my obessesion

my  obessesion
To live a creative life ,we must lose our fear of being wrong
Joseph Chilton Pearce

Tuesday, November 30, 2010

Whatcha Making Wed Nov 30-Dec2


Good afternoon everybody if you are looking for the place to link up your latest recipes, room makeovers,sewing projects,photos, crafts etc.....  Then you are deinitely in the right place.  Also I wanted
to mention if you have more than one project(or recipe) than feel free to post up to 3 . I am really looking forward to seeing the creativity that's out there.  I am always inspired by you guys so this is your chance to show off your skills.(As long as it's familly friendly!)  I dont really do themes it really is your show , just a few things:

1.  Grab my button on the sidebar!

2.  A worded link in your recipe or project is ok ,too(I.e

3.  Most of all have fun.

I want to also thank everyone who participated last week I really appreciate you taking time out of your busy
day to link up with me!

Sunday, November 28, 2010

Birda Mae's Recipe Corner:Slow Cooker Cornbread Dressing

Southern Living 2005 Annual Recipes: Every 2005 recipe -- Over 900! 

  • 41/2 cups  cornbread crumbs
  • 1(16-ounce) package herb stuffing mix
  • 2(103/4ounce) cans cream of chicken soup
  • 2(14 ounce) cans low -sodium chicken broth
  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 4 large eggs
  • 1 tablespoon rubbed sage
  • 1/2teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter,cut up

  1. Stir together frist 10 ingredients
  2.  Pour cornbread mixture into a lightly greased 5 1/2 or 6 quart  slow cooker. Dot with butter.
  3. Cook,covered on LOW 4 hours or until cooked through and set Makes 12 to 16 servings
I used the Heb brand of cornbread( last year I used Jiffy) and I used the Pepperidge Farm Herb Seasoned
Stuffing Mix but I prefer the Stove Top stuffing for this because they have several flavors to choose from.  I made Pineapple Ham , mashed potatoes, string beans, and Cranberry-Coconut Pound Cake to go with it .
To cut down my cooking time I bought the rolls and a Marie Callendar's   Thaw and Serve Pie. I am thinking about making this a Thanksgiving Tradition . Any suggestions? I got this image
This recipe is linked up to :

Bonus Recipe:Peking Pecans

Prep 5 minutes cook:8to 10 min Makes 4 cups        I got this image from here

6 tablespoons butter
1 pound pecan halves(about 4 cups)
2 tablespoons soy sauce
2 teaspoons salt
Freshly ground pepper

1. Preheat oven to 300oF.  Put butter in a large baking pan and set in oven until melted.  Add pecans and toss to coat . Bake 8 to 10 minutes, until nuts just start to brown.

2. Let cool for a minute or two , then toss with soy sauce,salt and pepper to taste until well mixed. Serve slightly
 warm or at room temperature.

Tuesday, November 23, 2010

Whatcha Makin'Wed. Nov 23-27th


If your are looking to post links to your latest recipes, room makeovers, home decor, sewing projects,things
you like  to do with Mod Podge thing you came to the right place as long as it's family friendly you may post it.
Just a few things:

Grab my button
a worded link in the project is fine(I e.

Have fun.

I would like to thank everyone who took time out of their busy week to post here again I say thank you.

Monday, November 22, 2010

Birda Mae's Recipe Corner:Alfredo Shrimp and Linguine

Pillsbury: One-Dish Meals Cookbook: More Than 300 Recipes for Casseroles, Skillet Dishes and Slow-Cooker Meals


  • 8oz.uncooked linguine broken into thirds
  • 11/2 cups frozen sweet peas
  • 3/4 cups refrigerated light Alfredo sauce
  • 1/4 cup fat-free halfand half or skim milk
  • 1lb. shelled deveined, cooked medium shrimp
  • 1/2 teaspoon dried basil leaves
  • 1/8 teaspoon pepper 
In large saucepan, cook linguine to desired doneness as directed on package, addding peas. during  last 2-3minutes of cooking time. Pour into colandar to drain.

In same saucepan over low heat, combine Alfredo sauce,half and half, shrimp ,basil and pepper, mix well.  Add cooked linguine and peas; cook2 to 4 minutes or until throughly heated, stirring constantly.

I know this called for the fat free half and half but I used the regular and I added some garlic salt so it wouldn't be  bland but  2 out of my 3 kids ate it so that's a pretty good ratio!   I recently got this cookbook from the half price  book store ,I also promised myself to actually cook from it before I bought anymore so Cookbook Sundays will be right up my alley! (See the links).  For those of you who are visiting my blog for the first time welcome .My Usb cord is out so I will have to borrow images until I get that new one. I got the image and this recipe is linked to,Just something I Whipped up,Tuesday night supper club, ,cookbook sundays@Brenda'sCanadianKitchen and
a beautiful mess

Puffy Cheese Pastries(Bonus Recipe:Holiday Edition)

Paula Deen'S Holiday, Special 2008 Issue This recipe is from the Nov/Dec 2010 5th Anniversary not the 2008 I just wanted an image

1 cup shredded Cheddar cheese
1 cup shredded Parmesan cheese
1 cup finely  chopped pecans
2 teaspoons smoked paprika
2(17.3-ounce) boxes frozen puff pastry thawed
1 large egg lightly beaten

1. In a medium bowl, combine cheeses,pecans and paprika.
2.On a lightly floured surface, rollout each sheet of puff pastry into a 12x10inch rectangle. Brush each with lightly beaten egg. Sprinkle  cheese mixture evenly over each rectangle,leaving 1/2 inch border.  Roll up each pastry jelly roll fashion,beginning with long side,pressing edges to seal .  Wrap each roll in heavy duty plastic
wrap,, and refrigerate for atleast 1 hour or up to 2 days.
3. Preheat oven to 425o . Line baking sheets with parchment paper.
4. Unwrap rolls, and cutinto 1/4 inch thick slices.  Place on prepared baking sheets, adn bake for 8 to 10 minutes or until golden brown  Let cool on pans ,and cool on wire racks . Serve warm or at room temperature

Tuesday, November 16, 2010

Whatcha Makin' Wed Nov 16-Nov 18th

Hello all you creative people it's that time of week again.  If you want to post links to your recipes,Holiday decorations, sewing projects, photos, whatever you made this week (As long as it's family friendly) then you have come to the right place
Just a few things

a) Grab my  button on the sidebar .

b) a worded link in your project is ok,too (i.e.

c) Have fun

Birda Mae's Recipe Corner:Baked Potato Soup

Hi everyone my usb cord went out in the Canon Power Shot and the Sony cyber shot was already out .  I wasn't worried at first because I called Best Buy to get another one.  They didn't carry Sony one but they had a Universal  one that was in my price range. Long story short when I got to the one by my house they didn't have that but some other device.  I borrowed this image which also had their version.
I used the recipe fromThe Ultimate Southern Living Cookbook anyway on to the recipe

Prep time 15 minutes  Cook 1 hour and 12 minutes(You can boil the potatoes like I did to cut down your cooking time)

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-pupose flour
6cups of milk
3/4 teaspoon salt
1/2 teaspoon of pepper
1 1/2 cups (6ounces) shredded Cheddar cheese,divided
12 slices bacon cooked crumbled and divided
4 green onions ,chopped and divided
1 8 ounce carton sour cream

  • Wash pottaoes; prick several times with a fork.  Bake at 400o degrees for 1 hour or until done;cool
  • Cut pottoaes in half lengthwise; scoop out pulp and reserve. Discard shells
  • Melt butter ina Dutch oven over low heat; add flour,stirring until smooth. Cook1 minute, stirring constantly.   Gradually add milk; cook over medium heat , stirring constantly,until thickened and bubbly.
Stir in potato,salt,pepper,1 cup cheese , 1/2 cup bacon, and 2 tablespoons green oninons; cook until heated (do not boil).Stir in sour cream; cook just until heated(do not boil), Sprinkle servings with remaining cheese, bacon and green onions.  Yield; 10 cups.

Variations: I cooked this soup twice because I had bought alot of sour cream and I didn't want it to go to waste.  I used 2 cups of 2% milk and 4 cups of Half and half, and a combination of Mexican cheese and Sharp Cheddar.It was really creamy and I loved it.
The second time I used 3 cups of 1% milk and 2 3/4 cups of Half and Half and 1/4 cup of Chicken broth
because I ran out of the other milk and had to buy more.  This wasn't as creamy; but still good but be careful not to boil  or it will be very scorchy!
I am linking up with,,  Plus since I feel a little guilty for not being to upload pictures  I have a Bonus Recipe below this post
from Paula Deen's  latest magazine(Sourdough Apricot  and Pecan Dressing)

Monday, November 15, 2010

Sourdough Stuffing with Apricots and Pecans Bonus recipe

Cooking with Paula Deen Magazine (Winter comfort food issue, January February 2010)   My Usb cord  went out so I will have a Bonus recipe until I get another cord for  one or both of my cameras.  The recipe comes from November/December 2010 5th Anniversary Special Edition
which is still on news stands.


6 cups(1/2 inch) cubed sourdough bread(about 3/4 pound)
1 tablespoon vegetable oil
2 tablesppons butter,divided
1 cup chopped onion
1 cup chopped celery
2/3 cup chopped dried apricots
1/2 cup chopped pecans
1 tablespoon  chopped fresh parsley
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon poultry seasoning
2 large eggs,beatean
2cups unsalted chicken  stock

1.Preheat oven to 350o . On a large baking sheet,place bread cubes in a single layer.  Bake 10 minute or until toasted.
2.In a large skillet, heat 1 tablespoon oil and 1 tablespoon butter over medium-high heat.  Add onion and celery ,cook 6 minutes or until tender.
3.In a large bowl, combine bread cubes, onion mixture,apricots,pecans, parsley,salt.,pepper,poultry seasoning, eggs and stock.  Spoon mixture into an 11x7inch or a shallow 2-quart baking dish.  Melt remaining 1 Tablespooon butter; drizzle over stuffing . Bake ,unconvered ,35-to 40 minutes or until set , lightly covering with foil  to prevent excess browning during the last 10 minutes of baking time, if necessary.

Tuesday, November 9, 2010

Whatcha Makin' Wed Nov9th-Nov14

Thanks to everyone that took out the time to post last week. Without further delay

If you are looking to link up your latest recipe,photos,sewing project,Christmas decorations, or whatever
you felt like making this week then you are definitely in the right place.Just a few things.
1. Grab my button
2.a worded link back to is ok,too.
3.Most  of all let's have fun with it!

Old-Fashioned Gingerbread

Prep time 20 minutes  cook time 40 minutes


1/2 cup of butter or margarine,softened
1 cup sugar
1 cup molasses
1 large egg
2 1/2 cups all purpose flour
1 1/2 teasoppons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon gound cinnamon
1 cup hot water

Beat butter at medium speed with an electric mixer until creamy
Gradually add sugar
beat well.  Add molasses and egg,beat well.
Combine flour and next 4 ingredients;add to butter mixture alternately with hot water,beginning and ending with flour mixture.  Mix at low speed  after each addition until  blended.
Pour batter into a lightly greased and floured 13 x 9inch pan.  Bake at 350o for 35-40 minutes or until
wooden pick inserted in center comes out clean.   Cool slightly in a pan on a wire rack.  My batteries went
out on my camera so I got this image who had a lot of gingerbread recipes to choose from.  I am also linking up to,,,

Wednesday, November 3, 2010

Whatcha Making Wed Nov3-Nov8


Good morning creative people!  If you are looking to link up your home decor,recipes, photos , mixed media
or whatever you made this week(As long as it's Family Friendly)  Then you are in the right place.
A few things:

1.Grab my button

2.A worded link in your post is fine example(
Leave comments.

3.  Have fun with it this is a way to meet other like minded individuals.



About This blog

My fondest memoreis in my life are the ones at my grandmother's table.I loved not only the warm,velvety ,slightly sweet 7-up cake, but the affirmation that I was loved. What started out as a creative outlet and a place to honor her loving,generous spirit has evolved into a food blog where I can blather on about recipes, food trends, and basically any food related topic that foodies would like, get the idea. I am sure my family and anyone I've been friendly with for more than 2 minutes will breathe a collective sigh of relief, since I don't have to dump my food conversations on them all the time. Also to mix things up I will share scrapbook pages. I want the blog to refect who I am and what I like to do when apart from being a full time Mama and part time college student.Thank you for sharing this journey of exploration with me.