Here it is. The gloomy old cheap cabinet we've had for years to keep office supplies in.
Thursday, August 11, 2016
When I purchased these wire nesting baskets at TJ MAXX I was unsure of the plan.
Two days later I thought of this board I bought at Michaels several months ago.
I propped the baskets up to the board and saw that they would fit!!
Posted by Swade Designs at 5:26 PM
Wednesday, August 10, 2016
This is for my Austin.
College kids can cook!!
3 pound roast. Pot roast.
2 crock pot liners for easy clean up.
One packet chili seasoning.
One large can crushed tomatoes
One small can petite diced tomatoes.
Frozen chopped onion. Optional.
One large can chili beans.
Oyster crackers optional.
Early in the day place roast in crock pot and cook on high. Approx. 6 hours. No liquid needed. You can season with salt and pepper if you wish. I just placed a few peppers on it.
Remove roast from crock pot.
Shred meat up removing any fat.
Remove old liner with roast juice. Set aside without spilling. Be careful it will be HOT!!
Place new liner in crock pot. Crock pot is hot. Be careful.
Dump in 1/2 bag of onion.
Add tomatoes, crushed tomatoes and seasoning packet.
Give it a stir. Combining well.
Add the beans and stir.
Add the meat.
Cook on high for about one more hour.
Just to heat through.
Better the next day!!
Place hot bag of meat juice in large can to dispose of in trash.
Posted by Swade Designs at 3:00 PM
It's like banana puddin' for coconut lovers.
We decided one Friday at work. Coconut lovers all working together.
We came up with this recipe.
Coconut Cookie Puddin'
Coconut Bar Cookies (dollar tree)
3 boxes instant coconut pudding
One can of coconut milk
2 cups milk
8 ounces shredded coconut.
8 ounces cool whip
8 ounces sour cream
1 tsp vanilla
Blend together milks and pudding mixes. Make sure it is lump free.
Add vanilla and sour cream.
Stir in coconut.
Fold in cool whip.
Start to layer in 9x13 pan
Cookies - pudding - cookies - pudding.
End with pudding.
Reserve some cookies to crush for top.
Refrigerate for at least 12 hours.
Optional. Toast coconut to sprinkle on top.
Posted by Swade Designs at 6:22 AM
Thursday, July 14, 2016
This bread is so good. I'm addicted to it. Especially now that tomatos are in season.
Nothing better than a slice of biscuit bread. Heated with a little butter. And a sliced home grown Tennessee tomato.
I stumbled upon this variation by mistake. And it's one of the best mistakes I've ever made.
I added too much buttermilk to my biscuit recipe. And decided to pour it in a baking dish. The rest is history. My history anyway.
One stick of cold butter grated with a cheese grater.
3 cups of self rising flour
2 1/2 to 3 cups buttermilk.
Grate the stick of butter. Toss the butter in a bowl with 3 cups of SR flour.
I toss the flour and butter around with my fingers trying to incorporate the butter and flour well.
Add 2 1/2 cups of buttermilk. Stir gently wth a spoon.
You don't want to work it too much or biscuits will be tough.
You will want this batter to be loose.
So you might need to add more buttermilk.
Grease a ceramic 9x13 or large casserole dish. My dish is smaller than 9x13 but deep.
Pour dough into dish.
Bake at 400 degrees for 30 minutes.
Until no longer jiggly in the middle and toasty brown on top.
Posted by Swade Designs at 11:56 AM