Featured Freebies for the Week of October 10th

Hello and Happy Monday to Everyone!

Here are this week's free digital images or printables found on websites, blogs, or submitted to us from friends and followers:

Cuddly Buddly is doing an image clearout and offering dozens of free images

Articrafts by Rebecca has a Trick or Treat digital image and a few Halloween circle stamps

Beyond the Fringe is sharing a candle holiday image, branches, and a few holiday sentiments.

Michelle Perkett Studios shares an autumn image, fly away witch, cute pups, and Halloween greeting.

That’s all for this week!  Happy Crafting!

Creativity Bug ~ Sue

Recipe Friday: Lasagna Bake for Two

I love lasagna, but since there is only me in the household I hate to make a full pan with lots of leftovers. When I discovered this recipe for lasagna for two, I knew I found a winner.

Lasagna Bake for Two

Ingredients:

2 lasagna noodles, uncooked

1/2 lb.  extra-lean ground beef

1/2 cup chopped onions

1 clove  garlic, minced

1 cup undrained canned diced tomatoes (about 2/3 of 14.5-oz. can)

2 Tbsp.  PHILADELPHIA Cream Cheese Spread

4 cups loosely packed baby spinach leaves

1/2 cup  KRAFT Finely Shredded Italian* Five Cheese Blend, divided

Directions:

• Heat oven to 350 degrees
• Cook noodles as directed on package, omitting salt.
• In a large skillet, brown meat with onions and garlic.
• Add tomatoes and cream cheese spread; cook and stir 2 to 3 minutes or until cream cheese is melted and mixture comes to a boil.
• Add spinach; cook and stir 1 minute. Remove from heat, add ¼ cup shredded cheese; stir until melted.
• Drain noodles. Spoon 1/3 cup spinach mixture into each of 2 (2 cup) ramekins; top with noodle, letting excess noodle extend over rim of ramekin. Top each with 1/3 cup spinach mixture; fold noodle back over dish to cover filling. Repeat until all filling is folded between noodle layers; top with remaining shredded cheese.
• Bake 20 minutes or until heated through. Let stand 5 minutes before serving
• Serving with a tossed salad and crusty Italian bread.

Happy eating!

Creativity Bug~ Sue

Apple Desserts

It is apple picking season here in the midwest and there is nothing better than yummy desserts made from this delicious fruit.

Many of these recipes are easy to make, require only a few ingredients, and will be loved by all members of the family.

Easy Caramel Apple Bars

Ingredients:

½ cup cold butter

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1 egg

1 cup finely chopped peeled apple

¾ cup caramel topping

¼ cup Gold Medal® all-purpose flour

Directions:

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly.

Reserve 1 1/2 cups cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples.

Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.

Apple Crisp

Ingredients:

4 medium tart cooking apples, sliced (4 cups)

¾ cup packed brown sugar

½ cup Gold Medal® all-purpose flour

½ cup quick-cooking or old-fashioned oats

1/3 cup butter or margarine, softened

¾ teaspoon ground cinnamon

¾ teaspoon ground nutmeg

Directions:

Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.

Spread apples in pan. In medium bowl, stir remaining ingredients until well mixed; sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream or ice cream.

Apple Cinnamon Fritters

Ingredients:

Vegetable oil for deep frying

2 cups Original Bisquick® mix

½ cup cold water

1 egg

¼ cup granulated sugar

1 teaspoon ground cinnamon

1 large unpeeled Granny Smith apple, chopped (about 1 3/4 cups)

¼ cup powdered sugar

Directions:

In deep fryer or 4-quart heavy saucepan, heat oil to 350°F.

In large bowl, stir Bisquick mix, water, egg, granulated sugar and cinnamon. Fold in apple. Working in batches, drop batter by tablespoonfuls into hot oil. Cook 2 to 3 minutes, turning occasionally, or until golden brown. Use a metal slotted spoon to remove fritters from oil; drain on paper towels.

Before serving, sprinkle fritters with powdered sugar.

Enjoy!

Creativity Bug ~ Sue

Featured Freebies for the Week of October 3rd

Hello and Happy Monday to Everyone!

Here are this week's free digital images or printables found on websites, blogs, or submitted to us from friends and followers:

Pink Gem Designs is getting ready for winter by sharing a snowman digital image

ArtiCrafts by Rebecca is all set for Halloween and shares 3 Halloween Circle digital stamps

Beyond the Fringe is getting batty! Carmen shares a bat fold image for cards or other paper crafts.

Cuddly Buddly is doing an image clearout and offering dozens of free images

The Paper Squirrel shares a trio of pumpkins digital image

SJ’s Little Musings shares an owl delivering a present digital image perfect for a birthday card

That’s all for this week!  Happy Crafting!

Creativity Bug ~ Sue

Recipe Friday: Slow Cooker Short Rib Stroganoff

Brrr! The weather is sure getting cold here in the midwest which means it is time to heat up the oven and take out the slow cooker.

This week’s recipe was created by the Kraft Foods test kitchen and has been rated with 5 stars. I haven’t tried the recipe yet myself, but plan on getting all the ingredients for Saturday’s supper.

Slow Cooker Short Rib Stroganoff

Ingredients:

5 Tbsp. flour, divided

2 tsp.  smoked paprika, divided

1-1/2 tsp. salt, divided

4 lb.  beef short ribs

2 Tbsp. oil

1 pkg.  (8 oz.) whole mushrooms, halved

1 onion, coarsely chopped

3 cloves  garlic, minced

1/2 tsp. ground black pepper

1 cup  beef broth

2 Tbsp. Worcestershire sauce

1 cup  BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (16 oz.) egg noodles

Directions:

MIX 1/4 cup (4 Tbsp.) flour, 1 tsp. paprika and 1/2 tsp. salt. Add to ribs; toss to evenly coat. Heat oil in large skillet on medium heat. Add ribs; cook 5 min. or until evenly browned, turning occasionally.

PLACE ribs in slow cooker; top with remaining paprika, salt, vegetables, garlic, pepper, broth and Worcestershire sauce. Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours).

REMOVE ribs from slow cooker; skim surface of sauce. Discard rib bones. Return meat to slow cooker with sour cream and remaining flour; stir. Cook, covered, on LOW 10 to 15 min. or until slightly thickened. 

Meanwhile, cook noodles as directed on package.

DRAIN noodles; place in large serving bowl. Add meat mixture; stir.

Happy Eating!

Creativity Bug ~ Sue

Featured Freebies for the Week of September 26th

Hello and Happy Monday to Everyone!

Here are this week's free digital images or printables found on websites, blogs, or submitted to us from friends and followers:

GTC’s Crafty Corner is getting ready for Christmas with digital freebies including Christmas Holly, flying Rudolph, Gingerbread men, and Rudy.

GTC’s Crafty Corner  also shares a Halloween ghost digital image.

Lili Shrimp shares a magic mushroom house,  angel, and daisy girl digital images

Dustin Pike shares a frog, the headless horseman, and woodland deer digital images

Sliekje Digital Stamps shares Santa’s little helper, a little piggy, and a squirrel.

That’s all for this week!  Happy Crafting!

Creativity Bug ~ Sue

Recipe Friday: Chef Boyardee

Yes, you read that right! My friend Heather is hosting a Chef Boyardee party to reintroduce the product to the older generation. Chef Boyardee’s goal is to show that with a few tweaks and a couple of added ingredients, the whole family will love Chef Boyardee ravioli and Beefaroni.

So without further ado, this week’s recipes include Taco-roni  and  Ravioli Lasagna.

Taco-roni

This taco-inspired dish combines Beefaroni®, tomatoes, black beans, and corn, and is topped with cheese and crunchy tortilla chips.

 Ingredients

·         2 can (15 oz each) Chef Boyardee® Beefaroni®

·         1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained

·         1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed

·         1 cup frozen whole kernel corn

·         1 teaspoon ground cumin

·         1/4 cup shredded reduced fat Mexican cheese blend

·         1/2 cup broken yellow tortilla chips

Directions

1.       Place beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine.

2.       Bring to a boil over medium-high heat. Reduce heat, cover and simmer 15 minutes. Sprinkle with cheese and broken chips just before serving.


Ravioli Lasagna


Love the taste of lasagna, but don't have the time? Check out this new twist that's a timely take on a classic.

 Ingredients

·         PAM® Original No-Stick Cooking Spray

·         1 cup frozen loose cut leaf spinach

·         2 can (15 oz each) Chef Boyardee® Beef Ravioli

·         1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained well

·         1-1/2 teaspoons dried Italian seasoning

·         1 cup 1% low-fat cottage cheese

·         1/2 teaspoon ground black pepper

·         1 cup shredded Italian blend cheese

Directions

1.       Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray. Place spinach in microwave-safe bowl. Cover with plastic wrap and microwave on HIGH 2 minutes; squeeze spinach dry.

2.       Combine ravioli, drained tomatoes and Italian seasoning in medium microwave-safe bowl. Cover with plastic wrap and microwave on HIGH 3 to 4 minutes or until mixture is hot. Combine cottage cheese, spinach and black pepper in small bowl.

3.       Place half of ravioli mixture in bottom of baking dish. Top with half of cottage cheese mixture and 1/2 cup shredded cheese. Repeat layers. Bake 15 minutes or until cheese is hot and bubbly.

Happy Eating!

Creativity Bug ~ Sue