my obessesion

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

Wednesday, December 29, 2010

Bonus Recipes:Paula Deen's:Hearty Vegetable Soup

Cooking with Paula Deen Magazine (Winter comfort food issue, January February 2010)

1 Tablespoon of butter
1 cup of thinly sliced carrots
1 small zuccini sliced lenghwise
and cut crosswise into thin slices
1/2 cup onion
2 cups tightly packed fresh baby spinach
2 cups(14.5-ounce) cans diced tomatoes with basil,garlic,and oregeno
2 cups chicken broth
1   (15-ounce) can Northern beans,drained
 1 cup frozen cut green beans,thawed
1/2 teaspoon ground pepper
1/4 teaspoon salt

1.In a Dutch oven ,melt butter over medium heat .  Add carrots,zucchini and  onion
cook stirring occasionally, for 5 to 6 min or until vegetables are tender( more like an 1hour on low heat total
Add sinach stirring until wilted.
2.Add diced tomatoes,broth beans green beans,pepper and salt.Bring to boil :reduce heat and simmer.

For more of her recipes go here.

I omitted the spinach and Northern beans (my kids wouldn't have eaten it) I substituted.  Italian
style vegetables which has the zucchini and Italian style green beans and for a little more
something I pute 1-2 teaspoons of garlic salt and 1-2 teaspoons of curry powder.  (Birda Mae was
from Louisiana and  she use to season everything except the baked goods, so I  believe I got from
my grandmother )

Tuesday, December 28, 2010

Whatcha Makin' Wed Dec28th-30

PhotobucketWell hello all you crafty people!
If you have more than one project( or recipes) you would like to share  feel free to post it here! Up to 3 projects.(Projects can be home decor, room makeovers,anything you made with mod podge etc...)

1.  Grab my button in the sidebar

2. a worded link in the post is acceptable(

3.  If you post my button in your sidebar that's fine as long as you link back to me
(also if you have a mixed media,art journal , cards, sewing projects as long as you made it
it's ok here(Assuming it's family friendly).  I will be taking next week off but Whatcha Makin' Wed
will pick back up 1/11/11. You guys have made this year special and thanks for sharing my
journey on this creative adventure I call my life! I will still post recipes, art journal pages and if I am lucky
a scrapbook page!Have a blessed,safe,and Happy New Year!

Monday, December 27, 2010

Birda Mae's Recipe Corner:Creole Shrimp Pasta

1 1/2 pounds unpeeled, medium size shrimp
2 teaspoons  Creole seasoning
12 ounces of uncooked Fettuccine pasta
2 tablespoons of butter or margarine
4 green onions sliced
1 1/2 cups whipping cream
1 teaspoon of hot sauce
1/4 cup fresh parsley, chopped
1/2 cup(2 ounces)freshley grated Parmesan cheese

Peel shrimp, and devein   If desired . Toss shrimp with creole seasoning set aside.
Prepare pasta according to package directions; drain. Keep warm

Melt butter in alrge skillet over medium-high heat; add shrimp, and cook,stirring constantly, 5 minutes or just until shrimp turn pink. .  Remove shrimp from skillet .Add greem pmopms amd garlic to skillet; saute 2 to 3 minutes or until tender.   Reduce heat to medium ;stir in cream and hot sauce.  Bring to a boil;reduce heat; and simmer, stirring constantly, 8 to 10 minutes or until sauce is thickened.  Stir in shrimp and parsley.  Toss with pasta  Sprinkle with Parmesan cheese.  Serve immediately.

1.   You can substitute 3  chicken breasts for the shrimp and use penne pasta instead of the fetticcine
2.   You can omit the whipping cream and butter . Use Ragu light Parmesan Alfredo sauce if you are cutting calories.  Substitute linguine for  fettuccine.
This week we are linked up to :Hearth and Soul,Tuesday Night Supper club,Tasty Tuesdays,Tempt My Tummy Tuesdays,Delectable Tuesdays,Whatcha Makin' Wed

Wednesday, December 22, 2010

Bonus Recipe:Mexican Cornbread

                                                                          I got this image from Here

6oz.(1 1/2 cups )shredded sharp Cheddar Cheese
3/4 cup buttermilk
1/3 cup oil
2 eggs ,slightly beaten
1(8.5-oz)can cream style corn
1(4-oz) can chopped green chiles
1 cup cornmeal
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt


  1. Heat oven to 375o f.  Generously grease pan1 11/2 quart casserole.  In large bowl, combine cheese,oil,eggs,corn and chiles; blend well.
  2. In small bowl, combine cornmeal,flour,baking powder, baking soda and salt; mix well.  Add to cheese mixture; stir just until dry ingredients are moistened.  Pour into greased casserole.
  3. Bake at 375oF. for 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean.  Cool 10  minutes;remove from casserole.  Serve warm.
First variation  I used diced jalepenos instead of the chiles, montery  and mild cheddar cheese and  cream style corn.
Second variation I used diced jalepenos , sharp cheddar cheese and regular corn out of the can.
I messed up the temperature on the the First one so the second of course will be my favorite!

Tuesday, December 21, 2010

Whatcha Makin Wed Dec 21-23

Photobucket   As you can see by my previous post I have made up with my friend
chocolate.  I went to the gym yesterday so I guess I will be back tommrow  I also thought the truffles would make a great gift. Enough about me .  If you would like to post links to your latest recipe ,sewing project,
Christmas crafts,mixed media project ,photos,etc...Then you have definitely come to the right place.If you
are one of those multi talented people( like me) you may have more than one project going and that's encouraged here .  You may post up to 3 (as long as it's Family Friendly)   All I ask is

a)  Grab my button  in the sidebar

b) A worded link in your project is acceptable(Ie.

c)Have fun and if you would like to post two or 3 of the same thing Ie. ( 3 recipes, 3 sewing projects)
That's fine also as long as it's not more

Birda Mae's Recipe Corner:Paula Deen's Chocolate Truffles

                                                                 I got this image from here


  • 1 cup heavy cream
  • 7(4-ounce) semisweet chocolate,chopped and divided
  • 2Tablespoons butter
  • 1/4 cup all vegetable shortening

  1. In a small saucepan,heat cream over medium heat until tiny bubbles form.
  2. In a large bowl,place5 chopped chocolate bars Pour cream over chocolate,and stir in butter.  Cover
  3. and chill about 4 hours or until firm enough to roll.  Roll into aobut 21(1 1/2inch ) balls Chill about 1hour until firm.
  4. In a large bow.,combine remaining 2 chopped chocolate bars and shortening.  Microwave on High in 30 second intervals,stirring between each ,until melted smooth(about1 1/2 minutes total.)
  5. Using a fork,dip each ball in melted chocolate mixture.  Shake off excess,and place on a wire rack.  Spoon excess melted chocolate mixture into a pastry bag with a small opening,and pipe swirls on each truffle. Let truffles stand  until chocolate sets.  Store ,covered in freezer.
This recipe is linked to:Hearth and Soul,Tuesday Night Supper Club,Tempt my Tummy Tuesdays.Tasty Tuesdays andWhatcha Makin Wed

Saturday, December 18, 2010

Creative Thearpy:Catalyst 125 Write a love letter

 I wrote my love letter to chocolate. This part of what it says
My love letter to chocolate.Dear chocolate I just dont have the words to describe my adoration for you.
There's more but basically I am actually saying good bye my face is starting to break out  so I am not eating it as much!   The papers ,brads, and frame was from Sei Mimosa line (They had a clearance it's best to go to Sei )   The paint is from Hobby Lobby and Walmart.  I also got some paint brushes and that artist sponge I used in this piece from Hobby Lobby .Thank 
God my scanner still works.

Tuesday, December 14, 2010

Whatcha Makin Wed(Dec 14-16th)

good morning all you really cool creative people out there!My keyboard went out on me this morning so I am
posting this from the public library.   Since I have a limited amount of time to be on the computer,I may not be able to respond as quickly as I normally do .  I apologize for any inconvience me posting so early has created.   If you have a recipe or two you would like to share,or decorating,  sewing or all the above feel
free to post your links here. If you are one of those really cool creative people who has more than one thing
going you can post up to 3 links to your projects.It doesn't even have to be recent.  The point is to show off
whatever you made(as long as it's family friendly).  All I ask is that a:

1.Grab my button from the sidebar and post it on your blog.

2.  A worded link in your project is acceptable(I.e.

3.Have fun!(Has to be something you made by hand ,mixed media,art journals ,and photos are welcome,too)

Monday, December 13, 2010

Birda Mae's Recipe Corner : Refrigerator Sweet Muffins

                                               I got this image from here

41/2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup sugar
4 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon of salt
2 cups buttermilk
3/4 cup oil
1 1/2 teaspoons vanilla
3 eggs

1.  In large bowl,combine flour, brown sugar,sugar,baking powder baking soda and salt;mix well.
Add buttermilk,oil vanilla and eggs;stir just until dry ingredients are moistened.  Batter can be baked immediately or stored in refrigerator for up to 5 days.

2.  When ready to bake, heat oven to 375oF.  Grease bottoms onl of desired number of muffin cups or line paper baking cups .Sitr batter; fill greased muffin cups 2/3 full.

3.  Bake at 375o F.  for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.   Serve warm.
My variation: 1/2 cup of dried cranberries, 11/2 cups of sugar (ran out of brown sugar) and 1/2 cup walnuts.
Other Variations:
Chocolate chips:Fold in 1/3 cup minature semi-sweet chocolate chips
Staples  sold me a Usb cord that does fit my Canon but doesn't work I am already frustrated with Best buy
any hoo.  I got this recipe from
Pillsbury Best Muffins and Quick Breads Cookbook: Favorite Recipes from America's Most-Trusted Kitchen This is my go to book for quick breads I love it because they  include variations.
This recipe is linked up to:Cookbook Sundays,Hearth and Soul,Tuesday Night Supper Club,Tempt my Tummy Tuesday,Tasty Tuesday,Menu Inspiration Monday,Just Something I Whipped Up andWhatcha Making Wed

Creative Thearpy :Catalyst 124

This challenge was from Creative Thearpy Catalyst124 What makes you Happy?  
A few of the things were:
1.My kids
2.Love without falsness
3.Hot Chocolate
4.Anything with chocoloate
5.Art Journaling
6.My friends
7. A sale at Hobby Lobby
8.  Did I mention chocolate

Catalyst 125 is Write a love letter, shockingly mine will be to chocolate!

Saturday, December 11, 2010

Bonus Recipe:Red Curry Shrimp

I got this image from here
In a large saucepan simmer one 14 fl ounce can Thai Kitchen Premium Coconut Milk
with 1/2 teaspoon to 1 Tablespoon Thai Kitchen Red Curry Paste over medium heat for 5 minutes.
Add 1 to 2Tablespoons of Thai Kithcne Premium Fish Sauce,2 Tablespoons brown sugar,1/2 cup frozen peas
or other vegetables and 1/3 cup water.  Simmer 10 minutes stirring occasionally.
Stir in 1/2 pound of fresh shrimp and continue cooking 3 to 5 minutes,until shrimp are cooked.
Garnish with fresh basil and cilantro.

Tuesday, December 7, 2010

Whatcha Makin Wed Dec7-9th

Good morning fellow creative people! If you are looking to post links to your photos, recipes,craft, sewing,decorating projects.  Then you are definitely in the right place.If you are like me you may have more than one project going.  So feel free to post up to 3(no more than or it will be deleted)

A few things:

1.  Grab my button in the sidebar.

2. A worded link in your project is acceptable(i.e

3Have fun but please don't post something that isn't family friendly or not  handmade or I will be forced to delete it.

Birda Mae's Recipe Corner: Simple Sweet and Sour Chicken

                                             I got the image from here


1(101/2-oz.) pkg. frozen chicken niggets
1  tablespoon oil
1 green bell pepper, cut into squares
1 small onion, cut into wedges
1/2 cup  purchased sweet and sour sauce
1(8-oz) can pineapple chunks in unsweetened juice, undrained

1. Prepare chicken nuggets as directed on package.
2. Mean while , heat oil in medium skillet over medium high heat until hot.   Add bell pepper and onion; cook and stir until crisp -tender.  Stir in sweet and sour sauce and pineapple; cook untill thoroughly heated .   Serve over  chicken nuggets.  I got the recipe from this cookbook.

Pillsbury: One-Dish Meals Cookbook: More Than 300 Recipes for Casseroles, Skillet Dishes and Slow-Cooker Meals I am linking this recipe to,Tuesday Night Supper club,Tasty Tuesdays,Tempt My Tummy Tuesdays,and Whatcha Makin Wed.

I went to Best buy to get another Usb  cord they said what they have online is different from what they actually had in the store(Even though I had called that location a week before they said they have them) all that to say until I get another one I will have to find images so this one doesn't match.  I would recommend not using the pineapples in this recipe.  Unless you really like that extremely  tangy taste.(and this is coming from someone who use to put salt on her sour pickles!).  Using the nuggets did cut down on the time but I will
probably use chicken tenders  that I've fried and I prefer Kraft Sweet and Sour ( Or Lachoy's duck sauce
a little less tangy more orange flavored)



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.