to lunch together and went to the Urgent Care in town. They cleaned it, stopped the bleeding and then used skin glue (the purple goo area) to glue it back together. We got out of there about 8 minutes before my ultrasound. Fortunately it was in the same plaza as the urgent care, so we made it in time . . . I did not get a chance to drink lots of water before though. Oh and none of us had had any lunch at...

I decided that I craved potato salad when I came home from church today (I have craved potatoes like crazy this pregnancy for some reason). Anyway, I went online to allrecipes and came across this recipe, which I only altered slightly. It is AWESOME if you are a fan of dill -- totally delish! INGREDIENTS * 10 red potatoes, cut into chunks * 3/4 cup mayonnaise * 1/4 cup red wine vinegar * 1 tablespoon seedy mustard * 1 tablespoon dried dill weed * 1 teaspoon celery salt (I left this out) * salt and pepper to taste *2 green onions, chopped DIRECTIONS 1. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and cool. 2. In a bowl, gently toss potatoes, onions, mayonnaise, red wine vinegar, mustard, dill, salt, and pepper. Cover, and refrigerate at least 30 minutes before serving. *** I also had a lot of leftover fruit in my fridge, so I decided to toss it altogether and make a fruit salad to go with dinner too. It turned out y...

Mmmm, just finished eating this for dinner tonight. I served it with toast and grapes as sides. It really would be great for breakfast. I made two changes which makes it use more eggs and less milk, because DH and I don't prefer milky eggs, and used turkey bacon instead of ham. I also made it in an 8x8 pan, not a pie plate, and absorbed some of the greasiness off the top while it was cooling -- it made it just perfect. Enjoy! Hash Brown Quiche (By Jan Peters, courtesy of Taste of Home Magazine adapted by Amanda Sewell) Ingredients: 3 cups frozen hash browns, thawed 1/3 cup butter, melted 1 cup turkey bacon, cooked and cubed 1 cup shredded cheddar cheese 1/4 cup diced green pepper 3 eggs 1/4 cup milk 1/2 tsp salt 1/4 tsp pepper Directions: Press hash browns between paper towels to remove excess moisture. Press into the bottom and sides of ungreased pan. Drizzle with butter and bake at 425F for 25 minutes. Combine turkey bacon, cheese and green pepper; spoon over crust. In a...

It's getting warmer here and it has been awhile since I have posted a recipe for you to try -- so I thought I would do that today . . . I have been trying to cook the same things on the same days of the week in order to save more money for stamps, etc. SO, I have kind of let what's for dinner Wednesdays go to the wind . . . but I think I am going to start doing " What's For Dinner Weekends" and post a weekend recipe for you to try. I often have the most time to play and experiment with food on the weekend, and I bet it is the same for you! Let me know what you think of this new idea. This recipe came off the back of a shells box and claims to be the " Best Ever Pasta Salad. " I will let you decide: INGREDIENTS : 1 16 oz. pkg of medium shells 2 c. cherry tomatoes, halved 1/2 lb provolone cheese, cubed 1/2 lb salami, cubed 1/4 lb sliced pepperoni, cut in halves 1 green bell pepper, cut into 1 inch pieces 1 red bell pepper, cut into 1 inch pieces 1 c. ...

This recipe is so easy and so GOOD! I found it browsing allrecipes.com one day and decided to try it out. It has been so long since I have done a recipe. I am sorry for slacking, but I hope because I posted a picture, that will make up for it *crosses fingers* This is a picture of the rolls assembled before I poured the additional sauce over the top and put the mozzarella cheese on top. I hope you will take a chance on it. I also tried making this with ground turkey crumbles and normal marinara sauce and it turned out well that way too . . . INGREDIENTS: 8 lasagna noodles 1 tablespoon olive oil 1 (10 ounce) package frozen chopped spinach 2 tablespoons thinly sliced green onion 1 pint part-skim ricotta cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1 egg 21 ounces Alfredo-style pasta sauce 1 cup shredded mozzarella cheese DIRECTIONS: 1. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and ...

I have noticed that strawberries have been more cheaply available lately -- I got a really good deal just last week. My kids just love strawberries. This week, instead of telling you what we are making for dinner (which I am pretty sure will be KFC bowls again - home made of course), I decided to share a recipe for strawberry jam with you! Hope you enjoy!! Home Made Strawberry Jam Ingredients Makes 48 ounces. 4 pounds strawberries, rinsed, hulled, and cut into 1-inch pieces 5 cups granulated sugar (2 1/4 pounds) Directions Put a small plate in the freezer. Place berries in a nonreactive 10-quart stockpot set over medium-high heat. Using a wooden spoon, mix in 1/4 cup sugar with berries. Cook, stirring, until berries are juicy, 5 to 6 minutes. Stir in a third of remaining sugar until dissolved. Repeat until all the sugar has been added and dissolved, about 7 minutes total. Bring mixture to a full boil; cook, stirring, 10 minutes. Continue boiling; use a stainless-steel spoon ...