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Wednesday, January 9, 2013

Bow Tie Pasta-Italian Sausage in Cream Sauce

Bow Tie Pasta-Italian Sausage in Cream Sauce


I made this recipe* for the first time for my Heart and Home group with two other couples. When preparing I was a little hesitant to use the (heavy cream) ingredient because I thought it would be too sweet however it complemented the other ingredients very well. And everyone thought it tasted great!! I was overall satisfied with this recipe and plan to use it again in the future. We paired this pasta with steamed broccoli and bruschetta. Enjoy!


Ingredients:

1 Box Bow Tie Pasta-cooked
1 pkg Italian Sausage
1/2 Cup Onion-chopped
1/4 tsp Red Pepper Flakes
2 Cloves Garlic-pressed
2 Cans Italian Stewed Tomatoes
1 1/3 Cup Heavy Cream (I used Kraft cool whip)
1/2 tsp Sea Salt
1 TB Fresh Basil-chopped (I used dried)

Directions:

1. Boil Water & Cook Pasta
2. Saute' Onions
3. Add Sausage and Brown
4. Add Red Pepper Flakes and Garlic
5. Add Stewed Tomatoes
6. Add Heavy Cream- Simmer
7. Add Fresh Basil
8. Add Pasta
9. Top with Parmesan Cheese


*This recipe was acquired from Hospitality at Heart.

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stormieariel
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Friday, December 21, 2012

Life is more than food


"For you were bought with a price. So glorify God in your body." 1 Corinthians 6:20

I was listening to this song called Beautiful by PRo and a verse in the song said "she eats and it ease the pain." This lyric reminded me of a time when I was younger; I was about 15 years old...
My mom and I were strongly disagreeing to where I was really upset to the point of tears. I hadn't ate dinner yet so when I got out my room to go to the kitchen, my mom began to tell me I couldn't eat; I remember so clearly that I yelled at her saying she wanted to starve me. She replied with no, it wasn't good to eat when your upset because you could get sick.

Well I never understood her and always thought she was just being mean at the time. However, I've realized it wasn't about her being mean, it was about my mom helping me not to become an emotional eater.

As an adult I have never struggled with this issue as an emotional eater that so many women are faced with daily. Even though I am not faced with being an emotional eater, I do struggle with over eating. I have to eat the last bite or if the dessert looks good I have to try it. But I don't really have to.
So how do I deal with this? I must learn to "discipline my body and keep it under control..." (1 Corinthians 9:27) in all areas. But most importantly I must repent and seek God's counsel.


Father God,
I pray that you continue to show me my sins. That I may turn away from them and look towards You and Your perfect Son Jesus. That I will strive to mirror His image not only in my own life but in my marriage. I will shine my light so bright before man that You will be glorified as Matthew 5:16 stated.

In Jesus' Name.
Amen.
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stormieariel
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Tuesday, November 20, 2012

Cheesy Mashed Potatoes

Cheesy Mashed Potatoes


I have made the potatoes twice but differently; the first with hash browns **recipe here** instead of actual potatoes and the second way with mashed russet potatoes. While both came out delicious, I have to say using mashed potatoes taste a whole lot better (at least to me). I have served this dish with grilled chicken and green beans and also as a side dish for a Thanksgiving pot luck dinner. This dish is perfect to prepare the night before and refrigerate until an hour before dinner the next day (for us working wives) or prepare and cook all at once. Either way the dish comes out great!!
 
ENJOY!!!
 
 


Ingredients:

3 LB Russet Potatoes
1 Can Cream of Chicken Soup
1 (16oz) Sour Cream
1/2 Stick Melted Butter
1/4 tsp Garlic Powder
1/2 tsp Onion Powder
2 Cups Sharp Cheddar Cheese (or a little more)
3/4 Cup Milk

Directions:

1. Boil peeled and chopped potatoes till soften (approximately 10 minutes)

 
2. Drain and mash potatoes



3. Add Cream of Chicken, Sour Cream, Melted Butter, Garlic/Onion Powder, Cheese, and Milk
 
 
 

 





4. Mix well
 

 
 
 
 


 

5. Place into a 9 x 13 Greased Dish




 
 
 
 


6. Cover and bake on 375 for 40 minutes or Freeze for another day
 
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stormieariel
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