Tuesday, September 23, 2008
Monday, September 22, 2008
Thursday, September 18, 2008
Tuesday, September 16, 2008
Oh how fast they grow....
Now Caitlyn has her own desk and computer in her room. She can't get online but she does love having it in there. She feels like a big girl. Tonight she went into her room and did her homework without even fighting. She has also been invited to her first over night party for one of her friends at school. They are having a DIVA party. They will be having people to come in and do there hair and nails. Oh now I am jealous. Where did my little baby go?
Monday, September 15, 2008
Yummy
Tonight I made this minus the mustard and mushroom (Alan hate mushrooms) and it was very very good. And fast, compared to normal pot roast. This is the link to the sight you can see a picture of the meal and there are coupons there too.
http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=15167
Crescent-Topped Pot Roast Pie
Flaky Pillsbury® crescents top the ultimate comfort food -- pot pie.
Prep Time: 45 Min
Total Time: 1 Hr 10 Min
Makes: 4 servings
User Rating:
INGREDIENTS:
Cooking spray
1
tablespoon vegetable oil
1
lb boneless beef top sirloin steak (1 inch thick), cut into thin bite-size strips
2
cups matchstick-cut (2x1/8x1/8-inch) carrots (from 10-oz bag)
2
cups thinly sliced celery (3 to 4 medium stalks)
1
medium onion, halved, thinly sliced
1
jar (12 oz) beef gravy
1
tablespoon Dijon mustard
1
jar (6 oz) Green Giant® sliced mushrooms, drained
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1
tablespoon sesame seed
DIRECTIONS:
1.
Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Add beef strips; cook 5 to 7 minutes, stirring frequently, until browned. Remove beef from skillet; place on plate.
2.
In same skillet, cook carrots, celery and onion 10 minutes, stirring occasionally, until crisp-tender.
3.
Return beef to skillet and stir in gravy, mustard and mushrooms. Cook about 2 minutes or until hot and bubbly. Pour into baking dish.
4.
Separate dough into 8 triangles. Arrange triangles over filling, overlapping about 1/4 inch to create a braided appearance. Spray triangles with cooking spray; sprinkle with sesame seed.
5.
Bake 22 to 24 minutes or until crust is deep golden brown.
http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=15167
Crescent-Topped Pot Roast Pie
Flaky Pillsbury® crescents top the ultimate comfort food -- pot pie.
Prep Time: 45 Min
Total Time: 1 Hr 10 Min
Makes: 4 servings
User Rating:
INGREDIENTS:
Cooking spray
1
tablespoon vegetable oil
1
lb boneless beef top sirloin steak (1 inch thick), cut into thin bite-size strips
2
cups matchstick-cut (2x1/8x1/8-inch) carrots (from 10-oz bag)
2
cups thinly sliced celery (3 to 4 medium stalks)
1
medium onion, halved, thinly sliced
1
jar (12 oz) beef gravy
1
tablespoon Dijon mustard
1
jar (6 oz) Green Giant® sliced mushrooms, drained
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1
tablespoon sesame seed
DIRECTIONS:
1.
Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Add beef strips; cook 5 to 7 minutes, stirring frequently, until browned. Remove beef from skillet; place on plate.
2.
In same skillet, cook carrots, celery and onion 10 minutes, stirring occasionally, until crisp-tender.
3.
Return beef to skillet and stir in gravy, mustard and mushrooms. Cook about 2 minutes or until hot and bubbly. Pour into baking dish.
4.
Separate dough into 8 triangles. Arrange triangles over filling, overlapping about 1/4 inch to create a braided appearance. Spray triangles with cooking spray; sprinkle with sesame seed.
5.
Bake 22 to 24 minutes or until crust is deep golden brown.
Yellow Belt Black Strip
Sunday, September 7, 2008
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