RED PEPPER VODKA SAUCE WITH ITALIAN SAUSAGE RAVIOLI

While shopping at Aldi's, one of my favorite stores, I came across a new item-Italian Sausage Ravioli.  I knew that I could create a sauce that would compliment the ravioli.  

Unfortunately, when I tried to recreate this recipe, Aldi's did not carry the frozen Italian Sausage Ravioli.  Walmart carried a brand.

I will have to say, Mr. Thrifty and myself liked the Aldi's brand better.  I will continue my search.  This brand still tasted good, but the Aldi's is by far, a better ravioli.

The cut colored peppers were sautéed in olive oil until they were blackened and cooked down.

The peppers were added to the vodka sauce.

Before serving, I  added about 2 cups of whipping cream.  Make sure not to cook this on high heat as the cream will break down.  The bowl of pasta was topped with freshly grated Parmesan.



I started by cutting up 2 yellow and 2 red peppers.  I cooked them down in a bit of olive oil.  I then added a jar of vodka pasta sauce.  I let that cook on low for about an hour. 

Right before serving, I added 2 cups of whipping cream.

To plate this dish, I laid the cooked ravioli down on a platter, added the vodka pepper sauce and sprinkled freshly grated Parmesan cheese.

This is going to be a new family favorite.

The great thing about this recipe is that you can make the pepper vodka sauce and freeze it.

 When you are ready to use it, thaw and cook up the sauce and then add the whipping cream.

I love these easy recipes!

DRIED LEAF GARLANDS AROUND THE HOUSE FOR FALL 2018

Around this time of year, I am happy that I picked up autumn leaves last fall to press them in books.

This year, I pulled out some twine and the glue gun and made some simple decorations.

This adorable cut glass cloche was a gift from my dear friend Tara.

This vintage vegetable poster was one of my purchases on our annual sister's weekend to Yorktown.

I can't wait to share the Christmas themed poster this December.

$100.00 BILL IN AUCTION PROJECT FRAME

Coming up with auction items has been more difficult to come up with.  Trying to create something that is new is more challenging.

This year our Ladies organization wanted to donate an item around $100.00.  Every fundraiser has a theme, so knowing the theme helped create a donation that would create a lot of interest.

I have used this idea for one of my girls for Christmas.  This school auction's theme was Havana.  It was easy to find an image of a vintage Cuba travel poster.  Because this donation is for a Catholic School, the added phrase--and say a Hail Mary seemed so appropriate.

The next grade school auction's theme was the Roaring Twenties.  It was easy to once again, find a vintage Roaring Twenties poster to use as a background.  I put s $20.00 bill in this one just to show the auction item.  When the time comes, a $100.00 bill will replace the $20.00 bill.

I hope that both of these auction items will create a lot of interest in making money for these schools.



LORA'S GOULASH

There is something to be said about comfort food.  This recipe was requested by a dear friend.  Thirty years ago, I babysat for a family while they traveled internationally.  I was blessed to watch over 4 beautiful children.  I made this dish one night and it was the only thing that they enjoyed eating from then on.  So, every time I would babysit, I would whip up a batch of this wonderful goulash.

Here is the recipe, but I will go through the steps to make it.

Ingredients

Cut up the Trinity(celery, onions and green peppers)

Sorry, but I forgot the Lawry's seasoned salt.

Cook up your ground beef half way and...

 then add the Trinity.

In the final two minutes, add the freshly sliced mushrooms.

Once the ground beef mixture is cooked, drain and add the remaining ingredients.

Cook your farfalle pasta, drain and add to the meat mixture.

Place into a greased casserole pan. Refrigerate until baking.  This can be made a day ahead of time.

I think it cooks better if the casserole is covered with foil.

Everyone will love this comfort dish!  Enjoy!!!

BEAKER COOKIES

While trying to come up with a creative birthday treat to ship, I found a beaker cookie mold.  How appropriate since my oldest is in Pharmacy School.  My youngest is an undergraduate in Public Health.

I took out a great recipe for Cream Cheese Sugar Cookies.  I have always had trouble rolling out dough, but this recipe was easy.  Make sure that you chill the dough.  That is crucial to rolling the cookies.

I received this cookie recipe at least 10 years ago.

Sr. Carolyn's Cream Cheese Cutout Cookies

Bake at 375 for 8-10 minutes

1 c. butter, softened

8 oz. cream cheese, softened

1 1/2 c. sugar

 3 1/2 c. flour
1 egg
1 t. vanilla
1/2 t. almond extract
1 t. baking powder


Beat cream cheese and butter.  Add sugar.  Beat until fluffy.  Add egg, vanilla, almond extract.  In another small bowl, combine flour and baking powder.  Add dry ingredients to cream cheese mixture in mixer.


Divide cough in halves.  Wrap each portion in saran wrap.  Refrigerate for 1 1/2 hours.  Roll out dough to 1/8 inch thickness.  Place 2 inches apart on parchment paper.  Bake according to instructions above.  Cool before frosting.


I used a royal frosting.  The reason I used royal icing was because I wanted to frost them and fill the 'beakers'.  Cool overnight.  I used a fan to dry them faster because of the humidity in the air.


After 2 days, they were ready to wrap in parchment paper.  I then used bubble wrap around the parchment to avoid breaking in transit.  It worked well.

The rolled out dough.

A trick I learned from a friend was to turn the cookie over to get a really flat surface.

The first step was to pipe the outside of the area to be frosted.  Then, piping the remainder of the frosting spreads out well.

The cookies turned out well.  I think the girls enjoyed them.



FALL MANTLE 2018

The hot weather continues and I hope that we will have a fall this year. 

I used my faux cabbages, lavender and dried tiger lily stems.  A vintage, velvet Eastlake chair, a buffalo check piece of fabric and a wispy wreath tied the entire mantle together.

The last touch included the dried hydrangeas out front and some brown feathers in a narrow silver plated water pitcher.



FALL HYDRANGEAS 2018

I apologize for being behind posting the blog.  I will try to do better.

This past summer was not a good one for my hydrangeas.  The leaves grew abundantly but the flowers were sparse.  I left the last flowers on the bushes until they dried.  Then, I realized that the colors were beautiful and subtle and they would work in my fall decorating.

I took out the slender silver plated glass pitcher that my sister Sharon gifted to me.  I placed the dry hydrangeas into the vessel and added the brown feathers that I love to use in the fall.  The slice of rough hewn wood was used as a base.

This next picture was taken with a flash so the colors seem a bit different.