Cute Christmas Ideas for decorating

320 Sycamore has some super cute ideas. Especially for glass jars.

Projects I want/need to complete

Paint Rachel's bed
Make Rachel's bag
paint chalkboard rocks
make fall wreath, saw on Thrify Decor Chick
Gather leaves to put in bowl
Fall door hanger - bookmarked.

Chicken and Pesto French Bread Sandwich

1 loaf french bread
2 T olive oil
2 chicken breasts
freshly cracked salt and pepper
1 1/2 t minced garlic
1 large white onion
1/3-1/2 C pesto
2 C mozzarella cheese
1 C shredded Parmesan cheese


1. Cut your chicken into 1 inch chunks with some kitchen scissors. Heat up a large skillet and add your 1 T of the oil. When it's nice and hot throw in your garlic, and then your chicken. Season it up with the salt and pepper. Let the chicken and garlic cook until it has a nice golden look to it. Set the beauties aside.
2. In the same hot skillet put the other T of oil in along with your onions. Let them cook until they are nice and golden as well.
3. Cut your loaf of french bread in half, right on through the middle. Don't just go cutting it in half from top to bottom now. That's just going to give you two chunks of bread. We want it nice long area to put our toppings on.
4. Spread the pesto over each half.
5. Layer the chicken, onions, and then sprinkle with the cheese.
6. Throw the lovely concoction into a 400 degree oven and let it bake just until the cheese is all bubbly and the bread is heated through. About 10-15 minutes. Enjoy! You deserve it!

Black Bean and Corn Salsa

Black Bean and Corn Salsa
Time: 20 minutes (15 if you are a fast chopper)
Yield: a big fat bowl full (about 10 Cups)
Recipe adapted from Ember Storrs and Valerie Gardner

6 C fresh tomatoes
1 white onion
2 green peppers
2 avocados
1/2 C chopped cilantro
1 C corn (frozen or fresh is best, but canned with do as well)
1 can black beans, rinsed and drained
1 lime
1 T minced garlic
1/2-3/4 bottle Zesty Italian Dressing ( I use fat free or light)
1/2 t cumin
1/2 t sugar
salt and pepper to taste


1. Chop up your tomatoes, onion, peppers, avocado and cilantro. Save your avocado pits.
2. Put your veggies, including the avocado pit, into a large bowl. Add the corn and black beans.
3. Pour about 1/2 the bottle of Zesty Italian into the bowl. Add the lime juice, cumin, sugar, and salt and pepper. Stir the pretty bunch all together...give it a taste. Add more dressing or salt and pepper as needed. Serve with chips and refrigerate any leftovers.

Asian Noodle Salad

Prep Time: 30 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 6
Ingredients

* SALAD INGREDIENTS:
* 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
* ½ heads Sliced Napa Cabbage, Or More To Taste
* ½ heads Sliced Purple Cabbage, Or More To Taste
* ½ bags Baby Spinach, Or More To Taste
* 1 whole Red Bell Pepper, Sliced Thin
* 1 whole Yellow Bell Pepper, Sliced Thin
* 1 whole Orange Bell Pepper, Thinly Sliced
* 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
* Chopped Cilantro, Up To 1 Bunch, To Taste
* 3 whole Scallions, Sliced
* 3 whole Cucumbers Peeled And Sliced
* 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
* _____
* FOR THE DRESSING:
* 1 whole Lime, Juiced
* 8 Tablespoons Olive Oil
* 8 Tablespoons Soy Sauce
* 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
* ⅓ cups Brown Sugar
* 3 Tablespoons Fresh Ginger Chopped
* 2 cloves Garlic Chopped
* 2 whole Hot Peppers Or Jalapenos, Chopped
* Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.





From PW blog

BBQ sandwiches

Country Rib Sandwiches

* 1 large onion, chopped
* 2 pounds boneless country-style pork ribs
* 3/4 cup ketchup
* 1/4 cup plum sauce
* 1/4 cup chili sauce
* 2 tablespoons brown sugar
* 1 teaspoon celery seed
* 1 teaspoon garlic powder
* 1 teaspoon Liquid Smoke
* 1/2 teaspoon ground allspice
* 8 kaiser rolls, split
* additional chili sauce

1. Place onion in a 3-qt. slow cooker; top with ribs. Combine the ketchup, plum sauce, chili sauce, brown sugar, celery seed, garlic powder, Liquid Smoke if desired and allspice; pour over ribs.
2. Cover and cook on low for 6-7 hours or until meat is tender. Shred meat with two forks and return to the slow cooker. Cover and cook 15 minutes longer or until heated through. Serve on rolls with additional chili sauce on each sandwich. Yield: 8 servings.

Pineapple Zuchinni Sheet Cake

Ingredients

* 1 cup All-purpose Flour
* 1/2 Cup Whole Wheat Pastry Flour (can Use All White Flour If You Don't Have This)
* 1-¼ cup Granulated Sugar
* 1/2 Cup Sweetened Flaked Coconut
* 2 teaspoons Baking Soda
* 1 teaspoon Salt
* 2 teaspoons Ground Cinnamon
* Freshly Grated Nutmeg, To Taste (1/4 To 1/2 Tsp?), Optional
* 1 Pinch Ginger (about 1/16 Tsp Or So), Optional
* 3 Tablespoons Canola Oil
* 2 whole Large Eggs
* 1 Teaspoon Vanilla
* 2 Cups Grated (unpeeled) Zucchini (*see Note)
* 1 (20 Oz.) Can Crushed Pineapple In Juice, Drained (reserve In Case You Need It For The Cake Batter Or The Frosting)
* FROSTING
* 2 Tablespoons Butter, Softened
* 8 Ounces Low-fat Cream Cheese, Softened (can Use Full-fat Cream Cheese)
* 2 Cups Powdered Sugar, Approx.
* 2 Teaspoons Vanilla Extract
* Splash Of Milk Or Pineapple Juice, If Necessary
* Chopped Walnuts Or Pecans (optional)

Preparation Instructions

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.

Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.

To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.

NOTES : If your zucchini are huge, scrape the seeds out of the center before you shred it so it’s not too watery. Also, I spread it all out on layers of paper towel to drain it and dry it off a bit. Then I measure out 2 cups. Not sure if this is critical though. Nuts can also be added to the cake batter if desired. This recipe makes a very generous amount of frosting.

And this recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.