You deserve a treat!

It’s halfway through the week and that means you’ve earned a treat! Remember that 4th of July cake we whipped up (checkout the previous blog post), well I still have fresh fruit and that means I have an excuse to make a delicious dip for that fresh fruit. Let’s get started!

This sweet dip is super light and compliments fresh fruit. If you want to be decadent, go ahead and macerate the fruit. Gather the ingredients as follows:

  1. 1-2 pounds fresh fruit of your choice
  2. 1 pint heavy whipping cream
  3. 1 package instant vanilla pudding. If you have more of a sweet tooth ditch the pudding mix and reach for 1/2 Cup powdered sugar and 1 teaspoon vanilla extract.
  4. Electric mixer.

Put the pudding mix in a bowl followed by the whipping cream and get whipping until the mixture is stiff. THAT’S IT! If you chose the sweet tooth route: add the powdered sugar followed by the whipping cream and vanilla, then whip until stiff.

Let me know in the comments below which recipe you chose and what fruit you paired this delicious dip with. My personal favorite is strawberries and blueberries but my teenager loves our homegrown peaches sprinkled with cinnamon on top.

I hope this helps get you through the rest of the week. Come back this weekend so we can get creative together.

🙂 Sewmuchglitter

Red, White and Blue Sweet Treat!

HAPPY 4TH OF JULY WEEKEND! While our celebrations may look different this year, we can still enjoy some of our favorite traditions. FOOD! Before we heat up the barbecue let’s prepare a flavorful dessert.

Our gardens or markets are full of flavorful goodness this time of the year and I enjoy taking advantage of these seasonal foods. This shortcake is no different. I’ve had this recipe for awhile and love doing something different with it each time. Let’s start with the basics.

  1. 1 package yellow cake mix (angel food cake, chocolate cake or white cake work beautifully).
  2. 1 (8 ounce) container frozen whipped topping (thawed). Homemade whipped topping is delicious too. (Pioneer Woman has a GREAT recipe)
  3. 1 small package instant vanilla pudding mix.
  4. 1 Cup milk, 1 teaspoon vanilla.
  5. 1 pint blueberries, 1 pint strawberries sliced (rinsed and drained)

DIRECTIONS:

  1. Prepare the cake according to directions in a 9×13 inch pan. COMPLETELY COOL THE CAKE.
  2. in a separate bowl: Mix the vanilla pudding mix, milk and vanilla until smooth. Fold in the whipped topping (gently).
  3. Place the blueberries in a square on the top left of the cake and place the strawberries as stripes to make the American Flag. Chill until ready to serve.
  4. ENJOY!

I would love to hear what sweet treats you enjoy on this holiday weekend. Comment below how you would mix up this recipe. Sometimes I like to macerate the fruit but be careful not to turn them into mush. This is a versatile process that is all about your choice of taste. I enjoy getting my recipes from multiple sources such as Pioneer Woman, All Recipes, or the good old Food Network. I always enjoy the creative process and have fun making things my own.

Don’t forget to stay safe and healthy this weekend. Check out my Instagram/Facebook/Pinterest @sewmuchglitter for the latest creations. If I have inspired you, post to your social media and tag #sewmuchglitter.

HAPPY FOURTH! ENJOY.

Sewmuchglitter

Summer Pasta

Thanks for joining me again! Today I have a delicious summer pasta dish to share. It can be a meal or a side dish. It’s perfect for a get together or as an alternative summer meal. Prepare ahead of time and keep refrigerated or make and serve, it’s versatile. Let’s get started!

The summer months in Southern California can be long and hot so its nice to take a break from traditional cooking. Let’s start with the ingredients I use. First, I start with a rainbow rotini pasta but tortellini works great too! Next up I use fresh from the garden cucumber and tomato (cherry is a favorite but not required) if you’re not a gardener the stores are plentiful during the summer months. Don’t forget the onion and garlic if desired. Depending on who I’m serving. I may add some sliced black olives. I also use an Italian dressing (wish bone robusto or olive garden Italian is a win for me). If you’d like to make a complete meal out of this dish, you can add some protein such as chopped ham or chicken. Let’s prepare!

Boil the pasta in lightly salted water until soft but not too much, al dente is perfect. Drain and set aside. Now it’s time to chop the veggies and dice the onion and garlic.

Transfer the pasta to a large bowl. Add the veggies and lightly toss. Next up is the dressing. I add 1TB of dressing at a time, lightly tossing in-between until my desired amount is added. Cover and refrigerate or serve immediately. Top with shredded parmesan or chopped parsley as desired. TADA! You’re done. Quick, easy, filling, and refreshing!

Comment below what your favorite summer dish is. If you make this family favorite don’t forget to comment and tag #sewmuchglitter on your social media. Check out my other creative ideas@sewmuchglitter on Facebook/Instagram/Pinterest. I can’t wait to see how this dish inspires you.

See you soon!

Sunday Dinner

Hello and happy Sunday! I hope everyone finds themselves well. With a light at the end of a tunnel there is still a ways to go. If you are like me, you are sick of cooking and cleaning up during this time at home. I miss a few favorite resturants, and we also find odd things in our pantry or the fridge after stocking up. Let’s get creative! I love soup and I could eat it for any meal. My favorite soup when dining out comes from the Olive Garden but my family does not feel the same way. This prompts me to get creative. I enjoy using my crock pot or insta pot for this reciepe, there is less clean up, those odd foods find a purpose and it satisfies my taste for the Olive Garden.

Minestrone soup is my favorite soup and has many variations. Please enjoy this recipe and substitute aspects as you like. The basics of minestrone soup are tomatoes, vegetables and pasta or a variation of. Here are the ingredients I use for my soup:

  1. Ground Turkey 1-2 lbs
  2. Onion, Garlic, Salt, Pepper, Italian seasonings and Bay leaf
  3. Chicken stock 2-4 Cups (broth, bullion or water will work but season accordingly)
  4. Red Kidney beans drained
  5. Can diced tomatoes ( I choose seasoned)
  6. Vegetables! 1/2C-1C as desired: chopped celery, sliced carrots, chopped zucchini, chopped frozen spinach
  7. Pasta: elbow macaroni, tortellini and shells are all great options. We are ready to get cooking!

Whatever cooking method you choose, remember that you want the flavors to marry so it has that home cooked (I’ve been cooking all day) kind of taste. I use my crock pot and simmer on low for about six hours. I have a ninja crock pot that also has a stove top function.

  1. chop the onion and garlic toss it in the pot to let sweat on low. Add the ground turkey and brown. Start adding the seasonings (I start with 1 teaspoon of each) Stir together but don’t add the bay leaf until the end.
  2. Add the chopped vegetables followed by the tomatoes (not drained) kidney beans and stir.
  3. I now add my chicken stock, stir and let simmer for about 5-10 minutes.
  4. I turn my crock pot to low (remember I was on low stove top function) and add the pasta, stir and top off with 1 bay leaf. If you desire, add more seasonings. Set a timer for 4-6 hours and walk away!

This is a perfect Sunday dinner or midweek pick me up meal. It’s great to serve with garlic toast and/or salad. We love Parmesan cheese so we top our bowls off with shredded Parmesan. The leftovers are a hit and I mix up my ingredients so it feels like a new recipe when my love of soup isn’t shared. Some great substitutions are frozen vegetables, no meat, pancetta, cheese stuffed tortellini or rainbow rotini.

Don’t foget to check me out on Facebook/Instagram for other projects. Leave a comment and let me know what your favorite easy recipe is. If you try this delicious minestrone soup, show me (tag me @sewmuchglitter) I can’t wait to see yours!

HAVE A GREAT DAY AND STAY WELL!

Carrie F.

sewmuchglitter

Sunday Fun day

My family has a favorite game day meal that keep simple. The focus is on the commercials and half-time, especially during the Super Bowl! Let’s face it, football fan or not we all look forward to the entertainment in between the actual sport.

I start off with simple ingredients that can be found at any grocery store. I also use our left over taco meat as it is already seasoned and spicy. But any ground meat will be great.

I add about 1/4 to 1/2 red onion, depending on personal preference. I also add about a TB of garlic ( I use chopped garlic in the jar) put ingredients in the crock pot or stove top pot. Add the meat (mine is already cooked) saute for about 10 minutes. If you are adding uncooked meat, cook until brown with the ingredients listed above. I then add about 3-4 stalks chopped celery (today I only had carrots and used two). This is for texture and fresh taste. Once cooked, it’s time to add the rest and stir well. I then add about 2-3 cups water with a few splashes of hot sauce (we prefer Tapatio and our family likes to spice things up). Stir well and top will a bay leaf. Bay leaves add a full flavor and provide other health benefits such as antioxidant properties. I also throw in a handful of rice because it’s a hit at home. My Halloween chili has “maggots” in it and the kids always loved it so, it’s a chili staple now. Cook on high for about 2 hours then low until you are ready to dig in. Pairs perfectly with shredded cheese and tortilla chips. ENJOY!

I attached pictures of my ingredients (it’s always more fun with a visual) I would love to hear your favorite at home event and what meal you enjoy serving. The best recipes and creative ideas are best shared to inspire.

Enjoy your week and I am excited to share my paper flowers with you as spring will be approaching the rest of us soon. I feel like we went straight to early summer.

Don’t forget to say HI on Instagram/Facebook @sewmuchglitter