2 Fast, Easy Lemon Dinner Recipes

Lemon adds such a refreshing flavor!
These 2 recipes are less than 5 ingredients, fast and easy-win, win! for a quick dinner your family will love.

Megan O. Steintrager

Olive oil, lemon and Parmesan: Whisk together extra virgin olive oil, fresh lemon juice and freshly grated Parmesan in a large bowl (vary the amounts to your taste, but for a pound of pasta figure about 2/3 cup olive oil, the juice of 3 lemons, and 2/3 cup grated Parm). Drain pasta, reserving some of the cooking liquid and toss pasta with the lemon-Parmesan mixture, adding a little cooking water to moisten if necessary. A bit of lemon zest is a nice addition.
by Giada De Laurentiis

5 Ingredient Breaded Lemon Chicken

Author: Morgan

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 4 servings

 

Ingredients

• 2 large boneless, skinless chicken breasts
• ⅓ cup lemon juice (fresh is best, but bottled is fine, too)
• 1½ cups seasoned breadcrumbs
• Vegetable oil, to pan fry
• Lemon pepper, to taste
• Parsley and/or lemon, to garnish (optional)

Directions

1. Slice the chicken breasts in half horizontally, so that you get 4 thin chicken breast pieces. Put down about a foot of plastic wrap on the counter top and lay the chicken pieces on it. Cover with an additional piece of plastic wrap and use a meat mallet to evenly pound out the chicken breasts until about ¼" thick.
2. Heat ¼" of vegetable oil in a large, high-walled pan over medium.
3. In a shallow bowl, pour or squeeze in the lemon juice. In a separate shallow bowl, add in the breadcrumbs. Dip each chicken breast slice, one at a time, into the lemon juice and let sit for 2 minutes. Turn over and let sit for an additional 2 minutes. Transfer to the breadcrumbs and press gently to help the breadcrumbs adhere to each side. Set aside. Continue until all of the chicken is breaded.
4. Add 2 of the breaded chicken breasts to the oil and sprinkle liberally with lemon pepper. You want to make sure there is ample room between the chicken breasts, because overcrowding the pan results in soggy chicken. Fry until dark golden brown on the bottom, about 4 minutes. Using tongs, carefully turn the chicken. Sprinkle with additional lemon pepper, and continue to pan fry for 4 more minutes. Transfer to a paper-towel lined sheet and repeat with remaining pieces of chicken.
5. Garnish with a sprinkle of parsley and slices of lemon, and serve immediately.

Seen on the Today show.

Buffalo Chicken Chili Pie Recipe

How good does this look?
My husband would make at work for fund raisers Chili Frito Pies and loved them!
So when I saw this and game day around the corner-a must try!

 Ingredients:

1 cup chicken broth

1/4 cup heavy cream

• 1/2 cup Franks Buffalo Wing sauce

2 cups whole rotisserie chicken, cut into 1-inch pieces

1 teaspoon seasoned salt

1/2 cup shredded Mexican cheese blend

1 bag (9.75 oz) Original Fritos corn chips

1/4 Sour Cream

1/4 cup tomatoes, diced (1/4 inch pieces)

1/4 cup green onions, chopped (1/4 inch pieces)

 

Directions:

 

 Add broth and chicken to sauté pan, then season with salt.

Heat until broth is reduced by a little more than half. Add hot sauce and cream, then let reduce.

Add butter and half the cheese, and incorporate. Empty a bag of Original Fritos on a platter and top with the warm chicken mixture.
Top with the remaining cheese, sour cream, tomatoes and green onions

I made a few .alterations to the original recipe.

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You can find these Great these Great finds and more at 6PM.com for a limited time

Decor color trend for 2015

2015's Color Trend is Deep Wine.
Here are some décor pick finds to get you started.


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Healthy Buffalo Chicken Chili recipe

It is cold outside-burr!
We are craving soups. I saw this recipe on the Today Show by Joy Bauer and have to make this. It is a healthier take on buffalo wings-which my family loves! I am going to have to make it before my son heads back to college today because he would be unhappy if he missed it.
 I will make a few changes. We do not like blue cheese so I will leave that out and do sour cream or Greek yogurt instead. I will use Franks buffalo wing sauce--our favorite! I will also use vegetable stock in place of vegetable juice.
My mouth is watering-can't wait!

Buffalo chicken chili

Ingredients:

·         Cooking oil spray

·         6 carrots, peeled and sliced into half-moons

·         6 stalks celery, sliced

·         6 cloves garlic, minced

·         2 pounds ground chicken (99% lean)

·         2 tablespoons chili powder

·         2 tablespoons all-purpose flour

·         4 cups low-sodium vegetable or tomato juice

·         1/4 cup hot sauce (see Note)

·         Plain non-fat Greek yogurt or light sour cream (optional)

·         Chopped scallions (optional)

·         Whipped blue cheese topping (optional), recipe below

Liberally coat a large pot or Dutch oven with oil spray, and preheat it over medium-high heat. Add the carrots and celery and sauté, stirring occasionally, until tender, about 10 minutes; add water, a tablespoon at a time, as necessary to prevent scorching.

Add the garlic and sauté for 1 minute. Add the ground chicken, reapplying oil spray if necessary. Sauté, stirring continuously and breaking the chicken into small pieces, for 5 minutes or until cooked through. As the chicken cooks, continue scraping the bottom of the pan with a wooden spoon to dislodge any large bits.

Sprinkle in the chili powder and flour, and stir quickly to distribute them evenly. Immediately add the vegetable juice and hot sauce, and bring to a boil. Reduce the heat to low and simmer, partially covered, stirring occasionally, for about 20 minutes.

 
Note: The amount of hot sauce you use will depend on the brand you select as well as your (and your family's) own personal tolerance for spicy foods. I advise adding 1/4 cup hot sauce to start with, then tasting the chili and adding more from there if you find it too mild.

Whipped Blue Cheese Topping: In a small bowl mash together 1/4 cup blue cheese crumbles (at room temperature) and 1/4 cup light/nonfat sour cream or nonfat plain Greek yogurt. Dollop on top of chili before serving.

Fitness Health Trend

The New Fitness Health Trend...Fitness/Sleep Tracker.

CLASP IT ON

Clip it to clothing or loop it
onto your keychain

  

Get fit in a Flash! Sporty fitness trackers that measure your activity and sleep, syncs with your smartphone, and comes in a variety of colors. Tracks calories burned, distance traveled, steps taken and sleep quality plus duration. You can wear it in 2 ways as a watch or the clasp feature to clasp to

Waist, Wrist, Sleeve, Pocket, Shoe, Socks, Lapel, Shirt, Keychain or ... Anywhere you can clip it!

 It is water resistant up to 30 m.

My husband has one and loves it! He is trying to be more healthy and this is a great way to track your activity.

Crisp-Skinned Porchetta with Lemon and Chile recipe-killer italian recipe

I saw this recipe and it made my mouth water! Yum!
I am an admitted foodie:) This is a ham recipe and my husband doesn't eat ham anymore so I am gong to make it with bone in chicken breasts-6. My youngest son always ask what I am making and his next question is does it have lemons in it? That is key with him, which reminds me I need to make him fresh squeezed lemonade today-I promised him:) I think this will be amazing-I will make it on Friday(tomorrow:)-boy this week went fast!) and tell you how it turns out with chicken and any suggestions I have.

© Anna Williams

Crisp-Skinned Porchetta with Lemon and Chile

Contributed by James Lewis

• ACTIVE: 30 MIN
• TOTAL TIME: 5 HRS 30 MIN
• SERVINGS: 12 to 14

Porchetta, a traditional Italian street food, is a moist and fatty fresh ham covered with skin that's heavily seasoned with salty garlic, rosemary, fennel and lemon. Chef James Lewis of Bettola in Birmingham, Alabama, adds some heat to his version with crushed red pepper.

 Best New Chef 2011: James Lewis

 More Pork Recipes

Related Recipes

2011 Best New Chefs' Simplest Recipes
Best New Chefs’ Easiest Recipes

Italian Food

Pairing of the Day: August 15-19, 2011

More ∨

1. 6 ounces thinly sliced pancetta, chopped (1 cup)
2. 16 large garlic cloves, chopped
3. Finely grated zest of 4 lemons
4. 2 tablespoons chopped rosemary
5. 1 tablespoon plus 2 teaspoons crushed red pepper
6. 1 tablespoon ground fennel
7. 2 teaspoons freshly ground black pepper
8. Kosher salt
9. 1 tablespoon extra-virgin olive oil
10. One 18-pound, bone-in fresh ham with shank and skin (see Note)

1. Preheat the oven to 325°. In a food processor, process the pancetta until finely ground. Transfer the pancetta to a plate. Add the garlic, lemon zest, rosemary, red pepper, fennel, black pepper, 2 teaspoons of salt and the olive oil to the food processor and pulse until the garlic is finely chopped. Add the pancetta and pulse until the paste is well blended.
2. Set the ham skin side down on a work surface. Using a sharp knife, slash the meat at regular intervals. Season the meat lightly with salt. Spread the spice paste all over the meat and in the slashes. Fold the leg back together and with long, thick bamboo skewers, thread the leg closed at 2-inch intervals to keep the leg sealed. Set the leg skin side up. Cut a crosshatch pattern in the skin and fat. Season the skin and fat generously with salt and transfer the ham to a large roasting pan.
3. Bake the ham in the lower third of the oven for 2 hours and 45 minutes, rotating the pan twice. Increase the oven temperature to 375° and continue to roast the ham for about 2 hours longer, rotating the pan twice. The ham is done when an instant-read thermometer inserted in the thickest part of the meat registers 170° and the skin is very crisp. Transfer the ham to a carving board to rest for 25 to 30 minutes.
4. Pour the pan juices into a small saucepan and skim off the fat; keep warm.
5. Carve the ham into 1/3-inch-thick slices and serve with the crunchy skin. Pass the warm pan juices at the table.

Outsmarting your teens

 It sounds weird but unfortunately in some cases very necessary-thank god for technology!
This must have been thought of by a parent:)
My youngest son-tests his boundaries and is very stubborn! When he is good, he is so sweet and he melts my heart...he is very smart:0
However, lately there are times that he feels entitled and challenges authority and rules. Especially concerning his computer and phone. My husband and I try to set up rules-especially on school nights to keep him on the right track-one of his grades feel to a "'C"and we are trying to keep him focused on college-the future:) C"s will not get him where he wants to go-he is so smart but not as focused as he should be on the future.
With technology, the world is available to our kids-he has had anon again off again friendship with a girl from Alaska and there is a large time difference so he will stay up all night to talk to her.
When he refused to open his door and give up his phone at 9 PM my husband found another way.
He found you can have the phone turn off at 9 PM and at 11PM on the weekends it costs $6 a month-money well spent:) So parents if you are like us and are tired of fighting with your teen because they feel as though they are being treated like a child-sorry with age comes wisdom. Sometimes teens do not think logically and make the Best decisions-that is why we are parents to guide them-hopefully he realize it later:0

Save Big on College Books up to 70% and more off!

   College is expensive and books can really add up.
Whenever possible, buy used books and resell your books after you are done.
My son found instead of buying what is recommended, go to class first and find out what the teacher recommends so you don't buy unneeded books.
However, on campus there is a limited supply of used books. We recently found that buying books on Amazon saved hundreds of dollars. They give you many purchase options and with the money you save you still are ahead if you opt for expedited shipping.
Every little bit adds up-save where you can:)

A New Food Trend that has some Great health Benefits

Anna Hoychuk / Shutterstock

Sippable bone broth — yes, broth you drink straight up, from a cup — has long been popular among paleo diet enthusiasts, but it’s suddenly going mainstream.
A few weeks ago, celebrity chef Marco Canora opened a takeout window in New York City devoted to selling cups of the steaming broth, which start at $4 for an 8-ounce cup. And just last month, Oregon-based Pacific Foods released a line of bone broths at grocery stores nationwide.
Don’t worry: Sipping a cup of bone broth is not like downing a can of chicken stock. Its flavor is more complex, thanks to additions like ginger, apple cider vinegar and herbs.
But what is bone broth, exactly?

It’s based on the traditional, ancient way of making broth: boiling animal bones. (Not all store-bought stocks and broths are made this way; in fact, many aren’t. Read the back of the label on many canned broths, and you’ll see lots of salt, vegetable juice concentrates and chicken fat.)

Pacific Foods

Bone broth calls for a greater number of birds (or beef parts) than traditional stock, though, which increases the protein content, explains Ben Hummel, a brand manager for Pacific Foods. For example, a batch of one of Canora’s broths calls for two turkeys, 40 pounds of beef shin and 15 hens, all cooked in a massive stockpot. After a serious simmer — as long as 24 hours — the collagen and connective tissue break down, helping boost the protein also, explains Hummel. “It takes many hours of simmering to break the connective tissues down into useable form, but the result is a broth with a high amount of bioavailable protein,” he says, adding that Pacific’s bone broths have as much as nine times more protein than traditional store-bought ones.
Aside from the protein, fans are drawn to bone broth’s purported healing properties; its minerals are thought to help ease joint pain and digestive issues.
Canora, who started drinking bone broth to combat the health effects of “20 years of caffeine, nicotine and alcohol,” told TODAY.com that customers have been reacting to the flavor with “over-the-top enthusiasm.” The chef, who also has a new cookbook, “A Good Food Day,” coming out this month, credits pure, back-to-basics ingredients like bone broth for helping him slim down and feel more energetic — without calorie-counting.
At Brodo, you can get chicken, gingered beef or the Hearth broth, made with chicken, turkey and beef, and add-in items like chili oil, fermented beet juice or mushroom tea, for an extra flavor boost. But please don’t ask for noodles: Adding carbs would defeat the purpose and take away from the detoxifying effect you get from the broths, the chef says. “You need to sip it as a beverage.”
In addition to plain chicken and turkey, Pacific Foods offers lemongrass and ginger flavors in its grocery line, as well a rosemary, sage and thyme version, which tastes like Thanksgiving in a cup (from $1.79 for 8 ounces, at grocery stores).
Seen on the Today Show

Home Decor Finds that will add instant Chic on Sale

Great Statement pieces can pull a whole room together and give your space an instant shot of style.
Here are some great finds that will do just that on sale!





Margaret Pillow in Olive (Set of 2)
Sale $58.95
original price          $149.07
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Gramercy Arm Chair

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Marliave Sideboard
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2-Piece Cara Nesting Table Set
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Borghese Cabinet
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2-Piece Whitney Lamp Set
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The BEST Buffalo Chicken Dip Recipe

 
 I make this every New Year's Day and any time we watch games. My family absolutely loves it-we fight over who gets the last of it. My boys will go in the fridge and be like, "Where is the buffalo dip? who ate it!:) I started doubling the batch so everyone felt like they got their fill:)
 This recipe is so good! I think what makes it sooo good is that I use fresh chicken breasts compared to some recipes called for canned chicken-there is just no comparison in the taste. Also instead of mayo I use sour cream and lastly adding sharp cheddar cheese just pushes it over the top:)

Buffalo Chicken Dip Recipe

Ingredients:

1 pkg. (2-3) boneless skinless chicken breasts-cleaned and cut into strips

2 Tbsp. Olive oil

S&P to taste

1 Pkg. Cream cheese block softened to room temperature

½ cup sour cream

¼ cup Frank’s Red Hot Buffalo Wing Sauce

3/4 cup Sharp cheddar cheese-divided (1/4 cup in dip, ½ cup on top)

 

Directions:

Pre-heat oven to 350 degrees

Spray small-medium casserole dish with butter spray

Add olive oil to a large skillet, add chicken strips sprinkle with salt and pepper.

Cook until lightly golden brown on both sides. Remove chicken from skillet-chop into small chunks-set aside.

In a large bowl add, cream cheese, sour cream wing sauce, 1/4 cup cheddar cheese and chicken stir until creamy. Pour into casserole dish and sprinkle with ½ cup cheddar cheese.

 Bake for 20 minutes.

Serve with tortilla chips or a healthier option is celery and carrot sticksJ

Enjoy!

Save money with these cleaing hacks

You do not have to use expensive cleaners to keep your home clean.
You have the cleaners already. With these cleaning hacks you will save money and know what products and tricks will keep your home clean. Win! Win! Who knew:)

• Fingerprints on stainless steel appliances
  If your stainless steel refrigerator has fingerprint marks remaining from that holiday party, reach for the olive oil. Apply a small amount on a clean rag, then use the rag to rub off the marks.

 

• Remove those scuff marks in seconds by applying some non-gel toothpaste onto a clean rag, then rub the rag on the marks. They will be history in moments. Lubin says non-gel toothpaste can also be used to get rid of crayon marks, so make sure to keep some handy.

 

• Scratch marks on wood floor and furniture
  Not to worry, those scratch marks won’t be there forever. To remove, mix olive oil and vinegar in a three to one ratio. Apply the mixture onto a clean cloth and rub it onto the marks. The marks should disappear within seconds. Just make sure to buff it out so you no one slides on the mixture.

• Candle wax on the tablecloth
  If some candle wax poured onto your tablecloth during your holiday celebrations, simple sit up an iron, then grab a paper bag. But the paper bag over the wax, then begin ironing the area on top of the bag. It may take a few minutes but it should come out entirely.

• Water ring stains It’s a tried-and-true tactic: Remove water stains from wood furniture by rubbing mayonnaise onto the stain. “It actually lifts the moisture out,” Bruce said.

• Red wine stains on carpet
  It’s not a party unless some red wine spills on the floor. First, get a damp cloth and dab it on the stain to lift as much moisture as you can. Then make a mixture of half peroxide, half dish detergent and put it in a spray bottle. Spray the mixture on the stain, wait a few minutes, then rub it out with a clean cloth.

• Soot stain on the wall If that candle left a soot stain on your wall, grab the rubbing alcohol and rub some onto the stain with a cloth. The alcohol will remove the soot while not damaging the paint on the wall.

By Bruce Lubin on the Today Show

Delicious, Easy Appetizer Recipes for New Years Eve!

Delicious, Easy Appetizer Recipes for New Years Eve.
New Years Eve is a great time for appetizers...bite size food to enjoy throughout the night. Here are a few recipes that are so easy and delicious you will make them all year long:)
Happy New Year!!!

Chris Court/Food and Wine

Hogs in a BlanketActive time: 20 minutes
Total time: 50 minutes
Servings: 36 Hors D'Oeuvres
This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment.
Ingredients

• 7 ounces all-butter puff pastry, thawed and cut into four 5-inch squares
• 1 large egg yolk mixed with 1 tablespoon of water
• 4 andouille sausages (3 ounces each)
• 1/4 cup Major Grey's chutney
• 2 tablespoons whole-grain mustard

Make ahead: The unbaked sliced rounds can be frozen for up to 1 month. Thaw before baking.
Preheat the oven to 375° and position a rack in the center. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm.
Cut the logs into 1/2-inch slices and place them cut side up in 3 mini muffin pans. Bake for 25 minutes, until golden and sizzling. Turn out onto a paper towel-lined rack to cool.
Meanwhile, in a mini food processor, pulse the chutney and mustard just until the chutney is chopped. Spoon a dollop of the chutney mustard on each slice and serve.

Tina Rupp/Food & Wine

Fig and Stilton SquaresActive: 20 minutes
Total time: 3 hours and 15 minutes
Servings: Makes 4 dozen squares
After baking flaky squares of puff pastry they are topped them with sweet fig preserves and pungent blue cheese.
Ingredients

• One 14-ounce package all-butter puff pastry, thawed if frozen but still cold
• 1/2 cup fig preserves
• 3/4 cup crumbled Stilton cheese (4 ounces)

On a lightly floured work surface, roll out the puff pastry to a 16-by-11 1/2-inch rectangle. Trim to form a 10 1/2-by-15-inch rectangle. Transfer the pastry to a large rimmed baking sheet and cut into 1 3/4-inch squares; you should have about 48. Freeze the squares until firm, about 30 minutes.
Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on the sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake the squares for about 35 minutes, until the pastry is golden. Transfer the squares to a rack to cool. Repeat to bake the remaining squares.
Return as many cooled squares as will fit to a baking sheet. Top each square with 1/2 teaspoon of the fig preserves. Sprinkle with the Stilton and bake for about 5 minutes, until the Stilton is melted. Serve warm or at room temperature.

Lucy Schaeffer/Food and Wine

Potato Crisps with Chive Sour Cream DipContributed by Grace Parisi
Total time: 40 minutes
Serves 4
Grace Parisi makes brilliant use of throw-away potato peels: She deep-fries them until they're crispy, then sprinkles them with Parmesan. An utterly addictive snack, they're great with cocktails, beer or wine.
Ingredients

• 2 tablespoons snipped chives
• Freshly ground pepper
• Kosher salt
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1/2 cup low-fat sour cream
• 3 cups canola oil

Thick peelings from 3 pounds of Yukon Gold or russet potatoes (roughly 1-by-3-inch strips)
Preheat the oven to 350°. In a large saucepan over moderately high heat, heat the oil to 360°. Fry the potato skins in batches, stirring occasionally, until browned and crisp, 2 to 3 minutes per batch. Using a slotted spoon, transfer each batch of potato strips to paper towels to drain, then sprinkle with salt immediately.
Transfer the potato strips to a baking sheet and sprinkle them with the grated Parmigiano-Reggiano. Bake for 3 to 4 minutes, just until the cheese is melted. Let the crisps cool, then transfer to a bowl.
In a blender or processor, puree the sour cream with the chives and a pinch of salt and pepper until the chives are finely chopped. Transfer the dip to a bowl and serve alongside the potato crisps.

By Justin Chapple on the Today Show

Holiday Cooking Hacks

 I love a good hack...make my life easier...do things quicker...Awesome!
Here are some that could come in handy and make cooking this Holiday Season a little easier.

1. Getting pomegranate seeds out.
I love pomegranate seeds but getting them out without a stain or mess can be tricky.
If you cut it in half without going through it just enough to break it apart. Take one half in your hand with seeds facing your hand fingers sort of open to allow seeds to fall into a  bowl. Wack the rhine side of pomegranate gently with a wooden spoon and seeds will fall into the bowl-magic:0

2. Eggshells
when you cook and crack an egg every so often a shell gets in. Getting it out can be tricky since it is so slippery. Use a large piece of the shell and scoop it out. wetting your fingers is another good way-who knew?

3. Softened Butter
when your in a hurry or just forget to soften your butter for your recipes here is a  couple of solutions:
Put hard butter in a plastic baggy-quart size and hit it with a rolling pin until soft.
Cheese grater-grate the butter-walah!

Happy Holidays!!!

Seen on the Today Show
By Katie Quinn-Easy does it Series

Unless you are the Rock or Jillian Michaels leave me alone when I am working out at the gym!:)

  Seriously there should be gym  Etiquette or rules.
The is what happened to me the last time I worked out at the gym... a guy, the one that asked me to let him in the gym as I was going in because he card didn't work-no problem it could happen to anyone I thought nothing of it.
Then the other day he approached me to thank me and tell he thought I looked like Suzanne Somers-he stopped me from working out-which I didn't like but I was nice and polite.
 He went too far the last time I worked out. I was getting my machine ready., adjusting the weights, putting down my towel when I felt someone's presence-yes the same guy. He started saying really loud that isn't enough weight that is way too light! I said I am adjusting it little by little and he said it again. I was really caught by surprise and instantly embarrassed. Then he said after all you are Suzanne Somers-I died-really? I was polite and answered him. He proceeded to say it is in my mind. I said probably. I was so embarrassed. I sat on my machine and had a smile on face which is what I do when I am embarrassed and erased it and tried to focus. Then I got really mad thinking-he was analyzing my workout-I didn't ask for his advice...what the H...? I gave my cardio machine a really good workout afterwards!
I am feeling anxious because I need to workout today...I am going earlier to try to avoid him-I think he works out in the afternoon when I try to think back when I have seen him-I do not want confrontation but I do not want to deal with him anymore. I have had people look before  but I just ignore them and it is not an issue. I try to keep to myself , turn up my music really loud, workout and leave-the good old days:)
My son told me to tell him to F... Off-really not my style, plus that isn't right.
 My husband said I should change gyms-but it is closet to my house and why should I have too? He is my age or older he should know better.
My idea is avoidance-time will make him forget me.

Make you own snow fun project to do with kids or DIY Holiday Decor

Make your own sparkle snow for glorious Winter play. This stuff is so fun we could not keep our hands out of it!2483222Makenzie TorresChristmas
You can use it to jazz up holiday decor, sprinkle it on your holiday table or mantel, or build little snowmen or snowballs. This is also sure to entertain kids, if you want to give them a fun (slightly messy!) project that cleans up easily! The best part is that it doesn't melt, so it will still look like powdered snow the next day.

Perfect Holiday Breakfast made easy!

Love this idea for Christmas morning breakfast!
I would prep the ingredients the night before and have them in bowls ready to assemble quickly.
I would also make a coffee cake and fruit bowl the night before. A great Christmas morning breakfast/brunch for your family and guests so you put it together quickly and enjoy the morning too:)



                
Are you playing host or hostess this holiday season? We scoured the Internet to bring you these Pinterest-approved holiday hacks — fun, festive tricks you can try around the house to make things a little merrier!

Video: TODAY.com’s Meena Duerson shows Matt Lauer how to make some easy holiday crafts and meals, including breakfast cupcakes with sausage, onions and eggs.

1. Breakfast "cupcakes"
When you have a house full of guests, the last thing you want to be doing is making and cleaning up meals for everyone. This super simple trick makes feeding a big group easy, and people can munch on these breakfast "cupcakes" whenever they stroll through the kitchen — and just toss the wrappers in the trash. No dishes!

I would switch it up a little. I would use bacon, add shredded potatoes in the bottom mix with butter salt and pepper and bake for 7 minutes then add egg mixture(I would decrease onions to 1/4 cup).

Mini Breakfast Casserole1728153Karen BassXmas ideas

Inspired by Betty Crocker and similar recipes on Pinterest.
Ingredients:

• 1/2 pound sausage or bacon
• 1 dozen eggs
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup grated cheese

Directions:

• Preheat oven to 350.
• In a skillet, brown the sausage or bacon over medium heat; drain.
• In a large bowl, beat together the eggs. Add onion, green pepper, salt and pepper. Stir in meat and cheese.
• Ladle into muffin cups coated with cooking spray. Bake 20-25 minutes, or until a toothpick in the center comes out clean.
• Makes 1 dozen.

Christmas Eve Dinner Recipe

This is what I am going to make for Christmas Eve this year-it may become a tradition:0

Mariecar Frias / TODAY

Ingredients:

• 1 pound dry imported linguine, spaghetti or tagliolini
• 1 1/2 pounds shrimp (16 shrimp per pound), cleaned and deveined, left whole
• 1/2 cup extra virgin olive oil
• 4 garlic cloves, peeled, sliced thin
• 2 shallots, peeled, finely minced
• 6 whole plum Italian tomatoes cut into 1/2-inch dice
• 2 cups prepared tomato sauce
• 1 pinch hot chili pepper flakes
• 1/4 cup dry white wine
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 tablespoons chopped fresh oregano
• 1 bunch scallions, sliced thin
• Salt and pepper

In a large sauté pan, heat the extra virgin olive oil until smoking. Reduce heat to low, add the garlic and shallots and toast until lightly brown. Add the shrimp and sauté for 2 to 3 minutes, or until shrimp are pink. Add the chopped tomatoes and prepared tomato sauce, turn heat down to a simmer and cook for 6 to 7 minutes then add the red pepper flakes and white wine.
Add the basil, parsley, oregano and scallions to the sauce; season with salt and pepper and stir.
Cook pasta according to package directions until al dente. Drain but do not rinse. Place pasta in a large serving bowl, add the shrimp fra diavolo sauce, toss and serve.

No Bake Wreath Cookie Recipe

I made this once when I first got married(24 years ago) and then I lost the recipe. I was so happy to see the recipe in my email. My family loves Rice Krispy treats and these are sort of like them-but really cute for the holidays.
I will surprise them :)

No-Bake Christmas Wreath Cookies

Our new twist on this old classic boasts whole grain goodness and the perfect marshmallow to crunch ratio—all thanks to Total cereal.

• Prep Time25 min
• Total Time40 min
• Servings14

Ingredients

1/2

cup butter

1

package (10 oz) miniature marshmallows

20

drops green liquid food color

3/4

cup white vanilla baking chips

5

cups Whole Grain Total™ cereal

56

red cinnamon candies

• 1 In large microwavable bowl, microwave butter uncovered on High 30 seconds to 1 minute or until melted. Add marshmallows; toss to coat. Microwave uncovered on High 1 minute 30 seconds to 2 minutes, stirring every 30 seconds, until marshmallows are completely melted and mixture is well blended.
• 2 Stir in green food color to desired shade of green. Add white vanilla baking chips to marshmallow mixture, and stir until melted, microwaving an additional 30 seconds if necessary.
• 3 Stir in cereal until evenly coated.
• 4 Drop 1/3 cup of cereal mixture on waxed paper-lined cookie sheet. Use greased hands to form into wreath shape. Place 4 red cinnamon candies on wreath to decorate. Repeat with remaining cereal mixture and candies. Refrigerate 15 minutes before serving.  

Recipe by Betty Crcocker.com