Friday's Foto Fun with SITstas

It's time for Carrie's Friday Foto Fun:-)

Oh my gosh!! I am still coming down off of my comment buzz from yesterday! Not only did I get featured here (thanks Carrie:-) but I also got a full dose of SITs. I have been SATs!! I got all my comments answered but, I am still in a bloggy haze so, this is all I got today:-)

Welcome Sitstahood!!

That's right!!! Today I am being featured on that wonderful comment love site: The Secrets in the Sauce !! These wonderful women believe that the secret to success in the blogosphere is support. If you are a Sitsta, you are dedicated to supporting one another by leaving comments. Lots and lots of comments. Here, I have found so many new sites to follow and who follow me. I just love my Sitstas!

For those of you who are new to Susie's Homemade, allow me to introduce myself. My name is Susan (a.k.a. Susie) Ewing. I am a thriving stay-at-home mom of two wonderful girls (5 and 18) and a caretaker of my 67 year old live-in mother. I started this blog to support my chocolate shop on Etsy.com ( Susie's Homemade Chocolate Shop ) but, it has become so much more.

It is here that I explore my adventures in homemaking, baking, cake decorating and gardening. This has lead to competitive baking , writing for other sites and designning other blogs . I am thrilled by all that has come to me over the last year that I have been on line.

The thing that is nearest and dearest to my heart is cake design. When I celebrated my blogoversary, I posted this slide show. I am reposting it here for the benefit of my new readers. This really shows what I am all about.

I love stalkers. Check out my left-side-bar for the many ways you can stalk me in cyberspace! I sure hope that you like what you see here and come back soon:-)

Wordful Wednesday

Hey, check me out at Happy to be at Home today. I am gardening over there because I have something very special planned for tomorrow over here. Be sure to come back:-)

It's time for another Wordless Wednesday at 5 Minutes for Mom or Wordful Wednesday on SevEn cLoWn CirCus:-)

Look at all the cool free stuff I got from Red Gold Tomatoes!

I can't wait to put some of them in my menu plan next week!

Tackling Coffee Cupcakes

It's time for Tackle It Tuesday with 5 Minutes for Mom .

I tackled another Iron Cupcake: Milwaukee Challenge . This time, the ingredient was coffee and my submission was Mocha Ganache Cupcakes.

These are chocolate cupcakes with a mocha ganache glaze. I made the mocha ganache by steeping the coffee right in heavy cream. Then, I took the hot cream to make the ganache. Oh my...they had a really, really strong coffee flavor!! But, that was the jist:-)

Chicken Veronique

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

Chicken was on sale this week at Pick N Save. It's normally $4.79/lb and this week it was $1.99/lb. Grapes and mushrooms were also sale so, I thought Chicken Veronique!

Here is what I plan on serving:

Monday: Taco Night

Tuesday: Chicken Veronique (see recipe below)

Wednesday: Another party night...eating out!!

Thursday: Left over Buffet

Friday: Eating Out for Admiral Game!!

Saturday: Shrimp Fettucine Alfredo

Sunday: Pizza

Chicken Veronique
Ingredients:
4 whole chicken breast
1 cup cracker crumbs
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp dried tarragon
a pinch of nutmeg
3 Tbls butter
1/4 cup chopped onion
1/2 cup chicken broth
1/2 cup dry white wine or vermouth
2 cups sliced fresh mushrooms
2 Tbls butter
2 cups seedless grapes

Directions:
1. Preheat oven to 375 degrees.

2. Combine cracker crumbs, salt, pepper, tarragon and nutmeg. Coat chicken in this mixture.

3. Melt butter in skillet, preferably one with a non-stick surface. Brown chicken on both sides. Remove chicken and place in a single layer in a shallow baking pan.

4. Add the onions to the butter remaining in the skillet, and saute until transparent. Drain off any excess oil. Pour in the broth and wine; bring to a boil. Pour around the chicken. Bake uncovered, for 30 minutes.

5. While chicken is baking, melt 2 tablespoons butter in a skillet. Saute mushrooms until tender. Arrange mushrooms and grapes around chicken. Bake 8-10 minutes longer or until chicken is tender.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 460.06
Calories From Fat: 87.37
Total Fat: 9.86g
Saturated Fat: 5.16g
Cholesterol: 87.52mg
Sodium: 648.63mg Potassium: 505.75mg
Total Carbohydrates: 53.93mg
Fiber: 2.11g
Protein: 34.61g

Recipe Source: Cooks.com
Web Page: http://www.cooks.com/rec/view/0,1739,155178-229198,00.html

Recipe: $10.64 ($6.74 on sale)
Serving: $1.33 ($.84 on sale)

Friday's Foto Fun with Dreams

It's time for Carrie's Friday Foto Fun:-) I am tired and uninspired today. So, I am dreaming.

Cupcakes Take the Cake says that this can by yours for $50,000 start up.

Anyone interested in an investment opportunity? Hee, hee, hee:-) A girl can dream, right?

My Nemesis Plant

Check me out at Happy to be at Home . I am writing about taking care of my mom:-)

You see this:

This is new growth on my poinsettia plant! The one plant that I have not been able to keep. The one plant I was not going to try. And here it is with new growth!! Yeah me:-)

Now, let's see if I can keep it alive. Cross your fingers for me (or your green thumbs:-)

This is My Attitude Today

It's time for another Wordless Wednesday at 5 Minutes for Mom or Wordful Wednesday on SevEn cLoWn CirCus:-)

We are expecting 3 to 5 inches of snow...AGAIN:-(

Tackling Blog Design

It's time for Tackle It Tuesday with 5 Minutes for Mom .

After my husband Jeff and I redesigned Susie's Homemade earlier this year, we decided to start our own blog design business. With my flair for the creative and his background in desktop publishing and certificate in web design, we thought it would be a fun way to make a couple extra bucks.

This weekend, we tackled our first blog design installation job over at Eat Your Veggies! Veggie Mom was so sweet and great to work with. We think it turned out pretty good:-) What do you think?

If you like what you see and are interested in getting a facelift for your blog, check out our Design Packages and Prices and Terms of Service . We would love to work with you:-)

Classic Pot Roast

Oh my gosh!! I am so busy. Check it out:

1. I am over at At Work, At Play or At Home All Day talking about girlie stuff:-)

2. I am doing more menu planning with I'm an Organizing Junkie .

AND

3. I have a new gig over at $5 Dinners . Every week, I will post the Bargin Meal of the Week that I found at my grocery store, Pick N Save. It will be linked up with other posts like it around the country. So, check it out:

Click on the image to go find more Bargain Meals of the Week!

Chuck Roast was on sale this week at Pick N Save. It's normally $3.69/lb and this week it was $2.49/lb. I have a lot of left over potatoes and carrots from last week's sale. So, I am making pot roast and the recipe is listed below.

In addition, we have some outings at the end of the week that will result in lots of eating out. I am glad my grocery bill was smaller this weekend:-) Anyway, here is what I plan on serving:

Monday: Classic Pot Roast (see recipe below)

Tuesday: Chicken and Pasta

Wednesday: Leftover Buffet

Thursday: Special Shrimp and Rice

Friday: Mommy's Night Out/Leftover Buffet

Saturday: Eat Out (Celebrating February Birthdays)

Sunday: Pampered Chef's Chicken and Broccoli Braid

Classic Pot Roast
1 (3 pound) boneless beef Chuck Roast
1/2 cup water
2 medium potatoes, thinly- sliced
2 large carrots, thinly sliced
1 onion, sliced
1 tsp salt
1/2 tsp ground black pepper

1. Put vegetables in bottom of stoneware.

2. Salt and pepper meat, then place in pot on top of vegetables.

3. Add liquid.

4. Cover and cook on LOW 10–12 hours (HIGH: 5–6 hours).

Serves 10

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 346.07
Calories From Fat: 228.70
Total Fat: 25.34g
Saturated Fat: 10.53g
Cholesterol: 76.32mg
Sodium: 291.50mg Potassium: 402.89mg
Total Carbohydrates: 8.76mg
Fiber: 1.04g
Protein: 19.77g

Recipe Author: Crock-Pot.com
Recipe Source: Crock-Pot.com
Web Page: http://www.crock-pot.com/Recipe.aspx?rid=240


Recipe: $11.80 ($7.78 w/sales)
Serving: $1.18 ($.78 w/sales)

Friday's Foto Fun with Valentines

It's time for Carrie's Friday Foto Fun:-) This week, I am sharing the special Valentine's Day treat that I made for my family.

Aren't these cute little heart brownies? They couldn't be easier!

I love how Semi-Homemade these are. Here are my tools:

I just made brownies right out of a box. I cut them with bread tube (but you can use any heart-shaped cutter you have at home). Then, I used the cake stencils and powder sugar in a shaker to make the designs on top. Here is a closer look:

Gardening Thursday

We had such great weather this weekend however is too early in the season to do anything outside. It did inspire me to get my spring plants ready.

I didn't get as much done this weekend on my indoor garden as I wanted to. I was able to repot my five pots of impatiens. That is what you see here under the grow light. Once they have re-established in the new soil, I will prune off the leggy looking portion so the healthy new growth will come through.

I also repotted 2 ferns (not pictured here). Next week, I have got to get my seedlings transplanted into bigger pots and start some new ones. A gardeners work is never done:-)

Biker Chick

Check me out over at Happy to be at Home . I am flipping out:-)

It's time for another Wordless Wednesday at 5 Minutes for Mom or Wordful Wednesday on SevEn cLoWn CirCus:-)

Somebody got a helmet and pads for her birthday:-)

Tackling Tea Cupcakes

It's time for Tackle It Tuesday with 5 Minutes for Mom .

I tackled another Iron Cupcake: Milwaukee Challenge . This time, the ingredient was tea and my submission was Good for What Ails You Cupcake.

Whenever I get sick, hot tea with honey, lemon and brandy always makes me feel better. So, when I heard about the ingredient, I knew I wanted to incorporate these flavors into the cupcake.



I took to the web and found Smitten Kitchen's Majestic and Moist Honey Cake recipe . It had most everything that I needed to make my idea work. Frosting it with lemon icing was the final component.

Then, I wrapped my cupcakes in candy clay and painted them to look like my grandma's china. I think it turned out pretty well:-)

Chicken Enchilada Casserole

Happy Monday:-) Check me out over at At Work, At Play or At Home All Day :-)

I am doing more menu planning with I'm an Organizing Junkie . We had a lot of left over tortillas from a party at my husband's work and crescent rolls and potatoes were on sale at Pick N Save this weekend. So, they are all making an appearance on this week's list. Here is what I plan on serving:

Monday: Spaghetti Dinner

Tuesday: Chicken Enchilada Casserole (see recipe below)

Wednesday: Pampered Chef Chicken and Broccoli

Thursday: Leftover Buffet

Friday: Fish and French Fries

Saturday: Eat Out

Sunday: Stuffed Potatoes

Chicken Enchilada Casserole

Ingredients:

2 cups Cooked Chicken
1 can tomato sauce
1 packet Enchilada Sauce Mix
1 1/2 c water
1 cup Cheddar cheese
8 Flour tortillas

Directions:
1. Boil sauce mix, water and tomato sauce. Stir often as it simmers for 15 mintues. Add chicken and stir.

2. Spray 9X13 pan with non-stick spray. Dip tortillas into the sauce. Spoon about 1/2 cup of sauce into each tortilla. Roll tortillas tightly; place seam-side down. Pour remaining sauce over enchiladas top with cheese.

3. Bake in 350 oven 15 minutes or until sauce is bubbly and cheese is melted.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 412.34
Calories From Fat: 103.26
Total Fat: 11.69g
Saturated Fat: 4.68g
Cholesterol: 80.60mg
Sodium: 817.34mg Potassium: 512.88mg
Total Carbohydrates: 38.73mg
Fiber: 2.68g
Protein: 35.93g


Recipe: $7.28
Serving: $0.91

Friday's Foto Fun with a Birthday Girl

It's time for Carrie's Friday Foto Fun:-)

Five years ago today, we welcomed this baby into our lives.

Now my sweet baby is this beautiful little girl.

Who could ask for anything more?

Let's Get Going on That List!

Happy Birthday Lizzie!!! Now everyone go over there and wish her well:-) She's a good egg!

I have been trapped in birthday land at home too. Now, I have a lot of gardening items on my to do list that have been left unattended. Here is what I plan to get done this week:

Force spring bulbs
Test seeds
Repot houseplants
Repot seedlings
Start watering German Ivy

Whew! That's a lot. I had better get going!

Classmate Cupcakes

Hey, check me out at Happy to be at Home ! I am throwing a card party:-)

It's time for another Wordless Wednesday at 5 Minutes for Mom or Wordful Wednesday on SevEn cLoWn CirCus:-)

Remember that mess I showed you on Friday? This is the result of that mess:

My daughter's birthday is this Friday and I made these beauties for an early party. Today, I will be making 11 more for Friday. Each one will look like her classmates and her teachers. Cute, right?

Tackling Recipe Organization

It's time for Tackle It Tuesday with 5 Minutes for Mom .

This week, I am writing about a task that isn't completed. In my defense, it's HUGE!! Check out all the magazines I have to go through:

And all the binders:

All of this has to go into my recipe software! This may take a while:-)

Special Fried Rice with Shrimp

Happy Monday:-) Check me out over at At Work, At Play or At Home All Day :-)

I am doing more menu planning with I'm an Organizing Junkie . Now, I am getting more ambitious and adding the weekend. Wish me luck:-)

Here is what I plan on serving this week:

Monday: Spaghetti Dinner

Tuesday: Chicken and Pasta

Wednesday: Special Fried Rice with Shrimp (see recipe below)

Thursday: Leftover Buffet

Friday: Eat Out

Saturday: Birthday Party with Cupcakes and Sloppy Joes

Sunday: Leftover Sloppy Joes

Special Fried Rice with Shrimp
Ingredients:
2-3/4 c water
1-1/2 c white rice
3 Tbps vegetable
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced
1/2 cup shredded carrots,
1 small red bell pepper, diced
4 scallions, thinly sliced on the bias
1/2 cups frozen peas
1/3 cups soy sauce
16 frozen shrimp

Directions:
1. Cook rice per package instructions.

2. Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes.

3. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

Serves 4

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 449.14
Calories From Fat: 124.58
Total Fat: 14.08g
Saturated Fat: 1.81g
Cholesterol: 122.67mg
Sodium: 788.32mg Potassium: 359.92mg
Total Carbohydrates: 68.35mg
Fiber: 3.69g
Protein: 11.53g

Recipe Author: Rachael Ray Recipe Source: http://www.foodnetwork.com/

Recipe: $3.16
Serving: $0.79