Sharon's Shenanigans

My crafting, cooking, dieting, and workout blog!

April Cupcake Challenge- Koi Fish April 29, 2011

Filed under: HELLO CUPCAKE CHALLENGE — Sharon @ 8:24 pm

So I didn’t forget about the April Cupcake, I was just a little behind on this one.  It’s supposed to look like Koi Fish, here is the calendar.  Cute Aren’t they?

The ingredients for this one were pretty simple and easy to find, Apple Jacks,  mini M&M, circus peanuts and peanut butter M&M’s.

I cut the circus peanuts in half the long way and then cut each half on an angle creating the front and back fins.

Once you cut the fins you need to cut the front of the circus peanut at an angle to attached the face.  Then make enough for each cupcake and set aside.

I then put together the eyeballs by using white frosting to attach the mini M&M’s unto the orange peanut M&Ms.

I cut the tops off of jumbo cupcakes and frosted them with a light blue died frosting.

Once the cupcakes are frosted start assembling the fish.  The body, the fins, the eyes and the little mouth.  That’s it.  EASY!  FUN! FISHES!  This was the 1st one, it got a little better from there.

Then I put them on the Calender to compare my work.  Pretty close!

I brought in a plate for all the work peeps.  Some are a little cuter than others but all tasted Damn Good!

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Food Challenge- Eggplant April 26, 2011

Filed under: Colorful Fruit and Veggie Challenge,Food,HOME,Recipe — Sharon @ 11:38 am

~Easy Stuffed Eggplant~

Eggplant, red sauce, garlic, onion, Italian sausage, cheese and Panko.



This recipe was one of Ron’s so I can only explain how he did it I don’t have exact measurements but it was pretty simple.  First take of some of the skin off as it can be tough to eat, leaving s sort of zebra look.

 He sliced a little of the ends and then cut it in half the long way.

  Then score (cut small diamond about 1/2 inch deep) it so it cooks faster and it easier to scoop out once roasted.

Pour on a little EVOO and salt and Pepper and roast it in the oven on 325 for 45 minutes.

Then while roasting the eggplant cook off the sausage by sautéing onion and chopped garlic in a pan and adding sausage to brown.

Once that has browned and the eggplant is roasted scoop out the eggplant and add it to the sausage and red sauce.  Mix it all together and then put it back into the eggplant shell.

Top it with parmesan cheese and a little panko bread crumb and put it back  int the oven to toast for a few more minutes until golden brown. ENJOY!

Ron does not cook from a recipe usually so this recipe I found on Allrecipes.com was the closest to what he created.  obviously there are some differences but the same principle here and I think this recipe might be just as tasty and a little simplified using garlic powder instead of fresh.  You can eat the whole thing skin and all.  It was really filling and we didn’t need any bread but a small side salad would go nice.

1 (1 1/2 pound) eggplant, halved
lengthwise
1 tablespoon olive oil
1/2 pound bulk Italian sausage
1/4 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
2 tablespoons dry bread crumbs
2 cups spaghetti sauce, divided
1 cup mozzarella cheese, divided
1 egg, beaten
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
3. Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
4. Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
5. Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.
 

PTI Blog Hop April 25, 2011

Filed under: Cards,Crafts,HOME — Sharon @ 12:58 pm

I almost forgot is was PTI blog Hop Day……..

 

THE RULES;

This month’s blog hop is dedicated to all the boys and men in our lives!  Now’s your chance to create Father’s Day projects, boy birthday cards and more to build up your stash!  Focus on masculine color schemes, fresh pattern combinations, understated embellishments and unique uses of images you may already have in your stash!

I went and put a little something together which was really easy since I had this cute golf bag embellishment.   My dad is a BIG golfer so this will be perfect for him.

PTI- Polka dot paper 

 PTI- Mixed Messages father stamp.

 

Making Lemons into Lemon Martini Dinner Party!

Filed under: Colorful Fruit and Veggie Challenge,Food,HOME,Recipe — Sharon @ 11:31 am

When life hands you lemons throw a lemon themed party!!  Things can get a little sour sometimes and when my friend Jen shared some bad news I decided to have her and her husband Todd over for a little “Lemon to Lemonade” dinner party.

Jen brought some Lemon Martinis and made them with a sugared rim.  They were really yummy.  I forgot to get the recipe  but they weren’t too tart and the sugar rim was a premade lemon drop sugar.

I set the table with some Lemon water and a we enjoyed a few lemon beers called “Summer Shandy”

Jen had brought some flowers that she arranged with lemons in the vase. The flower are currently on  my desk at work now and still look great a week later.

Ron made the first course which was a  shrimp with a lemon sauce over shaved carrots and chayote (which is a cucumber zucchini tasting veggie)

I made the salad course; it was a citrus salad with a pomegranate vinaigrette dressing on romaine hearts.

The main dish was supposed to be Lemon chicken with a mushroom sauce but after a few martinis I totally forgot to make the mushrooms.  I served it with a side of roasted red potatoes and zucchini and summer squash gratin.

We finished off the meal with a lemon souffle that was light but too tart and not really that tasty.  It was served in the hallowed out lemon so at least it looked cute.

Here is the Lemon Chicken Recipe ~Enjoy!

Baked Lemon Chicken with Mushroom Sauce
recipe image
Rated: rating
Submitted By: Joyce Sokoloff
Photo By: Dianne
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Servings: 6
“Lemon-infused chicken is topped with a creamy mushroom sauce.”
INGREDIENTS:
6 skinless, boneless chicken breast
halves
1 tablespoon olive oil
1 lemon
1/4 cup butter
3 cups fresh sliced mushrooms
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
DIRECTIONS:
1. Preheat oven to 400 degrees F (205 degrees C).
2. Place the olive oil in an 8×8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
3. In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!

With this recipe I will mark LEMONS of my list of the Fruits and Veggies Challenge!!!!

 

Happy Easter April 24, 2011

Filed under: HOME — Sharon @ 12:50 pm

Happy Easter….here is a card I made for my “PEEPS!”

 

Cute Martha Easter Idea April 23, 2011

Filed under: HOME — Sharon @ 11:42 am

Daffodil Candy Cups

Make daffodils from baking cups and flower cutouts for your Easter or spring table. To use these as place cards, write names on the petals.

Tools and Materials

Print daffodil template, and trace onto decorative paper; cut out. Fill baking cups with candy, and place onto flowers. If desired, join cups to flowers with tape.

http://www.marthastewart.com/photogallery/last-minute-ideas-easter#slide_3

Daffodill template can also be cut out of Cricut Cartridge “walk in my garden”

 

Happy Earth Day April 22, 2011

Filed under: HOME — Sharon @ 11:25 am

Happy Earth Day All!  Go to http://act.earthday.org/ and pledge to do something Green!!