SLOW COOKER BRISKET SANDWICHES, COLESLAW, MIXED BERRY PARFAIT & MARCH GIVEAWAY!

I Just had to Share this with you!
Charlie Sheen 47, is all over the news because he's a celebrity drug addict.

Andrew Wilfahrt 31, Brian Tabada 21, Rudolph Hizon 22, and Chauncy Mays 25 are all soldiers who gave their lives this week with no media mention. Shame on the media!


MARCH GIVEAWAY!

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!
.
The March Monthly Giveaway is this adorable Mouse Pin Keep

Each time you comment on a new post gives you another chance to win the Mouse Pin Keep.

Be sure to check out The Prim Nest! You will find the button on my right side bar. Just click on it.

SLOW COOKER BRISKET SANDWICHES

This is one of my best recipes. It creates a very juicy and tender brisket and is very easy to make. The best brisket to use will have a little fat on it. Not only is it great to come home to a hot delicious meal...your home will smell wonderful too!


INGREDIENTS:

2 tablespoons vegetable oil
1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
Kosher salt and freshly ground pepper
4 cloves garlic, smashed and peeled
1 12-ounce bottle stout beer
4 stalks celery, cut into large pieces
2/3 cup packed dark brown sugar
1/2 cup tomato paste
1/2 cup red wine vinegar
1/3 cup dijon mustard
1/3 cup soy sauce
2 bay leaves
1 teaspoon paprika
2 brioche or other rolls, split open and toasted
Coleslaw, for serving

DIRECTIONS:

Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.

Serve on brioche halves with coleslaw; drizzle with the cooking liquid.
You'll have plenty of leftover brisket: Use it in tacos, quesadillas, chili or even on a pizza.

COLESLAW

A creamy coleslaw with lots of flavor. The seasonings complement each other and the cabbage. My family and friends love this coleslaw especially with BBQ sandwiches and Italian dishes


INGREDIENTS

6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper

DIRECTIONS:

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

MIXED BERRY PARFAIT

This light and lovely parfait is incredibly easy to make, but will charm your guests with its pretty presentation of colorful berries and rich and velvety cream

INGREDIENTS:

4 cups berries (strawberries, blue berries, raspberries, blackberries, any combination of fresh berries)
1 ½ cup sour cream (Do not use light sour cream)
¼ cup white sugar
1 tbls. brandy
¼ cup Grand Marnier

DIRECTIONS:

Wash berries and de-stem and cut strawberries in half. Drain thoroughly and toss together carefully. In separate bowl, combine sour cream, white sugar, brandy and Grand Marnier and mix well.

In four glasses, alternate berries and cream mixture, starting with berries and ending with berries on top. Chill for an hour (and up to four hours).

Tips and Tidbits
You can add “extras” between the layers of this dish including crushed cookie crumbs or roasted chopped nuts such as pistachios (or a combination of those two).

Glorious Birthday Cake Recipe

Flickr/Joey Harrison
Happy Birthday!
Photo made in 1938 with Kodak film #116
(film produced from 1899-1984)
Once upon a time I used to go to school right next door to a historical museum and I would often go in to look at all the glorious vintage and antique items.  I got to know the curator well so when the museum asked for local recipes and this sponge cake recipe came in by the dozens, I was

Fast, Easy New Orleans Mardi Gras King Cake Recipe

You don't have to live in New Orleans to celebrate Mardi Gras or Fat Tuesday, and even mid-week, you can make a fast and easy King Cake with a little help from refrigerated canned crescent rolls like the ones made famous by Pillsbury.



Flickr/yayaempress
Gambino's "King of King Cakes" from New Orleans, LA
Instead of forming crescents, you'll form a ring -- coffee cake style -- which you will

EGG CARTON FLOWERS, GROWING EASTER GRASS IN EGG CARTON BASKETS,SWEET POTATO BURRITOS & MARCH GIVEAWAY!

MARCH GIVEAWAY!

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

The March Monthly Giveaway is this adorable Mouse Pin Keep

Each time you comment on a new post gives you another chance to win the Mouse Pin Keep

EGG CARTON FLOWERS

More snow is coming next week. I want it to fill like spring, at least in the house, so my great-granddaughter and I made Egg Carton Flowers. We had a great time and she was so proud of her flowers!

Supplies for Egg Carton Flowers:

egg carton
craft paint & brushes
green & yellow chenille stems
small yellow pom poms or pony beads
shaped green chenille stems
toilet paper roll
Tacky Glue

INSTRUCTIONS:

I cut the carton apart and my great granddaughter began painting.

We put a small hole in the bottom and stuck a green chenille stem through and then attached a folded yellow chenille stem by bending the green one over, then added a plastic pony bead to the top of the yellow pipe cleaners. On some you can hot glue a medium sized pom pom to the inside of the flower.

Make leaves by using the shaped green chenille.
Attach the leaves by bending them around the stem. Add a dab of Tacky glue to the underside of the flower to keep the green chenille stem in place.

Paint a toilet paper roll to make a vase. A 1 3/4" circle punch makes a perfect bottom for the toilet paper roll--just Tacky glue it on. Fill the 'vase' with rocks to keep it steady.

Viola’ Spring Flowers. We had such a lovely afternoon making the Egg Carton Flowers!
Adapted from Skip to my Lou

GROWING EASTER GRASS IN EGG CARTON BASKETS

To get ready for Easter, we’re recycling egg cartons into fun little baskets. Grass seed grows pretty fast, but I am starting early, in hopes to enjoy it a little before Easter is over. This is such a fun project for small children. Some of my great grandchildren will be here tomorrow to make this!

Supplies for Growing Easter Grass:

egg carton cups
paper strips – 1/4 inch wide 7-8 inches long
stapler/glue dots
clear plastic wrap
dirt – potting soil works great
grass seed – any kind available in the garden section of the store. Mine is Kentucky Blue grass and is what we use for our outside grass to fill in holes.
markers or color pencils to decorate

INSTRUCTIONS:

Cut apart your egg cartons into singles and trim the edges. Use the markers to decorate the egg cup. Decorate the paper strips then attached them with glue dots. But if you want to make sure they stay secure, staple them on. Add a layer of plastic wrap to the bottom before adding the dirt, just to keep the egg carton from stealing all the soil’s water.
Next, fill the cups with dirt and add a layer of grass seed. Top them off with just a little bit more dirt. Then water them good, you will need to keep them moist. Put them on a cookie sheet lined with foil and place them in a sunny location.

SWEET POTATO BURRITOS

Shake up taco night with these nicely spiced burritos

INGREDIENTS:

2 sweet potatoes (11/2 lb. or so total)
3/4 tsp. ground cummin
1/2 tsp. ground coriander
1/2 tsp. granulated garlic powder
1/4 tsp. black pepper (optional)
2 TB. lime juice (juice of 1 lime)
1 15-oz. can black beans drained & rinsed
1 cup corn kernels drained
1/4-1/2 tsp. salt (optional)
6 whole wheat tortillas

Optional Fillings:

1/2 Cup chopped olives
1 Cup chopped tomatoes
1/4 Cup chopped fresh cilantro
1 Cup shredded sharp cheddar or Chihuahua cheese

DIRECTIONS:

Preheat oven to 400°. Pierce the sweet potatoes with a fork, place on a baking sheet and bake for 40-60 minutes, depending on the size of the sweet potatoes. Or, if you're in a hurry, microwave the sweet potatoes for about 15 minutes.

Remove the sweet potatoes from the oven and let cool. Reduce oven heat to 350°. Scoop the insides out of the potatoes into a bowl and mash with the spices and lime juice. Stir in the beans and corn. Add salt to taste if using. Spoon the mixture in the tortillas along with any optional fillings you desire. Roll up and bake for 10 minutes until heated through.
Recipe from Emily Sommer.

OMELET CUPS, BREAKFAST BURRITOS & TRUCK STOP BUTTERMILK PANCAKES!

BREAKFAST ON THE GO! OMELET CUPS

I love making these omelet cups from time to time to mix it up a bit and have a yummy portable egg breakfast that is easy to heat & enjoy! My favorite way to do this is make a batch on Sunday evening, then have 2 of these little cups for breakfast 3 days the following week...

INGREDIENTS:

Makes 6 egg-omelet cups
5 eggs
1/4 cup non-fat milk
1 piece cheese
1/2 c frozen chopped spinach
1/3 c frozen diced onion
3 frozen sausage patties- thawed and chopped into bits
Dash of hot sauce
Pinch of salt & pepper to taste

DIRECTIONS:

Spray a 6-muffin-tin with non-stick cooking spray.
Whisk the eggs, milk and hot sauce. Then add the onions and spinach, and stir in the chopped up sausage patties until all mixed up. Use a ladle to fill each muffin cup almost to the top (they do rise just a bit). Tear the cheese into 6 equal pieces and float a piece on top of each egg-cup.
Bake at 375 for about 45 minutes (the egg will appear totally cooked and look a bit golden when finished).
Serve with MORE hot sauce!! (the above mix ins are just one of a zillion ways to make these

TRUCK STOP BUTTERMILK PANCAKES

These pancakes are fluffy and delicious. This is a great, easy recipe.

INGREDIENTS:

2 eggs
1/2 c milk
2 Tbsp butter, melted
1 2/3 c buttermilk
1 2/3 c all-purpose flour
1 3/4 tsp baking powder
1 3/4 tsp baking soda
1 pinch of salt
1 Tbsp and 2 tsp sugar

DIRECTIONS:

In a large bowl whisk eggs, butter and milks. In another bowl combine all dry ingredients. Stir the dry ingredients into the wet ingredients until well combined. Adjust the batter thickness if needed by suing more flour (to make them thicker) or more buttermilk (if they seem too thick). (I didn't need to add a thing- they looked pretty good!)

Heat a large skillet or non-stick griddle to medium/medium-high heat. I use a ladle to pour out the flapjacks onto the griddle. When bubbles start appearing all over the "raw" side of the pancake (facing you) check the "doneness" of the cooked side with a spatula and flip when they are browned to your liking (some peeps like them super golden brown, while others may prefer a lighter pancake).

Serve these with good ole butter and syrup, but they would be awesome with some fruit!
Source: All Recipes

BREAKFAST BURRITOS

A different way to start your day. Burritos with fried eggs, bacon and refried beans topped with melted cheese. Ham or sausage may be substituted for the bacon. Serve with salsa on the side."

INGREDIENTS:

1 pound bacon
10 eggs
1 (16 ounce) can refried beans
8 ounces shredded Cheddar cheese
10 (10 inch) flour tortillas

DIRECTIONS:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans.
Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.

TO FREEZE:

Place burritos on parchment paper lined cookie sheets and freeze until solid. Then wrap individually and package in zip-lock freezer bags.
When you're ready to eat, unwrap the burritos, wrap loosely in microwave safe paper towel and heat in the microwave on high power for 1-3 minutes until hot and cheese is melted.
You can also thaw burritos in the refrigerator overnight, then wrap each in foil and bake at 350 degrees for 10-15 minutes until hot. The thawed burritos can also be deep fried for 3-5 minutes until golden brown and crisp.

MARCH'S GIVEWAY, PRIM NEST, IRISH STEW, EASTER & MOTHER'S DAY CARDS!

Check out The Prim Nest by clicking on The Prim Nest or on the button the side bar! I am excited to show you all the wonderful offerings and hope you enjoy shopping with us!

MONTHLY GIVEAWAY!

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

The March Monthly Giveaway is this adorable Mouse Pin Keep!

Each time you comment on a new post, it will give you another chance to win the Mouse Pin Keep!

If you want some beautiful & well made cards this is the place to get them, "kimberleeannkreation" on Etsy. I have purchased cards from Kim and I am impressed with the quality of her work. She makes Primitive Cards, Tags, and Bookmarks that are each embellished with layers of paper, a touch of glitter, and the perfect aged look. Enjoy your time browsing through kimberleeannkreation on Etsy. Just click on

kimberleeannkreation

VERSE INSIDE:

As spring comes to the world, bringing sunshine and gladness...this comes to you, bringing wishes for joy. Happy Easter!"

Mother's Day Card & Bookmark Set, FREE SHIPPING,Cards by kimberleeannkreation on Etsy

VERSE INSIDE:

IRISH STEW

The BEST stew you'll ever eat. Serve with rolls so you can wipe up all the sauce.

INGREDIENTS:

1 TB. oil
2 strips bacon, cut into 1/2-inch pieces
2 lbs. stewing beef, cut in 1-inch pieces
1 large onion, chopped
2 TB. flour
2 carrots, sliced
12 large pearl onions
11/2 Cups beef stock (or 11/2 Cups water + 2 tsp. beef soup base
1 bottle dark stout beer (I used Guinness)
2 TB. dark brown sugar
2 TB. red wine vinegar
1 TB. bouquet garni
1/2-1 tsp. salt, to taste
1/4-1/2 tsp. freshly ground pepper, to taste
6-8 cooked small red potatoes for serving, if desired


DIRECTIONS:

In an ovenproof pot, heat the oil. Add the bacon and cook until crisp. Remove the bacon to drain on paper toweling. Do not discard the bacon drippings. Return the pot with the drippings to the heat. Add the beef and brown evenly; remove the beef and set aside. Add the chopped onion and flour to the pot and cook for 2-3 minutes; be careful not to let it burn. Return the beef and bacon to the pot and add the rest of the ingredients except the potatoes, if using. Bring to a boil, cover and simmer, stirring occasionally, for 90 minutes. Taste and add more seasonings if desired. Add a potato to each diner's bowl and ladle stew over it.
Recipe from Deborah Forte Sczudlo

PRIM NEST'S GRAND OPENING & MONTHLY GIVEAWAY WINNER!

Come join The Prim Nest for the Grand Opening! I are excited to show you all the wonderful offerings and hope you enjoy shopping with us!

MONTHLY GIVEAWAY!

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

I will be posting my giveaway for March tomorrow. Comments on this posting will count for the March Drawing on April 1st.

"TODAY IS THE DAY TO ANNOUNCE THE WINNER OF MY FIRST MONTHLY GIVEAWAY “THE DRIED CARROTS & DRIED GRASS”!

I am sending a bunch of Prim Dried Carrots with some Dried Grass to “CHAR AT THE “PICKLED PEPPER PATCH”!

Congratulations Char for winning my first Monthly Giveaway!