Wednesday, June 16, 2010

REMINDER - New Swapper Deadline and GIVEAWAY

Hello swappers! I am LOVING all the marvelous fabrics and sneak peeks. KEEP posting! =) I am like several of you ... struggling to decide! I have a LOT of fabric that fits in my theme, have bought some more, and STILL can't decide. YIKES!!

NEW swappers (hopefully more decisive than I) need to be mailing packages to me right away so they arrive BY June 18. That means priority mail by tomorrow and send me the tracking number, 'k?

This applies to:
- Crystal
- Cynthia E
- Melanie
- Staci
- Jen (sent already)
- Shannon (sent already)

EVERYONE ELSE, please wait to mail until after this Friday but no later than July 3. Can you believe, the end is in sight?!?

Oh, I guess that means we better have another giveaway, huh? I'm very excited about this one. I have a marvelous surprise --- the publishers of Mary Engelbreit's newest cookbook, Fan Fare Cookbook: 120 Family Favorites Recipes, will send a copy to one lucky reader!

As you may be aware, I LOVE, LOVE, LOVE everything Mary, and this cookbook is no exception. While I am not always a fan of reader contributed recipes because many times the recipes just aren't very good, I am more impressed with this baby. I found several keepers. And, frankly, the illustrations make my heart flutter ... Ann Estelle is featured throughout in ADORABLE aprons! Silly, I know, but it just fits!!

*Contest Rules*
+1 Entry - Tell me what YOUR family favorite recipe is (YES, type it out)


Bonus Entry: +1 Entry for following this Flirty Apron Swap blog and leaving a comment
2nd Bonus Entry: +1 Entry for following my personal blog at and leave a comment here
3rd Bonus Entry: +1 Entry for blogging about this giveaway and linking back here (leave a separate comment with link to your post/twitter)
4th Bonus Entry: +1 Entry for entering our Fabric/Pattern giveaway HERE and leave a comment on this post, too
5th Bonus Entry: +1Entry for current swappers ONLY - mail on time and send Shawnee your tracking number

CONTEST DEADLINE July 3, midnight


  1. I already follow you and will go see you at your own blog.

    We have lots of favs in our house but here is one we eat a lot in the summer. It is easy to take along if you add the avocado on sight. Leftovers are good straight from the frig too!

    Avocado Basil Pasta
    1 box bow tie pasta- cook, drain, set aside

    For the dressing:
    mix equal amounts lemon juice and olive oil..FRESH lemon juice. (about 1/4 c each)
    3 cloves garlic, minced
    1/4 tsp pepper
    1 tsp salt
    1/2 cup grated parmesan cheese.

    To finish:
    6 slices bacon, cooked and crumbled
    2/3 c fresh basil,torn
    2 ripe avocados, chopped, do right before tossing in dressing)
    Grill and large chop 2 chicken breasts (or use leftover rotisserie like I did last night!)

    Toss everything into a large bowl and mix together. I like it a bit wet so tend to make about 1/2 cup of dressing.

    Serve with more cheese and some good crusty bread.

    This recipe is easily halved.

    This serves 6-8

  2. I already follow both blogs =o)

    This one is requested at least once a week by our boys (sometimes I have to wait a couple weeks, I can only handle so much red meat lol)

    This is THE best marinade for steak.

    Prep: about 10 minutes
    Marinate: 3 to 24 hrs (we do it overnight)
    Makes: about 1/2 cup (enough for 1 1/2 lbs beef)

    I have 2 teenage boys who can EAT, so we buy 1 inch thick New York steaks, usually 5 of them.

    1/4 cup chopped shallots
    3 Tbls soy sauce
    2 Tbls olive oil
    2 Tbls balsamic vinegar
    4 tsp FRESH thyme
    4-6 cloves garlic, minced
    1/2 tsp cracked black pepper

    Combine in small bowl.

    -Put steaks in large plastic pan with lid (I use a large rectangular plastic storage/food carrier pan with a snap on lid & handles).
    -Tenderize both sides.
    -Pour marinade over meat. Flip meat to make sure both sides are soaked.
    -Put in fridge overnight, flipping a couple more times.
    -Grill using leftover marinade to brush steaks.

    I serve with fresh chopped vegi's and homemade ranch dressing.

    email is bombdigity AT Gmail dot com

  3. My dear hubby is cuban and this is his favorite (he even says it's better than the one his mom makes)

    Cuban Picadillo
    Prep time 15 minutes
    Cook time 45 minutes

    1 pound ground beef
    1 tsp oregano
    4 cloves garlic
    1 medium white onion (chopped)
    1 small green bell pepper (chopped)
    1/2 cup beef stock
    8oz can tomato sauce
    4 - 5 small potatoes (peeled and diced)
    jar sliced pimento stuffed olives
    salt & pepper to taste

    1. Brown ground beef and oregano.
    2. After meat has browned, remove it from pan and saute onions, green peper and garlic in drippings until tender. (if meat has high fat content, you can discard some of the fat before adding the vegetables or drain all the fat and saute the vegetables in some olive oil.)
    3. Add the browned meat, beef stock and tomato sauce. Cover and cook mediun low heat for 15 minutes.
    4. Add the diced potatoes. Cover and cook another 15 minutes.
    5. Remove the cover and add the olives and about 1/2 of the juice from the olives. Cook uncovered 15 minutes or until most of the liquid is evaporated.
    6. Serve warm over white rice.

    Super yummy!

    al4jrh@roadrunner dot com

  4. Email: BoPeep.and.Co(at)gmail(dot)com


    This is a great breakfast or brunch recipe that is always a hit! It is so easily adaptable - you can use turkey bacon or sliced deli turkey instead of ham. If you like your eggs scrambled - whip them up and pure in to the prepared cups. You can also add chopped veggies, herbs and cheese. The possibilities are endless.



    6 slices of your favorite deli ham, I used Boars Head's Maple Glazed Honey Coated Ham (YUM!)
    6 eggs
    1 Tbsp butter, melted
    1 tsp butter, cut in to 6 pieces
    1 Tbsp maple syrup
    Salt and pepper to taste
    Optional - herbs, cheese, onions, diced veggies, etc.

    Preheat oven to 400 degrees
    Brush inside of muffin tins with melted butter
    Line each tin with a piece of ham
    Pour 1/2 tsp of maple syrup in each ham cup
    Put one dab of butter in each ham cup.
    Crack one egg in each ham cup
    Season with salt and pepper
    Bake for about 20 minutes (bake a little less if you like a less firm yolk - dippy egg)
    Remove from oven
    Twist ham cups gently to loosen from tins
    Serve with buttered toast, on English muffin, or with biscuits

  5. I am a follower of this blog...

  6. I am now a follower of your blog...

  7. I have entered the fabric/pattern giveaway

  8. I sent my swap package off yesterday - not sure if it will make there by tomorrow - Podunk mail is sloooow.

  9. I blogged about the giveaway -

    I hope I am entering this contest correctly with all of these posts... If not, feel free to delete and consolidate.

  10. Banana Chocolate Chip Muffins:

    1 cup sugar ( i usually scale it down to 2/3)
    1 large egg
    ½ c butter
    2 cups mashed, ripe bananas
    2 cups flour ( i use whole wheat)
    1 tsp baking powder
    ½ tsp baking soda
    1 cup chocolate chips

    Cream sugar, egg & butter for 3 minutes. Add bananas and mix well. Add dry ingredients, blend 1 minute. Stir in chocolate chips. Pour into muffin tins lined with baking cups or greased really well. Makes 12 muffins.
    Bake @ 350 for 20-25 minutes.

    these are always made and eaten within minutes. the kids and husband love them.

  11. Banana Chocolate Chip Muffins:

    1 cup sugar ( i usually scale it down to 2/3)
    1 large egg
    ½ c butter
    2 cups mashed, ripe bananas
    2 cups flour ( i use whole wheat)
    1 tsp baking powder
    ½ tsp baking soda
    1 cup chocolate chips

    Cream sugar, egg & butter for 3 minutes. Add bananas and mix well. Add dry ingredients, blend 1 minute. Stir in chocolate chips. Pour into muffin tins lined with baking cups or greased really well. Makes 12 muffins.
    Bake @ 350 for 20-25 minutes.

    these are always made and eaten within minutes. the kids and husband love them.

    and the email (oops)
    lolokay at

  12. here is a yummy recipe

    1/3 C (3 oz) cream cheese
    1/4 C green salsa
    1T fresh lime juice
    1/2 t cumin
    1 t chili powder
    1/2 t onion powder
    1/4 t granulated garlic
    3 T chopped cilantro
    2 T sliced green onions

    2 C shredded cooked chicken
    1 C grated pepperjack cheese

    small corn tortillas
    kosher salt
    cooking spray

    Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

    Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

    You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

    Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

    Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

    Then roll it up as tight as you can.

    Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

    Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

    Dip 'em in salsa, sour cream, guacamole, or this dressing.

  13. This is Spinach Artichoke dip that my sister had me make time and again while she was going through her cancer treatment. It is the version by Cooking Light.


    * 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
    * 1/2 cup fat-free sour cream
    * 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
    * 1/4 teaspoon black pepper
    * 3 garlic cloves, crushed
    * 1 (14-ounce) can artichoke hearts, drained and chopped
    * 1 (8-ounce) block 1/3-less-fat cream cheese, softened
    * 1 (8-ounce) block fat-free cream cheese, softened
    * 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
    * 1 (13.5-ounce) package baked tortilla chips (about 16 cups)


    Preheat oven to 350°.

    Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

  14. I totally screwed up... piper3301 at msn dot com

  15. Garlic Lemon Chicken Kabobs

    3 tbsp. extra-virgin olive oil
    Zest of 1 lemon
    3 cloves garlic, minced or pressed
    1 tbsp. minced fresh parsley
    1 tsp. kosher salt
    1/2 tsp. ground black pepper
    1 lb. boneless, skinless chicken breasts, cut into ¾-inch pieces


    In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.

    Prepare a medium fire in a grill. If using wooden skewers, soak them in water for at least 20 minutes before use.

    Thread the chicken pieces onto skewers and discard the excess marinade. Lightly oil the grill grates. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.

    piepr3301 at msn dot com

  16. I also follow your personal blog

    piper3301 at msn dot com

  17. Try these with everything!

    Hot Crackers

    1 1/2 Cup Canola Oil
    1 Pkg Dry Ranch Dressing Mix
    3 Tbsp Crushed Red Pepper
    1 Box Saltines

    Empty saltines into large bowl. Mix all other ingredients together & pour over crackers. Stir well. Continue to stir every 15 minutes for 2 hours.

    I already follow the blogs!

  18. YAY for the Giveaway. I ordered the cookbook to go to my partner and was wishing that I had ordered one for me too.
    I am following this blog and yours!
    tlsimpkins at yahoo dot com

  19. One of our favorite family favorite recipes is very easy:
    Cut potatoes in stips, put in frying pan with a little oil, fry until browned a bit, add a chopped onion and fry until softened then add some catsup and fry a little longer.

  20. tealovinglady AT yahoo DOT com

    Entry #1:
    One of our favorite recipes is for Banana Crumb Muffins. They are yummy!!

    1 1/2 cups flour
    1 tsp baking soda
    1 tsp baking powder
    1/2 tsp salt
    3 bananas, mashed
    3/4 cup sugar
    1 egg, lightly beaten
    1 tsp vanilla
    1/3 cup butter, melted
    1/3 cup packed brown sugar
    2 Tbs flour
    1/8 tsp ground cinnamon
    1 Tbs butter

    1. Preheat oven to 375 degrees. Lightly grease 10 muffin cups or line them with muffin papers.
    2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
    3. In a small bowl, mix together brown sugar, 2 Tbs flour and the cinnamon. Cut in 1 Tbs butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
    4. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

    Bonus Entry #1 & 2nd Bonus Entry :
    I already follow both your blog and the Flirty Apron Swap blogs.

    Bonus Entry #3: I already entered the Fabric Pattern contest.

  21. Wine Braised Beef Short Ribs


    * 8 pieces Beef Short Ribs
    * 4 Tablespoons Olive Oil
    * 1 dash Salt and Pepper, to taste
    * 3 Tablespoons Real Butter
    * 6 cups Good Beef Stock (Penzy's If You Have It)
    * 2 cups Red Wine - (and I Add In 1 Cup For The Cook To Drink :))
    * 1 can Slice Mushrooms
    * 1 whole Medium White Onion Diced
    * 3 cups Flour - You Can Season It With Salt And Pepper If You Want
    * 2 teaspoons Minced Or Chopped Garlic - Whatever You Want
    * 2 Tablespoons Corn Starch
    * ¼ cups Very Cold Water

    Preparation Instructions

    Salt and Pepper the short ribs generously or to your taste. Dip in the flour and brown in the pressure cooker with the Olive Oil. Medium Heat just enough to brown real good but not cook the meat.

    Rest the ribs on a plate for this next part. Turn the heat off the pressure cooker

    Drop the butter into the pressure cooker and use a spoon to de-glaze the bottom of the pan. Add the wine with the butter and the crusty goodness. Add the ribs back into the pot, top with the garlic, onion and beef stock.

    Put lid on and bring to pressure at medium/high heat. (for me this means when the pressure starts spurting steam) Cook for 20 minutes.

    Reduce temperature and release pressure. Once safely reduced, open lid and add in Mushrooms and check tenderness of meat. I want it to only barely start to separate with a fork. Return lid and return to med/high temp and bring back to pressure for another 5 minutes. By adding the mushrooms at the end, you actually don’t make them mush but only warm them up with the meat.

    At this point if you want a thicker gravy/sauce, you can add the slurry (2 T of Cornstarch in a 1/4 c of very cold water mixed well). Then with lid off bring to a boil for 1 minute on high heat and then remove from heat again. This helps the chemical reaction of the corn starch to begin thickening the sauce.

    Voila you are done. I usually serve with white steamed rice or on an exotic night homemade risotto.

  22. One of my fave recipes is so short, simple and sweet that I had to share!

    Peanut butter cookies
    1 c. sugar
    1 c. peanut butter
    1 egg
    Mix all three together well, form balls and place on greased cookie sheet, flatten with fork and sprinkle with sugar. Bake at 350 till done, about 15 min.
    PLease enter me in this sweet giveaway! Thanks!

  23. Entry #1

    We are Italian and love pasta so our favorite recipe is a pasta bake. I am writing this recipe in the sequence I use in my kitchen to save time so I hope I don't confuse anyone.

    1 lb ground beef
    6 cups spiral pasta
    2 jars pasta sauce
    1 cup Parmesan cheese
    1 1/2 cups mozzarella cheese

    -Put on water to boil for pasta.
    -While the water heats up, brown the ground beef in a skillet.
    -By the time the water is boiling, the ground beef should be ready so drain the fat from it and add the pasta sauce.
    -Put on noodles to boil.
    -Heat oven to 350.
    -Drain pasta, put back in the pot, and add the pasta and meat sauce.
    -Mix in 1/2 cup Parmesan cheese and 3/4 cup Mozzarella cheese.
    -Pour into a casserole dish or 13x9 pan.
    -Spread remaining cheese over the top and place in oven 8-10 minutes or until the cheese has melted.
    -Serve with garlic bread and a nice summer salad.

    melanie_cammarata at hotmail dotcom

  24. Entry #2
    I already follow your blog :)

    melanie_cammarata at hotmail dotcom

  25. Entry #3
    Here is my picture of the apron i made and the post is on my wall on facebook.!/photo.php?pid=30962656&id=1547901858

    melanie_cammarata at hotmail dotcom

  26. 4th Entry

    I entered the fabric giveaway last week.

    melanie_cammarata at hotmail dotcom

  27. Entry 5

    I mailed it late but explained the circumstances but if you want to remove this entry then I understand.

    melanie_cammarata at hotmail dotcom


Welcome Apronistas -- I appreciate your lovely comments!!