my obessesion

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

Tuesday, May 31, 2011

Whatcha Makin' Wed May 31st-June 3rd


Hello I hope everyone had a great Memorial Day Holiday. Here are the rules briefly:

!.  Grab a button in the sidebar and post it on your blog.

2.  If you would like to post a worded link in your project that 's cool,too.

3. If neither one of the rules are followed the post will be deleted.
You may post up to 3 projects ( 3 of the same type ie recipes or 3 different types
this part is totally up to you) Have fun the list will be open until Friday to give people more time to post

Sunday, May 29, 2011

Birda Mae's Recipe Corner:Strawberry cream cheese cupcakes

                                                         I got this image from Here

1 box betty Crocker Supermoist  yellow cake mix
1 container (8oz.) sour cream
1/2 cup vegetable oil
1/2 cup water
2 eggs
3 tablsespoons strawberry preserves
1 package 3 (oz) cream cheese , cut into 24 pieces
1 container(1lb) cream cheese ready to spread frosting
Sliced fresh small strawberris ,  if desired


1.Heat oven to 350o(325o for dork or nonstick pans.) Place paper baking cups in each of 24 regular size muffin cups.

2.In a large bowl, mix cake mix, sour cream oil water and eggs with spoon until well blended(batter will be thick.)  Divide batter evenly amon muffin cups (about2/3 full).

3. In small bowl, stir preserves until smooth.  Place 1 piece of cream cheese on top ofe each cupcake, press into batter slightly.  Spoon1/4 measuring teaspoon preserves on top of cream cheese in each cupcake.
4.  Bake 18 to 23 minutes or until  tops are golden brown and spring back when lightly touched in center(some preserves may show in topos of cupcakes.)  Cool completely, about 30 minutes.

5. Frost cupcakes with frosting.  Just before serving, garnish each cupcake with strawberry slices.  Store covered in refrigerator.

I got this recipe fromBetty Crocker Fix-with-a-Mix Desserts  I got it for 8 bucks from the half price book store.  My copy wasn't used apparently they get  new books as well.  I was anxious to try something from this cookbook.
In my haste I forgot to put the sour cream and probably  added to much water.  Dont buy sugar free
preserves , either because it  makes a difference my cupcakes looked like a hot mess! I apologize about
last weekI found out at the last moment that my son had two award cermonies and while I was pleasantly surprised      I discovered how  disorganized I have gotten since I am doing this(blogging) and work with 2 ministries at church.  Just because I have the Wonder Woman theme song on my playlist doesn't mean I really
am a superhero.  All that to say I will post the linky list this Tuesday, but starting June 211st I will take each
3rd Tuesday off so I can get the time and space I need  for my family, friends, church, and those creative dreams that seem to get pushed to the back burner..

This recipe is linked up to Just Something I whipped up,Tempt my Tummy Tuesday                                                                                                                                              
Tuesdays at the Table, and Whatcha Makin' Wed.

Tuesday, May 17, 2011

Birda Mae's Recipe Corner: 3 cheese pasta bake

                                              I got this image from Here                                                  
Reminder: Whatcha Makin' Wed will resume next week my sweetie is  getting better but is still home from school.


  • 1(16 oz.) package ziti
  • 2 (10 oz.) containers refrigerated alfredo sauce
  • (8 oz.) container sour cream
  • (15 oz) container  ricotta cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
1 1/2 cups mozzarella cheese

  • Directions:
  1. Prepare ziti according to package directions; drain and return to pot
  2. Stir together Alfredo sauce and sour cream; toss with spoon half of mixture
  3. into a 13x9baking dish
  4. Stir together ricotta chees and next 3 ingredients; spread evenly over pasta mixture in baking dish.
  5. Spoon remaining pasta mixture evenly over ricotta cheese layer, sprinkle evenly with mozzarella cheese. Bake 350o for 30 minutes or until bubbly.

Monday, May 16, 2011

My love of epoxy stickers

Here are the fruits of another Hobby Lobby Sale! I love epoxy stickers they were 50% off so I bought as many as my budget would allow
and they are by creative imaginations. The pattern paper is Basic Grey(Two Scoops) and the for the journaling I used the Sakura Souffle pens. Unforunately my cutie pie on the right is sick so I will have to postpone Whatcha Makin' Wed. until May 24th,2011. I apologize for the inconvience but I will still post a recipe this week but she will be out of school until Wed. so bare with me while I'll try to get some things together.
Posted by Picasa

Friday, May 13, 2011

Bonus Recipe:Texas Style Enchilada Casserole

                                             I got this image from here

  • 1 pound ground chuck
  • 1/2 medium size red onion chopped
  • 1(4oz) can diced green chile
  • 12(6inch) corn tortillas, cut in 1 inch pieces
  • 1(103/4 ounce) can mushroom soup
  • 1(21/4 ounce can sliced ripe black olives
  • 1 cup mild enchilada sauce
  • 1/2 cup  sour cream
  • 1 8oz block sharp cheddar cheese
  • Toppings shredded lettuce, diced tomatoes


  1. 1. Cook first 3 ingredients in a large skillet over medium heat stirring until beef crumbles and is no longer pink . Drain Well
  2. Place beef mixture in a large bowl.  Stir in tortilla pieces, next ingredients, and 1 cup  cheese, spoon  mixture into a lightly greased 11x7 inch baking dish.  Sprinkle evenly with remaining 1 cup of cheese
  3. Bake at 400o for up20 to 25 minutes or until bubbly.
The second time I made this I left out the  red onion it was a little too "twangy" for me I used light sour cream(I strongly recommend Daisy  I went generic the first time and boy did I regret it) , replaced Rotel for
the green chiles and used reduced fat cheese . I am making this again tonight I just love the fact that there is
no layering or rolling.!  (Sorry took me so long to get back y'all but I hurt my back yesterday and I am feeling better today)

Tuesday, May 10, 2011

Birda Mae's Recipe Corner:Spinach Ravoli Lasagna

                                             I got this image from here


  • 1(6oz) package fresh baby spinach  throughly washed
  • 1/3 cup refrigerated pesto sauce
  • 1(25 oz) package frozen cheese Ravoli(do not thaw)
  • 1 cup(4oz.)shredded Italian six cheese blend

  1. Preheat oven to 375o
  2. Chop spinach andtoss with pesto sauce in a medium bowl.
  3. Combine Alfredo Sauce and vegetable broth, spoon one third of Alfredo Sauce mixturew(about1/2 cup) into a lightly greased 2.2qt or 11x7 baking dish .  Top with half of spinach mixtute.  Arrange half of ravoli ina single layer over spinach mixture .  Repeat layers once . Top with alfredo sauce
  4. Bake at 375o for 30 minutes .Remove form oven and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly.
My kids would probably not eat the pesto so I didn't include it . I forgot about the broth but I don't think they noticed.  Normally I use a light alfredo (Ragu) but this time I went for the gusto and used Classico Roasted Garlic Alfredo and it actually made me feel like I was enjoying Mother's Day.

Stop by tommrow for the bonus recipe and this recipe is linked up toTempt My Tummy Tues,Tuesday Night Supper Club and Whatcha Makin Wed.( see the post below if you'd like to link up)

Whatcha Makin' Wed May10-13

Hello everyone I hop everyone had a great mother's day and I can't wait to see what everyone made this week.
A few things:
1. Grab the button in the sidebar

2. A worded link is accepat;ble(I.e

# If Rule number 1 and 2 are ignored the post will be deleted.  You may post up to 3 projects
they don't have to 3 recipes, 3 craft project or 3 sewing (Unless you just  want to do it that way)
As lon as it's family  friendly and not your etsy page post here

Wednesday, May 4, 2011

Black and White Wed & Wordless Wed

Well it's that time of the week again . Here  I just discovered Phixr. pretty simple photo editing, unlike you dont have to download it. is very similar to  Adobe Photoshop Elements but without
the cost and there is also Photoscape  which is totally different from Photoshop elements so I guess it's a matter of preference.  Don't forget you can post your projects here until Friday morning and this
photo is linked up withBlack and White Wed,Wordless Wed,Wordless Wed,but with words and Whatcha Makin' Wed

Tuesday, May 3, 2011

Whatcha Makin' Wed May3-May6th

Good morning all you creative people!
I decided to put this up a little early but I will have the Linky List open until Friday morning to give people a chance to link up.   So if you have a new recipe,(old recipe)sewing project , roommakeover, photos.whatever you made by hand you are more than welcome to post it here! Briefly I will go over the rules:

1. Grab the button in the sidebar, you may post it in your sidebar this is acceptable.

2. If you already have alot of things in the sidebar or if you are like me can't stand alot of clutter on my
blog. You may post the link in your project post with  or with the rest of the Linky parties listed in your
title bar(I.e.

3. Completely ignoring rule one or two will result in your post being deleted.   You may post up to
3 , three similar or 3 different projects that part I leave up to you guys. No etsy pages.
Enjoy your day and I am looking forward to seeing what you guys made this week.

Monday, May 2, 2011

Birda Mae's Recipe Corner: Creamy Cajun Shrimp Linguine

                                           I got this image from here

Here I go again with Cajun food!  This segement of my blog is named after my grandmother(Birda Mae) who passed away November '09.  So from time to time I will post something creole or cajun since this reminds me of her I felt like this was the best way to honor her memory but keeping the tradition of good cooking going.


  • 1 cup water
  • 1 14 oz can fat free , less sodium broth
  • 6 oz. uncooked linguine
  • 1 pound medium shrimp, peeled and devined
  • 11/2 tablespoon butter
  • 1 8 oz package pre sliced mushrooms
  • 1 large red bell pepper, cut into 1/4 inch thick slices
  • 2 teaspoons all purpose flour
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon salt
  • 2/3 cup half and half
  • 1/4 cup fresh flat leaf parsley.

  1.  Combine 1 cup water and broth in a Dutch oven;  bring to a boil.  Break pasta in half add to pan.   Bring mixture toa boil.  Cover,reeduce, heat , and simmer for 8 minutes.  Add shrimp to pan.  Cover and simmer for 3 minutes or until shrimp is done:drain.
  2. Melt butter in a large skillet over medium-high.  Add mushrooms and pepper to pan;  saute 4 minutes or until moisture evaporates,  Add flour seasoniong and salt to a pan; saute 30 seconds.  Stir in half and half, cook. 1minute or until thick, stirring constantly.  Removefrom heat.  Add past mixture and parsley to pan, toss.
I omitted the flour and broth and bell pepper . I substitued Ragu' Light Parmesan sauce and frozen sweet peas so I wouldn't have to chop anything. Plus I don't think my kids would've ate the bell pepper.  Also I forgot the
linguine and used good old spaghetti since I have like a gazillion of them  in my pantry.This recipe is linked up to Just Something I Whipped up,Mouthwatering Mondays,Tempt my Tummy Tuesday Night Supper Club and Whatcha Makin Wed

Recent layout: Family

I was really happy about incorporating all 3 of my favorite colors, orange, hot pink, and yellow as well as use up some supplies I already had on hand.  The epoxy stickers were from Sei(mimosa) and everything  else Paper Studios.  Here's what the journaling says"What can I say ? All you really have in the end is family.  Through our ups and downs family is the one constant(in life)"  These relatives are my first and second cousins.  I have to say if it wasn't forCreating Keepsakes (1-year auto-renewal) I wouldn't get as much scrapbooking done.I also have to acknowledgeBig Picture Scrapbooking I took the free class about letting go of perfection   I am going to review the info since I have been a perfectionist for a long time when it concerns my scrapbooking I feel like it's helping me.



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.