Sandy’s Recipe Booklet Kit Printable

Sandy’s Recipe Booklet Kit

This recipe booklet kit is the kit to make and preserve your recipes.  Each kit is complete to make a handy 4 1/4 x 5 ½ (aprox. size) booklet with matching notes, kitchen plaque, shopping lists and a laminated recipe card holder/gift tote bag.  Also makes a perfect gift for any occasion. Gorgeous images in this kit are from Gina Jane Johnson’s Paper Vignettes II.

 
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Summer Vegetables: Tomatoes

Tomatoes are delicious summer vegetables that also have excellent health benefits. The red color in tomatoes is more than just bright; it indicates that tomatoes are rich in antioxidants that may give your body the extra edge you need for better health and even better aging.

Tomatoes are a good source of vitamin C, vitamin A, fiber, and potassium – all for only 30 calories in a medium tomato!

Easy ways to add tomatoes into your diet:

# Add chopped tomatoes to scrambled eggs or omelettes
# Add chopped tomatoes to pasta sauce
# Top grilled chicken or fish with fresh tomato or tomato salsas
# Munch on grape or cherry tomatoes
# Pair any tomato with mozzarella cheese, basil and a touch of red wine vinegar for a great appetizer
# Slice a tomato and simply sprinkle with salt and pepper
# Serve sandwiches open-faced topped with a slice of tomato and a slice of cheese
# Add sliced tomatoes to frozen pizza
# Stuff a tomato with tuna, chicken or salmon salad
# Grill tomatoes and top with herbs and toasted bread crumbs

Fabulous Fifties Recipe Cards

To help my friends at Escape and Scrap celebrate their 5th Birthday I created these 'Fabulous Fifties' Recipe Cards. Harkening back to the American 1950's, these were some of the popular items of the day. Click the 'Recipes' catagory to see all of our recipe cards.

These cards were made with digital graphics courtesy of
the Nifty Designers Series @ e-scapeandscrap.net

The Nifty 50s Parts 1-5

The Nifty Boutique designers are proud to present The Nifty 50s,

capturing the iconic 1950s feel--collect all five kits in the series.

and

Sock Hop & Poodle Skirt

Mini Kits by Kay Eflin

$0.99 each

Fun mini-kits with a retro theme for our Nifty 50s Birthday Party.








Let's Play! by Carol Baumann
This kit is full of cute 50's kids and retro colors!

Travel Cup Insert Printable - It's Free!

Travel Cup Insert Printable [JM-234] - It's Free! : e-scape and scrap, Fresh New Real Designs

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Throw Away The Recipe; Learn The Ratio Instead

Throw Away The Recipe; Learn The Ratio Instead

Michael Ruhlman wants to free home cooks from what he calls the "shackles of the recipe."

His new book, Ratio, is about learning basic ratios. For example: 3:2:1 — three parts flour, two parts fat (like butter) and one part water — makes a basic pie crust. Add a dash of salt, and it's a savory base for a quiche. Add some sugar, and you've got a shell for cherries, chocolate cream or fresh peaches.

"I want people to understand the fundamentals of cooking," he tells host Guy Raz. He says home cooks are so focused on recipes that they don't understand the importance of ratios.

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Would you like to participate in a recipe card swap??

Penny Springermann at Sweet Shoppe Designs is hosting her 2nd Annual Digital Recipe Round Up!

pennysmiscellany.com » Blog Archive » It’s here! Penny’s 2nd Annual Digital Recipe Round Up!

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Asparagus Alfredo

This electric-green sauce has a delicate, sweet flavor, gently enhanced by a suggestion of onion, garlic, and rosemary. Serve with fettuccine and add your favorite vegetables, like asparagus, broccoli, or mushrooms.


3 shallots or 1 onion -- peeled and finely chopped
1 small garlic clove -- finely chopped
1 pinch dried rosemary
1 tablespoon extra virgin olive oil -- or virgin olive oil
1 pound asparagus -- washed under cold running water and cut into 2-inch lengths
white pepper to taste

Saute shallots, garlic, and rosemary. Drizzle with the oil and stir to lightly coat. Cook over low heat, partially covered, stirring occasionally, until shallots are tender, about 10 minutes. Bring a large saucepan with steamer basket to a boil. Add asparagus and steam until tender, about 4 - 6 minutes. Reserve 1/2 cup of the cooking water, and cool completely under cold running water to stop the cooking and to set the color. Drain and pat dry. In a food processor or blender, puree the asparagus with the reserved cooking liquid and the shallots and garlic to form a thick, slightly textured sauce. Taste, then season lightly with pepper.


1 lb spinach fettuccine or linguine
1 Tbsp unsalted butter
2 garlic cloves, minced
3 Tbsp flour
2 cups fat-free half and half
1⁄4 tsp each salt, pepper and ground nutmeg
1⁄4 cup grated Parmesan


Melt butter in a medium saucepan. Add garlic; cook over low heat 1 minute or until fragrant. Whisk in flour, then slowly whisk in half and half until well combined. Add salt, pepper and nutmeg, and bring to a boil, whisking frequently. Add Asparagus puree. Reduce heat and simmer 5 minutes or until thickened. Remove from heat and stir in cheese until melted. Cook pasta in large pot of salted boiling water as box directs. Drain pasta. Add sauce and toss to coat.

Download this Recipe Card & and blank at Box.net




These cards were made with digital graphics courtesy of
Kathryn Balint and Velma Balint @ KB & Friends

Offbeat Artistry