Archive | September 2013

Misc.

Myspace
I really like Myspace now however I have received several ‘messages’ from guys wanting to ‘know me better’.
Um…
No.
I am not on Myspace to look for men to connect with.
I am happily with someone already.
I am there for the music/artists only.
If you want to connect and talk music then that’s fine…otherwise move on.
Thank you very much.

Guitar
I am now taking professional guitar lessons and am moving forward.
It’s fun now that I am practicing bits of songs instead of just individual chords.

Country Meadow
As of this weekend I am no longer a small business owner.
I can’t tell you how good it feels to know my work of 14 years is now in the hands of someone who can take it where I didn’t.

Fall
Yes fall is officially here as of Sunday.
While I love the wind, rain, and occasional thunder storm I am not a fan of shorter days.
I’m going to really hate it getting dark at 5!

Seahawks
Oh Hey!
How about them Seahawks!!
Go Team!

Other than that it’s pretty much same same!

Rebecca

Rebecca

Mom’s Noodle Dinner

My mom used to make this growing up.
I had not made it in a very long time.

Made it last night and the entire family gave it a huge thumbs up!!!
(thanks mom for sending me the recipe again!!)

We have 7 in the family and it was more than enough for dinner and there is plenty of leftovers.
It is also relatively cheap and extremely easy to make.

Notes:

I was pressed for time so I didn’t make meatballs but used premade frozen ones..thawed.
The recipe calls for 5 cups of tomato juice. I used almost 6 which ended up being the entire huge can of tomato juice.
The recipe calls for 12 oz. of rotini noodles. I used the entire 16 oz. package.
Even though I used extra tomato juice with the extra noodles I think I should have added an extra 1/2 cup of water and will do so next time.

Ingredients

1 lb. Hamburger
1/4 c. fine dry Bread Crumbs
1/3 c. Onion, chopped
1 tsp. salt
Dash of Pepper
2/3 c. Evaporated Milk
1/4 c. Butter
5 c. Tomato Juice
1 envelope Spag. Sauce Mix
1 c. Water
1 – 12 oz. Rotini Noodles
1/2 c. Olives, sliced

Directions

In bowl combine hamb., bread crumbs, onion, salt, pepper and evaporated milk mixing lightly but thoroughly.
Shape into 20 meatballs.
In large skillet over medium heat add butter until melted.
Add meatballs and brown evenly on all sides.
Cook until almost done.

Push meatballs to one side and add tomato juice, spag. sauce mis and water.
Blend well and bring to a boil.
Stir in noodles and olives.
Cover skillet and reduce heat to simmer.
Cook for approx. 15 minutes, stirring occasionally until noodles are done.

Enjoy!

Rebecca

Rebecca

’56 Chev Truck Update

Quick update on the ’56.

Glass for the side and back windows have been ordered and received.
Fill for the radiator has been installed.
Tailgate and bumper ordered.
I’m sure there’s other stuff but I can’t remember!

Steve worked last weekend and gave the truck ‘eyebrows’.

LOVE IT!

It will have a wicked ass look when all done.
Can hardly wait to have the grill/teeth back in!

Steve is working to have the ’56 done (including paint) for the Rod a Rama show in March.

Hooded look on the headlights. Rings will be sent out to get rechromed.

Hooded look on the headlights. Rings will be sent out to get rechromed.

It's all in the details!

It’s all in the details!

 

 

 

 

 

 

Rebecca

Rebecca

Abandoned

Why do ‘we’ abandon things?

Why can’t we disassemble and recycle?
I’m hoping these abandoned places were left long ago…before recycling was mainstream.
And in present times instead of just leaving everything behind we now find new uses for unwanted things and recycle the materials that can be.

I admit these pictures are really really cool…
But to me they are heartbreaking at the same time.

66 of the Most Beautiful Abandoned Places

Rebecca

Rebecca

Fall Is Unofficially Here

Boy!
What a summer we had…
I don’t remember having a summer that started as early and ended this late as it did this year.
No complaints from me!!

Fall is certainly in the air.
Nights are damp…
It’s darker longer in the mornings…
And lighter less in the evenings…
With leaves starting to change…
All with a chill in the air.

Won’t be long and the wood stove will be fired up.

I always get the urge for fall baking right about now and with a full house (3 adults, 2 teenagers, 2 tots) I don’t worry about making too much!!

I posted this recipe on my old blog back in 2009 and copied it to this blog.

I’m going to repost the recipe here as this is the first ‘fall’ baking I will be doing this weekend.
I can almost guarantee this won’t last long.

Fresh Apple Cake

4 c. Apples, peeled & diced
2 c. Sugar
Mix the sugar into the apples and let sit while you do the rest.

Add Together:
2 c. Flour
2 tsp. Baking Soda
1 1/2 tsp. Cinnamon
1 tsp. Salt

Beat Into The Above:
2 Eggs
3/4 c. Oil
1 tsp. Vanilla

Add the apple/sugar mixture into the cake ‘batter’. Batter will be lumpy-ish, not smooth like regular cake mix.

Stir In:
1 c. Nuts

Pour into a 9×13″ baking dish and bake at 300 for 45-50 minutes.

Icing:
2 c. Powdered Sugar
Milk
Mix enough milk into powdered sugar to make it soupy-like.
Once the cake is done baking pour icing over the top while it is still warm.

Rebecca

Rebecca

Sausage Breakfast Casserole

Once again a fabulous recipe from one of my favorite blogs!!!

This is hands down (or thumbs up!) the most favorite breakfast dish my family has tried so far.

I think it’s because the crescent rolls lend a sweetness to it.

I will be fixing it again next weekend!

Sausage Breakfast Casserole

Ingredients

1/2-1 pound sausage
1 package crescent rolls
1 cup cheddar cheese, shredded
5 eggs
1/4 cup milk
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Preheat oven to 400 degrees.
Place a skillet over medium heat and add the sausage.
Break up the sausage as it cooks, letting it brown completely.
Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough.
Spread the sausage over the dough.
Sprinkle the cheese on top of the sausage.
In a medium bowl, whisk the eggs with the milk, oregano, salt, and pepper.
Pour the egg mixture over the top of the casserole.
Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.

Rebecca

Rebecca

Loaded Baked Potato & Chicken Casserole

This IS a quick and easy (and cheap) dinner that makes alot.

Entire family gave the thumbs up for this one.

Notes:

I didn’t have hot sauce so I used buffalo chicken wing sauce. Gave it just enough spice without to much burn.

I used a lot more chicken!

Loaded Baked Potatoes & Chicken Casserole

Ingredients

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce

Directions

Preheat oven to 500F (This is NOT a typo, 500F is correct!) .

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.

Add the cube potatoes and stir to coat.

Add the potatoes to a greased baking dish.

When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.

Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.

Once the potatoes are fully cooked add the marinated chicken.

Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.

In a large bowl mix all the topping ingredients together.

Top the raw chicken with the topping.

Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.

Serve with extra hot sauce and/or ranch dressing.

Rebecca

Rebecca