Sunday, September 29, 2013

Loving Miss Mustard Seed Milk Paint!!!

I have had this Antique Dresser for a long time- Craigslist Find- .  I have been wanting to paint and finally got that task finished yesterday.  The most time consuming part was scraping layers of very shiny varnish off of it and sanding.  The paint went on Beautifully.

I used Miss Mustard Seed Milk Paint 'Typewriter' and finished it off with a great product to seal and protect it.  - Miss Mustard Seed's Hemp oil.  I am excited about SimplyHomeSweetHome becoming a Retailer of these great Products!

Tuesday, September 24, 2013

Classic Italian Pasta Salad

  • 1 lb dry salad macaroni
  • 1 (6oz) package pepperoni slices (about 90 in the package) 
  • 1 lb Colby Jack cheese block
  • 1 (6oz) can whole medium pitted olives
  • 1 (16 fl oz) bottle Kraft Tuscan House Italian Dressing* (or other favorite Italian dressing)
  • 1/4 cup grated parmesan cheese
  1. Boil salad macaroni according to directions on the package.  Drain & rinse in cold water.
  2. Meanwhile, cut pepperoni into quarters & roughly separate the pieces.
  3. Cut cheese into thin slices & then squares & roughly separate the pieces (or fatter cubes if desired.)
  4. Slice olives with an egg slicer or knife.
  5. Add everything into one bowl & top with dressing & parmesan cheese.  Toss to coat.  Serve immediately.  Keep leftovers refrigerated.
*If preparing ahead of time, apply extra dressing to freshen the salad right before serving.  The longer it sits in the fridge the more it absorbs the dressing.

Serves 16-20

Lasagna Soup

Cheesy Lasagna

1 pound ground beef

1 medium onion, sliced

2 large green peppers, chopped

2 cloves garlic, finely chopped

4 cups water

2 cans (14 1/2 oz each) diced tomatoes in olive oil, garlic and spices,

1 can (6 oz) tomato paste

2 cups (4 oz) uncooked mafalsa noodles (mini lasagna noodles)

1 tablespoon brown sugar

1 1/2 teaspoon Italian seasoning, crumbled

1/4 teaspoon black pepper

1 1/2 cups Italian style croutons

1 1/2 cups shredded mozzarella cheese

1 teaspoon crushed red pepper

1/2 cup dry red wine

Cook beef, onion, bell pepper and garlic in Dutch oven over medium heat
stirring occasionally until beef is brown and onion is tender.  Drain.
Stir in water, diced tomatoes and tomato paste until blended.  Stir
in remaining ingredients except croutons and cheese.  Heat to boiling and
reduce heat.  Cover and simmer about 10 minutes, stirring occasionally
until pasta is tender.

Set oven control to broil.  pour soup into ovenproof bowls.  Top each
with 1/4 cup croutons and sprinkle with cheese.  Broil soup with tops 3-4
inches from heat 1-2 minutes or until cheese is melted.

IIf you can not find mafalada noodles,  substitute cork screw or
small shells for the noodles.

Wednesday, September 11, 2013

Almond Meal Pizza Crust

Low carb, gluten free and DELICIOUS! a Paleo Pizza Crust

2 cups Almond Meal/Flour 
2 eggs, beaten 
2 teaspoons Olive Oil 
1 teaspoon salt 
1/2 teaspoon dried basil 
1/2 teaspoon garlic powder 
1/2 teaspoon ground oregano 
1/4 cup grated Parmesan cheese 

Preheat oven to 176° C (350° F). Combine all the ingredients and mix together. If the dough seems too wet, you can add a little more cheese or almond flour. 

Line a baking sheet with parchment paper and put the dough in the center. Top with a second sheet of parchment paper and roll out to your preferred thickness. {This dough is super sticky, so don’t forget the parchment paper!} Can be rolled out super thin to make a huge pizza. 

Bake the crust for 12-15 minutes until the edges are golden brown. Then add desired toppings and bake another 15 minutes or however you like it.

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