I'm trying to get the word out about our family owned business. We have three etsy websites. One for each member of the family. Mine is the repurposed sustainable products for everyday use and a "gift-it-forward" line. All made with cotton and vintage fabrics. http://www.jeanpatchbymk.etsy.com/
Then there is my DH who helps with our vintage and retro finds. Whenever we find a really good deal at estate sales and such we buy them, clean them up and put them on the new site. Some items have been in our family for over 60 years. http://www.vintage50streasures.etsy.com/
1. Everyone who becomes a follower and leaves a comment will be entered into the contest.The contest begins today January 30, 2010. The give-a-way will run until the end of March 2010. The drawing will be done April 15th and the winner will be announced on my blog on April 20th. 2. Everyone who purchases from one of our websites gets entered again. 3. Leave a comment under each post per day for more chances to win. One comment per post per day to qualify for additional entries. What you will win. Grand Prize will be a $20.00 gift certificate to my fuller brush site and a $10.00 gift cerfiicate to one of our etsy stores. First prize is a $20.00 gift certificate to one of our etsy stores of your choice. Second prize will be a $10.00 gift certificate to one of our etsy stores of our choice. Third prize will be a $5.00 gift certificate to one of our stores of our choice.
1 1/2 cups peeled plum tomatoes 3/4 teaspoon salt 2 cans organic corn 1 tablespoon butter 1/2 cup onion 1 clove garlic 1 cup low fat milk 1 cup organic chicken broth 1 tablespoon sage 1/4 teasponn pepper 1 tablespoon MJF chill over powder 2 tablespoons cold water
1. Place tomatoes in plastic colander and sprinkle with salt. Let drain 1 hour. 2. In medium saucepan add butter and onion over med-high heat until bubbly. Reduce heat and cook 5 minutes. Add milk, broth, sage, pepper and corn. Bring to boil then reduce to simmer uncovered 10 minutes. 3. Dissolve chill over powder in water add to chowder, mixing well. Return heart to low and cook 15 minutes. Stir until thickened. Remove from heat and serve.
Cook macaroni according to package directions; drain. In medium saucepan, melt butter and if desired, cook inion about 5 minutes. Stir in flour and salt and pepper. Gradually add milk and cook, stirring until thick. Remove from heat. Add 1 1/2 cups cheese and stir until melts. Combine cheese cauce with cooked macaroni. Place in 1 1/2 quart casserole; top with remaining 1/2 cup cheese. Bake at 350 for 30 minutes.
Ingredients: 1 pound bulk sausage of your choice mine is organic chicken or turkey 1 can organic cream of mushroom soup 3/4 cup milk 1/2 cup chopped onion 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups cliced potatoes 1/2 tablespoon butter cut into small pieces 1 1/2 cups shredded organic cheddar cheese
Preheat oven 350 1 1/2 quart casserole dish 2. Cook sausage in larg skillet until done. 3. Stir together soup, milk, onion, S&P 4. Place half of the potatoes in casserole dish. Top with half soup mixture, top with half sausage. Repeat layers ending with sausage. Dot with butter. 5. cover with foil bake for 1 1/4 hours or until potatoes are tender. Uncover, cover with the cheese. Return to oven until cheese melts.
This will make the house smell like sweet maple. I marinaded the pork chops in the sauce for 5 hours in the fridg then poured the sauce over them and cooked as directed. The family loved them.
Ingredients: 1/2 cup maple syrup 2 tablespoons olive oil 1 tablespoon honey mustard per chop 1/3 cup water 2 tablespoons apple cider vinegar 4 pork chops boneless
Preheat oven at 375. Marinade chops in sauce for 5 hours in refrid. Place oil in bottom of baking dish and lay chops on top. Pour marinade sauce over them and cover with foil. Bake for 30-40 minutes until chops are white in center and reach a hot internal temp. Serve with rice or potato.
This is my own recipe. I combined the Lemon Dream Pie recipe with one of my cheese cake recipes. And, tada! A wonderful lemon cheesecake is born. Add 3 8 oz. packages of cream cheese and 1/2 cup more honey or agave. I used agave in both recipes instead of honey.
I made some variations for my allergies. I took out the salsa french fried onions. I also added sweet potato with the russet. Then I added carrots and celery. Blended it in the blender and baked it for 15 minutes. Fabulous. I made it as below for my family. They loved it. Here is a picture the half eaten left overs.
Ingredients: 1 1/2 pounds ground turkey
3/4 cup salsa
1 tablespoon chili powder
1 1/3 cup French Fried Onions
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups mashed potatoes
2 cups shredded taco blend cheese
Preheat oven to 375. Combine first seven ingredients until blended. Press turkey into 9 inch baking dish. 2. Bake 25 minutes or until turkey is cooked through. 3. Combine potatoes and 1 cup cheese. Spread evenly over meatloaf. Sprinkle with remaining cheese and onions, bake 5 minutes or until cheese melts. This is live a shephard's pie, but more delicious.
Ingredients: 1 prepared or homemade pie crust 9" 1 1/2 cups water 1 cup organic honey 1/2 cup lemon juice 1/2 cup cornstarch or MaryJane's Chill Over Powder (1 to 2 packets) 2 tablespoons butter 1 teaspoon grated lemon peel organic 1/4 teaspoon salt 4 organic eggs lightly beaten 1 1/2 cups organic heavy whipping cream, whipped to soft peaks
Bake empty pie crust as directed on package. Combine first 4 ingredients and salt in medium saucepan. Bring to boil, stirring constantly. Boil for 5 minutes. Remove from heat. Stir small amount of honey mixture into yolks. Pour yolk mixture back into honey mixture: mix thoroughly. Pour into pie shell. Chill. When ready to serve top with whip cream. Easy and dreamy!!
Ingredients: 1 3 oz. package cream cheese 4 tablespoons fructose 1 cup organic milk low fat 1/3 cup organic canola oil 1 organic egg 1 box cranberry quick bread mix
Preheat oven 400 Grease 12 muffin pan cups Beat cream cheese and sugar until well blended, set aside. Beat milk, oil and egg in large bowl. Stir in bread mix until all is moistened. Fill cups 1/2 full, add 1 teaspoon cream cheese mixture in the center. Add remaining batter over the cream cheese. Bake 17 to 22 minutes or until golden brown.Cool on wire rack.
1 Tablespoon olive oil 1 stock celery, chopped small 1 carrot chopped 1 small onion, chopped 1/2 teaspoon basil or other herb you like 2 13 oz. organic chicken broth ( I like Imagine) 1 pound Organic Cheddar Cheese Shredded 1 bag organic frozen broccoli
In sauce pan coat with olive oil and cook the veges until tender. Add broth and bring to boil, reduce heat and simmer for 10 minutes. In blender add puree your vegetable mixture. Add shredded cheese and blend. Put back in sauce pan and cook until cheese is melted and very hot. Makes 6 servings.
Place buttermilk and spices in bowl and add chicken pieces. Cover and ref. for 5 hours. Combine flour and bread crumbs in bowl, dip each piece in mixture and place in baking pan. let stand 10 minutes. Pour melted butter over the top of each piece. Bake on 400 for 50 minutes or until done. I substituted my own buttermilk by using 1 tablespoon of lemon juice in 1 cup of milk for the actual buttermilk.
Tomorrow nights recipe sounds just as good as tonights was. You'll need 3 3/4 cups water 3 boxes uncle ben's long grain & wild rice butter and herb fast cook recipe 1/2 cup butter 1/2 cup dried tart cherries 1 large apple 1/2 cup sliced almonds sliced cooked turkey breast about 5 pounds
1. In large saucepan, combine water, rice, seasoning packets, 3 tblsp. butter and cherries. Bring to boil. Cover, reduce heat and simmer 25 minutes or until all water is absorbed. Stir in apple and almonds, set aside. 2. Preheat oven 325 degrees. In roasting pan place turkey in the bottom, spread stuffing over the top cover with foil and cook for 20 minutes.