31 days . . . .

 OK, I am in for the 31 day challenge.  I will be linking up with The Nester (and friends) for the 31 day October challenge.  31 days of vegetables. It is time. My kids are horrified thrilled. Everyday in October I will provide a new idea or recipe to bring more vegetables into our kitchen. I am guessing I will be using a lot of cheese, butter and humor to make this all palatable. Check back in October! Click here for my veggie ideas so far.

A Tote, A Tuesday

Sewing like crazy this week. I will be part of a juried art and craft sale at Gustavus Adolphus this Saturday October 1, 2011. 9:00 a.m. to 4:00 p.m. 1509 -- 27th Avenue NE, Minneapolis

Menu Monday

This is a great, easy chili recipe.  I managed to sneak in a few finely diced mushrooms and half a zucchini this time. This is a great recipe to double and freeze. I still use only one pound of meat, but I double the rest of the ingredients.

1 pound Chorizo
1 can Bushes chili starter
1 can chili beans
1 can diced tomatoes
1 can pureed tomatoes
1 onion, diced
1 green pepper, diced

Brown chorizo in a large skillet
Saute onion and green pepper in a small skillet (this is when I add mushrooms and zucchini) until tender.
Combine these ingredients along with canned ingredients into a crockpot and cook on low at least 2 hours before serving.

A piece of cake . . . .

This weeks sweet came via Simple Organized Living Delicious - will be the perfect snack during and after school, on the way to practice or work . . . . we'll need another batch . . . . .

A Tote, A Tuesday

The Traveler was a hit at The Creative Connection. I will be making more and adding to my Etsy shop all week.

Menu Monday

I can't believe it is Monday. The weekend flew by. I was selling totes at The Creative Connection in St. Paul on Friday and Saturday - it was great - I am exhausted. Yesterday was spent catching up at home - laundry, grocery shopping and updating my calendar with all the kids' work, sports and activities scheduled.

Our frozen meal stash was pretty well depleted last week. I hope to double up one or two meals a week through the end of 2011. This will make our busy afternoon and evening schedules much more manageable.

Taco night (I will make an extra pound of taco meat to freeze)
Pasta night
Chili (I will double the recipe to freeze half)
Tuna cakes

The tuna cakes we like are a version of this recipe from the food network. They fry up nice and crispy and with only a tablespoon or so of oil!

What is your favorite meal to double and freeze? Share it with me (sharon@shaggybaggy.com)  and I will share it here! Thanks.

The Creative Connection Event

It was a busy, inspiring weekend in St. Paul at The Creative Connection.  I am exhausted and a bit overwhelmed. It was nice to spend a rainy day at home and catch up around the house today. I will post more details about TCCE in the coming days. I need to process all the great business ideas and creative inspiration that was shared by so many amazing women.

Check back tomorrow for Menu Monday - a quick meal plan for the week at home with 3 busy teenagers.

Also, follow Shaggy Baggy on facebook for specials and giveaways as the holiday season approaches!

A Tote, A Tuesday

The Traveler - debuting at The Creative Connection this week! ShaggyBaggy will be part of the Market Place on Friday and Saturday.

This bag would be perfect for travel - or everyday errands. Smaller than a ShaggyBaggy tote, with an adjustable strap that can be worn across the body or over the shoulder. Two exterior slip pockets and an interior zip pocket.

Menu Monday

Welcome to Menu Monday - a quick look at meals for the week at our house. I will be at The Creative Connection Thursday, Friday and Saturday this week. I have 3 meals in the freezer for these 3 evenings. Monday, Tuesday and Wednesday will be quick, easy to re-heat meals.

Frozen: Lasagna, Enchilladas, Stuffed Shells

I was feeling guilty for making sandwiches for supper last night, so I went with the grilled version - they were a hit.

Monte Cristo Sandwiches

5 eggs, beaten with 1/4 cup milk
8 slices of bread
8 slices of cheese, ham and turkey
fruit jam or jelly

I prepared and grilled the bread  like french toast, then added the cheese and meat until warm and melted, heated up the jelly in the micro to serve as a dipping sauce.

A piece of cake . . . .

Here is the frosting on the cake cookies I made earlier today. I never tint my frosting - too many bowls and too much time -- I frost them all in white and add color with sugar, sprinkles etc.

Buttercream Frosting

3 1/2 cups confectioners' sugar
3 tablespoons butter, softened
1/2 teaspoon vanilla
3 to 4 tablespoons milk, divided

whip together adding milk until desired consistency. yum.

A piece of cake . . . .

This week's sweet treat are fall cookies. I baked some early this morning but will wait for the girls to get home from school to finish baking and start frosting for me. We have been making these cookies for many years (Taste of Home Magazine) - easy dough to work with and it makes a big batch! 2 cups of butter and 8 oz. of cream cheese make them oh so tasty!  I will share the frosting recipe and finished pics later today or Saturday.

White Velvet Cutouts

2 cups butter, softened
1 package (8 oz.) cream cheese, softened
2 cups sugar
2 egg yolks
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour

In a mixing bowl, with a hand mixer cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla, mix well. Gradually add flour. Cover and chill 2 hours or until firm. Roll out on a floured surface to 1/4 inch thick. Cut into 3-inch shapes; place 1 inch apart on greased baking sheets. Bake at 350 degrees for 10-12 minutes or until set. Cool 5 minutes; remove to wire racks to cool. Makes about 7 dozen.

A Tote, A Tuesday

I have a busy week of sewing as I prepare for The Creative Connection. Today I am working on e-reader zipper pouches.

Menu Monday

Menu Monday is a quick 3-4 meal plan for the week. We are back to school and have 3 teens all working part-time so everything needs to be easily re-heated!

Lasagna
Crockpot chicken
Chili or Soup

Egg bites - perfect to reheat for breakfast or an after school snack before heading off to work or practice!

Ham and Egg Bites

12 slices of ham lunch meat
8 eggs
1/4 cup milk
salt and pepper
diced vegetables ( I used grated zucchini,  mushrooms, onions and green peppers sauteed in 1 Tbsp. butter)
1/2 cup grated cheese

Spray a muffin tin with cooking spray
Layer Ham in each cup
Spoon veggies over ham
Top with cheese
Pour about 1/4 cup egg mixture into each cup
Bake at 350 degrees for 20 minutes or until eggs are set

Santa, if you're reading this blog, I would really like a new muffin tin for Christmas (I have been quite good this year)

You don't need a lot of veggies so this is a great way to use up any extra veggies in the frig.

credit

Shop Update

More coffee totes added to the shop this weekend. The highly anticipated, often requested,  new cross body purse is in the works for The Creative Connection  in September.

A piece of cake . . . .

This weeks sweet treat is perfect for the first week back to school. Our kitchen smelled so good when we got home from our first swim/dive meet of the season last night. Perfect snack before bed and just enough left for after school today.

Banana Nut Bread

1 3/4 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup sugar
1/3 cup butter
2 eggs
2 tablespoons milk
1 cup mashed, ripe banana
1/4 cup chopped nuts.

Stir together dry ingredients.
In a mixer bowl beat sugar and butter until light. Add eggs, one at a time and then milk. Beat until smooth. Add dry ingredients and banana alternately until smooth. Fold in nuts.

Bake in a loaf pan at 350 degrees for 60 -65 minutes. Cool in pan 10 minutes.