Simply Rurban

Christmas Cookies: Crispy Pecan Balls

Posted on December 18, 2013 by simply0637

It wasn’t until a couple of years ago that I started liking pecan balls. I was never a real fan of pecans – but these were nice bite size little treats. This year I changed the recipe up a little – I decided to make crispy pecans and add those to the recipe.

I have posted about crispy nuts before, but in case you missed those postings here is why I soak my nuts first. Nuts can be hard on our digestive system. I have mentioned this before, but one of my favorite cookbooks in Nourishing Traditions by Sally Fallon. This cookbook highlights traditional preparation of our foods. If one looks at or back to traditional peoples, they knew how to prepare foods for the most nourishment. Nuts are best eaten after they have been soaked. The soaking process makes nuts easier to digest and their nutrients more readily able to be absorb. Soaking them in salt water (brine) activates enzymes that neutralize the enzyme inhibitors.

Crispy Pecan Balls

Ingredients

1 cup Crispy Pecans, crushed or chopped
1 cup butter, room temperature
2 cups powdered sugar
2 tsp vanilla
2 cups flour
1/4 tsp baking powder

1. The day before (in the morning) soak your pecans. I did about 2 cups of pecans, 1 Tbl sea salt and enough filtered water to cover. Let soak for 7 hours.

2. Drain the nuts and place in a dehydrator. Dehydrate for about 12 hours at 150 degrees.

3. When your nuts are completely dry – store in an airtight container.

4. In a large bowl, beat the butter, 1/2 cup powdered sugar and vanilla until smooth and creamy looking.

5. Add the flour and baking powder to the butter mixture. Beat until well blended.

6. Place your pecans in a plastic zip lock bag and with a rolling pin – crush your pecans.

7. Add the pecans to the the butter/flour mixture and stir with a wooden spoon until well blended.

8. Preheat the oven to 300 degrees.

9. Shape the dough into 1 inch balls and place on a buttered baking sheet about 1 inch apart.

10. Bake for about 25 minutes or until they are a pale brown.

11. Let cookies stand on cookie sheet until they are cool enough to handle.

12. Place the remaining 1 1/2 cup powdered sugar in a shallow bowl and roll the warm cookies in the powdered sugar. Set the rolled cookies on a rack and allow to cool completely.

These are crunchy and creamy all at once. The crispy pecans really add to the flavor. I find that crispy nuts are more flavorful and the nuts have almost a buttery taste to them. Enjoy!

Posted in Cookies, Recipes | Tagged cookies, crispy nuts, pecan balls, recipe | 5 Comments

Christmas Cookies: Chocolate Dipped Macaroons

Posted on December 16, 2013 by simply0637

We started a tradition a few years back of making many different cookies and giving them as gifts during the holidays. Each year the only time I make my peanut butter bons bons is Christmas – so that is a given on the list. The other cookies that I make change each year – so that the recipients don’t get tired of the same cookies year after year. This year I changed it up – not that I had to since all here will be first time recipients, but for myself – so that I don’t get burned out on the same cookies.

So for the next several posts you will be bombarded with Holiday cookie recipes…… Wishing you happy baking!!

Chocolate Dipped Macaroons

Ingredients

2 2/3 cups unsweetened coconut flakes
2/3 cup organic sugar
4 Tbl flour (I used sprouted flour)
1/4 tsp sea salt
4 egg whites (save the yolks and add them to your next batch of scrambled eggs – yummy!)
1 tsp vanilla
1 cup semi sweet chocolate chips
1 cup dark chocolate chips

1. Preheat your oven to 325 degrees.

2. In a bowl combine the coconut, sugar, flour and salt.

3. Stir in the egg whites and vanilla – mix well.

4. Line a cookie sheet with parchment paper.

5. Drop by the spoon onto the line cookie sheet.

6. Bake for about 18 t0 20 minutes – they will get a golden brown.

9. Cool on a wire rack.

10. In a double boiler, place about 1 cup semi sweet chocolate chips and 1 cup dark chocolate chips. Melt.

11. Taking a macaroon, dip in the melted chocolate to cover the bottom and a little bit of the sides. If there is too much chocolate on the bottom of the cookie, use a spatula to scrape some off.

12. Place the dipped macaroons back onto the parchment lined baking sheet. When they are all dipped, place in the refrigerator so that the chocolate hardens.

13. Store in an airtight container in the refrigerator until you are ready to place in a tin or to eat.

Posted in Cookies, Recipes | Tagged chocolate dipped, cookies, macaroons, recipe | 2 Comments

Kids Crafting: Teacher Presents

Posted on December 13, 2013 by simply0637

Stella is really settling into her new home and one of the best things is that she has made a BFFE (best friend for eternity)! I was worried that she would not make another BFFE here, but she did and in no time at all. Her best bud spends entire weekends with us, coming home on the bus Friday after school and then I bring her home Sunday afternoon. It is wonderful to hear them laughing and playing. This past weekend with our nasty weather they spent hours on their rainbow looms – trying new creations, did karaoke, dance party and spent about 5 hours making holiday gifts for their teachers.

I went through my craft items and found 2 wooden candle holders, 2 wooden candle sticks and some wooden center pieces (1 angel and 1 tree). Next I took out glitter, glue, embellishments, felt and paint. They covered the table with newspaper and then started creating, many hours later they were done, cleaned up and were off to their next activity. None of us could believe how long they spent on their gift making!

They weren’t sure how or if their teachers would like the gifts – but I told them that they were made from their heart and of course they would love them! They couldn’t wait to give them, so I drove Stella to school 2 weeks before the holiday break. Oh, did I mention- it was also a pajama day!

Posted in Kids Crafts | Tagged Christmas presents, kids crafts | 2 Comments

Patterned Women’s Fingerless Gloves

Posted on December 11, 2013 by simply0637

Well it seems I am on a fingerless glove frenzy. I just love them and they are so easy and fast to knit! When the weather is cold, but not cold enough to bundle up these are great for taking a walk, running your errands and even for using in a cold office! They are fast to knit and can usually be done in an afternoon or over a couple of evenings. I started making these for a teenager, but after I was about half way through with the first one – decided I wanted them for one of the adults on my list. One can never tell what a teenager is going to like or not like!

Pattern Women’s Fingerless Gloves( original design by Nancy Ricci http://gettingpurlywithit.com/blog/free-pattern-lana-gloves )

Items Needed

Worsted weight yarn (about 1/2 a skein)
Size US 7 straight needles
Darning needle

Note: These fit a petite hand. If wanting to make larger I would add on in 2 stitch increments and keep pattern the same, but add to the underside of the glove. For example in Step 1 (right) I would knit 28 and then K1, P1 pattern to end or in Step 2 (right) I would follow design pattern and then knit 14.

Abbreviations:

Kfb – knit front and back of stitch
K2tog – Knit 2 together
SSK – slip stitch knit wise, slip stitch knit wise and knit the 2 slipped stitches together

For Right Glove

Cast on 38 stitches leaving a 10″ tail

Step 1
Row 1: Knit 26, (K1,P1) to end
Row 2: (K1,P1) 6x, knit 25, P1
Row 3: Repeat row 1
Row 4: Repeat row 2

Step 2
Row 5: K2, (kfb) 4x, (ssk) 4x, (k2tog) 4x, (kfb) 4x, knit 12
Row 6: Purl
Row 7: Knit
Row 8: Purl

Repeat row 5 to row 8, 6 more times

Step 3 (First increase)
Row 9: K2, (kfb) 4x, (ssk) 4x, (k2tog) 4x, (kfb) 4x knit 12
Row 10: Purl
Row 11: K2, kfb, k to last 3 stitches, kfb, k2
Row 12: Purl

Step 4
Row 13: K3, (kfb) 4x, (ssk) 4x, (k2tog) 4x, (kfb) 4x, knit 13
Row 14: Purl
Row 15: Knit
Row 16: Purl

Step 5 (Second increase)
Row 17: k3, (kfb) 4x, (ssk) 4x, (k2tog) 4x, (kfb) 4x, knit 13
Row 18: Purl
Row 19: K2, kfb, k to 3 last stitches, kfb, k2
Row 20; Purl

Step 6
Row 21: K4, (kfb) 4x, (ssk) 4x, (k2tog) 4x, (kfb) 4x, knit 14
Row 22: Purl
Row 23: Knit
Row 24: Purl

Repeat row 21 to row 24, 3 more times

Step 7
Row 25: K4, (kfb) 4x, (ssk) 4x, (k2tog) 4x, (kfb) 4x, knit 14
Row 26: Purl
Row 27: (k1, p1) to end of row

Repeat row 27, 7 more times.

Bind off loosely, leaving a 20” tail.

You can block your glove prior to seaming. Seam your glove, leaving an opening for the thumb.

For Left Glove

Cast on 38 stitches leaving a 10″ tail

Step 1
Row 1: (K1, P1) 6x, k26
Row 2: P1, k25, (K1, P1) 6x
Row 3: Repeat row 1
Row 4: Repeat row 2

Step 2
Row 5: K12, (kfb) 4x, (ssk) 4x, (k2tog) 4x, (kfb) 4x, knit 2
Row 6: Purl
Row 7: Knit
Row 8: Purl

Repeat row 5 to row 8, 6 more times

Step 3 (First increase)
Row 9: K12, (kfb) 4x, (ssk) 4x, (k2tog) 4x, (kfb) 4x, knit 2
Row 10: Purl
Row 11: K2, kfb, k to last 3 stitches, kfb, k2
Row 12: Purl

Step 4
Row 13: K13, (kfb) 4x, (ssk) 4x, (k2tog) 4x, (kfb) 4x, k3
Row 14: Purl
Row 15: Knit
Row 16: Purl

Step 5 (Second increase)
Row 17: k13, (kfb) 4x, (ssk) 4x, (k2tog) 4x, (kfb) 4x, k3
Row 18: Purl
Row 19: K2, kfb, k to 3 last stitches, kfb, k2
Row 20; Purl

Step 6
Row 21: K14, (kfb) 4x, (ssk) 4x, (k2tog) 4x, (kfb) 4x, knit 4
Row 22: Purl
Row 23: Knit
Row 24: Purl

Repeat row 21 to row 24, 3 more times

Step 7
Row 25: K14, (kfb) 4x, (ssk) 4x, (k2tog) 4x, (kfb) 4x, knit 4
Row 26: Purl
Row 27: (k1, p1) to end of row

Repeat row 27, 7 more times.

Bind off loosely, leaving a 20” tail.

You can block your glove prior to seaming. Seam your glove, leaving an opening for the thumb.

Not really sure why they look like different colors, but they are not! I will be making another pair of these for myself come January – have to finish up all the Christmas gifts first! Maybe I will knit a pair and put them under the tree for me from Santa!!

Posted in Crafts, Knitting | Tagged fingerless gloves, knitting, pattern | 3 Comments

Kale And Sweet Potato Soup

Posted on December 9, 2013 by simply0637

The forecast called for an ice storm this past Sunday and in the storm warning they said we could loose power. Since we have an electric stove I made a pot of soup that I could heat up on the wood burning stove. I was in the mood for something with kale, had sweet potatoes, onions, carrots and of course garlic on hand, the brain wheels were turning. I went to work creating a kale soup.

Kale And Sweet Potato Soup

Ingredients

1 onion, diced
4 – 5 cloves of garlic, minced
1 carrot cut up
1 sweet potato, peeled and cut into bite sized pieces
2 tsp thyme, dried
4 – 5 cups of broth (your choice)
1/2 cup wheat berries
3 – 4 tsp olive oil, coconut oil or lard
1 bunch of kale, chopped up

1. The evening before soak the wheat berries in cold water. You want about an inch of water above the wheat berries.

wheat berries

2. As you are cutting your ingredients, heat the broth.

3. In a large pot heat the oil – I used lard.

4. Add the onion and saute for about 10 minutes or until starting to brown and translucent.

5. Add the carrots and saute for about 5 minutes.

6. Add the sweet potato and saute for about 5 minutes.

7. Add the garlic and saute for another 5 minutes or so. Your kitchen should be smelling really good by now.

8. Add the thyme (crush it up in your palm before adding) – saute for about 2 minutes.

9. Drain the wheat berries and add to the pot along with 2 cups of stock. Bring to a boil and then turn down to medium and simmer for 10 – 15 minutes.

10. Add another 2 – 3 cups of broth and the kale – simmer for 10 – 15 minutes.

Serve. I have to say this is one of the best soups I have ever made. It tasted so buttery and sweet – like I had added sugar. I couldn’t stop talking about the soup and made Stella try it and she loved it and her friend that was here I made try the broth – she thought it was really good. I really think what made the flavor so divine was the lard and the length of sauteing the ingredients – it really brought out the full flavor of all the ingredients.

Posted in Recipes, Soup | Tagged kale, recipe, soup, sweet potato | 2 Comments

Kids Can Cook: Chocolate Chips Bars

Posted on December 4, 2013 by simply0637

Stella has asked me to start to teach her how to cook this winter. She bakes and she helps me cook and prepare meals – but I think she is a little afraid of the oven/stove. I think this started when we were in NY since our stove there was gas, she was afraid of the fire. Now that we have an electric stove (ugh!) she is still a little tentative. She has a list of items that she wants to learn how to make herself – top on the list is grilled cheese. For the past couple of days she has been asking me if she could make cookies. I said yes and then was dreading those words “mama, can I make the cookies now?” Not because I didn’t want her baking, but because cookies take sooooo looooong and she usually gets bored and I end up doing the last couple of sheets of cookies. I was able to convince her to make chocolate chips bars instead, thanks to my cousin (she had made some the week before and Stella loved them!)

Chocolate Chip Bars

Ingredients

2 sticks butter, room temperature (don’t throw out the stick wrappers)
3/4 cups sugar or rapadura
3/4 cups brown sugar, packed
1 tsp vanilla
2 eggs
2 1/4 cup flour (we used spelt)
1 tsp baking soda
1/2 tsp sea salt
2 cups chocolate chips (we did a combo of semi-sweet and dark)

1. Preheat the oven to 375 degrees.

2. Cream the butter, sugars and vanilla together.

3. Add eggs, beat well.

4. In a separate bowl combine the flour, baking soda and salt.

5. Gradually add the flour mixture to the butter mixture – make sure it is well blended, scraping the sides and the bottom.

6. Add the chocolate chips and stir well.

7. Grease a jelly pan or glass 9×13 baking dish. Use the butter stick wrappers to grease – 2 wrappers greased the bottom and the sides of the baking dish.

8. Spread the batter evenly in the baking dish and bake for 20 – 30 minutes or until golden brown. The toothpick test will not work on this – it will come out wet. We baked for 30 minutes and it was a lovely golden color.

9. Allow to cool (don’t have to wait until completely) before cutting.

Don’t forget to lick the beaters – the best part!

Enjoy!! I know that we did. These will definitely curb your sweet tooth – they are very rich, so a small bar is enough!

Posted in Dessert, Kids Cooking, Recipes | Tagged bars, dessert, kids cooking, recipe | 1 Comment

Sweet Potato Oats and Chia Seeds Casserole

Posted on December 2, 2013 by simply0637

I made this recipe a couple of years ago, but this time I had chia seeds and wanted to make it again. I omitted the coconut but think it is better with it. I also would double the topping to cover the whole casserole base.

We were the lucky recipients of a beautiful Christmas tree and had been keeping it outside in a bucket, but the weather has turned cold here and each morning I was having to break the ice and fill back up with water. Well, I had had enough of that and decided it was time to bring the tree inside and decorate. I have never put our tree up this early, but figured why not. My mom usually puts the tree up the weekend after Thanksgiving and takes it down New Year’s Day – looks like we will be doing the same this year.

I wanted to have something yummy for breakfast and while we were decorating and have a bunch of sweet potatoes – so decided to try this recipe again.

Sweet Potato, Oats and Chia Seed Casserole

Ingredients

3/4 cup regular oats
1/2 cup buttermilk (preferably from raw milk, not pasteurized)
1 1/2 cups milk (preferably whole, raw)
1 small sweet potato, peeled and chopped (about 2 cups)
1 ripe large banana
1 Tbl chia seeds
1 – 2 tsp vanilla
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt (sea)
2 Tbl pure maple syrup

Ingredients – Topping

1/3 cup crispy almonds
2 Tbl butter
2 Tbl flour (I used spelt)
1/4 cup brown sugar

1. Place the oats in a glass bowl and mix with 1/2 cup buttermilk. Cover and let sit overnight.

Soaking

Soaked

2. Bring a pot of water to a boil, while the water is heating peel and chop the sweet potato. When the water is boiling add the sweet potato, cook over medium heat until fork tender about 5 – 1o minutes. Drain and set aside.

3. Rinse the pot and add milk, chia seeds and the soaked oats, mix well and bring to a boil. Reduce the heat cook for about 5 – 7 minutes, stirring frequently until most of the liquid is absorbed.

4. Preheat the oven to 350 degrees.

5. While the chia mixture is cooking make the topping. Add all the ingredients into a glass bowl and them mix with a fork or your hands until it is crumbly.

6. Add the sweet potato and banana, mash with a potato masher. Add the spices, salt and maple syrup. Cook on low for a few minutes.

7. Place the sweet potato mixture into a baking dish and spread out evenly. I used one that holds about 4 cups.

8. Sprinkle the topping on top.

9.Place in the oven and cook for about 20 minutes. Turn the oven to broil and broil for about 3 – 4 minutes -watching to make sure it does not burn.

10. Take out and serve – delicious!!

Stella loved it – having 3 helpings!!

Posted in Breakfast, Recipes | Tagged breakfast, recipe, sweet potato casserole | Leave a comment

Ruffle Children’s Fingerless Gloves

Posted on November 29, 2013 by simply0637

After making the ruffled leg warmers I wanted to make a matching pair of ruffle fingerless gloves. Using the leg warmer pattern as my base – I was able to make a pattern. I decided to add some fun fur to the gloves and am so glad that I did. I really like these and think I need to readjust the pattern for an adult size!

Ruffle Children’s Fingerless Gloves

Items Needed

1 skein medium weight yarn (I used the leftover skein from the leg warmers and still had yarn left)
Fun fur
Size 7 straight needlesDarning needle

I used a blue hue fun fur yarn – so one glove is lighter blue fun fur and the other a darker hue of blue – both Stella and I thought it made them look cool.

1. Cast on 32 stitches.

2. Work in ribbing (K2, P2) for 4 rows.

3. Work in stockinette (knit one row, purl one row) for 3 1/2″ End with a purl row.

4. RS (right side): *K6, K2tog (knit 2 together) repeat from * to end of row.

5. Purl row

6. *K5, K2tog, repeat from * to end of row.

7. Purl row

8. Adding your fun fur (knitting with a strand of yarn and a strand of fun fur) work in ribbing (K2, P2) for 5 rows.

9. Cut your fun fur yarn.

10. Purl row

11. Kfb (knit front and back of each stitch) in every stitch across the row.

12. Purl row.

13. Kfb in every stitch across the row.

14. Purl row

15. Knit row

16. Bind off.

17. With right sides together sew up the seam, starting at the ruffle end. Sew seam for 4 1/4″. Leave a 1 inch space, weaving the yarn into the gloves and then sew the rest of the seam. The opening is for the thumb.

18. Weave in all ends using a darning needle.

I had Stella model these and she asked if they were really a gift – I think that was a hint that she would like a pair!

Posted in Crafts, Knitting | Tagged childrens, fingerless gloves, knitting, pattern | 3 Comments

Ruffled Kids Leg Warmers

Posted on November 27, 2013 by simply0637

I am getting a little frantic in my mind about where I am with my gift making, but I do this every year! On top of Christmas there are 5 birthdays coming up, yikes! I am making a resolution with myself that I am going to get a head start on gift making, starting this winter – I say this every year too, but this year I am going to do it!! I think some of the frantic feeling comes with the fact that most of the gifts need to be mailed and therefore I need to get them done earlier. I haven’t even figured out what I am going to make Stella this year – nothing has really come to me, but I know it will – I can feel is fostering in my brain.

I love tights, long socks, leggings and I remember leg warmers from days gone by and think I will eventually make myself a pair (another winter project). I have made a couple of kids leg warmers and wanted to make another pair for a present and when this pattern presented itself – the light went on. The original pattern called for it to be knitted on double pointed needles, which I will avoid at almost all cost – so I re-did this pattern to be knitted on straight needles.

Ruffled Kids Leg Warmers

Items Needed

1 skein medium weight yarn (you will not use the whole skein)
Size 7 needles
Darning needles

Gauge: 5 stitches and 7 rows per inch stockinette stitch.

Size: 6 – 12 months (12-18 months, 18-24 months, 2 – 4 years, 4-6 years, 6-8 years, 8-10 years)

Calf circumference: 6.5 (7.5, 8,9, 9, 9.5, 9.5) inches

Ankle Circumference: 4 (5, 5.5, 6.5, 6.5, 7, 7) inches

Length: 5 (6, 6.5, 7.5, 8, 8.5, 9) inches

The pair I made was for 6 – 8 years of age

1. Cast on 28 (32, 36, 40, 40, 44, 44) stitches.

2. Work in 2×2 ribbing for 1 inch (K2, P2).

3. Next row increase: *K7 (8, 8, 10, 10, 11, 11), M1. Repeat from * across row. 32 (36, 40, 44, 44, 48, 48) stitches.

4. Work in stockinette stitch (knit 1 row, purl 1 row) for 1.5 (2.5, 3, 4, 4.5, 5, 5.5) inches. Start with a purl row and end with a purl row.

5. Next row: *K6 (7, 8, 9, 9, 10, 10), k2tog (knit 2 together). Repeat from * across row. 28 (32, 36, 40, 40, 44, 44) stitches.

6. Purl

7. Next row: *K5 (6, 7, 8, 8, 9,9), K2tog. Repeat from * across row. 24 (28, 32, 36, 36, 40, 40) stitches.

8. Purl

9. Next row: *K4 (5, 6, 7, 7, 8, 8), K2tog. Repeat from * across row. 20 (24, 28, 32, 32, 36, 36) stitches.

10. Purl

11. Work in 2×2 ribbing for 1/2 inch (K2, P2).

12. Purl

13. Kfb in every stitch across row. 40 (48, 56, 64, 64, 72, 72) stitches. Here is a great demo on Kfb http://www.youtube.com/watch?v=ILcTB5hc0XM

14. Purl

15. Kfb in every stitch across row. 80 (96, 112, 128, 128, 144, 144) stitches.

16. Purl 1 row.

17. Knit 1 row.

18 Bind off.

19. Sew up the seam and weave in all ends.

And you are done!

Posted in Crafts, Knitting | Tagged kids, knitting, leg warmers, pattern | Leave a comment

Stuffed Shells (Veggie or Meat)

Posted on November 25, 2013 by simply0637

After making lasagna for Stella’s birthday party – that seems to be her go to request. Lasagna is a lot of work, but is a really good make ahead meal for a large group. Well I found another one, that personally I like better and even though it is pretty much the same ingredients – it seems easier and not as heavy a meal – stuffed shells.

Stuffed Shells (veggie or meat)

Ingredients (makes about 60 stuffed shells, easily will serve 10 with leftovers)

2 boxes of jumbo pasta shells
Olive oil, lard, tallow, coconut oil
4 – 5 cloves of garlic, minced
2 bags fresh spinach (or you can use frozen)
1 pound ground pork sausage (humanely raised – grass fed)
1 1/2 containers whole milk ricotta (32 oz size containers)
1 cup grated whole milk mozzarella cheese
1 cup grated whole milk cheddar
1 cup grated Parmesan cheese, plus more for serving
3 large egg
2 tbsp fresh basil, finely chopped
Sea salt and pepper for seasoning
1 – 1 1/2 jars tomato sauce

You can make this ahead and keep in the refrigerator up to 2 days – just don’t top off with sauce or you can freeze for later.

1. Cook the shells according to package directions – you want them to be al dente. Drain, rinse in cold water and set aside.

2. Saute the spinach and garlic (I forgot to add the garlic so I did separately) in olive oil, lard, tallow or coconut oil. Set aside and allow to drain – the chopped up.

3. Cook the pork sausage. When done – drain the fat (but keep for a later use – I do!).

4. Grate your cheeses.

5. In a large bowl combine, the cheeses (leave some parmesan for topping when served), the ricotta, eggs, salt and pepper (seasoning), the basil and chopped spinach. Mix well.

6. In a 9×9 baking dish, cover the bottom with tomato sauce.

7. Stuff your shells and place in the baking dish.

8. When you are done with your veggie shells add the sausage to the cheese mixture – mix well. Follow steps 6 & 7.

9. When you are ready to bake, preheat the oven to 375 degrees.

10. Cover the shells with tomato sauce, cover with tin foil and bake for 25 minutes.

11. Take off the tin foil and bake an additional 15 minutes.

Serving size is 4 shells, but if serving with soup, salad or a side dish(s) you may not need 4 per serving. Top with some grated parmesan cheese and some extra sauce and enjoy!

Posted in Dinner, Pasta, Recipes | Tagged dinner, pasta, recipe, stuffed shells | 2 Comments

Christmas Cookies: Crispy Pecan Balls

Christmas Cookies: Chocolate Dipped Macaroons

Kids Crafting: Teacher Presents

Patterned Women’s Fingerless Gloves

Kale And Sweet Potato Soup

Kids Can Cook: Chocolate Chips Bars

Sweet Potato Oats and Chia Seeds Casserole

Ruffle Children’s Fingerless Gloves

Ruffled Kids Leg Warmers

Stuffed Shells (Veggie or Meat)

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